Michael Smuck Email & Phone Number

Buffalo, New York, United States

Developed concept; composed timeline and financial plan, identified and secured investors, and managed design-build – completing both on time and budget. Managed business operations for front of house through opening

Grayslake, Illinois, United States

Integral team member assisting management with incoming and outgoing freight for the distribution of goods and logistical point-to-point production chain delivery - coordinate all inbound ground freight for unload and distribution. Provide management support through data analysis and reporting on daily operations. Yard logistics.

Greater Southwest Usa

Spearheaded development of strategic business plan for entertainment,restaurants and nightclub operations for launch, re-branding and alignment with Rolling Stone Magazine - Los Angeles, SPF Hospitality, LLC - Beverly Hills, Relais De Paris - Beverly Hills and Southside Tavern- Flagstaff, AZ.. Sourced, screened and hired marketing, music and operations management team.

Syndicate Hospitality was purchased by SBE Entertainment in April.Led operations and expansion efforts from one to six locations. Oversaw development and execution of strategic and tactical plans. Provided vision for leadership team that guided advertising, promotions, image, and public relations. Instituted operating policies and procedures; hired, trained and led management team. Owner elected to sell company in April 2011 to SBE Hospitality. • Quadrupled sales during six year tenure with The Syndicate to $30M plus in revenues; grew from one location to six high-profile, popular nightclubs and restaurants with team of 300 employees. • Opened and operated Mood, the highest grossing nightclub per square foot in history of LA. The Garden of Eden • Mood • Crimson • Opera • MyHouse—all CA (Nightclubs) • East—CA (Restaurant) • Stage 8—CA (Nightclub/Lounge-in development)

Las Vegas, Nevada Area

Recruited to manage Rumjungle, in Mandalay Bay. Assumed responsibilities of project coordination; as a result named to Assistant Regional Director of Operations role; for a $74M region. Led development, redesign, assessment and maintenance of operations, including steakhouse, Cuban, Asian, and French-themed dining, as well as Room Service Operations. • Oversaw operations, including rebranding, opening and expansion of nine restaurants, bars, nightclubs and room service operations.• Lent instrumental project and operations management expertise to support the design and opening of Mix Restaurant and Nightclub at Mandalay Bay, featuring four-star Michelin Chef Alain Ducasse, a $17M, 10-month project; as well as improvements at the Ono restaurant at the Ganesevoort Hotel in New York.• Increased hotel nightclub’s revenue $3M in first and additional $3M in second year, with profit margins of 25+%.Rumjungle & China Grill—NV (nightclubs/restaurants) • Bleu, Blanc, Rouge/Red, White & Blue—NV (restaurant) • Red Square—NV (Restaurant) • Asia D’Cuba—CA (2 Restaurants) • Red Oak Room—CA (Bar) • The Mondrian Hotel—CA • The Clift Hotel—CA

Flagstaff & Tempe, Az And Ft. Collins, Co

Conceived of idea with partner; composed plan, sought investors and took concept to a three location, multi-million enterprise within two years. Managed operations through staff of 35-40 employees in each location. Sold interest to partner due to personal family medical reasons. • Developed and launched multi-site Mexican cantina concept; lauded by Restaurateur Magazine, 1998 as “Hot New Concept.” Included full realm of startup activities such as: creating and presenting full business plan, procuring investors, selecting site, developing the menu, orchestrating construction, staffing, preparing for opening and managing operations. Generated $1.6M, with 24% profitability in first year and opened new location in second year that added $2M in revenues.• These properties are still open and profitable 15 years later.

Began in entry-level role; promoted to Manager within a year. Led concept redesign from urban nightclub and restaurant to popular, country-themed, Denim and Diamonds in Santa Monica, CA. Managed market entry into New York City; oversaw operations from '91–'95. Tapped to expand and lead operations nationally as Director of Operations through leadership of 8 General Managers. Developed, built and oversaw 12 restaurants/ bars/nightclubs in NY and CA, the largest multi-concept company at the time in U.S. Location's capacity ranged from 375-700; grew into a $50M operation with 300+ employees. Created concepts, collaborated with architects and designers to refine ideas; sourced, negotiated and supervised vendors during build-outs. Steered through city, county, state and federal licensing requirements to ensure regulatory compliance. Worked with chefs to build menus and recruited, hired and trained staff. Established standardized operating procedures, and corporate policies. Auditioned, negotiated and booked entertainment directly or through agencies; administered entertainment contracts. • Built NYC restaurant/nightclub into highest grossing nightclub in franchise, with revenues of $8-9M annually and 35% profit margins. • Secured comprehensive media coverage for Denim & Diamonds club—interviewed and featured on the Today Show, Good Day NY, Entertainment Tonight, and MSN.• Won CMA for Best Nightclub and recognized as visionary entrepreneur in cover story by Food & Beverage Magazine. • Coordinated with international designers and operators for the construction and operation of country western nightclubs/restaurants in Dublin, Ireland and London, England.Bentleys—CA (1 Restaurant/Bar) Denim & Diamonds—NY & CA (6 Nightclubs/Restaurants) Rhino Room—CA (1 Nightclub/Restaurant) XIT—CA (1 Nightclub/Restaurant) Live Bait Cantina—CA (1 Restaurant/Bar)Senor Frogs—CA (1 Restaurant/Bar) The Beach House—CA (1 Restaurant/Bar/Nightclub)