Carl has been with George's since 1997 when he began working in the Springdale processing plant. Since then, he has spent time in all areas of the company from live production to sales. Carl joined the Executive team at George's in 2006 and was named Sr. Vice President in 2009 with responsibility for the Arkansas/Missouri complex operations. He is currently responsible for leading all live production and plant operations. Carl serves on the Board of Directors for the National Chicken Council and is a member of the U.S. Poultry & Egg Association. He also serves as President of the Downtown Springdale Alliance. Carl received his B.S.B.A. from Walton College of Business at the University of Arkansas.
Charles has been with George's since 1997 when he began working in the Springdale processing plant. Since then, he has spent time in all areas of the company from live production to sales. Charles joined the Executive team at George's in 2006 and was named Sr. Vice President in 2009 with responsibility for sales, accounting, human resources, quality assurance, and purchasing. He serves on the Board of Directors for the Arkansas Poultry Federation and the U.S. Poultry & Egg Association and he is a member of the National Chicken Council. Charles also serves on the Board of Directors for the Rodeo of the Ozarks and the Jones Center in Springdale. He received his B.S.B.A. from Walton College of Business at the University of Arkansas.
Susan joined George’s in 2015 as CFO, bringing 28 years of experience in Finance and Accounting. Prior to joining George’s, she served in various roles in the poultry industry gaining diverse expertise as an Accountant in Poultry & Prepared Foods Operations, Sales Administration and Pricing, Shared Services, Corporate Finance and Treasury. She graduated Cum Laude with a B.S.B.A. in Accounting from the University of Arkansas and is a Certified Public Accountant. Susan is a member of the American Institute of Certified Public Accountants and the Arkansas Society of Certified Public Accountants. Susan also serves on the Board of Directors for Northwest Arkansas Fellowship of Christian Athletes.
Devin joined George’s in 2016 as Chief Strategy and Commercial Officer. He is responsible for overseeing the development and implementation of George’s corporate growth strategy. Bringing over 20 years of experience in the global food services field, Devin’s broad knowledge and strategic focus will be instrumental as we look to expand our company. Prior to joining George’s, Devin gained diverse experience in the poultry and prepared food business with senior level responsibility for areas such as operations, sales, marketing, innovation, research, development and growth strategies. He currently serves on the board of Restore Humanity.
Glen began at George’s in 1990 and has been an integral team member since. He is responsible for overseeing Human Resources (employee relations, staffing & recruiting, and employee benefits) and environmental health and safety policy. Glen graduated from the University of Arkansas with a Business Administration degree with emphasis in Human Resources, and later he earned his Master’s in Business Administration from Webster University. He is a member of the US Poultry & Egg's Human Resources and Safety and Health Committees.
With George’s since 2003, Mary Kathryn is responsible for special projects at the company. Prior to joining George’s, she spent several years with Archon Group in Dallas, Texas. Mary Kathryn’s education includes a finance degree from Southern Methodist University in Dallas, Texas, and graduate work at Sotheby’s American Art Program in New York. She serves on the Board of Directors for Legacy National Bank in Springdale and The New School in Fayetteville, Arkansas.
A graduate of Georgia Tech, Matt arrived at George’s, Inc. in 2003 after service as Development Engineer for DSC Communications and later for Santera Systems, Inc. In 2009, Matt was named Vice President of George's Gas Company. Matt serves on the Springdale Chamber of Commerce Board of Directors and the Springdale Economic Development Council.
Brian joined George’s in 2017 as Chief Customer Officer, bringing over 20 years of industry experience. He is responsible for the areas of sales, marketing, product development and innovation. Prior to joining George’s, he gained diverse experience with senior roles within the poultry industry and as a senior leader for major restaurant brands. Brian received his undergraduate degree in Management from the University of South Carolina and his master’s degree at the University of Georgia.
Robert joined George’s in 2014 as the Vice President of Operations for Arkansas/Missouri and oversees all production and processing in these facilities. Prior to George’s, Robert spent nearly 30 years in the food industry at companies with multi-site locations. Bringing vast knowledge and experience to George’s, Robert is responsible for meeting the needs of our customers utilizing mutually beneficial relationships with our contract growers and suppliers. Robert’s education includes a Bachelor of Science in Agriculture Education from Stephen F. Austin State University in Nacogdoches, Texas.
David joined George’s in 2016 as Vice President of Culinary and R&D. He leads all product development and culinary insights for the company. David’s culinary creativity paired with his penchant for process and customer-first philosophy is setting the tone for future innovation at George’s. David has over 25 years of back-of-house, culinary strategy, insights, and product development experience in the food service industry.
Bob joined George’s as the Vice President of the Virginia Complex in 2001 with the Rocco Chicken division acquisition, and he is currently responsible for all of George's Virginia operations. Prior to George's, Bob worked at Rocco, Inc. and Genicom in Virginia and Pennsylvania. Bob earned his Master's in Business Administration from Indiana University in 1987, and he is a certified public accountant and a military veteran. He currently serves on the Board of Directors for the Virginia Poultry Foundation and Southern Hens.
Coming to us with extensive food industry experience, Bill began with George's in 1997. As VP of Food Safety and Quality Assurance, Bill emphasizes continuous improvement in quality systems through teamwork and ongoing training, which has helped contribute toward George's receiving multiple awards for quality and service. He has also chaired the Technical and Regulatory Committee of the National Chicken Council, working with USDA FSIS in Washington, D.C. on policy initiatives. Bill’s education includes a Bachelor of Science in Animal Science (Texas A&M University), Master of Business Administration (Texas A&M University), and Master of Science in Food Safety & Quality Assurance – Poultry Science (University of Arkansas).