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Customer/Member-centric, Team-oriented General Manager. Background includes executive chef at a four diamond hotel, General manager at a restaurant I helped open from the ground up. Extensive Food and service experience as well as an extensive understanding about technology and how to properly use it to run a more efficient business. Aspires to manage a successful Private Club that I can call home.
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Quality ManagerPack Logix, LlcMilwaukee, Wi, Us
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Operations SpecialistStrategic Club Solutions Aug 2017 - PresentMequon Wi -
Club ManagerMilwaukee Athletic Club Sep 2017 - Dec 2021Greater Milwaukee AreaResponsible for providing consistent leadership in the membership engagement and operations areas of the Club. The primary focus is on the member experience from arrival to departure along with in-house member activities and events. Additional leadership responsibilities include facility maintenance, parking, security and capital planning. Responsibilities include: Direct the scheduling and execution of all member activities and events ensuring strong participation, overall satisfaction and member retention. Oversee all membership communication in partnership with Membership Sales and Marketing teams. Serve as the liaison for the MAC to Membership Engagement advisory board committees. Operate as key partner within onsite senior leadership team. Work closely with the Chief Operating Officer to provide operations standards and programming for the MAC. Ensure safety and security of Members, Team Members and facility. Coordinate and oversee the management of all operations areas of the Club while supporting peer leaders of F&B and Athletics. Responsible for Reservations, Revenue Management and Operations of the hotel rooms. Prepare operations annual budget, and monthly forecasts to support Club financial goals. Oversee daily and weekly scheduling and recording of revenue, payroll, inventory and other operational needs. Coordinate the operational team member schedules in accordance with forecasts and budgets as required. Oversight of Building Engineer and maintenance function to ensure best in class outcomes. Oversight of internal control procedures for the revenue, inventories and team member training and audits. Monitor and evaluate new Club industry initiatives. Identify and recommend improvements to processes and controls where needed. Oversee member self and valet parking in house and potential contract relationships. Oversee transportation/shuttle van for members -
General ManagerThe Bavarian Bierhaus Jan 2016 - Jul 2017Greater Milwaukee AreaManagerial role over all Departments for a large brewery with a beer hall, restaurant, banquet facilities and Oktoberfest outdoor park. Annual food and beverage revenue of 4 million. Responsible for supervising management staff and restaurant personal. Involved in the development of the concept, menu, beverage program and S.O.P's of the company from the ground up. My management staff and I hired and trained over 200 employees prior to opening our doors in April. Also operating in the role of information technologies consultant and audio-visual specialist.
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Food And Beverage DirectorRiver Club Of Mequon Jul 2014 - Sep 2015Mequon, WiManagerial role over all Food & Beverage Departments for a large, member-based country club with public restaurant and banquet facility attached. Responsible for supervising kitchen staff, restaurant personnel, banquet staff and child care facility. Also operating in the role of information technologies consultant and audio-visual specialist. Initiated new events and promotions to elevate restaurant profile and increase sales from club members and the general public. Spearheaded complete overhaul of current restaurant menu, including taste testing and roll-out. Retrained current staff to improve service level, menu knowledge and best practices. -
Corporate Executive ChefGeorge Webb Corporation Sep 2012 - Mar 2014Waukesha WiResponsible for introducing new menu items resulting in a significant sales increase. Implemented new standard operating procedures, negotiated vendor contracts, and developed a system of network routers to increase productivity. -
Executive ChefThe Iron Horse Hotel Nov 2011 - Sep 2012Greater Milwaukee Areainclude ordering, inventory, scheduling (25% labor cost), food costing (30% food cost) menu design, and working closely with the General manager and the food and beverage director on overall bettering of the hotel. The Iron Horse Hotel is a four diamond hotel and is currently rated as the number one boutique hotel in the country. Ranked as number 11 worldwide. I am to date the first chef that the Iron Horse Hotel has had that has been able to produce a profit in the 4 years the hotel has been open. -
Executive ChefMerrill Hills Country Club Mar 2010 - Nov 2011Waukesha, Wiinclude ordering, inventory ($25,000.00 inventory and $130,000 sales), scheduling (30% labor cost), food costing (27% food cost) menu design (created menus and prepared dinners for various high end events like the Charles Woodson Wine Dinners, Sprecher Beer Dinners, and The Greg Jennings Annual charity golf outing), and working closely with the General manager and the food and beverage director on overall bettering of the Club (when I started at Merrill Hills the club was very close to going out of business but with my help and the help of the rest of the management staff we are now about to be full with a wait list). I have inherited the position of on site IT professional, because of my vast knowledge of computers and networking. -
Executive Chef/Food And Beverage DirectorHoliday Inn Hotel & Suites Jan 2009 - Mar 2010Greater Milwaukee AreaDuties include ordering, inventory ($7,000.00 inventory and $27,000 sales), scheduling (30% labor cost), food costing (27% food cost)(25% beverage cost), menu design, and working closely with the General manager on overall bettering of the hotel. I have inherited the position of on site IT professional, because of my vast knowledge of computers and networking. -
Executive Sous ChefMequon Country Club May 2008 - Jan 2009Mequon, WiDuties include ordering, inventory, scheduling, food costing, menu design, banquets, and working with the Executive Chef on managing the kitchen staff. I jump from station to station. Pantry, Broiler/Grill, sauté, banquets, and I also am responsible for the creation and preparation of the dessert menu. -
Jr. Sous ChefTuckaway Country Club 2005 - 2008Franklin Wi
Maikel Correa Skills
Maikel Correa Education Details
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Culinary Arts -
Culinary Arts/Chef Training
Frequently Asked Questions about Maikel Correa
What company does Maikel Correa work for?
Maikel Correa works for Pack Logix, Llc
What is Maikel Correa's role at the current company?
Maikel Correa's current role is Quality Manager.
What is Maikel Correa's email address?
Maikel Correa's email address is mc****@****cwi.org
What is Maikel Correa's direct phone number?
Maikel Correa's direct phone number is +126240*****
What schools did Maikel Correa attend?
Maikel Correa attended Milwaukee Area Technical College, Milwaukee Area Technical College.
What skills is Maikel Correa known for?
Maikel Correa has skills like Culinary, Food And Beverage, Hospitality Management, Menu Development, Banquets, Fine Dining, Hotels, Restaurants, Food, Cuisine, Food Service, Hotel Management.
Who are Maikel Correa's colleagues?
Maikel Correa's colleagues are Christy Lang, Timothy Carter, Thomas Strombeck, Doretta Chaney, Chad Walton, Radiant Glyde Sisk, Patrick Hansen.
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