General Manager Guest Experience
Resume:
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ANTHONY MCMAHON
Professional Summary
Highly motivated & experienced individual with extensive experience in the restaurant industry, bringing expertise and attention to detail to any role. As the General Manager of fine dining, steak & seafood restaurants for the last 20+ years, I’ve been responsible for overseeing all aspects of operations. I’m extremely hardworking, dedicated, and passionate about delivering genuine hospitality and top-quality food that exceeds guest & employee expectations. In the last year, I’ve been involved in Food & Beverage management / consulting with Marriott International Hotels.
Professional Experience
Marriott International / Flex Program – Phoenix, AZ 2022 – present JW Marriott Desert Ridge 1/7/2023 – 7/7/2023
Food & Beverage Manager / Consultant
• Helped oversee and manage front of house at the Twenty6 lounge, Meritage Urban Tavern, and In-Room Dining
• Oversaw day to day operations of staff, creating a positive work environment and top- quality service & ambiance
• Interacted with guests to ensure all their needs were accommodated & their experience was up to their expectations
• Involved in training new staff & mentoring other managers Sheraton Hotel – Downtown Phoenix 5/13/22 – 12/30/22 Food & Beverage Manager / Consultant
• Helped open the new the new restaurant, Carcara, creating an upscale fine-dining atmosphere
• Involved in running day to day operations in the dining room and with guest services
• Helped to train the dining room staff & host team
• Involved in creating systems and a fine-tuned training program to ensure new & existing staff were set up for success
• Responsible for interacting with guests to ensure all their needs were accommodated & their experience was up to their expectations
• Mentored management team and worked closely with the back of house and food & beverage teams
Ocean Prime (Cameron Mitchell Restaurants) - Phoenix, AZ 2011– 2021 General Manager, Operating Partner
• Responsible for all day-to-day operating activities including staffing, banking and change orders, food & service oversight, and guest experience.
• Managed and coached a staff of between 45-50 employees: front and back of house
• Created an atmosphere of genuine hospitality for all guests and employees
• Maintained and managed P&L, which included cost of goods, repair & maintenance, direct expenses, and labor
• Achieved consistent growth in profitability; revenue grew by 100% over the last 3 years
• Managed all aspects of training for all front of house employees and oversaw training for back of house alongside Executive Chef management team.
• Oversaw local store marketing, growing the business through hotels and events in the valley
• Accommodated the requests and service of extremely high-end clientele Mastro’s Ocean Club, Scottsdale, AZ 2010 – 2011
General Manager
• Responsible for all day-to-day operating activities including staffing, banking and change orders, food & service oversight, and guest experience.
• Managed and coached a staff of between ~90-100 employees: front and back of house
• Maintained and managed P&L, which included cost of goods, repair & maintenance, direct expenses, and labor
• Created an atmosphere of genuine hospitality for all guests and employees in a high- volume environment ($16 million+ in sales in the year I was there) Ocean Prime (Cameron Mitchell Restaurants) - Phoenix, AZ 2008– 2010 General Manager, Operating Partner
• Responsible for all day-to-day operating activities including staffing, banking and change orders, food & service oversight, and guest experience.
• Managed and coached a staff of between 45-50 employees: front and back of house
• Created an atmosphere of genuine hospitality for all guests and employees
• Maintained and managed P&L, which included cost of goods, repair & maintenance, direct expenses, and labor
• Achieved consistent growth in profitability; revenue grew by 100% over the last 3 years
• Managed all aspects of training for all front of house employees and oversaw training for back of house alongside Executive Chef management team.
• Oversaw local store marketing, growing the business through hotels and events in the valley
• Accommodated the requests and service of extremely high-end clientele Mitchell’s Steakhouse (Cameron Mitchell Restaurants) - Columbus, OH 1998 – 2008 General Manager, Operating Partner
• Responsible for all day-to-day operations including but not limited to staffing, financials, quality of food & service oversight, and guest experience.
• Maintained and managed P&L, which included cost of goods, repair & maintenance, direct expenses, and labor
• Accommodated the requests and service of extremely high-end clientele 614-***-****
adzlet@r.postjobfree.com
ANTHONY MCMAHON
• Managed all aspects of training for all front of house employees and oversaw training for back of house alongside Executive Chef management team.
• Created an atmosphere of genuine hospitality for all guests and employees
• Managed and coached a staff of between 50-60 employees: front and back of house References:
JW Marriott Desert Ridge References:
• Kieran Savage – Food & Beverage Director
• Nebojsa Sarenac – Senior Food & Beverage Manager Sheraton Hotel Downtown Phoenix References:
• Richard Romane – Hotel General Manager
• Ryan Lamkin – Food & Beverage Director
• Arthur Pottenger – Director of Restaurants
Cameron Mitchell Restaurants
• Available upon request.
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