Nick Avedesian

Restaurant, Bar & Nightclub Executive

UCLA ‘03

acxmg6@r.postjobfree.com 415-***-****

** ****** ******, ******, ** 02115

Work Experience

Temple Nightclub – Director of Operations

2014 - 2015 Re-imagined and re-launched iconic nightlife brand with new business plan, new brand package, new round of financing and complete remodel of nightclub, restaurant, and event venue resulting in 300% increase in revenue and ranking of 24 on Nightclub & Bar Top 100 List.

Infusion Lounge Hotel Fusion – Director of Marketing & Public Relations 2011 to 2013 Established business plans, budgets, brand guidelines and development manuals for

$50M portfolio of nightclubs, lounges, restaurants & hotels. Implemented strategic marketing plan which increased each unit’s revenue by 30% YOY and led the Hotel Fusion expansion project.

The Winery SF – Managing Partner

2010 to 2011 Developed adaptive re-use urban wineries, tasting rooms and event venues producing over $20M in gross revenue. Added retail revenue stream for branded wine and merchandise sold on-premise, through global ecommerce sites, third party distributors, local markets and restaurants. Established travel industry partnerships resulting in a 50% increase in revenue.

Round Table Pizza – Field Marketing Manager

2008 to 2009 Managed 50+ restaurants & delivery outlets in optimizing their revenue while maintaining brand & service consistency. Coordinated the implementation of complex new menu item introductions, limited time offers, and four-wall marketing strategies. Mikuni Restaurant Group – Business Development Manager 2006 to 2008 Created business plans which doubled banquet, catering & delivery sales in less than 2 years. Crafted grassroots B2B & B2C brand campaigns delivering over $30M in new business.

Ludy’s Main Street BBQ & Catering – General Manager 2003 to 2006 Introduced marketing plan which doubled restaurant, catering & delivery revenue

($1.2M to $2.6M). Designed B2B corporate sales strategy leading to $50M in new business since inception. Hired, managed, and developed FOH, BOH and catering staff of 100+ employees.