To Whom It May Concern:

Having previously worked simultaneously in multi-divisional positions requiring constant hands-on interaction with guests and professionals, I feel that my leadership, teaching/training/inspirational ability, management style, accountability, resourcefulness, quick problem solving, culinary skill and especially my adaptability in working with people make me a proven hospitality professional. I know what it takes to get the job done and I’m not afraid to do whatever that may be to make sure it happens successfully.

My credentials and achievements speak to my ability to apply a diverse background into a new situation and achieve quantifiable success on an individual location, district and regional basis. I have an extensive proven track record of developing new and rebuilding existing businesses and taking them to unprecedented levels of acclaim, revenue generation and community acceptance. I’m very humbled to have found hospitality as the thing that I’m meant to do in life and have had the pleasure of being able to do it all over the world. Thus my interest in speaking with you regarding your opportunity.

I strongly believe that my experiences in designing and constructing restaurants, nightclubs, entertainment venues and corporate and hospitality cultures; the culinary arts; food and beverage cost controls; handling budgets and forecasts in the multi-million dollar range; managing beverage purchasing and promotions across 20 chain locations, developing thousands of extensively themed weddings, banquets, social and corporate events; interacting with all levels of local and state governmental agencies across the country; professional training and certification from the Cooking & Hospitality Institute of Chicago, a Le Cordon Bleu school; years of motivating, training and leading others in whatever job I may be doing and a full understanding of the diverse nature of an ever-changing marketplace are the perfect ingredients to make a successful contribution to the recipe for success your company has created and continues to strive for.

Additionally, I have extensive experience as a new restaurant opener, i.e., interviewing/hiring the right staff, implementing tailored training programs, developing standards and procedures, designing acclaimed menus, and building and inspiring teams of motivated, enlightened-hospitality focused people to execute flawless events.

Thank you in advance for your consideration, I'm confident that once I've had a chance to speak with you further about what I've accomplished and what I can offer, you will see how considerable of a candidate I truly am. Please feel free to contact me with any questions.

Please also visit my consulting company website at www.AntonBarichConsulting.com for a more thorough listing of the services I offer and client lists.

Salary, bonus, relocation and benefits are negotiable based upon further exploration of the job requirements

Best Regards,

Anton Barich

Anton Barich

77 S. Adams St., #706

Denver, CO 80209

630/638-9122

ac7xce@r.postjobfree.com www.antonbarichconsulting.com

ANTON BARICH

77 S. Adams St., #706 630/638-9122

Denver, CO 80209 ac7xce@r.postjobfree.com

EXPERIENCE

Anton Barich Consulting – The ABCs of Hospitality, Founder Denver, CO August 2009-Present

www.antonbarichconsulting.com for more information and complete service offerings.

Independent marketing, culinary and hospitality consultant for restaurants, nightclubs and hotel/resort F&B departments.

Develop extensive promotions and marketing campaigns with short- and long-term marketing goals and objectives.

Analyze beverage and food pricing, cost and control procedures and restructure overall operational methods.

Develop beverage and food inventory management, rotation and quality standards for staff driven component of business.

Design weekly and daily promotions to appeal to differing target markets with an extensive food, martini menu and wine list.

Caddy’s Tap House & Cadillac Jack’s Sports Bars, Beavercreek, Fairborn and Miamisburg, OH November 2015-April 2017

- Vice President of Operations

Directed overall operations for three locations with a $5.4 million sales budget.

Transitioned three restaurants through a cultural paradigm shift in offerings, quality and service,

Analyzed beverage pricing, cost and control procedures and restructured operational methods increasing overall beverage sales through staff training, promotions, on-going market development and branding and developed new policies to address gaps.

Planned and developed architectural designs for new kitchen and restaurant renovation expansion in all three locations.

Developed regional and key account relationships to negotiate product placement, competitive pricing and promotional support for beverage sales and products for entire resort. Managed front- and back-of-the-house selection and procurement for products. Re-negotiated vendor contracts to be more cost effective, easily monitored and sales driving. Detailed loss prevention systems.

Developed extensive promotions, marketing campaigns and service/hospitality focused programs with short- and long-term marketing goals and objectives and reporting and tracking analysis systems

Developed catering sales menus, systems, pricing and training.

Hired, trained, scheduled and managed all F&B hourly staff & managers. Drafted new employee handbook, job specifications and performance objectives for all front-of-the-house employees.

Developed an accountability standard measuring system and developmental training programs individually tailored to increase staff knowledge and commitment while assimilating a team-driven environment with an emphasis on building sales and creating more efficient restaurant procedures.

