Cleo C. Norris

Cleo C. Norris has worked in the food service industry since 1998. In 1999, they began working part-time as an Assistant Manager at IHOP, where they managed a staff of 68 employees and contributed to the store's success by demonstrating meticulous detail for presentation, timing, inventory validity and responsibility. In 2002, they were recruited to work at Raising Cane's New Orleans flagship as an Assistant Manager, where they maintained proper staffing levels with 28 employees. That same year, they were also assigned to the White House Culinary Team, a highly competitive position for which personnel must possess superior performance records, special culinary skills, impeccable appearance, strong leadership skills, and no evaluation marks below 3.75 for the past four years. In 2006, they became a Board Member and Business Developer at LCTCS, where they created and budgeted the administration's first annual reoccurring revenue of $35,000. From 2008 to 2014, they worked at Cafe Brazil, LLC, where they held multiple roles, including Director of Catering and Special Events (Multi-Unit), General Manager and Culinary Director, and Manager of the Year in 2012. During this time, they developed a Business Plan for the catering program, created and monitored schedules, staff onboarding and training, district purchasing and input coding, and weekly payrolls. In 2014, they began working as a General Manager at Black Walnut Cafe, where they updated store leadership on progress with service and product quality, hired new staff members, promoted and rewarded exceptional service, work ethic, and quality, and reduced added labor. In 2017, they began working as the Regional General Manager (Multi-unit) at Cafe Brazil, LLC, where they reported directly to the President of Operations and managed multiple units and teams with 97 staff members.

Cleo C. Norris has a diverse educational background. In 2000, they obtained a Leadership Course I Navy Counselor I Personal Responsibility, Values, and Education certification from the US Navy. In 1997, they obtained an Operational Food Management Certification from the US Navy. In 2005, they obtained an Associate of Science from Louisiana Delta Community College-Monroe Campus, and a Bachelor of Business Administration from the University of Louisiana Monroe. From 2017 to 2019, they obtained a Bachelor of Business Administration from Columbia College. Finally, in 2019, they obtained a Master of Business Administration from Texas Wesleyan University. In 2014, they also obtained a Certified Food Safety Manager, ServSafe certification from the National Restaurant Association.