Del Frisco's Restaurant Group Announces Key Promotions | Food Newsfeed

Del Frisco's Restaurant Group Announces Key Promotions

December 01, 2015 Industry News
Industry News

Del Frisco's Restaurant Group, Inc. announced the promotions of Kim Owens to vice president, operations for Del Frisco's Double Eagle Steak House, Shang Skipper to vice president, operations for Del Frisco's Grille, and Chris Rockwood to vice president, operations for Sullivan's Steakhouse, effective immediately. In their new roles, each will be responsible for leading the growth and strategic direction for their respective concepts.

"We are extremely proud to promote three of our own high performing internal candidates to lead operations across our three complementary restaurant brands," says Mark S. Mednansky, CEO of Del Frisco's Restaurant Group. "Kim Owens, Shang Skipper and Chris Rockwood are highly tenured leaders that have been instrumental in managing their regions and evolving our three brands. We believe their unmatched experience and passion for excellence will be invaluable as they lead their respective concepts."

Kim Owens assumes the position of vice president, operations for Del Frisco's Double Eagle Steak House with more than 15 years of experience with the company. Owens was the first regional manager for Del Frisco's and her knowledge and commitment to excellence make her well suited to lead this flagship brand.

Shang Skipper assumes the position of vice president, operations for Del Frisco's Grille with nearly 14 years of experience with the company. Having served as regional manager for the concept for the last several years, Skipper will now report directly to the Grille's senior vice president of operations, Ray Risley.

Chris Rockwood assumes the position of vice president, operations for Sullivan's Steakhouse with over 17 years of experience with Del Frisco's Restaurant Group. The majority of his time has been focused on the Sullivan's brand and he has been instrumental in the rejuvenation of this concept.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.