Michael Eisenberg

** ********* ***** * 917-***-****

New York, NY 10024 acuzg2@r.postjobfree.com

PROFESSIONAL SUMMARY

Varied experience in the restaurant/nightclub/hotel/health food industries having owned, launched and/or operated many successful ventures including Alice’s Tea Cup in Manhattan, Ilume in Montreal, Willie T’s Lobster Shack in Washington, D.C., and nightclubs in New York, LA and internationally. Proven ability to manage and develop talent, generate sales growth, form strategic partnerships and oversee op- erations successfully. Accomplished in supervisory team training, team building, food safety, finance, service, development and continuous improvement.

Aspiring to join or create a team that is prepared to grow and financially and tactfully. PROFESSIONAL EXPERIENCE

Acute Hospitality President 6/2013 – Present

Founded a boutique consulting firm based in New York City specializing in; New Store Development Operations Executive

Consistency in Food and Beverage Financial Analysis and Projections Licensing and Permitting Marketing

Operations Streamlining Key Personnel Training

Training Guides

Clients include:

Thompson Hospitality (The largest minority owned restaurant group in the U.S.), Responsible for developing, permitting, licensing and training all aspects of Willie T.’s Lobster Shack in Dupont Circle. Designed for rapid ex- pansion through corporate owned spaces and contract services including Universities, Colleges, Airports and Cor- porate Dining facilities. Created operations manuals, training manuals, menu development, website creation, ar- chitectural planning and execution and POS development. SoHo Grand (A luxury boutique hotel in downtown Manhattan), initial retainer to legalize an outdoor restaurant space by expediting permits, implementing a sanitation education plan, procuring a liquor license. Additional pro- jects included: educating and training the food and beverage director and assistant to be health code and build- ing code compliant.

D’Amico Foods (A coffee shop and deli). Re-engineered and re-designed a sixty eight year old business in the up and coming district of Cobble Hill, Brooklyn. Updated the image, feel and identity of the coffee shop to attract new neighborhood clients taking care not to alienate existing client base. Re-branding campaign of the retail di- vision included: new logo design, marketing campaign, employee manual / re-training and hiring and training of additional staff to accommodate increased demand.

Dominique Ansel Kitchen (World famous pastry chef). Procured liquor license and sidewalk café permits for a creative new bakery concept. Worked closely with the principals to procure the licenses for a new concept locat- ed on 7th Avenue South in New York City. Negotiated with local Community Board 2 and worked with expediters regarding the DCA permits.

Swallow Restaurant Group Chief Operating Officer 6/2015 – 1/2016 Integrated into a Long Island based restaurant group as Chief Operating Officer. Swallow Restaurant located in Huntington, NY and Swallow East located in Montauk where the Responsibilities include daily operations, finan- cial responsibilities, projections, development and establishing a corporate culture. The third entity is an organic quick service concept located in Woodbury, NY. Organic Krush specializes in cold pressed juice, 100% organic food products with a focus on sustainability and health. Responsibilities varied from permits, tax filing, payroll, cost analysis, profitability and growing a concept through wholesale and retail sales. LOLO Organics Chief Operating Officer

Helped design and create a plan, operations manual, hiring manual, and employee handbook for a QSR specializ- ing in Organic Vegan Cuisine, Cold Pressed Juice and Specialty desserts. Helped to launch and grow a concept in three locations in NYC and NJ.

Alice’s Tea Cup, New York, NY co-founder/chief operating officer 10/2001 – 6/2013

[“Alice in Wonderland”-themed restaurant and tea room with health-conscious menu.]

• Raised $1,450,000 to open three locations in the first two raises.

• Designed concept to launch strategy and development of this unique, profitable, iconic dining concept.

• Grew enterprise to $3.5M revenue across 3 locations, with 100+ employees.

• Maintained staff turnover far below industry average by championing a positive, collaborative culture for all employees. Encouraged input, and creativity where employees could excel due to achieving bench- marks and sharing employee growth plans.

Grew the concept into three established stores in New York City that became a household name for locals and a destination for national and international travelers. Re-directed core business strategy while managing 5 manag- ers and 100+ employees and supervised their training. Oversaw daily operations, menu selection, purchasing, finance, and inventory. Developed projections, budgets, and assignments for stakeholders. Worked with God’s Love We Deliver, City Harvest, Public Schools, Churches, and Synagogues in the metropolitan area for donations and charities. Organized special events such as birthday celebrations, bridal and baby showers on a regular basis. Ilume, Montreal, Quebec co-founder 12/1999 – 8/2001

[Premiere supper club experience, featuring 3-star chef, world-renowned DJs, and unique weekly events.]

• Established venue as Canada’s hottest club; rated #10 club in North America by MTV.

• Captured 55% (approximately 1250 people per week) share of restaurant and club goers in an estab- lished market based on creative new concept that merged dining and club experiences. Revenues ex- ceeded $25,000 in sales weekly.

• Raised $250K initial funding; grossed $1.3M in first year, with 12% net profit. Co-developed concept and core business strategy for entertainment mecca in the heart of Montreal. Built strate- gic alliances with international newspapers, local hotels, and local businesses to foster word-of-mouth advertising and establish regular clients in a transient environment. Argyle Hotel, Los Angeles, CA GM (Fenix)/Director of Food and Beverage 1997 – 1999

• Grew weekly revenue 60% (from $15,500 to nearly $25,000 on Friday and Saturday nights) by trans- forming restaurant into a 4-star, elite supper club.

• Increased minibar sales and upgraded in-room dining.

• Enhanced room service by developing new staffing and training procedures. Ensured positive customer experience at four-star restaurant set in this small luxury hotel located on Sunset Strip. Oversaw food related areas including room service, reservations, and parking. Was voted to serve on the execu- tive committee.

OTHER RELEVANT EXPERIENCE

GM of Manhattan Express, first American Supper Club in Moscow Russia, AGM of Jekyll and Hyde Club/GM Night Gallery in NYC.

New Store Opening Team for Einstein/Noah’s Bagels (BAGL), Los Angeles. Institute of Culinary Education (ICE) Instructor for Culinary Management Division. EDUCATION

Parsons School of Design, New York, NY BBA 9/1987 – 5/1991 Marketing, Merchandising and Product Development

Guest Lecturer Entrepreneurial Studies 4/2002 – 4/2004