I am a seasoned Food and Beverage Director, General Manager and Wine Director, with years of Catering and Event Coordinator experience, while also acting as Human Resources Director and Project Manager. My experience spans casual to exclusive establishments from 3 million to 30 million-dollar revenue generators. My background in operations spans a broad range to include, five star resorts, stand-alone family owned establishments, corporate chains, private member only clubs, bars and nightclubs and even an upscale gun range. I was raised in a family owned hospitality environment and I value every moment. Subsequently upon separation from the United States Air Force, serving in Desert Storm, I opened my own successful hospitality consulting services business. I offer over 20 years of experience as a sought out consultant in the Florida and Nevada markets, specializing in opening new concepts or guiding struggling organizations in need of recovery. I bring an energetic personality, with a great deal of professionalism. My strengths include team building and establishing procedures for excellence in services, while maintaining continued training and leadership for groups of enthusiastic professionals. All while offering the finest guest experience possible. I am proficient in a number of POS systems to include; Spot On, Lightspeed, Positouch, Micros, Aloha, Club Connect, and EDS. While being well versed in Margin Edge, Avero and Open Table. I am MOS Certified in Excel, Word, Outlook, QuickBooks and Power Point. I also have completed the Advanced Certification Program at UNLV in Human Recourses, along with the LEED Green and CAPM (Project Management) certification programs. I have achieved a Level Two Sommelier Certification from The Court of Master Sommeliers. Mikews326@Gmail.com