Shawn L. Horneshawnhorne4@gmail.com 6008 Maple Avenue, Dallas, TX. 75235 214.215.3050

Shawn Horne is a culture driven leader who thrives on developing and nurturing the ideas of a company to ensure its growth potential. Shawn’s strengths lie in his ability to creatively and strategically communicate with a diverse crowd of people. His

enthusiasm and work ethic inspire those in his charge. Shawn has the unique ability to utilize both authoritative and participative management styles in his leadership roles. He is a creative and qualitative thinker.

Profile of QualificationsLeadership- confidently leads with integrity and accountability, catalyst for action and achievement, inspires good people to do great thingsCommunication- listens, sets clear expectations, and helps people realize they are of great worth and valueEmployee Relations- nurtures and encourages culture, recruits, trains, and manages all staff development, sets policy and performance management, facilitates problem resolution and owner/employee relations, and accountability of leadership, profound sense of empathyBrand Recognition and Marketing- awareness of brand identity, company’s history, and values

Community and Media Relations- skilled in crisis management, press, and public relationsFinance- maximizes profitability, budgeting and P&L, manages resources, enforces legal and TABC compliance, generates revenue Operations- manages multi-unit operations, implements consistency standardizationConcept Development- produces innovative product development, restaurant design, and functionality Real Estate and Development- experience in site selection, overseeing lease negotiations and landlord relations, IT infrastructure, interior design, construction project management, and 23 new store openings

Shawn’s positive and enthusiastic interpersonal skills attract and inspire others to lead their efforts from concept to action to results. He understands the importance of listening and learning from all levels within the organization. As Shawn would put it “You will never know where you will find the next “Eureka in the bathtub!” idea.

Mr. Horne has a lifelong history of endless curiosity for fine foods, social behaviors, and cultural experiences. His uncompromising focus on excellence ensures client satisfaction through strong systems, accountability, and verification.

By being very instinctive and strategic in observing trends, planning, and communicating the short and long term direction of the organization, he instills independence within his teams allowing them to realize their potential while achieving desired results.

Select Career Highlights Shawn’s restaurant projects have been locally and nationally recognized. All restaurants that Shawn has opened for SP

Concepts have been awarded “Best New Restaurant” for the inaugural year they were opened. Two have been recognized as “Top Twenty in the Country” by Esquire Magazine.

Designed, built, and owned three of his own restaurant concepts that won several accolades such as “Best Neighborhood Restaurant, Best Power Lunch, and Best Beverage Program”.

Shawn has led concept development, start up, and expansion of many regionally recognized brands including; Cane Rosso, Howard Wang’s China Bistro, Stampede 66, Star Canyon, The Green Room, SP Concepts, Wolfgang Puck Worldwide, Compass Group, and Abacus Restaurant.

Event coordinator and project manager for 2001 Presidential Inaugural Ball catering to 20,000 people in the Washington D.C. Convention Center.

Mr. Horne played an integral role in the planning, design, development, and marketing of the world’s first all bison, QSR restaurant with a retail outlet in Madison, Wisconsin. Shawn successfully executed a guerrilla marketing campaign, the very first of its kind.

Professional Experience Stephan Pyles Concepts|2330 Flora St | Suite 150| Dallas TX 75201 | 214.580.7000Director of Operations October 2013-Present

Stephan Pyles Concepts is a 10-year-old privately owned restaurant company operating six concepts. Two Sky Canyons located in DFW Airport and Love Field, Flora St. Café, Stampede 66, Stampede Express, and Sustenio Restaurant in the Hotel Eilan located in San Antonio. As Director of Operations reporting directly to the owners, Shawn Horne is responsible for leading a twelve-member senior leadership team. He sets the direction and strategy for the company, and ensures compliance of all operational policies and regulatory requirements. He manages a new era of growth and the long-term financial viability of the organization.

Grew annual revenues from $8 million to $15 million Reduced overhead throughout the company earning a 12% net income and 10% EBITDA Directed rebrand of Stephan Pyles flagship restaurant to Flora Street Cafe. Reduced construction cost by 15%; improving

development timeline and created a wireless IT infrastructure for the POS, Shy Light, and Open Table systems Simplified entire office structure to improve the stability of the company and support for the restaurants Recruited and developed a strong senior management team; resulting in the resurrection of the companies dated public

image throughout the hospitality community Instrumental in growing brand from two restaurants to six multi concept units in four years. All new restaurants under his

leadership have obtained four stars from Dallas Morning News Restored the trust of the staff and inspiring them to work together as a family in a “Culture of Respect,” and work with

P.A.S.S.I.O.N. as their mantra

Stampede 66 by Stephan Pyles | 1717 McKinney Ave| Suite 100 | Dallas TX 75202 | 214.550.6966General Manager July 2012-Present As General Manager Shawn led a management team of eight through finish out, grand opening, and earning four stars from the Dallas Morning News as well as “Top 20 Restaurants in the Country” from Esquire Magazine

Consulted food & beverage operations for boutique hotel restaurant Sustenio in the Hotel Elian. Improved sales and guest experience with new menu items, service training, and entertainment programming Recruited and developed a new leadership team; strengthening accountability for operational and financial results.

