Director of Culinary Operations - MGM National Harbor
Resume:
Michael J. Cicippio
*******@*****.***
Purcellville, VA 20132
Objective:
Seeking to obtain a Director of Culinary Operations Position Education:
The Culinary Institute of America Hyde Park, NY 10/10-9/13
• Bachelor’s degree in professional studies September, 2013
• Associate’s degree in occupational studies May, 2012
• Eta Sigma Delta, National Honors Society
• Serve Safe and TIPS Certified
• The Bacchus Society, the wine club of The Culinary Institute of America The Pennsylvania State University State College, PA 9/05-5/07
• Completed 100 credit hours towards Bachelor of Science in Pre-Medicine
• AED, the Pre-Medicine Society at The Pennsylvania State University Experience:
MGM National Harbor Oxon Hill, MD 8/23-Present
Director of Culinary Operations – MGM National Harbor
• Managed a total Food and Beverage budgeted Revenue of $85 million
• Directly Manage 8 Executive Chefs, 6 restaurants, 2 support kitchens and the EDR
• Redesigned and rebuilt Menu’s and Guest Experience for two struggling concepts -Osteria Costa (Italian) and Diablo’s Cantina (Mexican)
• Working very closely with Restaurant GM’s and F&B Director to enhance and refine guest experience and service standards in the restaurants
• Responsible for implementing updated processes and SOPs to monitor and maintain consistent execution across every outlet (tasting walks)
• Teaching Effective P-mix Analysis and Competitive Analysis to the Executive Chef Team
• Engaging Effectively with Senior Property Leadership and the C-Suite MGM National Harbor Oxon Hill, MD 4/21-8/23
Executive Chef – Voltaggio Brothers Steak House
• 170-seat high volume, fine dining with sales of $7 million/year
• Training, scheduling, and managing a union staff of 30 teammates
• Elevated and re-designed menu and Guest Experience coming out of Covid
• Responsible for R&D, monitoring controllable costs, implementing SOP’s
• Exceeded budgeted revenue by 25% and profit margin by 10%
• Launched several new promotional activations for off-peak days that increased sales by 15%
• Collaborated effectively with celebrity chef partners Bryan and Michael Voltaggio
• Implemented a two-season menu change action plan
• Winner of Q1 2022 Show Service Excellence Award (highest recognition awarded by MGM)
• Winner of OpenTable Diners’ Choice Award 2022
• Ranked Top 10 Steakhouse by Washingtonian Magazine, April 2022 MGM National Harbor Oxon Hill, MD 12/18-1/20
Executive Sous Chef - FISH by Jose Andres
• 200-seat high volume, fine dining restaurant with sales of $6 million/year
• Responsible for R&D, costing, training, and implementation of new menu items
• Trained, scheduled, and managed union staff of 13 cooks
• Implemented and monitored food and labor cost controls
• Taught improved and innovative cooking techniques for consistent quality
• Oversaw training and managing practices of 2 Sous Chefs
• Planned and executed large format Buyouts of up to 400 guests Salamander Resort & Spa Middleburg, VA 5/14-11/18
Head Chef - Harriman’s Restaurant (Forbes 5-Star, AAA 5-Diamond Resort & Restaurant)
• Managed a 60-seat fine dining restaurant with sales of $4 million/year
• Achieved two 100% Forbes 5-Star Restaurant Audits
• Implemented and monitored food and labor cost controls
• Drove profit margins up 12% vs. PY
• Trained, Scheduled, and managed staff of 60 employees
• Responsible for R&D, costing, training, and implementation of new menu items
• Planned and executed demonstrations/classes/chef’s tables in the Cooking Studio
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