Operations Manager - Hospitality Leadership

John B. Smigielski

*** ****** ****, *** ******* of St Catherine Cell 207-***-**** ********@***.***

Operations Manager Hospitality

Successfully managed wide range of profitable Restaurants, Inns, and Food Service operations from fine dining and lodging to large-scale catering for Fortune 500 companies. Hands-on experience in every aspect of front & back-of-the-house operations. Honest, hardworking, energetic and focused on attaining excellence in dining and guest services.

Special Skills: Turning around marginal operations. Implement new controls to reduce operating expenses. Re-thinking processes for better quality, productivity and profits. Communicating effectively with senior management, staff, clients and vendors. Team building, POS & reservation systems, Word, Excel, ServSafe certification in good standing till 11-19-2023.

BS-Hotel & Rest Mgmt., Fairleigh Dickinson University, NJ. AOS-Culinary Arts, Culinary Institute of America, NY.

Career History

Manager, Miller’s Ale House, 2019 to January 2023. Extensive 8-week training program working every position in the restaurant before moving into management. Worked at the Lady Lake location managing daily operations for $5.8M.

General Manager, Boothbay Harbor Oceanside Golf Resort 2016 to 2019. Responsible for guest/member services, golf, wellness center/spa, front desk, concierge, housekeeping, maintenance, transportation, full-service marina and 325 seat Coastal Prime fine dining restaurant and coffee shop. Managed 6 department heads and 110-line staff to operate this 100-room seasonal Oceanfront Resort. Annual seasonal revenue $3.7M.

General Manager /Owner JSMM Roosters Coal Fired Pizza & Tap House, Inc. 2010 to 2016. Daily operation & management of the only 240 seat Coal Fired Pizza/Italian restaurant and tap house in the state of Maine. The building and business were sold in 2015

General Manager /Owner JSMM Property Management, LLC. 2011 to 2013. Rental agent for the Sheepscot Harbour Village & Resort with office in Boothbay Harbor. Daily oversight of over 70 rental units for private individual owners. Generated revenue of $700K in the first year of operation. General Manager /Owner Davis Island Grill, LLC. 2011 to 2013. Renovation and redesign of a waterfront restaurant on the coast of Maine located directly on the Sheepscot River overlooking Wiscasset Harbor. Seating capacity of 275, revenue in year one was $1M dollars. Food cost of 25% with beverage cost of 19%. Continual training and development of culinary and service staff consisting of 5 chefs and 35 customer service employees.

General Manager, Heartland Brewery Chop House Restaurant & HB’s Restaurant, 2009 to 2011. Largest privately-owned brewery located in NYC established in 1995. Chop House and HB Burger Restaurants located on 43rd Street and Broadway directly in Times Square. Responsible for daily operations of restaurant seating 600 guests. Built and developed a solid team of 7 managers and 115 employees through team building and strong leadership. Combine revenues in 2011 of $12M dollars, maintaining a food cost of 25.5% and a combine beverage cost of 18%.

VP of Operations, Inns & Restaurants, The Larson Group, Inc., 2001 to 2009. During my ten year I was promoted from General Manager to Director of Operations to VP. Responsible for all operations of a $9M dollars division with up to 150 employees engaged in luxury inns, F&B for fine dining, casual restaurants, catering and laundry operations. Instrumental in growing the company from $1.2M to $9M in less than eight years.

Food & Beverage Controller, Morton’s The Steakhouse, 1999 to 2001. Extensive 12-week training program. Daily management of $18M in food and beverage revenue in the northeast region. Responsible for training all F&B Controllers according to the needs of the region. Worked out of the Boston location but travelled to other locations as directed by the regional manager and regional vice president.

Senior Area Manager, University of New Hampshire, 1996 to 1999. Responsible for both retail cash operations at Philbrook dining hall and other satellite locations on campus. Planned and executed all large events on campus with attendance ranging from 3000 students to 20,000 guests during commencement operations and home coming.

District Manager and General Manager positions, 1985 to 1996 DAKA a $230M food service company managed a revenue base in excess of $10M.

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