Damola Adamolekun, the 36-year-old CEO of Red Lobster, is ambitious in his vision for revitalizing the restaurant industry and fostering leadership among young professionals. In a recent episode of the podcast “How Leaders Lead With David Novak,” Adamolekun emphasized that true leadership stems from self-improvement and personal integrity. He believes that understanding one’s strengths and areas for growth enhances a leader’s ability to inspire others: “The stronger you are as a person, the more people are going to want to follow you,” he stated.
Taking charge of Red Lobster in August 2024, Adamolekun is navigating the company through a turbulent recovery phase, following its previous bankruptcy and the subsequent closure of multiple locations. Notably, the chain faced financial losses linked to an ill-fated “endless shrimp” promotion—something Adamolekun is keen to avoid repeating, citing his understanding of business fundamentals.
Prior to joining Red Lobster, Adamolekun established a commendable track record as CEO of P.F. Chang’s. He successfully transformed the Asian-fusion chain post-2019 buyout through strategic initiatives such as store renovations, menu upgrades, and operational enhancements that propelled the brand’s revenues to approximately $1 billion. This profitable blueprint is being applied to Red Lobster as he aims to restore the chain to its former glory.
In conversations with Fortune regarding his aspirations, Adamolekun expressed confidence that Red Lobster is positioned for a remarkable comeback, despite its rocky history. He undertook visits to various restaurant locations even before assuming the CEO role to gain firsthand insight into customer preferences, stating, “Customers just want quality food in a comfortable setting.”
To oversee this transformation, Adamolekun is implementing a $60 million revitalization plan that avoids further store closures while enhancing existing locations with improvements to infrastructure and ambiance. He’s committed to “injecting more energy” into all aspects of the guest experience, from lighting and music to decor, and is thoughtfully assembling a leadership team comprised of experienced veterans from the restaurant industry.
Adamolekun also highlighted the importance of resilience in leadership, noting that taking criticism is integral to growth. He stressed the necessity of separating oneself from personal critiques, as this distance facilitates improvement and development.
With a focus on personal growth and operational revitalization, Adamolekun exemplifies a new wave of leadership in the restaurant sector, combining strategic insight with a dedication to quality and customer connection. The road ahead may be challenging, but his proactive approach signals a promising future for Red Lobster and its patrons.