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Roger Brown has extensive work experience in the food and beverage industry. Roger began their career in 1999 with V/Gladieux Enterprises as a General Manager, overseeing concession operations at the University of Michigan. During their time there, they handled daily operations, staffing, purchasing, accounting, and client relations. Roger was also involved in renovation projects and participated in design and equipment purchasing and installation.

In 2010, Roger joined Levy Restaurants as a Director of Concessions at Ford Field. Roger oversaw the daily operations of the concessions, managing food cost, labor controls, and product ordering levels. Roger utilized the Tangent operating system for both the point of sale and back of House.

From 2011 to 2012, Roger served as the Assistant Director of Operations at BLFH, where they oversaw the daily operations of the concessions. Roger was responsible for managing food cost, labor controls, and product ordering levels. Roger utilized the Quest operating system for both the point of sale and back of House.

In 2011, Roger became the General Manager of Concessions at Levy Restaurants, responsible for all areas of the concessions operation. This included staffing, purchasing and receiving, maintenance, cash controls, and operating systems management.

In 2014, Roger was promoted to Director of Concessions, where they managed the food and beverage operations in the general concessions area at Churchill Downs Race Track, the home of the Kentucky Derby. Their responsibilities included managing POS operations and setup, staffing, timekeeping, food cost management, responsible alcohol compliance, menu engineering, and client relations. Roger also supported other Levy endeavors, including the College World Series, Purdue University, NASCAR, and PGA events.

Roger held the role of Director of Operations at the University of Arkansas from 2017 to 2020. In this position, they were responsible for all aspects of food and beverage for events and catering at the university's venues.

Most recently, Roger has been serving as the Director of Operations at Levy Restaurants since May 2020. Roger oversees the food and beverage operations at three outdoor music venues and one historic indoor venue. Roger is responsible for all aspects of food and beverage for events and catering at these venues.

Roger Brown attended Purdue University from 1985 to 1986, where they studied Pre-Engineering. Following that, they enrolled at the University of Michigan-Dearborn from 1986 to 1989. During their time at the University of Michigan-Dearborn, Roger focused on Accounting and Business/Management.