Emlyn D. Thomas, Fmp, Cfbe, Cbj Email and Phone Number
Emlyn D. Thomas, Fmp, Cfbe, Cbj personal email
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As a 20+ year restaurant industry veteran, I have a broad range of experiences; from Restaurant General Manager to Hotel Food & Beverage Director to multi-unit Director of Operations. My operational roles have been in corporate, franchisee, and independent operations. I am comfortable operating a variety of different styles of restaurants, most proficiently in high-volume Italian and Steakhouse concepts. Full-service hotels I have been a part of range from boutique to resort to large convention properties.My strengths are in building focused teams that share common goals and work towards producing exceptional Guest experiences and deliver profitable results.SPECIALTIESExpert in developing and implementing systems and standards for all areas of operation, front and back of the house. With a high level of financial acumen, I am able to set benchmarks and communicate fiscal responsibility to all team members.CHANGE MANAGEMENTOrchestrated and directed a dozen restaurant openings and more than double that number of successful turnarounds/takeovers.Have supervised as many as 11 different restaurants at one time, with revenues north of $45 million.AWARDS3 ½ (out of 4) from the Milwaukee Journal-Sentinel (Graffito)Michelin Recommended (Pensiero)Numerous Wine Spectator Awards in a variety of conceptsCERTIFICATIONSFoodservice Management Professional (FMP) by National Restaurant AssociationCertified Food & Beverage Executive (CFBE) by the American Hotel & Lodging AssociationCertified Barbecue Judge (CBJ) by the Kansas City Barbeque SocietyMaster Certified Food Executive (MCFE) by the International Food Service Executives AssociationCertified Bar Manager (CBM) by the International Food Service Executives AssociationBarSmarts Advanced Certified (BAC) by Beverage Resource GroupCertified Beer Server (CBS) by Cicerone Certification ProgramWisconsin Cheesecyclopedia Certified by Wisconsin Milk Marketing BoardIntroductory Sommelier Certification by the Court of Master SommeliersSERVSAFE and City of Chicago certified in Sanitation BASSET CertifiedAllergen Certified Certified Steak Judge (CSJ) by the Kansas City Barbeque SocietyCertified Table Captain (CTC) by the Kansas City Barbeque SocietyMaster Certified Barbeque Judge (MCBJ) by the Kansas City Barbeque SocietyCertified Prime Judge by the Steak Cookoff Association CONTACT INFORMATION312.446.9176emlyn@renovatiorestaurants.com
George Trois Group
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Director Of OperationsGeorge Trois Group 2023 - PresentI direct operations for three full-service restaurants located in Chicago's Northern Suburbs. Aboyer, a French bistro, George Trois, a French fine-dining tasting menu restaurant, both located in Winnetka, Illinois, This past February we added FONDA cantina, an authentic, indigenous Mexican restaurant in Evanston, Illinois to our current roster.
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General Manager At Fonda CantinaGeorge Trois Group 2022 - 2023Opening General Manager for FONDA cantina Evanston, Illinois. FONDA cantina is a time machine capable of taking you back. Back to the stovetops of our Chef’s grandmothers. Back to the essence of joy one feels when a plate is laid before them by a person who cares. We have two experiences to take you from our past to the present. FONDA, which is a more traditional approach to dining, and the cantina, which celebrates our cocktail program, and allows our guests to enjoy a meal a little more quickly. Both distinctly rooted in our goal: to provide authentic and thought-provoking cuisine.
