6 Questions with Krystal COO Amanda Hyde

My career in the restaurant industry began in 1988 as a hostess at Bob Evans Restaurant, where I quickly discovered my passion for hospitality and operations. I was drawn to the structure of the business, the fast-paced environment and the opportunity to make an impact through both guest service and team leadership. Those early experiences taught me the importance of discipline, accountability and building strong relationships, lessons that have guided me throughout my career.

After being promoted to server, I entered Bob Evans’ Management-in-Training program at age 20 and became a General Manager by 23. Over the next decade, I developed a strong operational foundation before moving into multi-unit leadership. When Bob Evans acquired Mimi’s Café, I was selected to oversee 15 Florida locations as Director of Operations, gaining valuable experience leading large teams through growth and organizational change.

Following the sale of Mimi’s Café, I joined Logan’s Roadhouse, where I continued advancing my leadership career and helped guide teams through significant industry challenges, including the COVID-19 pandemic and the company’s transition to SPB Hospitality. In 2022, I joined the SPB Support Center to lead Operations Services across the company’s restaurant portfolio, broadening my perspective on cross-functional leadership and enterprise-wide strategy.

When SPB acquired Krystal, I had already built strong relationships with the brand while supporting its operations. In February 2024, I joined Krystal full time as Senior Vice President of Operations, and more recently, I was honored to be named Chief Operating Officer following G.J. Hart’s appointment as CEO of SPB Hospitality.

Today, I have the privilege of partnering with leaders across every department to strengthen operations, elevate the guest experience and support Krystal’s continued growth. My focus is on developing high-performing teams, fostering a culture of accountability and ensuring operational excellence across the system. While my responsibilities have evolved considerably since my first restaurant job, my leadership philosophy remains unchanged: take care of people, stay curious, embrace continuous learning and never lose sight of the fundamentals that create exceptional guest experiences.

My first job was as a hostess at Bob Evans Restaurants. My hire date was June 6, 1988. I was thrilled at the opportunity! We wore floor-length polyester wraparound skirts, high-neck ruffled blouses and string ties. I had to count back change and manually record check times. We accepted checks for payment and had smoking and non-smoking sections of the restaurant.

I absolutely love our Spicy Chik! I request it with no mayo and extra pickles. It features delicious breast meat with a light batter and packs a kick, all served on our steamed Krystal bun.

I love to cook and eat Italian food. Eggplant Parmesan is a favorite. I also make meatballs and my own rendition of the family sauce often.

My husband inspires me as a leader. His positivity, charisma and energy in both the restaurant and meetings are contagious. My daughter-in-law, a new executive with JnJ, inspires me as well. Her attention to detail and willingness to serve her team are unwavering and admirable.

On a larger scale, I am inspired to be decisive, lead with confidence and ask probing questions by watching and working with our CEO, GJ Hart. I also have a renewed focus on the power of recognition based on the example he sets. I feel that being a “good finder” has always been part of my DNA, but he has inspired me to double down on that and ensure it is felt in every business and team I lead.

Be very self-aware of your own opportunities, and surround yourself with people who fill those gaps. Let them lead and, as an executive, be humble enough to spend time learning from them. A great leader is constantly learning. This also elevates your people by ensuring they feel and know they are the subject matter experts on your team.

You can find me playing with my dog, Gus, reading, walking or finding live music on the beach. We have four kids, one granddaughter and two more grandchildren on the way!