James R. Pawlicki

**** ********* *******, **. ***** 313-***-**** ac2fbt@r.postjobfree.com

A dedicated and very knowledgeable industry professional, experienced in single unit and multi-departmental food service operations, both on independent and corporate levels, with expertise in staff training, menu design, cost control, banquet & special event planning.

WORK HISTORY

Johnny’s On The Lake Belleville, MI.

General Manager, Consultant-Sunshine, Inc. June 2016-Feb 2017

Created new Banquet menus and restructured Special Events;

Created Hostess & Server Training Manuals and instructional programs;

Currently revising menu format & selections

COLORS Detroit Detroit, MI.

General Manager; CHOW Level 2 Instructor; Dir. Co-Op Acad. June. 2015 – May, ‘16

Created new FOH and Banquet menus;

Instituted monthly inventories, P&L snapshots and COL maintenance;

Created and instructed FOH training program w/practicum (Level 2);

Executed off-premise banquet for 700 guests aboard MV Detroit Princess for Lutheran Youth Congress in July 2015;

Responsible for all in-house & social media marketing

HARRY’S Detroit Sports Bar & Grill Detroit, MI.

General Manager Sept. 2013 – June 2015

Created Banquet and Off-Premise catering programs; created menus for same;

Designed & hosted MMA Weigh-in and Awards Presentation;

Instituted College Night Thursdays (off-season) and Trivia Nights (off-season);

Lowered Beverage Cost from 26% to 21% within 6 months;

Managed a staff of 40 during peak season

Hilton Garden Inn Detroit Downtown Detroit, MI.

Food & Beverage Director January 2012 – November 2012

Created new full-service menu for Chrome Grille and Room Service;

Lowered food C.O.G.S. by 10% within my first 3 months;

Improved Service & Loyalty scores from poor to excellent within 3 months;

Selected “Manager of the Quarter” after 1st 3 months; nominated every quarter after;

Beach Grill Restaurant & Resort St. Clair Shores, MI..

Operations Manager April 2011 – December 2011

Managed the 180-seat Dining Room, 140-seat Patio, Tiki Bar and AQUA, the Nightclub;

Directed a staff of 55, including FOH and BOH

Doubletree by Hilton Fort Shelby Hotel Detroit, MI.

Outlets Manager September 2010 – April 2011

Re-opened finn & Porter Restaurant and re-organized Room Service;

Created Amenity Program showcasing Made in Michigan products and craft beers;

Managed a staff of 42 in the restaurant, lounge and Room Service

ADDITIONAL WORK CHRONOLOGY

General Mgr. /Co-Owner-SMOKIES Restaurant & Lounge, Wyandotte, MI.

Sept. 2005-Oct. 2008

Sales/Operations Mgr.-Cheffery's Catering, Sterling Hts, MI. Nov.2012-Sept 2013

Banquets & Catering-The HENRY FORD, Dearborn, MI. Aug. 2009-Aug. 2010

General Manager-EMBERS Steakhouse, Dearborn Hts., MI. Sep. 2004-Aug..2005

General Manager-George & Harry’s Blues Café, Dearborn, MI. Feb. ‘02-Sep. 2004

COMMUNITY INVOLVEMENT

President of North End Business Association of Wyandotte from 2006-2008;

Co-organized a bowling benefit for the Muscular Dystrophy Association in 2007;

Received a General Commendation from Wayne County and the City of Romulus for assistance during the Northwest Airlines Flight 255 air disaster in 1987

EDUCATION

Bachelor of Science, Zoology, Michigan State University

Certification-Beverage Mixology, Lansing Community College

Certification- Restaurant Accounting & Controls, Restaurant Seminar Institute

Certification-Food Service Sanitation, ServSafe, National Restaurant Association

Certification-Techniques of Alcohol Management, Michigan Liquor Control Commission

“Hands On” experience in all restaurant positions, especially FOH classifications, effective in high-volume and “pulse” business with good knowledge of most Windows-based POS systems incl. MICROS, Aloha, Squirrel, TEC and Digital Dining.

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