Revitalized employee culture through a higher sense of fairness, teamwork, and respect Created comprehensive sustainable recycling program for Stampede 66 as well as the entire Class A Building Shawn has mentored and developed twenty-two managers during his tenure

Vision 360 Designs | 52728 Prospect Ave | Dallas, TX 75206 | 214.874.0360Operations Development and Restaurant Operations February 2011- August 2012 Challenged with initial design and planning, forecasting, opening budgets, and purchasing agent of FFE for a multiple concept restaurant design company.

Developed and successfully opened two concepts; Howard Wang’s Uptown China Brasserie and Bison Jacks Bison Jack’s was focused on operating a completely “green” kitchen Created a 30-item menu at Bison Jack’s for breakfast through dinner service utilizing the Turbo Chef High H Batch 2 Oven,

thus eliminating the need for a vent-a-hood and reduced the initial opening budget by 20% Played an active role in and executed a guerilla marketing campaign that included large media purchases, the University of

Wisconsin marketing department, and voice overs for the on-air media campaign Relocated to Madison, Wisconsin and successfully recruited, trained, and mentored the entire staff at Bison Jacks Developed the delivery and to go program for Howard Wang’s Uptown resulting in 55% of monthly revenue Created the beverage program at Howard Wang’s as well as the popular “Hang with Wang” Happy Hour

Wolfgang Puck/Compass Group | 300 Reunion Blvd| The Tower | Dallas, TX 75202 | 214.741.5560General Manager/Opening Coordinator/Project Manager April 2008- December 2010Responsible for daily operations of nationally recognized celebrity chef concept with annual sales of $8 million.

Assisted Wolfgang Puck Fine Dining Concepts in launching an 8,000-sq. ft. rotating catering space in the iconic Reunion Tower

Maximized profitability of concept to double industry standard from 3% to 7% Hired and lead a management team of 15 chefs and managers, supervising over 200 employees in the catering facilities

such as; Nasher Sculpture Museum, Union Station, and Winspear Opera House Held temporary General Manager positions in the Las Vegas and Beverly Hill’s Spago, 2021 in the Walker Art Center, and

The Source in Washington D.C. during the audit process and played a key role in rebuilding those teams

Kitchen 1924| 1924 Abrams Rd| Dallas TX 75214 | 214.821.1924Owner/Operator/Concept Design January 2005- April 2008Founded and developed “Farm to Table” concept featuring on premise micro greens, tomato, and honey bee farms. All initial construction utilized recycled items such as reclaimed bowling alley wood for tables, shaved wine boxes for menus, and wine racks for waiter stations/host stands.

Annual sales of $2 million for the 68-seat restaurant Created widely successful marketing campaigns such as “Hangover Brunch,” featuring sunglasses and hangover cures for

guests and “Component Wine Wednesdays” utilizing raw materials in educating staff and guests on the nuances of different varietals

Voted “Best Neighborhood Restaurant,” “Best Power Lunch,” and “Best Brunch” by the Dallas Observer and Dallas Morning News

Official caterer of the large scale “Mothers’ Day Swiss Avenue Home Tour”

EducationUniversity of Toledo Toledo, OhioBiologyRichland College Dallas, TexasBusiness AdministrationBrookhaven College Dallas, TexasPainting, Art, and DesignCrush University Napa Valley, CaliforniaOenology, Bio Dynamic Farming TechniquesWES Guild of SommeliersLevel 1 Sommelier

Community InvolvementNorth Texas Food Bank Dallas, TexasOperation Kindness Dallas, TexasPick-a-Pal Pet Adoption Dallas, TexasAmerican Heart Association Dallas, TexasNo Kid Hungry Dallas, TexasState Fair of Texas Cooking Classes Dallas, TexasFirst Unitarian Church of Dallas Dallas, TexasMark Stoltz Re Election Campaign Dallas, TexasSheffie Kadane Re Election Campaign Dallas, TexasBoard Member Swiss Avenue Home Tour Dallas, Texas