Steven Smirl

262-***-****

ad45m6@r.postjobfree.com

Professional Summary

I am a mature, experienced C-level professional with a proven track record of meeting and exceeding corporate financial goals, mentoring, and building exceptional teams. I have spent my career in sales and operations.

Skill Sets/Competencies

Operations / Sales Professional / Consultant / Mentor/ Leader

Organization/Group Membership

Linked Up Milwaukee * F&B Professionals / FUEL Milwaukee * MMAC * Network Restaurant Hospitality * Restaurant Professionals * Food/CPG/Beverage Industry Mega Group * OCM F&B Network Restaurant Chain Executives * Social Media Marketing

Culinary Director New Castle Place Senior Living CCRC (Unidine/Compass Group) / Lifespace Client

Mequon, Wi

2022 to 2024

I was presiding over a staff of 50, with 2 Executive chefs, a Sous Chef, and Dining and Health Care managers. 5-star property on a 90-acre campus with two upscale restaurants, an AL dining room, bar area, and café, as well as all HC facilities. 200 IL and 100 AL/HC residents. Raised resident satisfaction ratings by over 200% during my tenure. Helped create financially efficient menus while maintaining excellent offerings. P&L account, my property is the most profitable by percentage & highest in resident satisfaction in my district. I have worked in lockstep with Activities to create phenomenal, themed events while helping Sales procure new residents.

Culinary Director HCSG Senior Living

Milwaukee, Wi

2020 to 2022

Compassionate, dedicated, and experienced Food Service Culinary Director for Hamilton House Senior Living. Responsible for 150 resident facility including Independent, Assisted Living & Memory Care. Proficient in dietary restrictions including CCD, TLC, renal, 2 gm NA, etc. Competent in regulatory audits, regulations, and food codes. Leading a staff of 10. Excel in all operational KPIs, budgets, inventory, labor, etc. Hands-on leader and coach. Always under budget regarding labor & food costs. Constantly over 90% rating by Resident & Admin surveys.

Account Executive

Toast POS Platform

Milwaukee, WI

2020

I surpassed all sales goals & metrics in my brief tenure. I was a part of a significant 70% companywide downsizing due to the effects of COVID-19 on the restaurant industry, which saw restaurant sales drop by as much as 80%.

Senior Sales Account Executive

NCR Datacom/ Worldpay Merchant Processing

Milwaukee, Wisconsin

2017 -2018

Certified Account Executive / Advisor / Consultant

NCR Aloha/NCR Silver Pro POS / NCR Merchant Solutions (Worldpay) Payment Processing

Hospitality clients represented are some of the largest in Wisconsin, including the Bartolotta group, NBA Milwaukee Bucks G League, NFL Green Bay Packers, UW-Madison Camp Randell Stadium, and Lowlands Group.

Provided financially efficient customer-forward hospitality hardware and processing solutions.

Phenomenal relationship builder with a strong work ethic and a sense of purpose, creating value and savings for my clients.

Effectively navigated the sales cycle from the initial discovery to closing.

Sourced new contacts and opportunities, have a “hunter mentality.”

Gross margins were in the top 10% companywide YOY.

Effective use of CRM to maintain and update prospects.

Food & Beverage Director/GM

Saz’s State House / Sazco Hospitality Group

Milwaukee, Wisconsin

2016-2017

Retained as Food & Beverage Director of the iconic State House to strengthen financial and operational efficiencies and refresh the brand to a new generation of patrons.

Re-engineered F&B menus, resulting in more attractive/trending/streamlined & profitable offerings.

Instituted structured staff training, resulting in 11% higher per-person check averages & exceptional service steps.

Led ongoing aesthetic and structural make-over of building layout, resulting in more efficient flow, larger seating capacity, and trending style. New outdoor seating. Raised seating turns by 13%. Reduced Prime costs by 7%.

