Michael Fox Email & Phone Number

Chesapeake City, Maryland

• Reduced Food Cost from 42% to 30% average, and maintain those numbers• Negotiates and secures food vendor’s pricing and contracts- including all food and liquor vendors.• Oversees the daily operations of the main dining room, deck restaurant and bars, ballroom and off- site catering events.• Creates and revises menus including pricing. Currently creating more seasonal and edgey food and beverage menu items. • Hires and trains staff for all positions including management with my team• Collaborates with owners on capital improvements.• Coordinates maintenance for restaurants and marina• Guest relations with regular marina clientele, as well as all other guests

Philadelphia, Pennsylvania, United States

• Reduced liquor costs from 42% to 28.5 %• Improved dining experiences through staff training• Revised banquet and dining room menus • Revised membership sales procedures.• Improved member to staff relationships through training

•Created new menus for both food and beverage items to reduce food and liquor cost.•For example: For the 4th quarter of 2012, under my leadership we broke even for the first time since opening in 2006. First quarter of 2013, increased profits by $51,000 compared to loss of $171,000 for same period year prior.•Worked with ownership to make restaurant more desirable for eventual sale to new owners

March 2009 to June 2012 General ManagerMarch 2006 to March 2009 Executive Chef/ Food and Beverage Director• Created and designed new menus for all areas of the club• Introduced and secured purchasing programs to increase profits• Created and managed departmental budgets and goals• Oversaw and coordinated the remodeling of the club with different contractors, as well as, the maintenance of clubhouse interior, exterior and grounds.

Kennett Square, Pennsylvania, United States

• Winner of the Reader’s Choice Award for best new restaurant• Created new menu to increase profitability to failing restaurant.• Streamlined all operations and cost controls to increase profitability• Increase profitability, resulting in sale, and loss of position.Winner of Reader’s Choice Award for best new restaurant

Newark, Delaware, United States

• Winner of the Reader’s Choice Award for best new restaurant• Created new menu to increase profitability to failing restaurant.• Streamlined all operations and cost controls to increase profitability• Increase profitability, resulting in sale, and loss of position.Winner of Reader’s Choice Award for best new restaurant

Raised Hotel to #5 in profitability in 2001Manager of the Quarter Fall 2000 and Fall 2002Manager of the year 2000 and 2002•Responsible for all facets of the daily food and beverage operations for the hotel.•Initiated and maintained cost controls and budget expectations in order to increase profitability and customer satisfaction.

Responsible for the food and beverage costs, food and beverage labor cost, menu and staff development.

A.S.O.S, Culinary Arts

B.S, Food Service Management