Eureka! Restaurant Group.
Eureka! Restaurant Group

Eureka! Restaurant Group Bolsters Leadership Team with New Hires

Eureka! Restaurant Group announced the onboarding of top hospitality professionals including Pam Rukas, Jamie Riley, and April Williams.

“Pam, Jamie, and April’s passion for the hospitality industry is contagious. I could not be more delighted to add these incredible leaders to our Eureka! roster and continue in our quest to provide world-class service to our guests and our teams,” says Eureka!’s President Eric Berman. “I look forward to working with each person in their new roles and the positive impact we know they will continue to deliver at Eureka!” 

Pam Rukas is joining Eureka! as the new Vice President of Operations Services and Training. Pam has been in the restaurant business for over 25 years, leading multiple brands and concepts. Her love for hospitality started during her collegiate years at ASU, working as a server and bartender. Pam worked at The Cheesecake Factory for 13 years in multiple leadership/organizational planning and training capacities. Prior to joining Eureka!, Pam worked at Reef Kitchens, one of the largest ghost kitchen companies in the US, where she was responsible for all of their training materials and new location openings. Pam currently lives in Phoenix, Arizona with her husband and her two kids.  

Jamie Riley joins Eureka! as the head of the IT Department. Jamie cut his teeth in the early days of YardHouse and most recently oversaw the IT team at Cotti Foods, which owns almost 200 fast casual restaurants. Jamie has a vast knowledge of systems and technologies and a strong discipline of execution. Jamie lives in Orange County with his wife and two kids.  

April Williams is joining Eureka! as the Director of Supply Chain. This role is a pivotal one with the current challenges and new restaurant openings on the horizon. Prior to Eureka!, April  was the Senior Category Manager at BJ’s Restaurant Group. April lives in Orange County with her son.  

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.