Michael Weishaar

Phoenix, AZ 480-***-**** ad3w1o@r.postjobfree.com https://www.linkedin.com/in/michael-weishaar-3725b31a/

Managing / Operations Director

Dynamic and results-oriented Managing Director with a proven track record of surpassing goals and spearheading successful business initiatives. Known for an assertive and energetic leadership style and cultivating a positive work environment through motivational mentorship. Success in business planning and development is marked by meticulous attention to detail and a creative, outside-the-box approach.

A firm believer in the power of collaborative problem-solving, emphasizing Helen Keller's wisdom that "Alone we can do so little, together we can do so much." Fueled by a background in fine dining and service within prestigious four-star, five-diamond resorts and restaurants, a passion for excellence is the priority. Committed to maintaining the highest service standards, inspiring and guiding others to consistently deliver outstanding performance.

Core Competencies

Professional & Leadership Skills: Strategic Planning Team Management Stakeholder Collaboration Industry Research Data Analysis Technology Proficiency Innovative Thinking Communication Skills Resource Management Ethical & Inclusive Practices

Professional Experience

Stewart, Cooper & Coon Phoenix, AZ 2009 – Present

Offering a comprehensive array of employment services to corporations and individuals, including innovative job search processes, employment management strategies, state-of-the-art technologies, and new media applications to serve clients.

Managing Director of Operations 2016 - Present

Directed internal support initiatives for operating staff and managed the development of executive clients. Established and enhanced company policies and guidelines to ensure both compliance and efficiency. Implemented strategies to maximize business and operational efficiencies, concurrently executing growth directives. Formulated a goal-setting plan to implement strategic and operational objectives, driving sustained success. Developed a holistic operational leadership approach, seamlessly integrating strategic vision with hands-on execution to deliver exceptional results.

Initiated and streamlined business through rebuilding of internal structure of delivery teams.

Restructured procedures to increase operating standards, resulting in improved customer ratings.

Refocused process and training programs to increase team communication.

Effectively forged new partnerships with vendors, leading to heightened client visibility.

Corporate Administrative Assistant 2009 - 2016

Introduced innovative approaches to handling multiple projects and clients, swiftly identifying the necessity for a project management overhaul. Implemented new business and process models by integrating higher-yield methodologies.

Enhanced project deliverables through the training of additional staff in process and project organization and management.

Revamped operational standards for critical client processes, leading to increased satisfaction rates.

Recognized for delivering projects with highest return time.

Appointed as customer relationship manager for clients based on exceptional customer relationship skills and punctual service delivery.

PURE Sushi Bar & Dining Scottsdale, AZ 2008 – 2009

Japanese eatery and lounge offering nigiri, udon & tempura in a stylish setting with banquette seating.

Sous Chef

Led and managed a team of specialty kitchen staff, serving as the primary educational trainer for all team members, including specialty chefs and serving staff. Oversaw all aspects of quality control and sanitization in the restaurant facility. Directed both line management and the maintenance of FIFO standards. Actively participated in daily management meetings and training classes, organizing team-building exercises and customer satisfaction training. Held responsibility for daily inventory management and maintenance of kitchen equipment. Conducted daily multi-ordering with local purveyors and maintained records, including invoices, budget reports, and profit and loss statements.

Revamped maintenance procedures to elevate facility FIFO standards.

Demonstrated exceptional skills in cultivating strong relationships with local purveyors.

Restructured the training program to improve team communication.

Negotiated with distributors to reduce expenses and increase profit margins.

Latitude 30 Phoenix, AZ 2004 – 2008

Asian fusion cuisine served in a mariner-themed, nautical ambiance establishment located in the Arizona Grand Resort.

Sous Chef

Supervised and optimized the performance of all line personnel to efficiently deliver exceptional cuisine. Provided direct oversight of all exported products. Ensured maximum efficiency by managing and maintaining the line personnel. Took responsibility for quality control and sanitation standards within the restaurant facility. Directed the adherence to FIFO standards. Successfully completed comprehensive culinary training with corporate chefs.

Implemented instruction and training for the culinary team in the craft of California Asian Fusion.

Exclusively tasked with the nightly preparation of all amuses for the restaurant.

Enhanced efficiency and elevated the standards of culinary training.

Mastro’s Steakhouse Scottsdale, AZ 2003 – 2004

Sophisticated, classic steakhouse known for live entertainment, cuisine, and service.

Sous Chef

Led educational training sessions for kitchen staff, specialty chefs, managers-in-training, and wait staff. Oversaw daily responsibilities including inventory control, scheduling, maintenance, equipment management, and incoming product handling. Directed the preparation of all portions and maintained rigorous standards for quality and sanitization control within the restaurant facility. Ensured adherence to FIFO (First In, First Out) standards and underwent extensive culinary training with corporate chefs.

Lead educational trainer for all managers-in-training, chefs and wait staff

Increased standards of effective customer satisfaction rates

Pappadeaux Seafood Kitchen Phoenix, AZ 2001 - 2002

Cajun-style restaurant offering seafood, pastas and comfort cuisine.

Lead Cook

Oversaw the reception and management of incoming seafood products, ensuring quality control and maintaining sanitary standards throughout the restaurant facility. Orchestrated the preparation of all portions and upheld FIFO (First In, First Out) standards. Supervised and optimized the efficiency of line personnel.

Technical Acumen

Industry Experience: Consulting, Career Marketing, Executive Coaching, Food & Beverage, Culinary

Technology: Cloud, Social Business, Google Workspace, MS Projects

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