Manager General

Michael M. Mock II

Jefferson, Ohio *****

Cell: 567-***-**** *************@*****.*** www.linkedin.com/in/michaelmockii

Professional Experience

DoubleTree Suites by Hilton – Miamisburg Regal Hospitality Inc.

Director of Food & Beverage/ AGM (November 2016 – present)

Executive Chef

Organize and Revamp banquets, kitchen and restaurant

Bring Food & Beverage Department up to DoubleTree by Hilton Standards

Write and develop menus – Banquets & Restaurant to include wedding packages & meeting packages

Hire and train both Front and Back of House staff

Execute all Food & Beverage for New Banquet space

Hilton University: OnQ Basic Function OnQ Basic Skills OnQ Hotel Room Type Matrix 2012

Maximizing Revenue with Effective Pricing Strategies

Introduction to OnQ R&I Sustainable Seafood Goals

Game of Wickliffe Game Entertainment Management

General Manager (July 2016 – November 2016)

{Resigned to take position with Regal Hospitality Inc.}

Manage daily operations and expenses

Oversee the restaurant Management staff (Kitchen Manager & Bar Manager)

Oversee Guest Services & Games

Scheduling, Hiring, Orientations

Budgets/ P&L

Quail Hollow Resort Painesville, Oh

Director of Food & Beverage/AGM (February 2016 – April 2016)

{Laid Off: Management Overhaul Restructure, 1 of 11 Key Managers/Supervisors Laid Off}

Develop, Research & Design Menu {Catering, Wedding, Lounge, Steakhouse, Wine & Martini}

Manage existing Management team – Executive Chef, Banquet Manager, Food & Beverage Manager & Outlet Supervisor

Labor, Food & Beverage Controls

Erie Maennerchor Club Erie, Pa

General Manager/ CEO (June 2014 – December 2015)

{Resigned due to Financial Stability of based on current board of trustees}

Report to President of Board of Trustees

Analyze & interrupt P&L statements on trends/ Balance Sheets/ Schedules

Analyzed & advised on cut backs for fixed costs {Insurance, electric, gas, phone, muszak

Brought in new IT for S.G.O.C.

Worked with Board of Trustee Finance Chair on 2014/2015 Budget {2015/2016 in progress}

Identify trends – gains & losses

Negotiate with vendors on pricing structure for club – food

Advise Board of Trustees on necessary changes for Club {computers, programming, pricing structure

Restructure deposit procedures

Rewrite and implement new Policy & Procedure for employee handbook

Rewrite/revise employee training manual

Inventory controls Food & Beverage, developed new policy for internal controls

Worked with Chef on new menu developments & pricing structures

Worked with Building & Property Manager to develop/reconstruct existing unusable space in to a new revenue generating space {Sports Bar}

Worked with local Inspectors {Health, Fire, Building……} to bring Club up to compliance

Wrote weekly Club Newsletter {Chor Crier}/ Wrote Semi-monthly Maennerchor Newsletter

Booked and negotiated live entertainment

StoneWater Golf Club Hanlin Group

Director of Food and Beverage (September 2013 – March 2014)

{Golf Club Sold the F&B Business}

Booked and negotiated entertainment for the club; worked with Superior Beverage for the marketing material

Inventory; Liquor, Beer & Wine; Reduced on-hand inventory and vendors to bring each category under control and reduce the cost down to 20%; ran analysis on existing product and adjusted pricing to accommodate the necessary budget expectations.

Made new menu for the Liquor, Beer and Wine; ‘Restaurant Exclusive”

Worked with the Chef on new menus for the restaurant and catering. Costing, execution and design

Banquet set-up and execution for 25 to 200 people

Holiday Inn Mentor&KRAVE Restaurant and Side Bar Alliance Hospitality Inc.

Director of Food and Beverage (Jan. 2013 – August 2013)

{Laid Off: Management Overhaul Restructure, 1 of 4 Key Managers/Supervisors Laid Off}

Opened 2 F&B outlets inside newly renovated space; Krave and Side Bar

Wrote menus, cookbooks and costing for the new F&B Department during remodel of new flag – Holiday Inn (costing for food at 32%)

Made wine and beer menu for KRAVE, Side Bar and Banquets (beverage costs at 24%)

Set-up vendor account and negotiated pricing for the KRAVE Restaurant and Side Bar – food and beverage

Interviewed, hired and trained new staffing for the F&B Department

Worked with the Catering Manager and the City of Mentor on the Grand Opening planning and event for the reflag of the hotel, KRAVE Restaurant and ‘Side Bar’ – Live entertainment, organizing vendor donations, worked with the city planning commission on the permits needed for an outdoor event

Denny’s Restaurants (Franchises) Fremont, OH Mentor, OH Lexington, KY

General Manager (October 2006-January 2013)

{Relocated back to Ohio and took Holiday Inn Position}

Management training location – 12 week training program

Associate training, orientation and coaching; 35 – 40 associates

Formal hiring, Interviews, and Discipline processes

Assisted labor control of 17%, Food/Dry goods cost of 28%, $2.2 mil. sales per year

Organization, training, clean-up restaurant

Cost control: labor & food and non-ingredient (20.0% labor, 21.5% food)

Maintaining CP above 30%, net profit above 15%

$1.6 – $2.0 million in sales per year

Education

Hospitality Management – Owens State Community College – on-line

Hotel / Restaurant Management – The Arts Institute of Pittsburgh

ServSafe –National Registry of Food Service Professionals

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