Addendum / Phil Riley

Food and Beverage Keys of Experience

I have experience in excess of 150 Restaurant and Lounge facilities nationally with annual revenues exceeding Thirty Nine Million Dollars. Multiple applications and employing over 700 employees in a variety of outlets and formats. PR Hospitality / Director of Hospitality

Flagship of Isle of Capri Casino

Lake Charles, LA

Personal responsibility for direction and day-to-day operations of all food and beverage outlets and 700 employees. This included organizational chart, staffing/guides, buying specification, menu planning, systems, training programs and operational standards. Outlets (Seafood Buffet) averaging in excess of 15,000 customers per wk. (Farraday’s) fine dinning signature restaurant and an all spec. environment. (Kitt’s Kitchen), is a themed Caribbean Concept Style Rum Mill format and a one of a kind test restaurant that we were developing for future expansion.

(Tradewinds), (Asian) is an Americanized Chinese restaurant and a Wok only kitchen with 16 entries, (Lucky Wins) ala cart short order window facility. All menu and pricing as well as departmental profits were also my direct responsibility. I performed designed and monitored renovation of Kitt’s and Tradewinds Restaurants. Departmental revenues of 39 million dollars. PR Hospitality

Atlanta, GA

I have been a consultant on several Hotel and Casinos from ground breaking to opening and worked with architects, designers, vendors on all issues developing and designing restaurant formats and themes, furniture, fixtures, equipment and installation. Hired and trained opening staff and implemented staffing guides, policy and procedures and accounting procedures. Performed ongoing evaluations and conducted Climate Surveys, Marketing Plans and tasks at other projects throughout the country.

Monitored compliance with TGI Friday’s restaurant operation in the Radisson Hotel in Austin, Texas for Temple Island a Fortune 200 Company as well as other food and beverage programs for hotels, casinos, and franchises organizations.

Embassy Suites

Des Moines, Iowa

Developed and improved complimentary breakfast format and accountability as well approved menu changes as it related to dinning room delivery and a vigorous banquet facility which catered to the Association Market, Leisure, Group, Government and Discount Market. This was a Top 10 Award Winning facility with annual revenues of over 13 million dollars. Director of F & B Operations

Dimension Development

Responsible for all day to day operations, due diligence, renovations, budgets, marketing plans, etc for 23 hotels. Developed and combined the Chart of Accts used for accounting for 23 hotels both full service and select service. I personally approved menu changes and profitability with all food service within the portfolio. Assisted and monitored all renovations and service amenity formats.

Director of F & B Operations

Quadna Mountain Resort

Hill City, MN

Created new menu offerings and formats to accommodate the large numbers of people touring the various amenities of this Five Star Resort. Example- Ski season quick healthy Chalet offerings, themed functions and summer outdoor chuck wagon barbeque lakeside. Property hosted many National and State Events and needed to serve over a thousand on any given day through multiple outlets sometimes over a mile apart. Directed and established buying programs and affiliations with Vendor networks for this 1400-acre resort.

Executive F&B Director

California Hotel & Casino

Las Vegas, Nevada

As Manager, Head Buyer and Director, I was involved in all facets of operations. This is a Union environment, serving more than 6,000 customers per day in only one outlet of the many restaurants available. Helped develop food service direction and systems for efficiency and volume.

Assisted with establishing central buying and distribution and purchased worldwide. I managed financials, employee relations, training, scheduling, food specifications - preparation and staffing. Worked on the team that built the original Sam’s Town and assisted with a culinary council. Consultant to Caesar’s Palace

Mint 400 Help develop food concessions and quick service for bars, restaurants, cafés serving NASCAR Type desert races in Las Vegas.

As a Hospitality Professional with heavy experience, I have directly or indirectly been part of managing over 150 restaurant facilities both front and back of the house. Many have been structured for Regional or National flare, others needed more creativity and some were Franchised such as TGI Friday, Pizza Hut, Damon Ribs, Ruby Tuesdays, etc. I have also enjoyed the creative side either through menu presentation or construction related. I have served over 10,000 people per day and purchased world wide in volumes hard to comprehend and have employed more than 1500 employees at one time with annual hospitality food and beverage revenues in excess of 40 million dollars.

Phil Riley, CHA

678-***-****