Dimitrios R. Chelmis

*** ***** *** **.

Mandeville, La.

***** 985-***-****

ad0t20@r.postjobfree.com

I am a highly motivated leader in the Hospitality, Retail and Food & Beverage Industry with broad experience and a proven track record of developing people and driving results. I operate with the highest integrity, and I am the consummate professional. I engage business owners and community leaders in solving problems and initiating new approaches. I provide recognition to team members and constantly focus on adding value in all situations. I am an outstanding coach and mentor with extensive experience in multi-unit large operations, franchising, business development and revenue growth. I instill a sense of pride, accountability and strong results orientation to the teams I lead.

I am culture driven.

Summary of qualifications:

Excellent leadership skills, able to develop and motivate a smoothly functioning team of leaders.

Excellent P&L, Cost Control, Salary/Wages and Revenue Generation experience.

Ability to investigate, overcome and master problems of an operation. Ability to lead and inspire subordinate managers and large operations.

Consistent.

Work experience:

11/2021 to present Live Nation-House of Blues New Orleans, LA

General Manager

Responsible for all operations at a famous New Orleans Music Venue with Main BBC Hall music hall, Voodoo Garden stage, Parish Music Hall, Big Mamas Music Hall, Foundation Room fine dining restaurant and members only music lounge, Restaurant Operations, Special Events Operations.

Responsible for all music, comedy and shows in the venue as well as oversight of buying guidelines and deals with Tour Mabagement.

Involvement in all Marketing initiatives and plans/budgets for all artists.

All administrative budget planning, maintenance, Capex, R/M and projects.

05/19 to 11/21 Earnest Morial New Orleans Convention Center

New Orleans, LA

Director of Retail Hospitality (F&B/Retail). SODEXO LIVE

My responsibility is to direct all retail operations including more than a dozen branded F&B outlets, grab n go, and internal F&B operations during convention events and shows ranging up to 35,000 patrons and over $1 million in sales per event.

I lead multiple departments, large staffs and managers in the planning, administration and management of events. The NOCC is among the highest sales annually in the nation.

11/2017 to 5/2019 Renaissance Hotels-Carambola Beach Resort

St. Croix, U.S.V.I

Director of Food and Beverage

Director of Food and Beverage with responsibility of 5 outlets including Saman ocean view dining, Flamboyant Restaurant and Beach Bar, Carambola Breakfast, Pirate Buffet and VIP Terrace Dining.

Banquets Operations-40,000 sq ft of event, weddings and meeting space.

Room Service

3 Retail and apparel stores including grab-n-go food and beverage items as well as Golf Hospitality.

.Renaissance is part of Marriott family of hotels and resorts.

4/2013 to 11/2017 Hilton Worldwide-Riverside New Orleans, LA

Director of Restaurants

Overall responsibility for the successful operation of the highest volume and highest revenue restaurant in the New Orleans area and Hilton Worldwide running Drago’s Seafood Restaurant. Annual Sales close to 14 million this year. 2,000+ covers a day most days. 170+ employees. 12 Managers and 5 supervisors on the team. Responsible for all retail operations including Marketplace and Hilton Apparel and Gift shop. Products sold were Hilton apparel, jewelry, home products, electrical accessories, New Orleans themed gifts and high-end designer clothing with total sales at 1.5 million annually. Part of the Sales Team for Banquets and Hotel with all food and prep coming from restaurants. Relief front desk manager including bell hops, parking, reservations and front desk and customer service. Assisted Hotel GM in MOD capacity and sat on the executive meetings.

Development, training, and implementation of policies, procedures and culture for all restaurant employees.

Overall responsibility for Hiring, firing, corrective action and management of close to 200 direct reports. Hotel was 1340 rooms, close to 300k sq ft of meeting space.

Development, management and maintenance of the budgets, P&L and facilities R&M for the F&B operations in the Hilton Riverside including Drago’s, Le Croissant, Public Belt, River Blends, Spirits, In-Room Dining, VIP Level, and Crescent City Marketplace.

1/2008 to 4/2013 Tastebuds Mgmt., Inc. (Zea)

Covington, LA

Investor/Operator

2009 General Manager of the Year (Superior Guest Service)

2012 General Manager of the Year (Superior Guest Service)

Development, management and maintenance of the budgets, P&L and facilities R&M for the Covington, La. Location.

Development, training, and implementation of policies, procedures and culture for all restaurant employees in a “Polished Casual” environment.

Reviews staffing levels, Labor Proformas and Operating Budgets to maintain budgeted levels of employment.

Delegate’s authority and assigns responsibility. Defender and coach of the Culture.

Monitors and adjusts performance to local competition.

10/2005 to 12/2007 Eateries Inc. (Garfield’s) Tallahassee, FL

Area Director

2006 General Manager of the Year

2006 General Manager with Zero Accidents or Claims

Development, management and maintenance of the budgets, P&L and facilities R&M for the Tallahassee, Fl. location as well as co-run area Manager for two other units in the Mississippi and Alabama region.

Area Manager presently responsible for Southern Mississippi, Florida Panhandle and Central Alabama region.

Development, training, and implementation of S.O.P.s for all restaurant employees in southern region.

Promoted to Area Director 10/2006

9/2003 to 12/2007 Ruby Tuesday Restaurants

Biloxi, MS

Area Director (DPSR)

Restaurants Destroyed by Hurricane Katrina

*Largest, highest grossing revenue and volume RT in the nation 2004/2005(Biloxi Location)

Development, management and maintenance of the budgets, P&L and facilities R&M for the restaurants on the Mississippi gulf coast.

Development, training, and implementation of S.O.P.s for all restaurant employees.

Reviews staffing levels to maintain budgeted levels of employment.

1/99-9/2003 Isle of Capri Casino and Resort

Biloxi, MS

Multi-Outlet F&B, Retail and Hotel Operations Manager

Development, management and maintenance of the budgets for the Beverage dept., Room-Service, Banquets, E.D.R., Faradays’ Fine Dining, Trade-Winds Restaurant and all retail outlets (clothing, gifts, grocery, golf supply), relief Hotel GM and Interim GM the last 6 months of employment.

Selection, buying, pricing and menu design for all wine served in Faradays’ restaurant.

Responsible for training new managers, supervisors and employees in T.I.P.s, O.T.M.A.A.T., Serve-Safe, policies and procedures, food-handling, F.I.F.O., Food Safety…

Education/Military Service:

1992-1994 Nichols State University (NGP)

1994-1998 United States Navy

1998-1999 University Southern Mississippi

2016-2018 Columbia Southern University

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