Michael Labar Email & Phone Number

Nashville, TN, US

Oversee all aspects of BOH OperationsDesign and implement new restaurant outlets, retail, and catering menus for 2024.Contributing to food operation with annual revenues of $9.2 MM by assuring outstanding execution,accurately forecasting requirements, and closely controlling inventories and labor expenses to targetedpercentages of revenue. Manage company.

Nashville, TN, US

 This has been a destination experience since 1967 and has been call the “Smithsonian “of country music These 350,000 sq. ft of multi -functional Museum and Catering space, that boast’s the #1 rated WeddingVenue in the city. Additional three fast casual multi-level outlets contribute to the $18 MM in food and beverage for 2022 Manage company buying.

 Oversee all aspects of BOH Operations for 600 plus room Hotel and 325,000 sq. ft Convention Center. Design and implement new outlets, retail, and catering menus for 2021. Contributing to food operation accurately forecasting requirements for 2021 by closely controllinginventories and labor expenses to targeted percentages of revenue $14MM+ Manage.

 Oversee all aspects of BOH Operations of this Destination Property. Design and implement new multi restaurant outlets, retail, and catering menus for 2020. Contributing to food operation with annual revenues of $9.2 MM by assuring outstanding execution,accurately forecasting requirements, and closely controlling inventories and labor expenses to.

 Hired, trained, and managed a kitchen staff of 30. Oversee all aspects of BOH operations of 50k sq ftHotel/Convention Center destination Designed and implemented new menus in restaurant and catering. Contributed to food revenue of $8.2 MM+ dollars and profit of $4 MM+ by controlling expenses.

Atlanta, GA, US

Executive Chef,Marriott Hotel, Little Rock, ARContributed to a highly profitable food operation with annual revenue of $12 MM by assuring outstanding execution of 250K sq.ft convention center, Menu crafting,financial oversight and all other 60 BOH Culinary/Stewarding team to ensure targeted budgeted percentages and revenues are met.

Lead a Culinary/Stewarding team of 45 in all aspects of back-of-house operations for a 4-star hotel.Contributed to highly profitable food operation with annual revenues of $15MM by assuring outstandingexecution, updating menu pricing and food pricing, accurately forecasting requirements, and closely controllinginventories and labor expenses to targeted.

Rosemont, IL, US

Hired through referral from a colleague. Managed a team of 4 Category Specialist to ensure sales growth on exclusive branded products in the Western Tn/ Mississippi market. Partnered with field sales to generate new accounts and grow business in existing accounts (restaurants, c-stores, universities, hospitals, assisted living centers). ♦ Partnered with.

Joliet, IL, US

Hired, trained, and led 120+ employees for all venues to include culinary, stewarding, and service staff. ♦ Served as Executive Sous Chef for Casino /Convention Services/Banquets, producing $21.MM in revenues through efficient kitchen operations supporting a 220K sq. ft. meeting and event space. ♦ Oversaw $4MM+ room service operation with 1050 rooms and 3.

Atlanta, GA, US

Executive Chef, Hilton Memphis, TN (2003-2005)Hired, trained, and managed a kitchen staff of 30. Oversaw all aspects of back-of-house operations. Contributed to food revenue of $5MM+ dollars and profit of $2MM+ by controlling expenses. Instrumental in achievement of “Food & Beverage Team of the Year 2003” for maintaining the lowest food cost percentage.

Diploma, Culinary Arts/Chef Training

Certified Culinary Sales Professional