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PHONE NUMBER AVAILABLE - EMAIL AVAILABLEPROFILEA dynamic, results-oriented general manager and restaurant co-owner with extensive experience developing teams and operational procedures. Offers focused leadership to drive sales and profitability in highly competitive markets. Noted for outstanding communication skills, both with guests and staff; ability to resolve problems quickly and equitably to ensure satisfied customers and happy employees. Committed to fostering positive, respectful working environments. Maintains courteous, responsive and hospitable relationships with clientele to cultivate strong relationships and regular business to increase profitability. Worked with various upscale caterers and corporate food service groups. Brings an extraordinary understanding of the importance of service and professionalism to creating an unsurpassed dining and memorable experience. Senior operations and general management executive leveraging more than over 30 years of top- level service with Profit and Loss responsibility for multi-service Restaurants/Waterfront Dining Bar and Lounge, Hotels/Senior Living Dining Services, Country Clubs/Golf & Banquet Events throughout Westchester and Connecticut areas. Repeatedly hired and commended by owners for improving bottom-line margins while increasing quality and service in organizations ranging from 50 to 150 employees, and $1M-$5M budgets. Building strong teams and efficient systems to positively impact start-up businesses, growth, and downsizing objectives. Providing effective solutions that produce immediate impact and contribute to long-term success. CORE SKILLS & KNOWEDGE PROFICIENCIESOperations ManagementFood Service Management Multi-site Operations Hospitality Management Food & Beverage Operations Staff DevelopmentRecruiting/Hiring Talent Optimization Training & Coaching Motivation/Empowerment Customer ServiceGuest Satisfaction Increased Occupancy Customer Retention Quality Assurance P&L ManagementBudget Management Cost Controls (Labor, F&B) Asset Management Strategic Planning PROFFESIONAL EXPERIENCETiki Beach Bar and Pier Restaurant, Rye Playland, New York General Manager, March 2023 Present Hired to manage operating expenses and provided leadership over a world-class waterfront dining venue. Directed a positive team and succeed at this start-up waterfront dining establishment, a new and innovative restaurant concept that made waves in the historic downtown Rye Playland area! Work together with an exclusive team in directing the daily operations of this thriving establishment. Oversaw a staff ranging from 50-100 employees in the operations of a 400-seat dining establishment, as well as an after-hours music entertainment venue. Ensured the entire property was run properly as it had multiple moving parts, the main dining area, the patio deck, the boardwalk, the beach garden, the VIP Lounge and featured live music and entertainment nightly. Created and implemented continuous process improvements to ensure optimal efficiency and productivity throughout the organization. Collaborate with my team to drive company initiatives and ensure their successful implementation. Foster a positive and engaging environment for both staff and guests, promoting a memorable dining experience. Delegate and oversee daily tasks, ensuring efficient and smooth operations. Supervise and motivate staff, fostering a culture of teamwork and excellence. Ensure adherence to company policies and procedures, promoting a safe and compliant work environment. Lead by example, demonstrating exceptional organizational and leadership skills. Implement strategies to control costs and maximize profitability. Seasonal sales (6 months) over $3.5 Million Able to keep Labor and Food Cost below 25% Manage operations for smooth functioning operation while maintaining a high standard of customer satisfaction. Responsible for the overall food and beverage operations by formulation of policies, business goals and exceeding revenue targets.Harrison Meadows Country Club - The Meadows/Social Kitchen and Bar, Harrison, New York Director of Food and Beverage; 2022-2023 Responsible for Clubhouse Food and Beverage Service operations, including restaurant dining, banquet operations, pool house services, as well as other additional ancillary F&B operations. Brought onboard to rebuild the F&B program after the location was depleted of all equipment, small wares, and furniture as if a startup. Responsible for food service management, providing superb dining and food and beverage experiences for the Club Passholders and Guests. Creating relationships with the Culinary, Catering, Passholders, Marketing and Banquet Service Teams. Brought onboard to implement policy, procedures and protocols and was the public face of these operations with a hands-on approach and understanding that guests and staff engagement is critical to success in this position. Adapted relationships with the Culinary, Catering, Passholders, Marketing and Banquet Service Teams. Assist with budget preparation in all Food and Beverage related areas. Assists with interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates, addressing complaints and resolving problems. Assists in the management of department members that included, Servers, Reservationist, Runners, Bartenders, Hosts, Banquet, Building Maintenance. Promoted and reviewed the days business levels in all operations and assigns priorities as needed. Relays pertinent information to key staff including, Executive Chef, Beverage Manager, Dining Manager, Executive Offices, Concierge, and Membership Office as needed. Assists General Manager in monitoring success of Food and Beverage related departments and associates, including semi-annual performance reviews, as needed. Conducts regular staff meetings with colleagues, subordinates and related parties. Assures that effective orientation and training are given to each new associate. Assists in developing ongoing training programs. Prepares and monitors quarterly revenue goals and expenses as well as