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Director Of Operations | PartnerRenovatio 2018 - 2022Chicago, Illinois, UsUsing my skills acquired over a lengthy and varied food & beverage career to assist Senior Living communities improve their food quality, efficiency in service, and overall dining experience for their Residents. -
General ManagerMillie'S Supper Club 2016 - 2018Chicago, Illinois, UsOpening General Manager for an authentic Wisconsin Supper Club located in the heart of Chicago's Lincoln Park neighborhood. Meticulously researched and faithfully recreated the ambiance found in Wisconsin Supper Clubs. From Relish Trays to Friday Night Fish Frys to muddled Brandy Old Fashioneds, we created an oasis where we transported our Guests from the bustling streets of Chicago to a bygone era of leisurely dining in the Northwoods of Wisconsin. In this role I developed a menu that accurately represented a mid century take of the traditional Wisconsin Supper Club. Hired and trained initial opening team, established service standards/sequences, engineered menu, and put in place systems and controls. The beverage program I put together was focused on representing classic Wisconsin cocktails. For beers, the list consisted exclusively of all Wisconsin brands, both retro and microbrews. ► Named one of "The 15 Best Supper Clubs in the Midwest" by Fodors Travel Guide.► Conducted extensive beer training that led to all Bartenders and Servers successfully passing the Cicerone® Program Certified Beer Server exam.► Created weekly ongoing events on off-peak nights to drive sales and promote value to neighborhood Guests, highlighted by a Wednesday night "All-You-Can-Eat" Broaster Chicken event. -
Director Of Operations | PartnerRenovatio 2012 - 2016Chicago, Illinois, UsMidwest based restaurant consultants ready to take on projects for consulting and education assignments helping small restaurant and food businesses streamline operations, improve recruiting and retention, drive sales, and increase profitability. Serving a broad spectrum of clients in full-service to fast casual operations. Worked with a diverse group of clients including vegan, QSR, neighborhood bar, pizza and more. Renovatio Latin ren·o·va·tiothe restoration to life, vigor, or activity the restoration to a former better state (as by cleaning, repairing, or rebuilding)
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General ManagerSurg Restaurant Group 2011 - 2012UsRan operations for SURG's Graffito, a collaboration with Milwaukee Brewers All-Star (and 2011 MLB National League MVP) Ryan Braun. This modern Italian concept features "scratch Italian cooking" by Opening Executive Chef Dominc Zumpano, a former James Beard nominee in a Third Ward location hosting an incredible riverside deck overlooking the Milwaukee river.► Received 3.5 stars (out of 4) in initial review from The Milwaukee Journal-Sentinel.► Earned Opentable "Diner's Choice" recognition in six categories (Italian, Hot Spot, Outdoor Dining, Vibrant Bar Scene, Most Booked, and Good for Groups).► Zagat recommended.► Named Editor's Choice "Best New Restaurant 2011" by OnMilwaukee.com. -
General Manager & Wine DirectorPensiero Ristorante 2010 - 2011Tasked with resurrecting this North Shore dining destination after an abrupt change in ownership. Revamped staff and service sequences and drove rebranding of restaurant to better reflect current market trends. Launched new offerings such as “Afternoon Tea” and “Sunday Dinner” to broaden appeal and increase local interest. Implemented innovative beverage list, highlighting historic cocktails and local craft beers. Rebuilt wine list and cellar, adding unique selections while maintaining 100% Italian focus, earning Wine Spectator's "Award of Excellence." Created a cocktail list of classics that reflected the heritage of the hotel the restaurant was housed in.►Earned "Michelin Recommended" status within first six months of reopening.►Awarded Opentable Diner's Choice Awards in five categories (Best Ambiance, Best Service, Italian, Notable Wine List, Romantic).►Selected for Chicago Magazine's "Hot List" October 2010.
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Director Of RestaurantsMarcus Hotels & Resorts 2007 - 2009Milwaukee, Wi, UsSupervised all operational activities for food & beverage within the Milwaukee City Center hotel, a 730-room, AAA Four Diamond, historic, urban, union property combining 1920s grandeur and elegance with modern convenience. Originally built in 1927 as the Schroeder Hotel, this Art Deco masterpiece is located adjacent to Milwaukee's Frontier Airlines convention center.Units included one of the city's top steakhouses, the Milwaukee ChopHouse, the Miller Time Pub, casual three-meal café, licensed Starbucks, In-Room Dining, Executive Lounge for Hilton Honors members, and a quick service outlet located in the 20,000 square foot indoor water park. Direct reports included four Restaurant General Managers and one Relief Food & Beverage Manager. ► Received Wine Spectator's Award of Excellence for Milwaukee ChopHouse. -
General ManagerGraze 2006 - 2007Directed overall operations for this critically acclaimed River North small plates concept restaurant. Restaurant General Manager responsible for all pre-opening operational activities, including hiring, purchasing, and training. Implemented comprehensive public relations plan to garner exposure in a variety of publications, from mainstream (Chicago Tribune and Sun-Times) to alternative (Timeout Chicago, Clubline, UR Chicago) to trade (Nation’s Restaurant News, Cheers, Nightclub, etc.)►Rated 4 stars from Timeout Chicago-"a great restaurant" with a "great and affordable wine program."►Selected for Chicago Magazine's "Hot List" March 2007
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Director Of OperationsCafe Concepts & Management, Inc. 1996 - 2006Responsible for overall operation of eleven different venues with revenues of over $40 million for a Chicagoland based, privately held, independent restaurant group. Units included four Italian full-service suburban trattorias (Cucina Roma-AAA 3 Diamond), two Italian ristorantes (Luciano's on Rush, Cafe Luciano), two quick service Italian cafés, an American chophouse, an up-tempo urban-style nightclub, and a contemporarily elegant ballroom.In this senior management position Emlyn coordinated the company’s efforts as point man on two consulting projects. Expanded Cucina Roma in Westmont three times, nearly doubling capacity of the restaurant. Instituted standardized recipes, purchasing, and inventory procedures across the company. Renegotiated with vendors to maximize savings in purchasing. Promoted three hourly employees through the ranks to General Manager positions. ► Company grew from three restaurants to fourteen in eight year span.► Ran Opening Team for International expansion into the Bahamas with Luciano's of Chicago.
