Business Development Project Management

ANTHONY M. CAVALLO

***** ******** ****, *******, ** 22030 202-***-**** ********@***.***

Director of Events, Hospitality, and Project Management

A motivated hospitality leader with over 18 years of event management, catering, restaurant, and business development experience.

Highly skilled in driving sales through excellent operations and marketing efforts.

Hands-on experience in managing restaurants, hotels, catering, and large entertainment venues and large public and private events with a range from 1000 to 25,000 attendees.

Well-versed in analyzing areas of improvement and growth in the hospitality, Entertainment, restaurant, and event management.

Over 15 years of training and evaluating employees to create a culture of teamwork and self-motivation.

Well-versed in hospitality and business systems management. Consisting of implementation, execution, training, and upgrading.

PROFESSIONAL EXPERIENCE

George Washington’s Mount Vernon

Director of Food and Beverage February 2017 – Present

Currently oversees an eight million dollar-a-year food and beverage and events operation

Responsible for P&L and budgeting for the Food Court, restaurants, catering, outside events, and team events.

Oversee and implement SOPs for all levels and departments in Food and Beverage

Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.

Create, execute, and track new ideas to enhance the customer experience and create brand recognition.

Leads a team of over 200 team members with a turnover rate of less than 10%.

Directly responsible for all maintenance projects, renovations, and equipment upgrades for all food outlets.

Created, organized, and executed over 180 guest, member, and public events ranging from 1000 guests to 25,000 guests.

(Hyatt Regency Tysons Corner)

Director, Food and Beverage - January 2015 – April 2017

Worked directly with Hyatt corporate to develop a new restaurant brand for Hyatt Regency Tysons Corner, Barrel and Bushel.

Worked directly with the finance department and hotel management to develop a business plan and P&L statements.

Developed and instituted training standards for all new hires and continual training for current employees. Developed SOPs for room service, grab-and-go, private events, and restaurant operations.

Achieved all financial goals, exceeding the first full year’s budget by 33% and 12% over projected profit.

Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; and building relationships with preferred patrons.

Maintain a safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; and maintaining security systems.

Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry, attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.

The V Eatery & Brew House– Ashburn, VA

Brewery and Pub

Managing Member/Director of Operations August 2012 – December 2015

redesigned restaurant for launch in 30 days

Established restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

Met restaurant financial objectives by developing financing, establishing banking relationships, preparing strategic and annual forecasts and budgets, analyzing variances, initiating corrective actions, establishing and monitoring financial controls, and developing and implementing strategies to increase average meal checks.

Attracts patrons by developing and implementing marketing, advertising, public, and community relations programs; evaluating program results; identifying and tracking changing demands.

Control purchases and inventory by meeting with the account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Maintain operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; and determining and implementing system improvements.

Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Accomplished company goals by accepting ownership for accomplishing new and different requests; and exploring opportunities to add value to job accomplishments.

Vintage 50 – Leesburg, VA

Micro-brewery and Casual Dining Restaurant

General Manager/Managing Member August 2006 – April 2014

Monitor and maintain all cost control centers; further development of cost savings programs and strong follow through on all systems that are in place

Analyze monthly Profit and Loss statements, develop accurate plans from them, implement them, and follow through on plans

Establish and maintain appropriate staffing levels and remain abreast of any changes which may impact staffing needs

Overseeing all aspects of purchasing within the operation

Regular discussions of guest and staff feedback regarding food and beverages with the appropriate party

Daily walk-through of the operation to determine areas that need attention or repair

Worked directly with our clients to communicate our needs as well as ensure the Client needs are met or exceeded

SKILLS

Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus. Construction project management, Facility Management.

SYSTEMS MANAGEMENT

Microsoft 365

Adobe Suits

Squirrel

Paycom

Margins edge

Micros

Square

Tacit

PN3

Great Planes

Quick Books

Bento Box

Triple Seat

Autocad

OpenTable

WebEx

EDUCATION

George Mason University – Bachelors of Science – 1996

Reference can be furnished upon request

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