About Us

Rodney M. Brittain brings over 30+years of hospitality, hotels and restaurant experience to the Ranch.     As General Manager in the hotel industry, Rodney directed several high-volume restaurants, rooms service, and full banquet operations. Rodney left the industry to gain further knowledge, joining a high-end country club as Director of Food and Beverage, responsible for all aspects of kitchen, events, dining and food operations. These positions allowed Rodney to keep his finger on the pulse of the inner workings, while building and improving upon Food and Beverage operations. Working alongside trained chefs strengthened his abilities for menu structuring, product purchasing and inventory control, much like his prior years in the industry. While working with clients and accounts of various sizes and business models, Rodney’s ability to observe, collaborate and help streamline purchasing practices, accounting procedures and beverage programs better served his clients’ budgets and expectations. He was also very fortunate to work with highly seasoned chefs and wine experts to broaden his palate of food and wine pairings of any style. Rodney’s combined strengths of financials, customer service and food and beverage knowledge has led him to his dream of sharing his love of the industry with his hometown of Enid.

Stephen W. Leins comes to Cherokee Ranch with over 30 years of Operations experience, 27 of which have been in Food Manufacturing Operations. He earned his undergraduate degree at University of Delaware, and earned his M.B.A. in Production and Operating Systems at Drexel University in Philadelphia, PA. 

Over the course of his career, he served in various Operations roles, and was eventually promoted to the position of Vice President of Eastern Operations, where he ushered a $300M region through a period of triple revenue growth as the director of operations over five plants, to produce 650+ SKUs across sixteen production lines. In this position, Stephen managed a team of 12 direct reports and a total staff of 1,100 employees, while driving the achievement of financial goals as the administrator of a $194 million budget with full P&L accountability for all operational areas, including Manufacturing, Human Resources, Safety, QA, Materials Management, Finance, Maintenance, and Engineering.

Stephen’s expertise in Operations and Operations Finance, along with Rodney’s strengths in Customer Service and Food and Beverage Operations, make for a successful partnership in the restaurant industry. Both Stephen and Rodney believe that the success of Cherokee Ranch Land and Cattle Company will be in delighting its patrons with a dining and entertainment experience unmatched by others in the region.