Michael Deery Email & Phone Number

District Of Columbia, United States

Michael is the General Manager of Limani’s flagship restaurant in Washington, D.C.’s Wharf. He runs all front and back restaurant operations at the 16,000+ square foot space, which seats 500+ on three levels, including an expansive top floor with indoor and outdoor seating, a full-service bar and the largest full-service terrace at the Wharf.Known for his exceptional communication, leadership, and organizational skills, MIchael ensures the restaurant's profitability by creating an unforgettable dining experience for guests. He hires, trains and oversees the staff of 150+ and is responsible for driving revenue, managing budgets, helping craft specialty events and menus, catering to customers, negotiating distributor deals, mitigating risk, overseeing marketing and more. Accomplishments include: - Launching the restaurant in 2023 including planning and executing a massive Opening Celebration. - Fostering community partnerships with Destination DC, Miriam’s Kitchen, Volunteers of America’s Holiday Toy Drive and more. - Facilitating media interviews and serving as a representative of the restaurant with mediaProfessional Licenses: ABRA Managers, Food Manager License, SafeServe, HAACP PlanBeverage Certifications: WSET 1, WSET 1 Sake, WSET 2, CMS Certification, American Sommelier Association, World of Whisky, Lustau Sherry Certification, Bar Smarts.

Reston, Virginia, United States

Michael was tasked with overseeing all culinary operations at Facebook’s Reston Headquarters including menu planning, daily recipe development, and adherence to corporate-mandated budgets. He supervised kitchen and dining staff, ensured compliance with health and safety regulations, authored onsite HAACP plans, managed inventory of supplies and equipment, participated in financial management of the culinary operations and ensured client satisfaction by overseeing food quality, service, and the overall dining experience.Highlights included: - Collaborating with FTEs to promote new culinary offerings - Conducting training sessions on techniques, safety practices, and food preparation methods. - Executing regular performance reviews of staff members and implementing disciplinary procedures when necessary.

District Of Columbia, United States

As General Manager, Michael’s responsibilities encompassed a wide range of duties including managing construction budgets, negotiating with suppliers for equipment and labor during build-out working with the designer to ensure that the bar layout and decorative details were aesthetically pleasing and functional and contributing to the ambiance of the restaurant by curating the glassware, flatware, and plateware. He enacted and supervised budget implementations, employee reviews, training, schedules, and contract negotiations with vendors and implemented internal policies to ensure compliance with local and federal regulations. He also worked in collaboration with the culinary director and executive chefKey Achievements: - Creating a wine and champagne list that showcased various producers, grape varietals, styles, and vintages to compliment the cuisine. - Designing a geographical-based sake list, which was the most extensive and one-of-a-kind offering in the Washington, DC area. - Maintaining a cumulative 4.8 / 5 rating on all major review sites until his departure - Designing and developing the training program through an LMS platform to ensure administration, documentation, tracking, and progress reporting. - Saving ownership $61K by negotiating with vendors and suppliers’ items priced above the competitive market value.

District Of Columbia, United States

Oversaw all facets of a 15 + Million Food & Beverage Operations of an upscale restaurant that included nightlife, multiple event venues, and a satellite Rooftop/Penthouse event space. Managed business-critical human resource functions, including performance management, recruiting, interviewing, hiring, staffing evaluation, succession planning, and merit-based promotions. Worked with the chef to replace underutilized equipment, change the layout to accommodate the increased cover count, and restructure training and operations. Collaborated with the Executive Chef on culinary changes on the menu with items that were underperforming on the PMIX. Ensured repairs/maintenance and led construction projects through consistent collaboration with contractors. Supervised and handled security employees for events and egress plans for VIPs while working closely with Wharf security and various Federal Agencies.Highlights: - Generated an additional 3M revenue by reconfiguring an existing portion of the venue to one that would maximize revenue by properly utilizing the space. - Raised $824K in revenue by creating three best-selling cocktails and utilizing social media marketing. - Maximized revenue by $2M in one year by delivering quality services and implementing growth-focused strategies - Effectively administered a wine list of 130 selections and 2100 bottle inventory. - Revised and improved wine list, adding diverse offerings, collaborated with winemakers and distributors for special pricing and selection. - Rendered expertise in organizing and managing events with 600+ people while ensuring a safe and secure environment. - Executed a high-profile new restaurant at the District Wharf during the COVID-19 pandemic without an entire management team.

District Of Columbia, United States

Applied processes and procedures to administer budget implementations and conduct employee reviews/training/schedules. Formulated operational strategies and effectively built customer/employee loyalty to achieve ownership goals. Oversaw bar program at both restaurants and evaluated supplier quality to maintain cost controls and maximize business operational performance. Utilized performance data to enhance operational efficiency, target current business conditions, and forecast needs. Planned and designed floor plans and bar at Nightclub Tokyo Pearl.Key Achievements:• Trained and coached staff to ensure exceptional and knowledgeable service in a luxury Japanese-Fusion concept• Created and implemented dynamic scheduling to maintain a tightly budgeted service payroll with minimal overtime• Developed and implemented FOH steps of service and training to elevate levels of service, hospitality, and upselling• Executed a whole house restaurant inventory management plan