Food & Beverage Operations

Zarletti Group Mequon

Milwaukee, WI

2014-2015

Consolidated operations & increased financial efficiencies of the 4-unit Zarletti group

Spearheaded 2014 opening of the fine-dining, critically acclaimed Zarletti Mequon restaurant in

Under my leadership, Zarletti Mequon was a critic’s choice for the Top 30 restaurants for three consecutive years in the Milwaukee area.

Over $1 million in catered events, including clients such as NML Insurance, Harley-Davidson Motorcycles, RW Baird Financial, wedding rehearsals, class reunions, and others.

Instituted accounting, labor, payroll & inventory software reducing labor and COG’s by 13%

Implemented & oversight of catering, concept development, special event sales coordination, marketing, staffing & training, menu planning, social media platforms, website hosting, and media campaigns, helping increase sales by 7% YOY

Regional Director / Food & Beverage Operations

Marcus Corporation

Milwaukee, Wisconsin

2009 - 2013

Marcus Corporation is a $7 billion NYSE-traded hospitality corporation.

Project Management and regional oversight of theatres with various f&b and retail concepts including full service, QSR, catering, lounge, take out, delivery & concessions from conception/construction, opening execution & daily operations generating over $17.5 million in annual gross revenues.

25 general and assistant managers' direct reports

Per cap revenues cumulatively up 13%

Lowered prime labor costs by over 9% while maintaining customer service excellence.

Full P&L accountability for all profit centers

Manage all daily operations, including special events, banquets, catering & delivery, as well as Marcus Corporation Executive events and promotional movie premiers /Training oversight /Negotiate vendor contracts/purchasing agreements, including FF&E procurement / Conceived & Developed new menu food & beverage items and layouts.

I communicated with senior C-level MTC executives, including the President of the division & CEO.

Work with the MTC marketing department regarding all strategies, collateral & promotions.

Strategically coordinated with the Accounting Department regarding reporting efficiencies & P&L development.

Transformed the Executive Chef BOH to a kitchen manager-driven operation, resulting in increased BOH efficiencies and SOPs.

Reached all corporate goals and directives, including G&A and cost controls.

Principal – CEO

Kahunas Restaurant

Pewaukee, Wisconsin

2005 - 2008

Envisioned, Designed, and Created all facets of the critically acclaimed tropical-themed Kahunas 100-seat restaurant.

Managed all daily operations, executive chef, including banquets, catering & delivery.

Community presence as a board member of the Pewaukee Chamber of Commerce

Food & Beverage Area Director/Multi-unit Manager

Tony Roma’s (A Place for Ribs)

South Carolina / Wisconsin

2000 – 2004

Area Director of Tony Romas in multiple states

Managed over $12 million in gross revenues per state in South Carolina (3 units), & Wisconsin (4 units), working with two separate franchise groups over that period

Units under my direction scored in the top 2% of all Tony Roma’s worldwide.

Oversite of 25 general and assistant managers

Community presence via the local Chamber of Commerce (board member, Brookfield) & the Brookfield Convention and Visitors Bureau (President). Active in various local fundraising and youth activities. President of the Broadway at the Beach restaurant association.

Won two Myrtle Beach “Best of the Beach" awards.

Principal – CEO Database Plus Hospitality Consulting

Milwaukee, WI.

2000 -Present

I consult hospitality-based companies on all facets of operations, including staff development, concept and business plan development, construction, P&L development, FF&E, menu planning, and operational infrastructure.

Implementation and integration of cost-controlling inventory & accounting systems.

POS and payment processing solutions

Marketing & Sales development through traditional, social media & mobile solutions

Clients included Au Bon Pain, Tony Roma's, Applebee’s, Saz’s Hospitality Group, Yummy Bones BBQ, Brew City BBQ, Elsa’s on the Park, 1st & Bowl & Potawatomi Casino & Hotel.

Reduced client’s operational costs by an average of 4 - 8% while raising revenues by 5 – 20%.

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