Paul James

Food and Beverage Executive

Bradenton, Florida

adjgkr@r.postjobfree.com

702-***-****

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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