Restaurant Pro's is a consulting and management company for bars and restaurants. We specialize in business start-ups. • Operational Strategy • Branding Development• Catering Strategy • Business and Growth plans• Start-ups• Menu engineering• Food, liquor & labor cost analysis• Re-Branding • Staff training programs • Turn around plans• Marketing analysis• Vendor relations and negations• Project management and oversight• Custom recipe design• Menu pricing • POS and back office • Bar & alcohol service • Handbooks, policies, procedures, SOP’s and checklist• Food & alcohol safety training & systems• Management contract

Hired to revitalize an iconic South Florida Business.• Completely rebuilt a dysfunctional business practices.• Analysis in F&B, sourcing, and organization financial planning & analysis.• Performed and implemented Food, liquor& labor costs.• Re-trained staff in proper standard operating procedures.• Created a training handbook for all dept.• Implemented cost control policies that resulted in a major reduction of food, and liquor cost.• Negotiated with all vendors that resulted in a reduction in pricing.• Marketed business that resulted in an influx of new patrons.• Implemented new food and drink menu, and standardized all recipes.• Booked and negotiated live entertainment bands and DJ's.• Managerial oversight and accountability over all company departments.• Budgeted and financial planning.• Full accountability for P&L reviewed and analyzed financial reports.• Acquisition and management of equipment and facilities.• Management of business relationships and licenses.• Development and oversight of vendor relationships and contract negotiation.• Maintenance and creation of management tools.• Cost/benefit analysis and comprehensive operational cost management.

Responsible for overseeing the Food and Beverage Dept. and Nightclub operations of 1100-person capacityvenue and 2 hotels.• Position was created as a liaison between F&B, Safety & Risk, Entertainment, and Hotel Departments toimprove communications and team work.• Assisted and co-wrote S.O.P.'s using legal research which resulted in a 20% reduction in the property'sinsurance• Handled all issues concerning Miami Beach Code Enforcement.• Managed, trained, and coached 60 employees.• Ensured that policies and procedures are observed and practiced throughout the property.• Maintained excellent relations with local law enforcement agencies.• Developed, maintained and updates policies and procedures related to the Clevelander, its Associates,guests and patrons.• Completed staff performance reviews, evaluations and performed instructions at an 8hr orientation.• Ensured that all the Departments were properly trained for the accomplishment of their duties.• Responsible for maintaining department's payroll and budget.• Ensured that the Associates are properly trained in state and federal mandated laws and regulations.• Assure that incident related records are properly documented and safeguarded.• Handled all incidents related claims and assists Insurance companies and company attorneys in the defenseof claims filed against the establishment.• In charge of handling any form of communication between guests and patrons after an incident has occurred.• Attended and represents the company/department at meetings.• Oversaw the hiring process of new staff.• Identified safety risks within The Clevelander and Essex House Hotels.• Implemented policies and procedures related to Safety & Risk Management of the Clevelander and EssexHouse Hotels to eliminate these hazards.• Ensured that The Clevelander and Essex House Hotels were following local, State and Federal safety lawsand regulations regarding safety.

Originally hired as a General Manager promoted to Director of Operations Advised and directed for several businesses Restaurants, Nightclubs, Clothing Stores, Warehouses, Sales offices and Logistics companies.• Ensures the integrity of all data and analysis related to areas of focus.• Generated recurrent reporting and analytical tools, including the development of dashboards in variousformats including item-level sales and profitability trends and outlet-level performance.operating procedures.• Communicated status of work assignments as well as emerging insights of analysis and projects.• Work with leadership to develop tracking capabilities of key initiatives, and provide monitoring of criticalimpact initiatives.• Focus was to revitalize the Restaurant and Nightclub businesses to change their negative reputation by increasing the customer service standards to above-par as well as planning, organizing and implementing fun, new and entertaining events.• Full accountability for P&L reviewed and analyzed financial reports• Branding development created business culture developed mission statement• Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations;sources vendors and negotiates inventory costs.• Returned annual sales from 4 million to 5 million within 18-month period in the nightclub.• Responsible for coming up with marketing and promotion ideas to increase revenues for all businesses.• Analysis in F&B, sourcing, and organization financial planning & analysis• Booked and promoted live entertainment.• Resolving issues with State, County/City Dept. (Health Dept., Building Dept., Workers' Comp. NYS Liquor Authority Police Dept., Fire Dept. Code Enforcement)• Attended local community boards to resolve any issues that may have affected the business• Planned, maintained events, budget, and growth goals for all businesses. Tracked and responsible for all Return on Investments.

Managed 50-60 employees (including hiring, firing, promotions and training) Staff included security,waitresses, bartenders, DJs, bar backs, an Assistant Manager and more.. Responsible for all COGS and labor cost.• Full accountability for P&L• Within 18-month period, increased annual revenue by over 133%: from 1.5m in annual sales to 3.5m,annually.• Enhanced profitability by performing full-scale cost analysis; reworked liquor buying practices and drinkpricing; focused on loss prevention to thwart employee fraud• Controlled and purchased inventory; tracked cash flow.• Held weekly review meetings with all depts. and ownership• Transformed overall quality of operations through total retraining of staff• Created an Employee Handbook, for all dept. systematizing company expectations and personal conductguidelines• Created and maintained employee schedules; resolved staffing issues.• Greeted customers and ensured high level of customer satisfaction.• Responsible for raising the caliber of clientele to reflect heightened status of the club• Responsible and maintained all Food, Liquor and Labor cost.• Generated marketing initiatives that boosted sales and provided data on ROI and effectiveness of strategy.