Eric Willey Email & Phone Number

Lenexa, Ks, Us

Irving, Texas, Us

Us

Operating high-end, state-of-the art luxury apartment towers with all-inclusive entertainment and lifestyle amenities. Director, Concierge Services Tasked to design, present and implement concierge and resident services, building a community through unique events. Hires, trains, schedules, and manages front desk associates. Responsible for special events and marketing coordination, maintaining and generating relationships that help promote and extend brand awareness. Books and manages all resident amenity reservations including catering recommendations, client walk-throughs, and follow ups. Manages resident and guest relations for corporate suite at Sprint Center as well as ticket giveaways. Performs as resident Sommelier, managing 600-bottle wine list, delivery, and special orders to enhance resident experience.

A Cordish Company gourmet butcher-driven gastropub featuring Midwestern influenced offerings.Managing Partner Designed a brand-new restaurant concept including operational budgets, interior space aesthetic, brand and social media positioning and strategy, menu development, training manuals, staffing, small wares, beverage, and wine list. Managed a team of 40 employees including Executive Chef, Sous Chefs, Assistant General Manager, Events Manager and Promotional Manager with goal setting weekly, monthly and yearly, and daily operations of $2M restaurant.Developed restaurant from scratch with “local” feel to add to a corporate restaurant mix. Achieved 18 continual profitable months, average $400K in profit year over year, maintaining average cost during two-year span; labor 32%, food 26%, liquor 22%. Increased sales month over month by creating social media strategy, brand awareness, special events and community outreach. Awarded media mentions by KC Magazine as “Restaurants to be Most Excited About 2015”, New York Times as “Reasons to Visit Kansas City”, and Feast Magazine, Best New Restaurant 2015.

Kansas City, Mo, Us

A progressive American cuisine dedicated to providing not only a meal, but a truly memorable experience. General Manager & Sommelier Hired to manage daily operations of $1.5M restaurant and month to month 17.5K profitability, that included a 60-seat lounge and bar, and a 46-seat fine dining restaurant. Managed a team of 25 employees including Chef de Cuisine, Pastry Chef and Bar Manager. Managed wine list of 80 wines and executed wine pairings for each course. Rewrote all training manuals, steps of service and employee handbooks.Designed and executed first operational budgets in company history. Averaged costs of labor at 30%, food at 32%, and liquor at 24%. Increased sales 38% by creating strategic outreach and sales goals for special events, business meetings and restaurant buyouts. Managed a $250K renovation of the restaurant including complete rebrand of logos, menus, and uniforms. Achieved James Beard Nomination, Most Outstanding Restaurant 2014, James Beard Award Winner; Best Chef Midwest 2013, and Wine Spectator Award of Excellence 2013 and 2014.

Us

An exclusive golf club designed by champion golfer Tom Watson. Food and Beverage Director Managed the operations of the National I and National II Clubhouse and Food and Beverage Operations within departmental budget guidelines. Responsible for the management of nine managers and associates and up to 40 persons at peak business times including Director of Catering, Dining Room Manager, Executive Chef, Assistant Executive Chef, Sous Chef, Snack Bar Manager, National II Manager, National II Chef and Director of Maintenance. Maintained all clubhouse service and repair needs in timely manner working closely with Director of Maintenance and continued a high level of member satisfaction by working with the Food and Beverage and Golf staffs in creating and executing new and exciting events for the clubhouse and golf course.Increased revenues in all sales areas resulting in an overall 11% increase over budget projections and 10% in revenues from 2009-2010. Met and/or exceeded all four bi-annual budget goals. Effectively managed and lead National II to first profitable fiscal year since the club’s inception, $-44K in 2008 to estimated $30K in 2010. Created and implemented company-wide salaries and wages guideline that is used by all departments to help stay within operational budgets.