Hospitality General Manager

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RON GARCIA

**** * ******** **, *** ****

Miami, FL 33132

310-***-**** mobile

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

A General Manager with over 30 years overall restaurant experience of providing outstanding customer service with

superior financial results. I have worked for some of the top industry restaurant companies such as Wolfgang Puck Fine

Dining, Real Restaurants, Unique Restaurant Concepts, Sushi Samba, the Radisson group and Planet Hollywood. In

addition, I have also been involved in multiple new restaurant openings, from design and construction to system and staff

implementation. My excellent written, verbal, business, computer, interpersonal and leadership skills have all been proven

in the field. I can be characterized by my integrity, dynamic personality, steadfast principles, innovative management

style, industry knowledge and unquestionable work ethic. I hold a Bachelor of Science Degree in Industrial and

Organizational Psychology from Old Dominion University.

EMPLOYMENT HISTORY

HOGZILLA’S INSPIRED BARBEQUE, Miami Beach, FL. 07/11 – 04/12

General Manager

Creator, general contractor and managing partner for innovative barbeque restaurant. Responsibilities and highlights include:

• Lead role in extensive build-out that was completed in an impressive 7 week period. Co-designed décor and menu.

• Developed all training material and was primarily responsible for all hiring and training.

• Featured in multiple broadcasts including South Florida Today, Channel 7’s Bites with Belkys, Thrillist, Deco Drive

and Beach TV.

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B & B MANAGEMENT, LLC, Miami Beach, FL. 07/09 – 06/11

BURGER & BEER JOINT, Miami and Miami Beach, FL

General Manager

• Creator and managing partner for The Burger & Beer Joint concept which was started in the summer of 2009. Crafted

a wholly

• different approach to the gourmet burger movement. First outpost in Miami Beach opened to rave reviews and

grossed $6 million in

• its first fiscal year. Opened second store in downtown Miami before the end of the company’s first year which was

also a critical and

• financial success. Responsibilities and highlights include:

• Built and operated both stores, in a difficult economic climate, to the combined gross sales figure of $11 million/ year

with an average of 18% net profit.

• Winner of multiple awards and accolades, including Best Burger in Miami on Thrillist, Best Burger in South Florida

by NBC 7 and proclaimed the “#3 Sports Bar in America” on MSN Online.

• Feature contest in first ever, live shoot of Man v. Food on the Travel Channel during Superbowl Week 2010.

2

SUSHISAMBA LLC, New York, N.Y. 08/07 – 6/09

SUSHISAMBA DROMO, Miami Beach, FL

General Manager

• Successfully assumed control of South Beach’s Dromo, the flagship property of the 7 outlet Latin-Asian concept

company,

• SushiSamba. Instituted operational systems to increase efficiencies within one of the highest grossing properties of its

size in South

• Florida. Responsibilities and highlights include:

• Built sales on an average of 13-17% from the unprecedented 2007 sales of $11.3million. Achieved the financial mark

in 2008 of six $1 million + months in a row for the first time in company history. Exceeded 2009 Budget expectations

and set the pace for a $12 million year.

• Set the highest net sales in company history for a single month in March 2008 ($1.4 m) and week ($435K) during

March’s Winter Music Conference. Newest high mark for operational efficiencies during this period with over 40%

EBITDA.

• Voted Best Restaurant in South Beach by the 2008 Reader’s Poll of Miami’s New Times Magazine.

PANACEA PARTNERS LLC, Chicago, IL 03/06 – 4/07

DELACOSTA RESTAURANT AND LOUNGE, Chicago, IL

General Manager

• Conceptualized and implemented all facets of operations for a high-profile independent, start-up featuring the cuisine

of James Beard

• Award winner Chef Douglas Rodriguez, known as the Godfather of Nuevo Latino. Kept project on track through

many difficult

• challenges and opened to immediate critical acclaim and financial success. Responsibilities and highlights included:

• Stabilized cost margins to achieve profitability by the second week of business. Budgeted margin percentages

accomplished by the fourth week resulting in positive earnings the first, second and into the third month of operations.

Was easily on pace to gross $8 million in its first fiscal year.

• Awarded a 3 star review by Phil Vittel of the Chicago Tribune, 4 stars by Chicago Time Out magazine, and 2.5 stars

by Pat Bruno of the Sun Times who dubbed us “the hottest restaurant in Chicago.” Featured in numerous media pieces

from the Today Show, to FOX, to NBC, to Telemundo, Metro Mix, AOL and USA Today.

• Facilitated the acquisition of the new liquor license in a rarely expedited 3 week period.

