Dan Oconnor Email & Phone Number

Bloomfields Hills Michagan

Responsible for day to day business and employee management, organization and communication with owners and staff members. Business development, as well as troubleshooting and streamlining operations, including food and labor costs and evaluating material costs and effectiveness.Development and training of bar staff for new menu, beer and wine programs. Realign bar staff to increase guest relations which resulted in a sales increase of 6% within the first three months… Show more Responsible for day to day business and employee management, organization and communication with owners and staff members. Business development, as well as troubleshooting and streamlining operations, including food and labor costs and evaluating material costs and effectiveness.Development and training of bar staff for new menu, beer and wine programs. Realign bar staff to increase guest relations which resulted in a sales increase of 6% within the first three months. All staff recruitment, training, and evaluationsResponsible for business conducted with all beer, wine, and spirits vendors. Show less

Full service French Bistro with sales of $2.3MM / per annum. Responsible for the day to day business operation, front / back of the house administration. Developed guidelines for all P/L line itemsImplemented controlled wine and liquor pours resulting in an immediate 5% reduction in liquor & wine costsOversee employee relations encompassing staff recruitment, training and performance evaluationDirected table training of team service, table confidence and… Show more Full service French Bistro with sales of $2.3MM / per annum. Responsible for the day to day business operation, front / back of the house administration. Developed guidelines for all P/L line itemsImplemented controlled wine and liquor pours resulting in an immediate 5% reduction in liquor & wine costsOversee employee relations encompassing staff recruitment, training and performance evaluationDirected table training of team service, table confidence and communicationRealigned hostess staff to increase # of guest counts.sales increased 5% within first month Show less

Management Director for a $5.5mm, three-star equivalent, full-service restaurant. Responsible for day-to-day business operation inclusive of front / back of the house administration. Developed guidelines for ordering and inventory within prescribed budgets. Conducted intensive pre-shift meetings involving wine pairing and food education for all front of the house personnel. Established linkage with the on-line Open Table reservation system which resulted in excess of 300 unique new… Show more Management Director for a $5.5mm, three-star equivalent, full-service restaurant. Responsible for day-to-day business operation inclusive of front / back of the house administration. Developed guidelines for ordering and inventory within prescribed budgets. Conducted intensive pre-shift meetings involving wine pairing and food education for all front of the house personnel. Established linkage with the on-line Open Table reservation system which resulted in excess of 300 unique new customers in the first year.Food and wine education daily with a total staff of four support managers linking to a staff of 140 hourly personnel. Responsible for facilitating and reducing weekly overtime from 22% to 8% within the first six-months of assuming the GM position. Within my GM watch, Restaurant achieved awards from Zagat, N.R.N, Fine Dining Hall of Fame, Wine Spectator Silver Medal, Wine Hospitality and DiRona. Show less

Responsible for the new-store, new market opening of a premier white-tablecloth restaurant. Accountable for all business and service elements of the front / back of the house inclusive of P&L responsibility. Position involved extensive local business development and charitable involvement to showcase the Morton's brand within the community. Facility gross in Year 1 was $3.5mm.Established a hiring staff of 35 operational personnel along with two assistant managers.Implemented the… Show more Responsible for the new-store, new market opening of a premier white-tablecloth restaurant. Accountable for all business and service elements of the front / back of the house inclusive of P&L responsibility. Position involved extensive local business development and charitable involvement to showcase the Morton's brand within the community. Facility gross in Year 1 was $3.5mm.Established a hiring staff of 35 operational personnel along with two assistant managers.Implemented the extensive Morton's training program for all staff and established process for on-going continued education for staff.Administered daily line checks and monitored daily food and liquor inventories. Responsible for the sales and the follow-up of marketing program development with direct one-on-ones with surrounding hotels/businesses. Show less