generating various(weekly, monthly, quarterly, and annual) business volume reports and forecasts. Responsible for pre-approving, receiving and ultimate inventory control for all Food and Beverage related areas. Exceeded monthly revenue targets by 30%Morrison Living Division of Compass group- The Towers at Tower Lane, New Haven, Connecticut Director of Dining Services; 2020-2022 Responsible for food service management, dedicated to improving healthcare dining service experiences. Brought onboard to implement policy, procedures and protocols from a different perspective. Adapted a Kosher philosophy to a community of 350 residents. Financially responsible for the department in accordance with the approved budget. Maintains the department in an inspection ready state at all times, assuring the department operates within federal, state, and local guidelines. Always promotes the professional growth and development of the entire Morrison Senior Dining team and community department employees. Implements change to the dining service program that enhances the desirability of the community for current and future residents. Input on the revamping of the Fine Dining Handbook used country wide for the Compass Group Westchester Burger Company, White Plains, Rye Brook, Mt. Kisco, Stamford, Scarsdale Co-owner; General Manager of Operations; Director of Special Events, 2011-2020 Responsibility for all locations Trained all staff regarding skills, strategies, and software; focused on continuous training and development to ensure policies and procedures are followed. Always provide superior service to all customers, while following restaurants etiquette guidelines Plan, supervise and coordinate the daily operations of Food & Beverage both front and back of house. Exercise supervisory authority over restaurant and bar. Implement training manuals and supervise training of employees. Plan and conduct staff meetings. Confer regularly with staff to coordinate activities, assign and check work, resolve problems, etc. Plan work schedules Supervise and assist as necessary with all operations, which may include: line set-up and inventory food preparation, customer service; menu development, large party reservations etc. Annual sales regularly exceed $6 Million. Developed and implemented all operational systems, controls and procedures. Successful individual site marketing at each location Ongoing promotion of catering and special events Prepare a variety of administrative/operations reports and records, timesheets, daily staffing reports, inventories, cash reports etc. Monitor daily liquor counts and verify accuracy through POS system. Developed and implemented all operational systems, controls and procedures. Successful individual site marketing at each location Responsible for conducting sales calls, client visits, promotions and maintained relationships with suppliersCorso Consulting & Catering, West HarrisonOwner; General Manager; Director of Special Events, 2009-Present Restaurant Expertise personally assists newcomers to the industry with experienced restaurant concept development. From restaurant start-up to concept innovation, to product development, to management contract services depth of experience, collaborative management style and innovative training methods will result in improved performance at all levels. This new turn is a consulting and development firm serving restaurants, bars, lounges, and any enterprise with a food or beverage component. From full-service Concept Development and Restaurant Management Contracts to Menu Development and Hands-On Opening Support and all the details in between. Developed close relationships with clients and analyzed their needs to develop and build menus and personalized events to ensure top level customer service, retention and referrals. Ensure company standards for quality and service are exceeded by each team member. Effectively implemented new systems and procedures that have increased sales. Responsible for the strategic marketing and advertising efforts that increase brand awareness, exposure and overall revenues.Blue, White Plains, New YorkCo-owner; General Manager of Operations/Director of Special Events, 2003-2010 Responsible for creation of upscale NYC style restaurant as part of revitalization of White Plains Directed sales and profitability of start-up restaurant; increased annual sales to $3M. Implemented successful advertising campaign; brought cosmopolitan type venue to Westchester. Developed and implemented all operational systems and procedures. Catered high end events both on and off premises. Assisted with interviewing, hiring, training, and development of qualified employees. Managed front of house staff including servicers, bussers, hostesses and bartenders had a record low turnover of 10% and through creative improvement initiatives, increased productivity by 40% Managed back of house operations including food preparation, quality control and expediting continuously achieved a 100% audit and 98% customer service satisfaction on food quality and timing. Ensured quality and critical communication between the front and back of house: this resulted in a record number of nights with zero mistakes and increased revenues of over 130% Created numerous in-store contests and promotions to increase sales, productivity and facilitate team building: ideas were so successful they were adopted by the corporate office and used for training purposes.Corso Catering, White Plains, New YorkOwner, 1991-1996 Upstart company straight out of high school Catered for private events both on and off premises. Annual sales over $4 Million Manage operations for smooth functioning operation while maintaining a high standard of customer satisfaction. Responsible for the overall food and beverage operations by formulation of policies, business goals and exceeding revenue targets. Created employee schedule to ensure labor hours fall within projected guidelines and accommodating numerous employee requests. Assisted a team of workers with setting up weddings, corporate parties, and special events. |
