Nick Shultz Email & Phone Number

Hong Kong, |, HK

US

Los Angeles, CA, US

• Responsible for the successful operations of an award-winning restaurant while creating structure for the company as a whole.
• Increased top-line sales by more than 35% over course of a year and a half while keeping costs at an all time low.
• Manages critically acclaimed wine and beverage program of over $100,000 in inventory.
• Responsible for all financials, HR, and day to day operations of restaurant.
• Helped place restaurant at the #4 spot on LA Time’s best restaurants in Los Angeles.

Issy-les-Moulineaux, FR

• Ran 1,000 person capacity restaurant and lounge for Michelin Starred chef and successfully maintained status as one of the highest grossing restaurants within MGM international.
• In charge of all venue financials, costs, inventory, and budget of $17 million a year venue.
• Responsible for hiring, training, and scheduling of entire union staff and effectively dealing with all union issues, HR standards, and employee issues that transpired.
• Planned corporate and private events for groups of up to 1,200 and over $100,000 in nightly sales for fortune 500 companies and VIPs of the casino

Los Angeles, CA - California, US

• Re-Opened the iconic Hotel Bel Air and helped develop all SOPs, sequence of service, and 3 meal a day restaurant procedures for staff of over 100.
• Responsible for each venue’s financials including monthly P&L, payroll, inventory, and budget.
• Handled each venue’s scheduling and staffing needs for a staff of over 100.
• In charge of all day to day operations of multiple restaurants in excess of $16 million a year in sales.
• Worked effectively with major VIPs in both Los Angeles and Las Vegas to coordinate, produce, and execute private events of up to 600 people with multiple Michelin Starred chefs in attendance.

Beverly Hills, California, US

• Fine dining restaurant manager in charge of guest satisfaction and experience.
• Responsible for all venue financials including monthly P and L, payroll, COGs, and nightly cash deposits.
• Handled the venue’s scheduling and staffing needs of staff of around 50 to produce revenue of more than $8 million annually.
• Instrumental in bringing the venue’s beverage cost down by 4% and total monthly profit to greater than 25%.
• Helped successfully open 2 venues and develop training schedules, SOPs, and all par and inventory sheets.

Bachelor Of Science And Bachelor Of Music, Criminology And Voice

Bachelor Of Arts (B.A.), Criminology