General Manager Operations Consultant

PAUL MELLON

*** ****** **** **, ********, CT ****3 203-***-**** ****************@*****.*** linkedin OBJECTIVE

“Make a positive impact by creating meaningful experiences so that our guests leave better than they came”. PROFILE

Seasoned, highly organized, and motivated professional with 30 years in hospitality. An adept leader known for delivering high quality work on time, one who strives under pressure and welcomes the challenge of managing a broad range of responsibilities. Exceptionally disciplined; possesses well-developed soft skills and the ability to direct others in a supportive and cooperative team environment with a positive culture. EXPERIENCE

PERSONAL CHEF, Doug & Melissa Bernstein, and Family—Westport CT 2020- Present

- Purchased and prepared all meals, snacks and desserts for a family of ten in accordance with planned menus, diet plans, recipes, portions, and temperature control procedures.

- Instructed staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

- Actively involved in cost control, sanitation, menu development, private dining and catering for multiple properties as well as traveling with family to prepare and serve planned menus.

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RESTAURANT OPERATIONS CONSULTANT, —CT/NY 2013- Present

- I am committed to the financial success and big picture growth of hopeful restaurateurs, hospitality professionals, and business owners who compete for market share with major restaurants, hospitality groups, and other restaurateurs. Understanding the high risk of restaurant ventures, especially in this economy and the expanding market leverage of the restaurant industry, I offer consultation, experience, relationships, resources and services that help clients to penetrate this highly competitive marketplace. I give each of my clients’ special attention and am willing to do whatever it takes to help them achieve their goals

- Skills: Special Events · Food Quality · Customer Satisfaction · Budgeting · People Management · Time Management · Training & Development

MULTI-UNIT GENERAL MANAGER, Z Hospitality Group —Greenwich CT 2015- 2020

- Managed all day-to–day operations in multiple units with focus on delivering a memorable guest experience; directing and supporting hourly team members and managing all profit and loss.

- Trained and developed managers.

- Established a craft cocktail program that increased revenue 10%. MULTI-BRAND REGIONAL GENERAL MANAGER, Barteca Restaurant Group—Norwalk, CT 2013 - 2015

- Successfully managed brands, Barcelona Wine Bar and bartaco, consistently operated at a sub 50% prime cost while taking pride in delivering memorable guest experiences.

- Ensured the high standard of excellence and maintained operational efficiencies of both growing brands, pivoted daily between small and large format locations ranging from 2M - 13M in annual revenue. REGIONAL TRAINING GENERAL MANAGER, Le Pain Quotidien—Greenwich, CT 2009 - 2013

- Managed daily operations of a 100-seat bakery and restaurant, generating more than $2M in annual revenue streams obtained from retail, dine in, and catering.

- Supervised three assistant managers, certified trainers, and more than 40 hourly staff; developed potential new supervisors and managers to meet organizational goals and objectives.

- Built a regional corporate catering division filled with a roster of clients such as JP Morgan and Saks Fifth Ave.

- Sourced and implemented business management platforms and systems.

- Incrementally increased profit margins by 500 basis points. 1 Page

PAUL MELLON

240 Saddle Hill Rd, Stamford, CT 06903 203-***-**** ****************@*****.*** linkedin OTHER NOTABLE EXEPERIENCE

- General Manager / Chef, P.F. Chang’s - Stamford, CT 2007 - 2009

- General Manager / Chef, Amuse Bouche - New Canaan, CT 2004 - 2007 QUALIFICATIONS

Serve Safe Certified

Tips Certified

Multi-lingual - English, Spanish and working knowledge of Czech. EDUCATION

DEGREE IN CULINARY ARTS / RESTAURANT MANAGEMENT

- Center of Culinary Arts—Shelton, CT

- Institute of Culinary Education—New York, NY

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