Snooze Eatery has named Amy Hom chief operating officer, effective Sept. 28, tapping a 20-plus-year industry veteran whose résumé spans some of the most recognized names in full-service and fast-casual dining.

Hom most recently served as COO of Barcelona Wine Bar. She previously held leadership roles at Bluestone Lane, REEF, sweetgreen, Red Robin, Wolfgang Puck Catering and California Pizza Kitchen — a career arc that touches nearly every major operating model in the restaurant industry, from ghost kitchens and tech-enabled delivery to premium catering and casual-dining bar programs.

What does Hom's background signal for Snooze's operating priorities?

The hire points to a deliberate investment in field-level discipline and leader development. At Snooze, Hom will oversee restaurant operations and partner with field leaders across the organization. Her mandate, as CEO Josh Kern described it, centers on operational rigor without eroding brand culture.

"Amy understands that great restaurant operations start with great people and ultimately show up in the guest experience," Kern said. "She knows how to create accountability and operational discipline while developing leaders and protecting what makes a brand special. That combination is incredibly important for Snooze."

Kern added that Hom will help the company "raise the bar on hospitality and execution while staying true to the culture and experience our Snoozers and guests love."

Why does this appointment matter for multi-unit operators?

Restaurant chains scaling beyond their founding footprint typically hit an inflection point when founder-led culture meets regional expansion and category extension. The fix is rarely another menu item or limited-time offer. It usually looks like standardized training, tighter labor scheduling and the kind of leader-development pipelines that produce general managers capable of running a P&L.

Snooze's bet on Hom suggests the breakfast-and-lunch concept is doubling down on that back-of-house infrastructure rather than chasing the next traffic-driving promotion.

How does Hom describe her approach?

Hom framed the move in people-first terms. "I've always believed that great restaurant operations start with great people," she said. "What drew me to Snooze is the passion its teams have for hospitality and the guest experience. My focus will be on spending time in our restaurants, listening to our teams, developing our leaders and making sure they have what they need to deliver at a high level every day."

What else does Hom bring beyond operating experience?

Hom co-founded LEAD, a community focused on leadership education, mentorship and connection. She sits on the boards of Women in Restaurant Leadership, the GLEAM Network and the Texas Restaurant Association, and is a member of the Fast Casual Industry Council.

Industry publications have named her multiple times to lists including Top 30 Women in Food and Top 25 Fast Casual Executives, and she speaks frequently on workplace culture and leadership.

As Snooze enters its next growth phase, the question for operators watching the move is whether Hom's depth across formats — from Wolfgang Puck's event-driven catering to sweetgreen's tech-forward fast casual — translates into measurable lift in same-store sales and labor productivity. The company has not disclosed specific performance targets tied to the hire.