CURT OXYER
Vice President of Training
Vice President of Training
Curt began his restaurant career in 1980 as a dishwasher for a McDonald’s Corporate restaurant. Curt filled every position at McDonald’s from team member to Director of Operations and completed his education at the University of Oklahoma. In 2001 Curt joined Arby’s largest franchisee, RTM, as a Director of Operations. During his tenure at RTM and Arby’s Restaurant Group (ARG), he was promoted to Sr. Director of Operations as well as Vice President of Human Resources/Training. Curt also served as Zone Vice President for Church’s Chicken and was a partner with Burger King/Popeyes franchisee GPS Hospitality. Curt returned to the Arby’s brand in 2018 as Vice President of Operations for the AES Restaurant Group.
Curt has been recognized and awarded with the top awards and honors from various restaurant brands including the President’s Award (2000 McDonald’s Corporation), President’s Award (2007-2010 RTM/ARG). His greatest accomplishment has been in helping many of his teammates set and achieve major personal and career goals.
Curt is married and the father of 4 children. His interests include travel, scuba diving, sports and history. He is a published author and a member of the Writer’s Guild of America. Curt is also active with Big Brothers Big Sisters where he served as Vice President of the Board of Directors for Northern Indiana.
Curt has been recognized and awarded with the top awards and honors from various restaurant brands including the President’s Award (2000 McDonald’s Corporation), President’s Award (2007-2010 RTM/ARG). His greatest accomplishment has been in helping many of his teammates set and achieve major personal and career goals.
Curt is married and the father of 4 children. His interests include travel, scuba diving, sports and history. He is a published author and a member of the Writer’s Guild of America. Curt is also active with Big Brothers Big Sisters where he served as Vice President of the Board of Directors for Northern Indiana.
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