Manager Sales
Resume:
Paul James
Food and Beverage Executive
Bradenton, Florida
*********@*****.***
QUALIFICATIONS:
• Over 20 years of experience in upper management or ownership with luxury resorts, fine dining, casual dining, and pubs.
• Proficient in managing multiple outlet locations and various front /back of the house management teams.
• Proficient in budgeting, revenue, cover, labor forecasting, P&L, F&B, and labor cost control/analysis.
• Proficient in Avero, Open Table, Micros, Infogenesis, and Microsoft Office
• MGM Resort’s wine course certification
• Union/CBA experience
EXPERIENCE:
Aries Restaurant Group (Sarasota, FL)
Jan 2018 – Present
Director of Operations
• 3mm/year and 5600 square feet of Banquet/Catering/Dining space
• Designed and opened restaurant from ground up
• Staffed, trained, and developed a team
Kimpton Hotel: Zamora & Surfcomber (Miami/St Pete, FL) 2016-2017
Food and Beverage Director
Zamora
• Increased check average 17% through sales techniques and menu layout
• Decreased labor by 21% by forecasting business levels and staggering staff Surfcomber
• Oversaw F&B for the entire hotel, including the Social Club restaurant, High Tide restaurant, pool bar, room service, and banquets/catering
• Social Club restaurant increased covers by 51%, check average by 48%, and total sales by 102%
MGM Resorts (Las Vegas, NV)
2005-2007, 2010-2012, 2014-2015
General Manager- RM Seafood/Mandalay Bay
• Responsible for two (one fine dining, one upscale-casual) sustainable seafood restaurants
• Oversaw all FOH operations to include 125 staff members and 5-member management team.
• Opening GM of Eye Candy Sound Lounge at Mandalay Bay
• GM for F&B – Pool Operations (Mandalay Bay) o Oversaw over 250 FOH union staff in venues that produced $11MM in revenue from June – October netting nearly $3MM
• GM of Raffles Café (Mandalay Bay) – 500+ seat 24/7 venue producing over $20MM in annual revenues
• Assistant GM of Studio Café (MGM Grand) – 500+ seat 24/7 venue at MGM Grand General Manager – Room Service / Mirage
• Accepted this challenging role for personal development and experience
• Room service losses decreased by $500k annually (dropped from losses of $750k to only
$250k)
(In between MGM Grand)
Wynn Resorts (Las Vegas, NV)
2007-2010
General Manager
• Managed all operations of Alex Stratta's high volume Italian eatery
• 12M in annual revenue
• 285 seating
Lev Restaurant Group (Las Vegas, NV)
2012-2013
Vice President of Operations
• Responsible for all operational and financial aspects of Daily Kitchen (Summerlin), Lobster Me (Planet Hollywood) and two I Love Burgers locations (Venetian and Town Square)
• All General Managers reported directly to me; I reported directly to ownership Elements Kitchen & Martini Bar (Las Vegas, NV)
2013-2016
Owner
• Off -strip, casual-fine dining featuring “strip quality food”
• Increased annual sales from 400K to 1M within a year
• Remained as consultant after it was sold
Finnegan’s Pub & Restaurant (Huntington, NY)
1995-2005
Owner
• Owned and operated the oldest pub/restaurant on Long Island
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