Director of operations - hospitality

DAVID BOCOGNANO

Mobile: 305-***-**** - Email: ******@*****.***

EXPERIENCE:

****-**** **** *** ***** & RESTAURANT – South Beach Miami General Manager

****-**** ****** *** ***. – Islamrada, Florida

Director of Operations and Creative Development for The Beach Cafe, Pierre’s restaurant & Lounge, and Mayu Boutique.

2010-2012 Concept, Strategy & Business Developer

• BLUE MARTINI PARK, Bar, Lounge, Restaurant and Club – Chicago o Evaluation, strategy and implementation of the new structure

• ROSE: Restaurant and Lounge – Los Angeles

o Concept development, construction, marketing and implementation front and back of the house operations

• CASA TUA: Hotel, Restaurant and Private Club – Miami & Aspen o Evaluation, restructuration and cost control

2007-2010 CREATIVE EDGE PARTIES - New York, NY

Vice President of Business development / Director of Operations – Responsible for multiples departments including:

• Internal: Beverage, booking, human resources, branding, marketing and advertising.

• External: Venue business (exclusive and non-exclusive locations), and sales as closers for all major accounts and VIP clients.

• Business Development: New venue, vertical business, short term projects (more than one week F&B operations in one specific location) and develop partner relationship with business-to-business major players in the catering industry.

2005-2007 RESTAURANT ASSOCIATES at The Metropolitan Museum of Art - New York, NY Assistant General Manager and Operations Manager - Responsible for eight operations; including two restaurants, three cafeterias, one lounge and two coffee shops.

• Director of in-house catering, working with marketing and special events department.

• In charge of twenty-nine managers (FOH and BOH) and one hundred sixty-eight union employees. Responsibilities include but are not limited to, managing all contractual agreements with unions, managing payroll, creating budgets and weekly financial forecasts, implementing marketing and promotional plans, as well as overseeing new projects.

• Responsible for approving seasonal and new menus, wine tasting and selection, training new restaurant associate employees and administering the company policy.

1999 - 2005 TONY MAY GROUP RESTAURANTS - New York, NY Director of Operations and Creative Development for San Domenico NY Restaurant, Gemelli Restaurant, and Pastabreak Restaurants.

• Creative development, marketing, advertising, and public relations for the TONY MAY GROUP.

• In charge of overseeing general management within restaurants, including close liaison with Executive chef; conceptualized special events in restaurants, including visiting chefs and gala events. Coordinated outside catering events for high profile clients and for charity benefits. Worked closely with architectural and design team for group restaurants. Established good client contact with VIP and regular customers 1997.1999 HARRY CIPRIANI (FIFTH AVENUE) - New York, NY Assistant General Manager

• Worked closely with General Manager to oversee management of restaurant.

• Managed dining room, including outside catering and special events. EDUCATION:

• E.S.I.C.A.D, University of Montpellier, France.

Bachelor of Arts, 1991- Major: Communications - Minor: Business Studies

• Air Force Officer Training School, Evreux, France. - Air Force Certificate, 1992. SKILLS:

• Computer: Proficient in both PC and MAC and most software.

• Languages: Fluent in English & French. Working knowledge of Italian References Upon Request

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