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 buying program to maximize product quality and manufactures rebates.

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 program to maximize product quality and manufactures rebates Design and implement new outlets, retail, and catering menus for 2022-23 Manage culinary and stewarding BOH areas and staff of 30 team members Design and Execute High End Wedding and Social Gala’s for numerous A-Lister from entertainment industry. 400-2500 attendees

 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 company buying program to maximize product quality and manufactures rebates. Creation of operational plan for Re-Fire of Food and Beverage within the Convention Center Post COVID 19

 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 targetedpercentages of revenue. Implantation of In-House Memphis style BBQ /Smoked meat program. Manage company buying program to maximize product quality and manufactures rebates.

 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 percentages of revenue.Designed and implemented new menus in restaurant and catering / 300-member Golf ClubDesign and execute Wine and Beer Club Dinners

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 Marketing to promote product lines through flyers, recipes, and sales team promotions. ♦ Collaborate with Corporate R/D team to presented new products at food show and product showcases in several regional markets. ♦ Evaluated and created menu concepts for current and new customers. ♦ Met and exceeded performance objectives.

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 barista venues, and expanded to include 3 hotels, golf course, sportsman’s shooting range, and event center.

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 consecutively for Davidson Hotel Company.Executive Sous Chef, Sheraton Nashville Downtown, TN (2000-2003)Managed 31 employees, including Culinary and the stewarding department.

Diploma, Culinary Arts/Chef Training

Certified Culinary Sales Professional