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Doug Green is Executive Vice President of Operations for Red Lobster, responsible for overseeing operations at Red Lobster's 680 restaurants across North America and 63,000 employees. Doug has a strong track record of success leading Operations teams in three of Darden Restaurants' businesses. Most recently he served as Senior Vice President of Operations for Red Lobster's Heartland and Canada Divisions. Doug began his Darden career in 1997 as Director of Operations for Olive Garden in Chicago. By July of that year, he was promoted to Senior Vice President of the Chicago Division. He joined Darden's New Business team in 2002 as Senior Vice President of Operations, helping select the opening team for Seasons 52 and ensuring the new concept set new standards in operational excellence. Before joining Darden, Doug spent eight years with Pizza Hut where he advanced from District Manager to Vice President of Operations. He then moved to Vice President of Diversity and later to Vice President of Operations Development where he was responsible for implementing operating programs into the company's 8,000 restaurants. Doug earned his MBA from the Kellogg School of Management at Northwestern University in Chicago, and has a bachelor’s degree from Iowa State University. | 