Manager General

**** ******** **** **. ***.*** John P. Lauri Cell: 248-***-****

Waterford, MI 48327 Email: *******@*****.***

Professional Profile

A qualified restaurant owner/operator/consulting general manager with immense banquet and catering experience. A self-starting individual highly effective in building goal-oriented teams through acknowledgement of individual accomplishments, establishment of communications flow and development of strong business relationships. My diverse background includes experience in all functional aspects of the restaurant, bar, entertainment, banquet, catering on and off premise, community, customer and employee relations. As a results oriented sales professional, I consistently focus on turning potential into reality as it relates to the "big picture'. of achieving long term goals.

EXPERTISE ENCOMPASSES

- P&L Responsibility -Decisive -Design Implementation

- Financial Analysis -Detail Disciplined -Trend Awareness in Food & Beverage

- Budget Preparation -Forecasting -Strategic Planning

KEY COMPENTENTCIES

Understand owner and/or operators point of view and respect the responsibilities Developed effective cost cutting methods for designing food service facilities Expert m operational cost cutting and purchasing directed to bottom line financial success

accomplished through innovative growth concepts

CAREER TRACK

The Music Hall of Detroit,Center for Performing Arts: Developed in-house Restaurant designated The Jazz Café’ late 2008-9

Vineyards Catering Group, Director of Off-Premise Catering/Event Coordinator 2006- 2008

Crystal Gardens, Banquet and Convention Centers 2005 - 2006

General Manager

Partnered to develop off premise division. Events coordinator for on premise events up to 1500 or off premise events

for up to 5000

Kabobgy Inc., Arabic restaurant and nightclub 2002 - April 2005

General Manager

Advisor to operations from design build through all phases of business, sales, expense control, hiring and training.

Developed concept and implemented opening of two locations Nightclub seats 350 people.

Gourmet House, Banquet Center 1996 - 2002

General Manager

Seating up to 700 people. Developed Epic Events. Inc. as off premise specialists. Total sales 2.5 million.

Grub Street Hermit Spirits and Eatery Ltd., Restaurant 1980 - 1997

General Manager

Purchased building and property in 1982. Added Renuad Catering to venue and banquet capacity, specializing in off

premise catering.

Grub Street Hermit Spirits and Eatery Ltd., Restaurant

Remodeled closed restaurant with borrowed funds in Troy, Michigan.

Concept: Grub Street Hermit - English Pub - Casual Dining

Sixpence Ltd., Restaurant 1973-1979

General Manager

Casual dining concept, English Pub ambience, olde world flavor. Developed and operated three Michigan locations

in six years; Warren, Sterling Heights and Novi.

Chuck Muer Corporation 1970- 1972

Manager, Charley's Raw Bar General Manager. Top of the Pontch.- Hotel – Dining

EDUCATION

Cooley Law School- Lansing Michigan-1972-4

MBA - Personnel and Industrial Relations, University of Detroit

BA, Business Management, Michigan Sate University:

Certified in several National Restaurant Association seminar training courses -

Attendance and certification with National Catering Council - Catersource

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