Toscana Country Club, Indian Wells, CA October 2014-May 2015

- Director of Food & Beverage

Directed overall operations from a quality control and policy adherence level of a multi-faceted location, i.e., premier fine dining restaurant, casual restaurant in locker rooms with bar, lounge and patio; deli/coffee shop/café, banquets, catering, golf and tennis tournaments, and associate cafeteria with a $2.4 million in 7 Months In-Season sales budget.

Transitioned Food & Beverage Department through a cultural paradigm shift in offerings, quality and service resulting in $120K revenue increase to budget and $259K increase to last year in the first 5 months of 2015 season.

Directly responsible for the successful execution of more than 650 social events since Oct.1st, 2014.

Analyzed beverage pricing, cost and control procedures and restructured operational methods increasing overall beverage sales through staff training, promotions, on-going market development and branding.

Planned and developed architectural designs for new kitchen renovation expansion to almost triple current sizing and development of a new building with 140 seat casual restaurant, coffee shop and private dining.

Developed regional and key account relationships to negotiate product placement, competitive pricing and promotional support for beverage sales and products for entire resort. Managed front- and back-of-the-house selection and procurement for products. Re-negotiated vendor contracts to be more cost effective, easily monitored and sales driving.

Developed extensive promotions, marketing campaigns and service/hospitality focused programs with short- and long-term marketing goals and objectives. Tailored marketing programs based on individual analysis, direct market response and sales data on an on-going basis.

Hired, trained, scheduled and managed all F&B hourly staff & managers for entire resort. Drafted new employee handbook, job specifications and performance objectives for all front-of-the-house employees.

Developed an accountability standard measuring system and developmental training programs individually tailored to increase staff knowledge and commitment while assimilating a team-driven environment with an emphasis on building sales and creating more efficient restaurant procedures.

Devil’s Thumb Ranch, Resort & Spa, Tabernash, CO October 2010-June 2013

- Assistant Director of Food & Beverage

Directly responsible for the successful completion of scheduled events for over 205 weddings and more than 700 corporate and social groups.

Directed overall operations from a quality control and policy adherence level of a multi-faceted location, i.e., polished comfort food casual restaurant with bar, lounge and patio; premier fine dining restaurant, coffee shop/café, banquets, catering, in-room dining service, and associate cafeteria with a $5.2 million annual sales budget.

Coordinated all aspects of a new culture of hospitality and transitioned Food & Beverage Department through a cultural paradigm shift resulting in an $842K revenue increase in 2011 vs. 2010 with 21.2% profitability. The first time the F&B department had made profit in the history of the resort. Continuing the trend, the revenue increase from 2011 vs. 2012 was $1.3 million with a 34.5% profitability.

Analyzed beverage pricing, cost and control procedures and restructured operational methods increasing overall beverage sales through staff training, promotions, on-going market development and branding from 19% to as high as 27%.

Sage Restaurant Group April 2008-August 2009

- JW Marriott Cherry Creek and Second Home Kitchen & Bar, Denver, CO. Director of Operations Food & Beverage

Directed overall operations of a multi-faceted location, i.e., restaurant, bar, lounge, patio café, banquets, catering, concierge lounge, room service, and associate cafeteria with a $5.7 million annual sales budget.

Re-designed kitchen layouts/schematics for speed assurance and quality control, restaurant menus, small plates/lounge menus, wine menus, specialty drink menus, beer menus, and happy hour specials and promotions.

Developed interior design concepts, overall ambience and theme direction for various rooms and areas within restaurant, bar, lounge, patio and private dining rooms adding 24 more seats to increase revenue, promote easier flow and better aesthetics.

Responsible for all aspects of restaurant and hotel buyouts and special events including; standards/expectations for event communication, menu design, product selection and ordering, food preparation, buffet and dining room schematic sheets, client satisfaction, event direction, post-event recovery, budgeting, and accounts payable instructions.

Developed comprehensive sales and marketing annual plan with distinctive initiatives focused to specific demographics.

Created a performance based scheduling system based on key corporate focused criteria which drove the overall restaurant rating positive by 15%, making Second Home the highest guest rated restaurant out of all the Sage Restaurant Group properties for all of 2009.

Worked one-on-one with operations managers to develop their staff through knowledge, service and hospitality standards.

Created a guest service environment and maintained a Guest Satisfaction Survey score .28% above company goal and 2.4% above company 2008 actual.

- Blackstone, Renaissance Hotel and Mercat a la Planxa Restaurant Assistant General Manager and Starbucks General Manager Chicago, IL. .

Directed overall operations of a multi-faceted location and coordinated all systems and procedures for opening of new restaurant, bar, lounge, hotel food & beverage with a $4.2 million annual sales budget and a Starbucks store with a $2.5 million annual sales budget.

Designed extensive promotions for new Mercat a la Planxa, Mediterranean/Catalan Tapas restaurant and private event venue helping it attain rating as one of the Top 20 Restaurants of 2008 by Esquire Magazine.

