ANTHONY M. CAVALLO

***** ******** ****, *******, ** 22030 202-***-**** ad3jnq@r.postjobfree.com

Director of Operations

Motivated leader with 28+ years’ experience in organizing and managing services and projects within hospitality environment. A proven track record of on-the-spot decision making and supporting the employees. Focused on ensuring the guests’ needs while enforcing standards for individual performance. Adept at general supervision, hiring, training and motivation of employees.

Highly skilled in driving sales through excellent operations and marketing efforts

Hands on experience in managing restaurant/hotel functions to ensure exceptional customer services

Well-versed in analyzing areas of improvement in business and evaluating employee performance

PROFESSIONAL EXPERIENCE

George Washington’s Mount Vernon

Director of Food and Beverage March 2017 – Present

Currently oversees a ten million dollar a year food and beverage operation

Lead the food and beverage team through Covid-19, exceeding the 2021 food and beverage budget by 1.3 million dollars.

Responsible for P&L and budgeting for the food court, restaurant, catering and outside events

Oversee and implement SOP’s for all levels and departments in Food and Beverage

Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

Create, execute and track new ideas to enhance the customer experience and create a brand that George Washington would be proud of.

Ashkenazy Acquisition Corporation (New York main office) Hospitality, Design and Financial Consultant

Contract Consultant February 2017 – July 2017

Oversaw multiply design and construction projects around the country; Bayside in Miami

River Center in San Antonio

Unions Station in Washington DC

Faneuil Hall in Boston

One Grant in San Francisco

Created design renderings, financial and operational business plans, marketing and branding materials and timelines.

Incubated local restaurant concepts to create a unique experience at each location

Created brand standards for each property and implemented standards of adherence for food and beverage tenants

Worked with property management to activate unused spaces to create a unique visitor experiences

Barrel & Bushel (Hyatt Regency Tysons Corner)

General Manager January 2015 – April 2017

Worked directly with Hyatt corporate to develop a new restaurant brand for Hyatt Regency Tysons Corner.

Worked directly with the finance department and hotel management to develop a business plane and P&L statements.

Developed and instituted training standards for all new hires, continual training for current employees. Developed SOPs for room service, grab and go, private events and restaurant operations.

Achieved all financial goals, exceeding first full year’s budget by 33% and 12% over projected profit.

Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

The V Eatery & Brew House– Ashburn, VA

Brewery and Pub

Managing Member/Director of Operations August 2012 – December 2015

redesigned restaurant for launch in 30 days

Established restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

Met restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

Control purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Accomplished company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Vintage 50 – Leesburg, VA

Micro-Brewery and Casual Dining Restaurant

General Manager/Managing Member August 2006 – April 2014

Monitor and maintain all cost control centers; further development of cost savings programs and strong follow through on all systems which are in place

Analyze monthly Profit and Loss statements, developing accurate plans from them, implementing them and following through on plans

Establish and maintain appropriate staffing levels and remaining abreast of any changes which may impact staffing needs

Overseeing all aspects of purchasing within the operation

Regular discussions of guest and staff feedback regarding food and beverages with the appropriate party

Daily walk through of the operation to determine areas which need attention or repair

Worked directly with our clients to communicate our needs as well as ensure the Client needs are met or exceeded

SKILLS

Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus. Construction project management, Autocad proficient. EDUCATION

George Mason University – Bachelors of Science – 1996 Reference can be furnished upon request

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