Executive Director F B

I am looking for the opportunity to use my vast experience, acute business acumen, team building

skills, leadership and fun management style to an established or well funded organization where I can plant my flag permanently as I continue to lead and grow. Paul James

6760 Wild Lake Terrace, Bradenton Florida 34212

702-***-**** *********@*****.***

PROFESSIONAL EXPERIENCE

Executive Director of Food and Beverage

Brays Island Plantation, Sheldon SC

04/2024-05/2025

Owner exclusive club. 5,500 acres for golf, tennis, pickle ball, equestrian, hunting and fishing, shooting. 2 restaurants, banquets, catering and private events. 3.2mm

F&B Mgr/Consultant

Wolverine Management, Florida (Miami/Fort Meyers/Lakewood Ranch) Agave Bandido/Backyard Social

08/2023-12/2023

Coached the GM’s to improve food cost, bev cost. Control Labor, Implemented inventory, scheduling, menu engineering. Managed and coached staff. Opened and operated high volume Backyard Social, 6mm Food and Beverage Director/Consultant

Naskila Gaming Resort, Livingston TX

01/2022-04/2023

Annual Sales Volume: $4M

● Responsible for 2 full -service restaurants and 1 counter service outlet.

● Oversaw 280 BOH and FOH employees including Assistant of F&B, 8 Managers, and an Executive Chef. ● Increased the capture rate from 6% to 9.4% by revamping the menus and recipes with premium ingredients and cooking techniques. Negotiated with vendors for better pricing to raise the bottom line.

● Reinvented service standards with new SOPs and accountability.

● Partnered with the Marketing Director to bus 150-400 people daily from Houston for gaming and a restaurant discount. ● Invited T.V. Producers to shoot a commercial in the restaurant aimed at large local Latin demographic. ● Directly involved in 18 -month expansion of 350 room hotel golf course, 4 restaurants, multiple concessions, and kiosks throughout the property. Ordered uniforms and equipment. Defined job descriptions with SOPs for the HR department. Owner-Managing Partner

Aries Restaurant Group, Umbrellas 1296, Sarasota Florida 01/2018- 01/2022

Annual Sales Volume: $4.3M

● Oversaw 5,600 square feet of banquet/catering/dining space.

● Designed and opened Umbrellas 1296 restaurant from the ground up. Created 3 concepts in one. Fine dining tablecloth upstairs, fine/casual main level, tiki sports bar outside.

● Staffed, trained, and developed high level restaurant and catering teams consisting of 47 employees. ● Built kitchen, created menu with specialty cocktails and wine list, offered fine casual lunch, dinner, and brunch. ● Promoted entertainment with an in -house DJ along with karaoke and live jazz. Short term consulting during covid while maintaining ownership of Umbrellas 1296 Barnsley Resort, Adairsville Ga 07/2020-12/2020

Hotel Indigo, Columbus Ga 04/2021-07/2021

Reserve Cut, NY NY 07/2021-08/2021

Look Cinema, Tampa Fl 08/2021-12/2021

Director of Food & Beverage

Kimpton Hotels & Restaurants

01/2016-07/2016 and 04/2017-12/2017

Surfcomber, Miami Fl and Hotel Zamora, St. Petersburg Fl Annual Sales Volume: $13M combined

● Zamora- increased check average by 17% through sales techniques and menu layout.

● Decreased Labor Cost by 21% by forecasting business levels and staggering staff.

● Direct reports were Restaurant GM’s, AGM, 5 Managers, and Director of Banquets/Catering, Banquet Sales Manager, Room Service Managers and Director of Pool Operations.

● Surfcomber-oversaw F&B for entire hotel, including the Social Club restaurant, High Tide restaurant, pool bar, room service, banquets, and catering.

● Social Club restaurant- increased covers by 51%, check average by 48% and total sales by 102%. ● Responsible for turning F&B profitable first time in years.

● Collaborated with Marketing team to execute all ideas for weekly promotions and live music concerts bringing in $40,000 nights. Handled all logistics.

● Reported directly to the VP of Food & Beverage.

