Thrive Restaurant Group Executive and Leadership Team

Jon Rolph, the Chief Executive Officer at Thrive Restaurant Group, directs the overarching corporate strategy and operational vision for the company's extensive network of over 200 restaurant locations. Rolph guides the executive team in maintaining the company's commitment to positive community impact and customer satisfaction, principles that have defined Thrive for over 45 years. This leadership role involves ensuring strategic alignment across all dining brands, including Applebee's, Qdoba, and Modern Market Eatery, to foster sustained growth and operational excellence. By focusing on innovation and adapting to market dynamics, Jon Rolph ensures Thrive Restaurant Group continues its legacy of hospitality leadership and community engagement across 18 states. The Chief Executive Officer's mandate includes driving financial performance and upholding the company's core values throughout its operations.

Michael Derr, the Chief Financial Officer at Thrive Restaurant Group, manages all financial operations and strategic fiscal planning for the organization. Derr oversees budgeting, forecasting, and financial reporting, ensuring fiscal responsibility across more than 200 restaurant locations spanning 18 states. This executive's responsibilities include optimizing financial performance, managing capital allocation, and driving profitability for diverse brands like Applebee's and Qdoba. Michael Derr works closely with other senior leaders to support the company's growth initiatives and maintain its strong financial foundation. The Chief Financial Officer's strategic insights are critical for navigating the competitive hospitality landscape and ensuring long-term economic stability for Thrive Restaurant Group. Derr's financial acumen supports the company's mission of positive impact through sound business practices.

Joe Williams, the Chief Operating Officer at Thrive Restaurant Group, oversees the day-to-day operational execution across the company's vast portfolio of over 200 restaurant locations in 18 states. Williams directs operational efficiency, service standards, and supply chain management to ensure consistent quality and customer experience. This leadership position involves driving operational improvements and implementing best practices to support the company's mission of making a positive impact. Joe Williams collaborates with brand presidents and regional managers to enhance operational performance and employee development within the more than 8,000-person workforce. The Chief Operating Officer's focus is on optimizing resource utilization and maintaining high standards of service delivery across all Thrive Restaurant Group brands. Williams ensures seamless integration of new initiatives and operational scaling.

Gregory Stroud, the President at Thrive Restaurant Group, drives strategic initiatives and operational oversight for key segments of the company's extensive restaurant operations. Stroud's leadership focuses on enhancing brand performance and market presence across the 18 states where Thrive operates. This role involves close collaboration with the Chief Executive Officer and other C-suite executives to ensure strategic objectives are met and operational excellence is maintained. Gregory Stroud plays a vital part in guiding the company's growth trajectory and upholding its commitment to community engagement and customer satisfaction. The President's responsibilities extend to fostering a culture of continuous improvement and supporting the development of over 8,000 employees. Stroud ensures alignment with Thrive Restaurant Group's long-standing legacy in the hospitality industry.

Brian Schaetzle, the Market President at Thrive Restaurant Group, directs regional operational strategies and market development across specific territories within the company's 18-state footprint. Schaetzle focuses on optimizing performance and expanding market share for Thrive's diverse dining brands, ensuring alignment with corporate objectives. This executive's role involves cultivating strong relationships with local stakeholders and driving initiatives that enhance community engagement and customer loyalty. Brian Schaetzle works to implement operational efficiencies and support the growth of the regional teams, contributing to the overall success of Thrive Restaurant Group. The Market President's leadership is crucial for adapting strategies to local market needs while upholding the company's core values and legacy of hospitality. Schaetzle ensures consistent brand representation and operational integrity.

Michael Coffey, the President - Applebee's, Carlos O' Kellys, and Qdoba at Thrive Restaurant Group, leads the strategic direction and operational management for these prominent dining brands. Coffey is responsible for driving performance, enhancing brand positioning, and ensuring exceptional customer experiences across all locations operating under these banners. This executive's mandate includes overseeing brand-specific growth strategies, menu innovation, and operational excellence to meet evolving consumer demands. Michael Coffey collaborates with cross-functional teams to support the company's mission of positive impact and community engagement. The President's focus is on maximizing profitability and operational efficiency for Applebee's, Carlos O' Kellys, and Qdoba, reinforcing Thrive Restaurant Group's diverse portfolio. Coffey ensures brand integrity and market competitiveness.

Robin Robison, the President, Emerging Brands at Thrive Restaurant Group, spearheads the development and growth of newer and innovative dining concepts within the company's portfolio. Robison focuses on identifying market opportunities, driving brand strategy, and ensuring operational readiness for expansion across new territories. This leadership role involves fostering a culture of innovation and agility to adapt to changing consumer preferences and industry trends. Robin Robison works closely with the executive team to integrate emerging brands into Thrive's broader operational framework and mission of positive impact. The President's objective is to cultivate successful new ventures that complement the established brands and contribute to Thrive Restaurant Group's long-term diversification and market leadership. Robison guides strategic planning for brand incubation and scaling.