Michael Luongo Email & Phone Number

Latham, New York, United States

Coffee and espresso equipment service, installation, and repair. Working with notable brands such as LaSpaziale, Nuova Simonelli, La Cimbali, Fiorenzato, Wilbur Curtis, Fetco, Bunn, Bloomfield, and Keurig

Albany, New York, United States

Coordinated travel for 23 active roster players, and 7 coaching staff members including hotel stays, flights, rental car needs, and ground transportation for all home and away gamesWorked with our travel agent to secure best possible pricing on air travel, as well as providing the most convenient and comfortable experience for the players and coaching staffReceived quotes from local companies to secure best pricing on ground transportation in each city

Albany, New York, United States

Worked closely with the Director to develop the best clinics and Junior lacrosse team season possibleCoordinated with local rink to secure floor time for practices as well as tournaments we hostedCommunicated with parents and coaches of our teams as well as visiting teams to provide all pertinent information for tournaments, and practicesDeveloped registrations and payment pages on SportsEngine for all season, camps, and tournamentsCurated our SportsEngine page to fit our teams' needs and to allow coaches and parents to communicate effectively without bombarding all parents/players/coaches with unnecessary notificationsSecured any and all equipment needs for players and coaching staff

Phoenix, Arizona

Brought on as Food Manager to assist in January 8 opening of the new Goodyear, AZ location; one of the top grossing sales cafes in the entire company from opening to present day.Consistently achieved all food-cost related metrics above company standards (e.g. weekly and period food costs, as well as daily “bakery opportunity” percentages) week-over-week.Maintained top 2 position in the Phoenix market in all food related metrics.Trained and continuously mentored my replacement as I transitioned into the newly created “Channels Manager” role; overseeing drive-thru, Catering, delivery, rapid pick-up, and Covid-19 initiated Curbside Pick-Up metrics.

Wilmington, Delaware

Assumed the role of Food Quality Specialist, handling weekly inventory, 3 Sygma orders per week, and ensured all food quality and safety standards were being met on a daily basis.Spearheaded MCO (Maintain, Clean, Organize) to Gold Standard in BOH and all walk-ins.Increased Cafe Health scores in Warmth and Overall Experience to above the Panera system average by coaching associates on friendlier guest interactions and bringing a “never say no” approach to handling all guest complaints and issues. Improved inner-cafe communication between management team by creating an end-of-day recap outlining key numbers, metrics, and other information to set the opening manager up for success.Continuously coached staff on proper builds, portioning, and product rotation, as well as new items.Worked closely with Training Specialist by providing feedback on associates to improve speed-of-service for the night time day part.Forged relationships with our repeat/usual customers through consistent travel paths.

Wilmington, Delaware

Increased Per Capita Spending from guests by more than $1.00 over each of the past three seasons.Cut catering food costs by 27% by developing programs and guides for Chef to better track spending, ordering, and eliminate waste.Hired and trained 6 area managers-in-training to lead staff, minimize waste and spoilage, assist with ordering, receiving orders, and run an operation on a smaller scale.Crafted specialty menu items based on promotional theme nights (i.e. Harry Potter Night, Latin American Heritage Night).Facilitated partnerships with sponsors to increase brand awareness and product sales (i.e. Dogfish Head Beer:30 Thursdays, Tito’s Vodka Tuesday Yappy Hours).Maintained high visibility and positively engaged with the client, customers, and front office staff.

Commerce, Georgia

Planned, directed and controlled multiple services (food service plus event planning and facilities) to meet operating and financial goals, client objectives, and customer needs for the NHRA Southern Nationals race held annually each May.Lead and ensured a consistently superior food and total guest experience that positioned The Atlanta Dragway as the premier race track in the NHRA.Assumed and executed all roles of a typical direct report team including Director of Concessions, Executive Chef, Director of Catering, Accountant, and HR Manager.Worked closely and collaboratively with the client while providing hands-on leadership and management of operations.Built a strong partnership with the client management team.

Oxford, Mississippi

Inventoried stadiums and generated stock-sheets with par levels for 32 football concessions, 9 basketball concessions, and 6 baseball concessions after each event, as well as assisted in the stocking of stands to ensure proper food levels were available for every event.Revised and created new menu items by sourcing ingredients to craft the highest quality food while also minimizing costs.Coordinated all activities for 26 non-profit organizations and 60 hourly employees, including recruitment, enrollment, training, placement based on volunteer volumes, and payment.Settled credit card machines and compiled detailed credit card reports at events end.Opened The Pavilion – Ole Miss’s $97 million state of the art basketball arena featuring 24 points of sale, as well as 8 new football concessions which added 67 points of sale. In addition to opening the new building, I assisted in the implementation and installation of Appteize – the first POS system for Ole Miss Athletics – a switch from shoeboxes, handheld credit card readers, and paper stand sheets.

Wilmington, Delaware

• Stocked and prepared two picnic areas accommodating 100 and 200 guests while overseeing 8 employees • Confirmed proper par levels were available and being maintained at 10 food and beer portables • Oversaw 20+ hourly and Non-Profit Organization employees to obtain forecasted necessary labor levels• Handled money for all portables and picnic areas and verified it was counted correctly• Made certain all inventory sheets were filled out properly and accurately to minimize spoilage and waste• Communicated with General Manager on inventory levels and assisted in placing and receiving orders from over 12 suppliers and stocked warehouse effectively

Troy, New York

•Hired and managed a work force of over 120 employees, ages 15-60, to provide food products at 2 large concession stands, 16 remote kiosks, 4 private picnic areas, and 11 luxury suites, to an average nightly attendance of 4,297 fans•Created a weekly schedule based on projected attendance numbers to guarantee the most efficient labor levels•Received menus and coordinated special needs for picnic areas and luxury suites•Monitored labor levels during games and non-game day special events•Crafted signage advertising new and unique menu items for themed nights to increase sales•Ensured proper food preparation and food safety practices were being followed

Wappingers Falls, Ny

• Managed and inventoried concession stand responsible for over 50% of food revenue per event. • Ensured ample product was available and ready to be served to a nightly attendance averaging 4,373 people in order to generate revenue• Oversaw 20+ employees to efficiently run the largest concession stand in the stadium. • Delegated responsibilities through effective communication to provide the cleanest stand, and most satisfying experience for customers. • Developed strong communication, management, customer service, critical thinking, listening, and event management planning skills.