SUMMARY OF EXPERIENCEF&B Management*Effectively manage medium to large size venues of seating capacities ranging from 75 to 500, servicing as many as 1500 covers for early and late dinner traffic.*Responsible with all opening/closing procedures including locks, gates, alarm systems, computer back- up, drop safes, night deposits, all financial paper work, etc.*Handle all aspects of HR function related to cooks, kitchen staff, servers, runners/expediters, busboys, bartenders, hostesses, bar-backs including recruiting, interviewing, hiring, supervising staffs as large as 60+ per shift, discipline and/or termination, coaching, evaluation and making recommendations for further development and/or promotion.*Engaged in extensive customer interaction, floor management, client and vendor relations, troubleshooting and problem resolution.*Accomplished in planning, revising and modifying entertainment, bookings, menus and ordering provisions.*Oversee seamless and efficient FOH and BOH operations.*Analyze customer trends, requests and suggestions; plan and implement marketing and advertising activities, as well as measurement of results. Club and Studio Management*Schedule and book all sessions and performances.*Supervise upkeep and technical maintenance with respect to stage, audio and visual effects and equipment.*Coordinate security, door hosts and carding.*Responsible for all negotiations concerning studio and performance time and space.*Hire all restaurant and technical staff such as sound engineers, technicians and dee-jays*Book and negotiate with artists and their representatives.