Levy CEO and Leadership

Andy Lansing is President and Chief Executive Officer of Levy. Under his leadership, Levy has topped over 200 locations in North America and around the world, with more than 35,000 team members delivering Levy’s signature hospitality to guests. Andy began his career with Levy in 1988 as Vice President and General Counsel, overseeing and directing legal affairs for the Company. He was promoted to Executive Vice President for Levy in 1991, and President and Chief Operating Officer in 1995. In his tenure, Andy has directed, managed and actively recruited the industry’s top specialists to become part of Levy’s team and foster the Company’s strategic growth. In 2004, Andy was promoted to President and Chief Executive Officer.

Alison Weber is Chief Creative Officer for CURiOlogy, Levy Restaurants’ experience design agency and wholly-owned subsidiary, developing high-touch fan and guest experiences with design thinking at the core. CURiOlogy brings design research, creative strategy and design resources to current Levy clients across sports, entertainment, restaurants, convention centers and retail sectors as well as serves companies outside Levy’s current portfolio. In her role, Alison inspires the vision for the company’s industry-recognized experience design capabilities, future forward pipeline, as well as Levy’s culture of innovation. During her two-decade plus career, Alison had a seat at the table crafting the revolution in sports food and pushing for continual relevancy around the fan experience. Alison started as a hot dog and beer vendor at Cleveland Municipal Stadium. In 2014, she was recognized as one of the top influencers in her industry and received Sports Business Journal’s Game Changers Award.

Bob Seiffert is a CHIEF FINANCIAL OFFICER at LEVY RESTAURANTS.

Rob Ellis serves as Levy’s Executive Vice President and Chief Financial Officer, overseeing accounting and finance, risk management, and information technology across Levy’s operations. Rob joined Levy as a Controller in the restaurant group in 1998, and in 2007 he became the Vice President of Strategy and Planning, overseeing Levy’s acquisitions, new business deals, budgeting and strategic planning. In 2015 he was promoted to the role of Chief Financial Officer. Prior to joining Levy, Rob began his career with U.S. Robotics, and earned a B.A. from Indiana University’s Kelley School of Business. When Rob isn’t coaching Levy team members, he can be found on the sidelines coaching his two children in all sports.

Tom Funk is Executive Vice President and Chief Operating Officer for Levy Restaurants and leads strategic planning, vision, and operations for Levy’s 140+ sports and entertainment venues across North America. Tom joined Levy in 2013 as Vice President of Concessions and was responsible for the planning, optimization and delivery of all of Levy’s concessions operations. Tom’s impact was immediately felt in his leadership in maximizing revenue, creating new opportunities to localize and specialize menus to hit culinary trends, and enhancing the fan food experience. Levy’s rapid growth in 2014 provided an opportunity to tap Tom for a new role, serving as Regional Vice President with oversight of all operations in the Southeast Region. Tom was promoted to his current position in January, 2016. With over 13 years of experience in the industry, Tom has a proven track record of successfully leading businesses in P & L management, client relations, strategic planning, revenue generation, guest satisfaction, sustainability programs, and team strategy.

Brian Britton is a President/CEO at NATIONAL HERITAGE ACADEMIES; President at OTG EXP Inc; and EVP, COO at LEVY RESTAURANTS and is based in Orlando, Florida. He has worked as Vice President, Labor Operations and Planning at Walt Disney World; Naval Flight Officer at Patrol Squadron 30; and VP:Global Park Operations at Walt Disney World. Brian works or has worked as MEMBER at Election Commission Panel, BOARD MEMBER at Community Based Care Of Central Florida, and BOARD MEMBER at Florida Attractions Association. He attended Harvard Business School between 1998 and 1999 and United States Naval Academy between 1985 and 1989.

Kathryn McNelis is an Executive Assistant to COO at LEVY RESTAURANTS and is based in Chicago, Illinois. She has worked as Paralegal at LEVY RESTAURANTS, Legal Assistant at PRETZEL & STOUFFER CHARTERED, and Financial Aid Specialist at Career Education Corp. Kathryn attended Indiana University.