Manager Sales

Mike Hickerson

Email: *********@********.***

Address: **** ***** *******

City: Thousand Oaks

State: CA

Zip: 91360

Country: USA

Phone: 805-***-****

Skill Level: Senior

Salary Range: $55,000

Willing to Relocate

Primary Skills/Experience:

See Resume

Educational Background:

See Resume

Job History / Details:

Experienced F&B Manager Michael Hickerson

888-***-**** toll free 805-***-****

*********@********.***

1610 Calle Artigas Thousand Oaks CA 91360 *************@*********.***

Skills

Cooking, Grill and Kitchen Systems Craft Beers- Gastropubs

HACCP Plans Banquet and Large Events

HACCP Counsel Hands-on BOH

Staff Training- BOH and FOH Menu and Concept Development

Wine Sales and Seminars Experience with high volume

Turnarounds and Openings POS expertise

P&L and Inventory control

Budgets

Hands on Floor Management

Experience with high volume; I have been part of a management team where the sales average was $18,000 per day, with $80,000 events. Proficient in Aloha, Micros and Remanco, Programming experience with other POS systems. I have Catering Experience, Fine Dining Service Experience, Hotel and Country Club Experience, Weddings and special event experience. ServSafe Certified, HACCP certificate. Finance and LLC Experience. I have secured asset based and mezzanine financing for small scale and large scale operations and done LPs and securitized investment opportunities. I have done high volume including BOH prep, forecasting, inventory, ordering and supervision. I have trained Management, FOH and BOH employees.

Work Experience

Restaurant Management and Operations Consultant

LM Restaurant Consultants 1995-current

BOH and FOH operations and management systems analysis, Computer programming, Budgets and forecasting, site location, leasing, and Restaurant finance as per fee job. I advise clients on their restaurant and banquet operations or often their plans for a restaurant.

Web site: http://www.lmrestaurantconsultants.com

Recent 2012 Contract Jan 12- present

Advising Hotel style event center regarding banquet operations, menus, Event management, P&L analysis Property consists of two free standing restaurants open to the general public, 600+ capacity Grand Ballroom, six 110+ capacity meeting rooms, and a 12,000 sq ft event building, and several 2000-6000 sq ft rooms together with outside fairgrounds style facilities with five outlets on six acres. Have interviewed and placed new executive chef, new event sales manager, and new accounting office manager/controller. Working with an executive board of directors. Created job descriptions and SOPs for kitchen and FOH. Overarching goal is to increase revenues to 10 million per year.

2011 jobs:

*Wrote HACCP Plans and inspected for Compliance at a Hotel, and a Bulk food processor

*Wrote a bar and dinner menu and re-designed kitchen operations, re programmed ALOHA POS system for a Bistro.

*Wrote Peruvian Fusion menu, kitchen operations specs together with advising for staffing for new restaurant

*Arranging 2mm in Mezzanine Financing and site location for a SW based 15 u. Steakhouse Corp Franchisor.

*Advised Mexican Restaurant regarding menu, systems, recipes and marketing.

*Advised Multi-unit Mexican chain, re: food handling, menu and marketing.

*Performed changeover of existing restaurant to BBQ concept including concept, menu design, kitchen system design, selection of purveyors, BOH and FOH hiring and training, computer training, media buys and opening- in five weeks.

*Wrote upscale casual fine dining concept for new restaurant in Thousand Oaks Market including menu and concept used to secure lease, complete costing budget and kitchen design.

*Wrote gastropub menus and created microbrewery list and pairings

*Wrote menu and advised a Sports Bar concept for existing restaurant takeover including new menu and kitchen design and decor recommendations with a theme of chain potential.

*Designed Northern Italian concept and menus for a building owner with existing space

*Wrote a menu and concept for a local Country Club opening their facility to the public.

All start ups involved complete operational budget analysis, market survey and HR concerns together with equipment, design and marketing programs. In addition, sourcing of suitable vendors and cost analysis of menus and projected labor costs were performed. Existing restaurants needed advice in HR, HACCP, operations and concept together with new menu and kitchen procedures. Most work focuses on Startups, HACCP counsel, POS Computer Systems, Menu Design and BOH Operations. National entity clients included Copelands Of New Orleans, Tony Romas, Casa Rea, Steak and Ale.

Management experience

F&B Outlets Manager CafA(c) Fennel, Bar 101, Hotel Renaissance Agoura Hills CA gross sales 1.2 mm

General Manager Soup Exchange Warner Center Woodland Hills gross sales 2.7 mm

General Manager Jeremiahs Steakhouse San Diego, CA and Houston, TX gross sales 2.0 mm

General Manager Bodega Bay Seafood Canoga Park, CA gross sales 1.0 mm

Manager Lews Restaurant- Hilton Hotels Burbank, CA gross sales 960k

General Manager Victoria Stations Inc. Woodland Hills,CA gross sales 2.4 mm

Manager Victoria Stations Inc.

Universal City CA- gross sales 9.5+ mm

Owner-Chef, The Ranch catering Co. Concurrently 1991-2000 avg. event $25,000

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