● Facilitated all outside banquets and events for up to 500 (pivoting to inside when inclement weather) Consultant @ John’s Incredible Pizza, Las Vegas NV 07/2016-10/2016 General Manager, MGM Resorts, Las Vegas, Mirage 07/2014-12/2015 Room Service

● Accepted this challenge for personal development.

● Coordinated banquets and catering filling in as needed.

● Decreased lost revenue be 750k

Lev Restaurant Group Las Vegas, NV Vice President of Operations 09/2012-02/2013

Annual Sales Volume: $35M

● Scope of properties were Daily Kitchen (Summerlin), Lobster Me (Planet Hollywood) and two I Love Burgers locations

(Venetian and Town Square).

● Increased profitability in one restaurant from 8% to 27% and increased revenue in the others. MGM Resorts, Las Vegas, NV Managing Partner/GM RM Seafood at Mandalay Bay 04/2010-08/2012. Annual Sales Volume: +$24M

● “The God father of sustainability” Chef Rick Moonen’s 2 story fine dining and fine casual restaurant. ● Promoted to Managing Partner. VIP guests included movie stars, athletes, and politicians. 1. Increased Annual Sales 40% by adding banquets and catering, developed initiatives for local business, and increased guest check average by 22%.

● Oversaw all FOH operations to include staff of 125 and 5 Managers to ensure polished service. Wynn Resorts Las Vegas, NV General Manager of Food & Beverage Stratta 12/2007-03/2010

Annual Sales Volume: $21M

● Italian Restaurant with James Beard award-winning Chef Alex Stratta.

● Increased net profit by $1.96M from a loss of $400K with a 20% check average increase through implementing sales techniques, contests, specials, and updated menu design.

● Responsible for all P&L. Decreased Labor Cost from 29% to 21% and Food Cost from 35% to 28% ● Oversaw staff of +150. Coached and counseled staff in accordance with Union agreement. MGM Resorts Las Vegas, NV General Manager/AGM Mandalay Bay Hotel and Casino 04/2005-12/2007

● Annual Sales Volume: 20m

● Responsible for several conference centers at the Mirage for banquets and catering for up to 8,000 people. Subdividing spaces when necessary to accommodate

● F & B Execution of conventions, banquets, and events at Mandalay Convention Center (2nd. largest convention center next to Las Vegas Convention Center). Hosted International CES and International Red Hat Society conventions. ● Managed F&B for the MGM Grand Garden Arena featuring concerts, UFC fights, and sporting events. Worked with Executive Chef to elevate food offering introducing seafood and sushi. Coordinated logistics of transporting all food from the warehouse to concessions.

● Hired in as an AGM for Studio Café (MGM Grand) 500+ seat 24/7 venue. 2. Promoted to GM of Raffles Café (Mandalay Bay) Annual Sales $20M, 500+ seat, 24/7 venue. 3. Promoted for opening expertise as GM of Eye Candy Sound Lounge. 4. Managed Nightclub entertainment and created lounge menu. Hired and trained 70 employees. Wrote SOP’s. 5. Known as “The Fixer” promoted to GM of F&B for pool operations. 6. Managed 11 -acre pool, full -service restaurant, 6 full -service bars, private beach (Morea) with high end bottle service, and cabanas. Set up VIP cabanas with bottle service and a full dining experience for celebrities and sports figures. 7. Increased profitability by 30% after previous loss of $500K per month. 8. Revamped, rehired, retrained 250 union employees including 55 cocktail servers on the beach 9. Oversaw full retail store for sundries, attire, and F&B helicopter tour packages. Negotiated with vendors and involved in merchandising of product assortment.

(Reason for leaving: recruited for Stratta at Wynn Resorts) ADDITIONAL EXPERIENCE

07/2013-10/2015 Elements Kitchen & Martini Bar, Owner/GM Las Vegas, NV remained as consultant when sold to a customer

EDUCATION

Bachelor of Arts English Language and Literature SUNY Stony Brook Stony Brook, NY Proficient in Avero, Open Table, Micros, InfoGenesis, and Microsoft Office Sommelier 1

Serv Safe Certified

MGM Resort’s wine course certification

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