hospitality management

MIKE FILALI

h86j3h@r.postjobfree.com

**** **** ****** ****** *******, Fl 32837 H: 407-***-**** C: 407-***-****

_____________________________Summary________________________________

Astute, detail oriented and self-motivated leader with proven success record of accomplishments in managing small to large Food & Beverage operations of Hotels and Restaurants. Critical thinker and adept executive with application knowledge of operations, procedures and financials to induce rapid revenue and profit growth while exceeding expectations in food quality, guest experience and service. Expertly directs and coordinates all departmental functions and responsibilities while coaching and developing quality personnel through training programs and performance evaluations.

Professional Experience

Circa 1926- Winter Park, Florida

General Manager

Annual Sales Volume : $2.1 Million 08/2009- PRESENT

• Managed total restaurant operations in areas of staff management, guest relations, vendor relations, budget and inventory control for this 250 seats fine dining restaurant and an ultra-lounge held upstairs.

• Was the leader of a team of 1 manager and 45 hourly employees

• Mentored and cultivated new managers raising their level of productivity and effectiveness.

• Led ongoing staff seminars on service standards, product knowledge and sales techniques resulting in improved service and customer loyalty.

• Initiated controls in areas of product security and integrity, labor, and other controllable expenses resulting in incremental gains in flow through.

• Worked in conjunction with executive chef to enhance menu formats and product presentation which increased revenues by 10%.

• Consistently run a reduced food cost (26% vs 28% budget) through proper prep and waste log, implementation of purchasing pars and a tight weekly inventory.

• Initiated successful seminar programs with wine suppliers empowering our staff with the necessary knowledge resulting in an 8% increase in wine sales for the last three quarters.

• Run a (17% vs 19% budget) beverage cost through a tight inventory and par control in addition to the power of knowledge and sales techniques provided to the staff.

• Directly responsible for bringing labor down from 29% to 26% through altering staffing levels, clock management and cross training.

• Responsible for P&L critique and budgeting .

• Supervised the preventive maintenance and upkeep of equipment and facility.

Shari Sushi Lounge & Restaurant- Orlando, Florida 10/2007 - 07/2009

General Manager

Annual sales volume : $2.8 Million

• Complete involvement in the concept, design and construction of this fine dining sushi restaurant.

• Responsible for all restaurant operations with a staff of 35 hourly employees and 3 managers.

• Created, developed and implemented all formalized operational systems and procedures.

• Executed all performance reviews of managers and hourly employees.

• Planned and implemented monthly marketing and networking schemes resulting in a consistent month to month increase of 2% in sales.

• Effectively lead and motivated team members through implementation of in-house training and incentive plans, resulting in increased productivity and employee retention.

• Lowered and maintained liquor, beer and wine cost at 17% through appropriate pricing, monitoring pours and weekly inventories

• Developed and implemented new purchasing and inventory procedures.

• Extensive experience in monthly and yearly budgetary planning, with accountability and bonuses tied to P&L statement performance.

Jeffery’s Restaurant & Lounge 10/2006 – 09/2007

General Manager

• Successfully managed all three departments of the restaurant:

Beverage & Hospitality – Culinary - Service

• Interviewed, hired and trained all new staff.

• Coached and developed staff. Wrote and delivered timely performance reviews.

• Assisted with month –end inventory. Evaluated cost numbers and developed plans for improvement.

• Conducted staff meetings and implemented motivational employee incentive programs.

• Promoted and fostered a cooperative and upbeat working environment resulting in a better service and increasing guest guest satisfaction.

• Through tight inventory control, lowered liquor cost by 4 points.

• Moved guest satisfaction from lowest 10% to top 10%.

Vines Grill & Wine Bar- Orlando, Fl 07/2003-08/2006

General Manager

Annual sales volume: $2.5 Million

• Responsible for the development of the people, sales and profit.

• Managed the restaurant with established company standards, policies and procedures.

• Responsible for staffing, training and developing management and hourly employees.

• Optimized profits by controlling food, beverage and labor costs.

• Planned and executed all private functions ranging from 20-140 guests including initial contact, budget preparation, menu selection, staffing, managing the event and billing procedures

• Lowered and maintained liquor, beer and wine cost through appropriate pricing, monitoring pours and weekly inventory

• Introduced Birthday Club membership attracting 800+ members, generating 25 to 30 birthdays per month resulting in an 18% increase in guest count and thus sales.

1421 Italian Restaurante- Richmond, VA 04/2000- 04/2003

Owner

Annual sales volume: $2.2 Million

• Responsible for the day-to-day operation of the restaurant, bar/lounge and for 175 seats.

• Trained all personnel in all areas of F&B for utmost productivity and fine service.

• Established purchasing methods, inventory control and procedures.

• Maintained expenses below budget through accurate planning waste reduction, purchasing control and cost effective operating procedures.

• Owner and general manager; developing and implementing extensive promotion campaigns used to generate profitability. Overseeing and managing staff members, hiring and training a staff of 45 hourly employees as well as 4 managers, and managing staff schedule and inventory control.

• Introduced a series of management innovation including buddy system of two servers per station for better service, staff orientation recognizing employee birthdays, weekly staff meetings and weekly meetings with mangers.

EDUCATION / CERTIFICATES / COMPUTER SKILLS & LANGUAGES

• Bachelor’s Degree of Linguistics- Sorbonne University, Paris

• Management Skills Certificate

• Certified Food handler’s Manager, ServeSafe.

• Manager’s permit, Alcohol Beverage Control Board. Department of Consumer and Regulatory Affairs, Washington DC

• Microsoft Office professional- Word, excel, power point, Access, ,outlook

• Fluent in English , French, Arabic and conversational in Spanish.

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