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General ManagerLuciano'S On Rush 1996 - 2005Supervised the operations of company’s flagship Rush Street location until it’s closing for condominium development. Directly responsible for getting press attention in publications such as Nation’s Restaurant News, Crain’s Today’s Chicago Woman, RB (Canadian), Timeout Chicago and the Chicago Reader.►Garnered 3 Rs (highest rating) from Chicago Reader.
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Director Of Food And BeverageGrand Heritage Hotel Group 1994 - 1996Annapolis, Maryland, UsDirected all food and beverage operations for the Ambassador West, a historic AAA 4 Diamond boutique union hotel located in Chicago’s legendary Gold Coast neighborhood. Built in 1924, the Ambassador West Hotel was famous for it's Eurpean elegance and old-world charm. As part of the hotel's restoration, the formal Beau Nash dining room was enlarged and converted into a contemporary bistro featuring seafood and pasta. -
Food & Beverage Manager | Banquet Manager | Restaurant Manager | Room Service ManagerMarriott International 1981 - 1991Bethesda, Md, UsStarted in Theme Parks and progressed through a variety of positons within that divison then crossing over to the full-service Hotel division.Marriott Suites Downers Grove-254 room AAA Four Diamond all-suite suburban hotelFood & Beverage ManagerBanquet ManagerRestaurant ManagerMarriott's Lincolnshire Resort-390 room AAA Four Diamond resort hotelRoom Service ManagerCasual Restaurant ManagerSpecialty (Seafood) Restaurant ManagerSommelier-received Wine Spectator's Award of ExcellenceMarriott's/Six Flag's Great AmericaService Standards SupervisorUnit Supervisor
Emlyn D. Thomas, Fmp, Cfbe, Cbj Skills
Emlyn D. Thomas, Fmp, Cfbe, Cbj Education Details
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Florida Atlantic University - College Of BusinessHospitality & Tourism Management -
Illinois State UniversityInternational Business
Frequently Asked Questions about Emlyn D. Thomas, Fmp, Cfbe, Cbj
What company does Emlyn D. Thomas, Fmp, Cfbe, Cbj work for?
Emlyn D. Thomas, Fmp, Cfbe, Cbj works for George Trois Group
What is Emlyn D. Thomas, Fmp, Cfbe, Cbj's role at the current company?
Emlyn D. Thomas, Fmp, Cfbe, Cbj's current role is Multi-Unit Restaurant Director / General Manager skilled at building and leading teams that deliver exceptional service, sales, and profitability | Area Coordinator-Illinois for Operation BBQ Relief.
What is Emlyn D. Thomas, Fmp, Cfbe, Cbj's email address?
Emlyn D. Thomas, Fmp, Cfbe, Cbj's email address is em****@****ail.com
What schools did Emlyn D. Thomas, Fmp, Cfbe, Cbj attend?
Emlyn D. Thomas, Fmp, Cfbe, Cbj attended Florida Atlantic University - College Of Business, Illinois State University.
What are some of Emlyn D. Thomas, Fmp, Cfbe, Cbj's interests?
Emlyn D. Thomas, Fmp, Cfbe, Cbj has interest in Barbecue, Kentucky Bourbon, Cocktails, Jazz, Wine.
What skills is Emlyn D. Thomas, Fmp, Cfbe, Cbj known for?
Emlyn D. Thomas, Fmp, Cfbe, Cbj has skills like Food And Beverage, Fine Dining, Hospitality Management, Culinary Skills, Restaurants, Hospitality Industry, New Restaurant Openings, Cocktails, Wine, Hotels, Restaurant Management, Pre Opening.
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