Multi-Unit Operations ManagerLS PARTNERS LLC - TOM BRADLEY INTERNATIONAL TERMINAL - LAX － Los Angeles, CA.
Hired to open seven restaurants and help oversee all operations.
Petrossian Champagne and Caviar Bar, Lucky Fish, Drink LA Bar, James' Beach, Scoreboard LA Bar, Cantina Laredo, and III Forks Prime Steak House.
Opened all restaurants and oversaw construction under the most extreme security and union regulations while still being able to control costs and brand consistency.
Implemented all service standards and oversee all ordering procedures.
Defined all kitchen preparation guidelines, managed maintenance and tracking all on-site repairs.
Worked to mentor and develop staff under Union regulated environment.
HR - orientations for all new hires Implement and reinforce all company policies and procedures.
Keen attention to detail in all operations.
11/2007 to 07/2013
General Manager/Consulting ManagerBOTTLEROCK WINE BAR － Culver City Los Angeles, CA Ca.
Implemented new Inventory Control System on all Wine, Beer, and Non Alcoholic Beverages in which all wines were sold by the ounce Developed employee manual, operating procedures, staff guidelines, training procedures, service standards and company guidelines.
Developed internal wine/beer purchasing decision making for 3 locations while maintaining integrity to the store and maximizing profit margins.
Implemented new accounting procedures and daily operational procedures for cash flow and sales accountability.
Continuous Staff training on wine and beer.
Responsible for creating and implementing monthly events, catering and all in house special wine/beer/food tastings and educational classes.
11/2006 to 05/2007
General ManagerVERTICAL WINE BISTRO － Pasadena, CA
Hired to oversee all operations, develop business procedures, and set standards in the Wine Bar community through marketing and implementing an impressive and extensive "Flight" list; while training and providing detailed attentive service.
Key Responsibilities & Accomplishments: Opened new Wine Bar and developed all systems.
Supervised completion of venue construction and final permitting processes of property.
Responsible for FOH and BOH, purchasing and housekeeping department Lead all marketing, press and PR outlets.
Set all policy and procedures for staff and management with total P & L Accountability.
Implemented Inventory controls on all wine, beer and liquor.
09/2005 to 11/2006
Catering Sales ManagerBEHIND THE SCENES CATERING & EVENT MANAGEMENT － San Diego, CA
General ManagerPACIFIC COAST GRILL, WILD NOTE CAFé, BELLY UP － Solana Beach, CA
Increased sales from 800K to 2.4M by providing 'Intelligent Service', building lasting client relationships, training and mentoring staff, and community outreach.
Controlled cost by consistently reducing labor, liquor, beer and wine PC Increased wine sales from 11% to 25%.
Wine Spectator "Award of Excellence" for 8 years.
Developed catering business with consistent significant increases of over 60% each year.
Opened The Belly Up restaurant in Aspen, CO with 10 days' notice (responsibilities included everything from ordering all supplies, menu, staffing, training, installations, inventories, costs, final permitting, etc.).
Bachelor of Science: BusinessBlacksburg, VirginiaBusiness
A well-developed manager who has served in the Hospitality Industry as Multi-Unit Operator and General Manager with continued success in meeting business/operational goals, marketing/public relations goals as well as community outreach programs, while managing a staff of 15 to 140 and inspiring a "culture" of service. Project Management-Opening Restaurants/ Night Clubs/Hotels/ Music Venues Multi-Unit Operator with an emphasis on Service, Consistency, and Brand Awareness Fine Dining, Luxury brand, Upscale Casual and Casual Dining experience Opened seven restaurants (2 at a time) and bars in the most difficult environment. Wine Bar, Retail, Restaurant, Bar and Small Plate venue development Financial analysis/ P & L accountability/ budgets and forecasts for Hotel and Restaurants Branding, Marketing, and Luxury Brand Experience Excellent communications skills, vendor negotiation and industry relation skills Developed catering business from Restaurant with sales increase of 60-100% each year Increased overall revenues of one business by 60% Developed Standard Operating Procedures, Inventory Controls and Service Standards Assisted in orchestrating and producing private events in excess of 3 million Significant public relations experience in networking with the community and supporting nonprofit organizations. Created and implemented Wine Dinner's, Retail Holiday Bazaar, Beer Tastings, Fundraisers Adapts easily to ever-changing environments, overcomes obstacles and handles stress well Energetic, leader and team player with a very hands on approach and an attention to details Proficient in all Microsoft Applications