Secured permits and ordinance approvals from local Alderman, City Commissioners and various community organizations.

Hired, trained, scheduled and managed all servers, bartenders, hosts, runners, bussers and support staff and drafted job specifications and employee handbook for all employees as well as performance objectives and shift change lists.

Designed floor plans and layouts for various capacities, events and promotions for easier flow, aesthetics and ambiance.

Promoted and secured large-scale parties and catering contracts including menu design and food and beverage cost-outs.

Directed day-to-day operations including: marketing and promotions, general maintenance and upkeep, petty cash/audits, accounting, inventory and stock rotation.

Hard Rock Café August 2005-February 2008

- La Jolla, CA. General Manager

Directed overall operations of a multi-faceted location, i.e., restaurant, live music venue, special events/catering facility, and retail outlet store with a $2.5 million annual sales budget.

Instituted daily production package to monitor usage and prep food to adhere to corporate recipes and shelf life specifications and developed daily line check system to validate product, temperature and portion control for every shift.

Re-designed dining room layout adding 48 more seats inside and 30 more seats on the patio to increase revenue and to promote easier flow and better aesthetics and ambiance.

Developed standards/expectations for event communication including; banquet event orders, staffing assignments, budgeting, buffet line & dining room schematic sheets, and accounts payable instructions.

Developed comprehensive sales and marketing annual plan and annual café budget.

Created a performance based scheduling system based on key corporate focused criteria which drove the overall café rating positive by 17% and created an experience-focused paradigm shift.

Created a guest service environment and maintained a Guest Satisfaction Survey score of 6.04 average. .04% above company goal and 1.3% above company 2007 actual.

Worked one-on-one with operations managers to develop their staff through knowledge, service and hospitality.

- Universal City, CA. Company Training Store Training Manager & Assistant General Manager Operations/Culinary

Responsible for all aspects of shifts including; scheduling and cutting employees, managing flow of restaurant and waves in seating and the kitchen, guest relations, end-of-shift server closeouts, accounts payable and receivable, tip-outs, credit card adjustments and tracking in POS system for a $10.5 million sales a year restaurant.

Developed a team-driven environment with an emphasis on building sales and creating more efficient restaurant procedures.

Motivated employees and directed shifts as both a front- and back-of-the-house hands-on manager.

Developed, directed and enhanced corporate recognized/validated training program for new managers to the company.

Hired, trained, scheduled and managed all new back-of-the-house employees, bartender, server, retail sales associates, hosts, bussers and support staff.

Responsible for training new managers to the company on a multi-month, multi-discipline training program.

Produced large-scale parties and catering contracts including menu design and food and beverage cost-outs.

Planned and designed extensive food menu and specialty drink lists for movie premieres, cast parties, corporate functions, radio & TV promotions and MTV Movie Awards.

Developed relationships with local media and secured publicity and promotion for various community activities and events.

Rosebud Restaurants, Inc. September 2004-April 2005

- Chicago, IL. Director of Market & Brand Development

- Highland Park, IL. General Manager

T.G.I.Friday’s June 2002-September 2004

- Chicago Market, IL. Regional Beverage Manager

- Bloomingdale, IL. Hospitality & Service Manager

- Schaumburg, IL. New Store Opener / Beverage Manager

- Lombard, IL Beverage Manager

Mystique Nightclub-Chicago, IL General Manager and Executive Chef September 2000-June 2002

Rendezvous Restaurant & Lounge-Chicago, IL General Manager and Executive Chef June 1999- September 2000

EDUCATION & CERTIFICATION

Bradley University, Peoria, IL. Bachelor of Science--Public Relations

Cooking & Hospitality Institute of Chicago, Le Cordon Bleu

Restaurant Management Certification

The President’s List for Academic Honors

National Restaurant Association Educational Foundation –

Professional Management Development Certification

Facility Planning & Design

Menu Planning & Design

Management by Menu

Managing Foodservice Facilities and Equipment

Controlling Costs in Food Service

Selection & Procurement for the Hospitality Industry

Health Communications Incorporated - Training for Intervention Procedures (T.I.P.S.) Program

Certified Instructor

Beverage Alcohol Sellers and Servers Education and Training (B.A.S.S.E.T.) Program

Licensed Instructor

National Restaurant Association Educational Foundation –

Trainer Bar Code: Serving Alcohol Responsibly

International Food Safety Council

ServSafe Food Protection Manager Certification

State of Illinois Department of Public Health

Food Service Sanitation Certified

City of Chicago Department of Public Health

Food Service Sanitation Certified

State of California Department of Public Health

Food Service Sanitation Certified

Riverside County Department of Public Health

Food Service Sanitation Certified

State of Colorado Department of Public Health

Food Service Sanitation Certified

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