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BARRICK GAMING CORPORATION, Las Vegas, NV 10/04 – 2/06

CORPORATE OFFICES AT THE PLAZA HOTEL AND CASINO, Las Vegas, NV

Director of Food and Beverage

3

• Oversaw 28 separate F & B profit centers in 6 downtown casino and hotel properties that had an aggregate total of

$2.2 million/ month

• in average gross revenues. Worked closely with the City to serve as a catalyst for the revitalization plan for the

downtown area.

• Responsibilities and highlights included:

• Set a company-wide milestone beginning in January by generating significant profit in total F & B for the first time

ever in the properties’ 30-40 year history. Monthly losses were expected prior and totaled as high as $1.3 million

before implementing the changes that enabled the turnaround. This profitability trend continued through the entire

tenure.

• Coordinating acquisition arrangements for the purchase of The Golden Nugget Casino in Laughlin, NV, which was

scheduled for May 2005. Also led acquisition research team for the Flamingo Laughlin.

• Promoted to Business Development Director of The Western Casino, a $22 million/yr. Casino in of 2/05. Stabilized

and streamlined operations, opened new Bingo Room and increased sales and revenues YTD.

E-BRANDS LLC, Orlando, FL 02/03 – 08/04

AQUAKNOX GLOBAL WATER CUISINE, LAS VEGAS, NV

General Manager

• Pre-opening design, conceptualization, and execution of a premium, 280 seat seafood restaurant at The Venetian, one

of Las Vegas’

• highest profile properties. Handpicked and trained staff, implemented service standards, established wine program,

consulted on the

• menu, and supervised construction. This property represented the flagship location for the 13-restaurant collection of

E-Brands and

• generated as much as 30% of the company’s cash flow. Responsibilities and highlights included:

• Served as corporate liaison with all licensing, demolition and re-construction of the restaurant.

• Featured nationwide on The Travel Channel as one of the top new restaurants in Las Vegas and winner of” hottest new

restaurant” award by Taste of Vegas Magazine.

• Exceeded $5.7 million at the date of departure with $1.3 million in profit against a first year budget of $8.6 million

with $1.5 million expected to the bottom line. This represents a 93% increase in sales YTD from the previous

restaurant. Restaurant broke the $15 million mark in gross sales for 2008.

• Hosted winemaker dinner for the Wine Spectator Dining Tour with celebrated winery, William-Selyem.

WOLFGANG PUCK FINE DINING, Los Angeles, CA 10/00 – 1/03

THE LOGGIA AT THE HIGHLANDS, HOLLYWOOD, CA

General Manager

4

• Successfully opened and maintained Wolfgang’s only foray to date in the restaurant/nightclub industry. Presided as

both General and

• Special Events Manager in a unique management consultant contract with the Highlands Nightclub owners. The

property quickly

• became one of L.A.’s most popular nightlife and event destinations. Responsibilities and highlights included:

• Training and development of 40 person staff in all facets of food, wine and service.

• Event manager for the Red Carpet Party of the 2002 Oscars at the Kodak Theater.

• Hosted numerous 1000ppl. + events such as movie premiers including: Blade 2, The Count of Monte Cristo, and The

Santa Claus 2 and parties: Shaquille O’Neal’s Championship Bash, The ESPY’s, Usher’s Birthday Party, and Steven

Spielberg’s tribute to Tom Hanks.

• Assisting in the opening of Wolfgang’s newest dining concept, Brasserie Vert, headed by Klaus Puck.

GRANITA, Malibu, CA

General Manager

• Third G.M. in this storied Malibu Colony icon. Celebrity clientele and logistical difficulties were both inherited with

the property.

• The store needed major revamping to realize year-round profitability for a heavily seasonal area. Responsibilities and

highlights

• included:

• Increasing operation’s profitability through deliberate cost cutting across the expense board. No monthly cash

infusions were necessary in the 2001 off season for the first time ever in the property’s history.

• Successfully navigated the restaurant through several major, potentially “business-ending”, crises.

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• EDUCATION & PROFESSIONAL DEVELOPMENT

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• OLD DOMINION UNIVERSITY, NORFOLK, VIRGINIA

• Bachelor of Science Degree Class of 1989

• Industrial & Organizational Psychology

• Dean’s List

5

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• Computer Literate in:

• Microsoft Word Microsoft PowerPoint

• Microsoft Excel Various Point-of-Sales Systems (HSI, Remanco, NCR, Micros, TEC, IBM,

etc.)

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• Professional Training

• Sterling School with Evan Goldstein

• Multiple Food & Wine Classes and Seminars

• Multiple Personnel Management and Sales & Marketing Courses

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• PROFESSIONAL AND CHARACTER REFERENCES AVAILABLE UPON REQUEST

Contact this candidate