Snooze Eatery Appoints Amy Hom as Chief Operating Officer
The restaurant operator looks to scale hospitality and operational standards by bringing in a new executive lead.
Updated on Oct. 20, 2026 in People
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Snooze Eatery has appointed Amy Hom as its new chief operating officer to oversee national restaurant operations. Hom transitions to the role following a career spanning leadership positions at several major restaurant and hospitality brands.
Why it matters
The appointment signals a strategic focus on scaling operations and refining hospitality standards as the brand looks to integrate leadership experience from a diverse portfolio of dining concepts.
Snooze Eatery has finalized the appointment of one new chief operating officer, drawing from a leadership background that includes roles at various industry firms versus previous internal management arrangements. Specific details regarding the firm's total headcount or expansion budget tied to this transition were not provided.
The players
Amy Hom
The new chief operating officer of Snooze Eatery with prior leadership experience at Barcelona Wine Bar, Bluestone Lane, and sweetgreen.
Snooze Eatery
A restaurant operator that focuses on breakfast and lunch dining services across the United States.
The details
As chief operating officer, Hom will assume direct oversight of restaurant operations and coordinate with field leaders across the organization. Her mandate involves raising the bar on hospitality execution, leveraging her prior experience from roles at Barcelona Wine Bar, Bluestone Lane, REEF, sweetgreen, Red Robin, Wolfgang Puck Catering, and California Pizza Kitchen.
Timeline
October 20, 2026: Snooze Eatery announced the hiring of Amy Hom as chief operating officer.
Market Landscape
This move follows the broader industry trend of recruiting C-suite leaders with multi-concept casual dining experience to standardize performance across expanding footprints. Hom's appointment mirrors strategy shifts seen at competing chains seeking to balance rapid growth with consistent service quality.
Operators should monitor how this transition affects the brand's service model and operational consistency in the coming year. Changes to standardized training protocols or field leadership reporting structures are often the first signs of a new COO's influence on day-to-day unit performance.
The takeaway
The addition of a veteran operator like Hom highlights the importance of scaling hospitality frameworks as brands move into new regions. Management teams should track how this leadership shift changes the company's reliance on field-level autonomy versus centralized operational standards.
Further reading
Explore recent executive changes and leadership strategies within the industry in our People section.
Source note: This article includes information reported by Foodservice Equipment & Supplies.
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