Rita Imerson has gained expertise in training and operations over 25 years of hospitality industry experience. Rita entered the industry at the age of 14 and has developed a genuine passion for all aspects of restaurant operations success and an understanding that success stems from providing team members with the right tools to execute the hospitality strategy. Her focus is front of house operations including; team building, training development and execution, brand image, menu design, social media marketing, wine and spirits and increasing sales.
Rita moved quickly up the corporate ladder at Marie Callender’s, implementing a Certified Trainer Program and being invited to serve on the Managers Action Committee after being recognized by the company for steering her team to successful growth as well as operational success. Additionally, as a Training Department Subject Expert, Rita provided project and assignment consulting for all managers-in-training and the development of training materials. She was responsible for structuring training programs, implementing front of house operations systems, and coaching staff to maintain corporate standards.
Most recently, Rita operated fine and semi fine dining restaurants, managing an upscale steakhouse in the Bay Area as well as in the role of operations partner in an upscale, high-volume Latin cuisine restaurant located in the Silicon Valley. Rita successfully transitioned the menu from Latin style to Modern American cuisine with a focus on improving service, system management and brand development. Rita has a proven track record of improving all aspects of restaurant operations, including BOH, FOH staffing, scheduling and training.
Living in Northern California, I am lucky to be surrounded by the best agriculture and an abundance of amazing seafood. I'd choose in-season Dungeness crab with a green salad of local fruits and veggies and a great bottle of Monterey Bay Chardonnay
“I have an immense passion for all things hospitality related and it is a true joy to help other industry professionals succeed. The restaurant industry is one of the most challenging businesses there is. I feel privileged to be in a position to implement tools and systems that can lead to easier to operate and more profitable restaurants for managers and owners.”