Thrive Restaurant Group Executive and Leadership Team

Jon Rolph, the Chief Executive Officer at Thrive Restaurant Group, directs the overarching vision and long-term growth strategy for the entire organization. Overseeing the integration of diverse dining brands like Applebee's and Qdoba, the Chief Executive Officer ensures alignment between operational performance and the company's 45-year legacy of community engagement. This leadership role involves constant evaluation of market trends across 18 states to maintain competitive positioning within the hospitality sector. By prioritizing the development of over 8,000 employees, Jon Rolph cultivates a culture of service that defines the company's market impact. The Chief Executive Officer maintains close collaboration with the board to secure financial stability and sustainable expansion. Through consistent focus on operational efficiency and brand integrity, Rolph drives the organization toward future milestones while upholding the core values established during the company's early history.

Micah Derr, the Chief Financial Officer at Thrive Restaurant Group, manages the fiscal health and capital allocation strategies for over 200 restaurant locations. Overseeing financial reporting, budgeting, and risk management, the Chief Financial Officer ensures the company maintains the necessary liquidity to support its extensive workforce and ongoing expansion efforts. This leadership role requires precise analysis of revenue streams across multiple brands, including Modern Market Eatery and Applebee's, to optimize profitability. By implementing robust financial controls, Micah Derr provides the data-driven insights required for strategic decision-making at the executive level. The Chief Financial Officer coordinates with regional leaders to monitor cost structures and improve margins across the 18-state operational footprint. Through rigorous oversight of capital investments and asset management, Derr secures the financial foundation required for the company to continue its long-term growth trajectory and community-focused mission.

Michael Coffey, the President - Applebee's, Carlos O' Kellys, and Qdoba at Thrive Restaurant Group, directs the operational performance and guest experience for these core legacy brands. Overseeing daily management across numerous locations, the President - Applebee's, Carlos O' Kellys, and Qdoba ensures that service standards remain consistent with the company's commitment to community engagement. This leadership role involves driving sales growth and operational efficiency through the implementation of standardized processes across the 18-state network. By analyzing customer feedback and market demand, Michael Coffey adapts service models to meet evolving dining preferences. The President - Applebee's, Carlos O' Kellys, and Qdoba collaborates with regional managers to resolve operational bottlenecks and enhance team productivity. Through dedicated focus on brand consistency and quality control, Coffey strengthens the market position of these established restaurant concepts while supporting the broader organizational goals of Thrive Restaurant Group.

Robin Robison, the President, Emerging Brands at Thrive Restaurant Group, architects the growth and market entry strategies for newer additions to the company's portfolio, such as Modern Market Eatery. Overseeing the scaling of these concepts, the President, Emerging Brands identifies opportunities to integrate innovative dining models into the existing 18-state operational framework. This leadership role requires balancing rapid expansion with the maintenance of brand identity and quality standards. By fostering a culture of agility, Robin Robison ensures that emerging brands remain responsive to changing consumer tastes and competitive pressures. The President, Emerging Brands works closely with the executive team to allocate resources effectively and maximize the return on investment for new ventures. Through strategic planning and operational oversight, Robison drives the diversification of the company's offerings, ensuring that Thrive Restaurant Group remains at the forefront of the evolving hospitality industry.

Brian Schaetzle, the Market President at Thrive Restaurant Group, directs regional operations and ensures the successful execution of corporate initiatives across assigned territories. Overseeing the performance of multiple restaurant locations, the Market President monitors key metrics related to guest satisfaction, labor management, and food safety. This leadership role involves translating high-level strategy into actionable plans for local management teams to implement within their specific communities. By maintaining a strong presence in the field, Brian Schaetzle identifies operational challenges and provides the necessary support to improve efficiency and profitability. The Market President collaborates with other executive leaders to ensure that regional activities align with the company's broader mission of community impact. Through consistent coaching and performance management, Schaetzle drives the success of the restaurant teams, ensuring that every location contributes positively to the overall growth and reputation of Thrive Restaurant Group.

Gregory Stroud, the President at Thrive Restaurant Group, directs organizational development and internal processes to support the company's 8,000-plus employees. Overseeing the alignment of human resources and operational workflows, the President ensures that the company's internal culture reflects its commitment to community service and professional growth. This leadership role involves streamlining communication between corporate headquarters and the diverse restaurant brands to improve overall agility. By implementing scalable management systems, Gregory Stroud enhances the efficiency of daily operations across the 18-state footprint. The President works in tandem with the Chief Executive Officer to refine organizational structure and prepare the company for future scaling opportunities. Through a focus on talent development and process optimization, Stroud strengthens the internal foundation of Thrive Restaurant Group, ensuring that the organization remains well-equipped to handle the complexities of the modern hospitality market while maintaining its core values.