Bryan Mc Clain
About Bryan Mc Clain
Bryan McClain is a General Manager with over 15 years of experience in the restaurant and service industries. He has held managerial positions at various companies, including MOD Pizza, Modmarket, and Potbelly Sandwich Works, and focuses on operational excellence and employee investment.
Work at MOD Pizza
Bryan Mc Clain has been serving as the General Manager at MOD Pizza since 2021. In this role, he focuses on operational excellence and ethical hiring practices. His leadership aims to enhance employee investment and ensure high-quality service within the restaurant. His experience in managing teams contributes to the effective operation of the establishment.
Previous Experience in Restaurant Management
Prior to his current position, Bryan Mc Clain held the General Manager role at Modmarket from 2015 to 2017. He also worked as General Manager at Potbelly Sandwich Works from 2005 to 2011 and served as Assistant General Manager at Chick-fil-A from 2000 to 2002. His extensive background in restaurant management spans over 15 years, focusing on store openings, training, and development.
Sales and Management Experience
Bryan Mc Clain worked at PureForce, a division of Ecolab, as Sales Service Route Manager & Safety Champion from 2017 to 2021. His role involved managing operations in Rockwall, Texas. Additionally, he served as Guest Service Manager at Target from 2003 to 2005. This diverse experience has equipped him with skills in cost control and inventory management.
Education and Qualifications
Bryan Mc Clain studied at Collin County Community College, where he earned an Associate of Arts (A.A.) in General Studies from 2000 to 2003. He further pursued studies in General Studies with a focus on business management, achieving another Associate degree from 2007 to 2010. His educational background supports his management capabilities in the retail and restaurant sectors.
Focus on Operational Excellence
Bryan Mc Clain emphasizes driving operational excellence through ethical hiring and retention practices. He possesses in-depth knowledge of restaurant operational control practices and has experience managing both exempt and non-exempt teams. His approach aims to achieve high-quality outcomes and a strong return on employee investment.