Operating Budget Development
Ensuring that your management team has a clear understanding of how to manage and prioritize your daily expenses, and understand how to implement expense controls, is critical to the success of any hospitality venue.
I can work directly with ownership and/or management team in developing the appropriate controls and best means of implementation based on your concept’s needs.
Operating Project Management
Once the design is finalized and the build-out is ready to begin, someone will need to oversee the day to day progress and ensure the project is moving forward on schedule and budget.
My past experience as project manager for well known NYC venues such as The Lambs Club at The Chatwal Hotel, The Double Seven, Los Dados, and MacBar provides me with the knowledge required to handle any project management needs you may require.
Operations Strategy & System Implementation
Determining how your business will operate on a day to day basis will define the type of experience your clientele receives, and directly affects your bottom line. My Operations experience with nightclubs, bars, hotels and restaurants provides a broad resource to help you define the best strategy required for the success of your business. Once the strategic approach has been determined, I’ll define the systems needing to be implemented and executed on a daily basis to meet those strategic needs. This includes anything from defining the daily responsibilities of each job class to sales strategies to job performance analysis….and more, depending on the clients needs.
Beverage Program Development
I’ve had the opportunity to oversee some of the most successful, and renown, beverage programs in NYC. While at Lotus, our beverage sales exceeded $4MM a year while having a Beverage Cost of Goods below 13.5%.
Thankfully, my experience extends beyond the world of nightclubs, and into high-end cocktail specific bars, 4 star hotel Food & Beverage programs, and even high-scale mexican restaurants, providing me with a broad understanding of beverage program development needs based on various concepts.
Opening P&L Assumption Development
As Director of Operations for 3Sixty Hospitality, I had the opportunity to oversee the P&L for multiple venues simultaneously. This required weekly management team meetings to discuss the various layers, and, determine how to best manage these layers. In addition, I oversaw the development and projection benchmarks of various Management Incentive Programs (MIP) based on previous P&L numbers and supervised accordingly with great success. My experience has taught me that these incentive programs are an excellent means of controlling the P&L and making the management team members aware of how their day to day responsibilities affect the bottom line.
Inventory & Purchasing Controls Systems Development
Controlling the products you offer your clientele is critical to the success of your business. Having the proper systems in place for your staff to control your inventory on a daily basis is critical, and, understanding how to properly control the purchasing based on guest needs and spacial limitations is required for success.
I can provide direction/systems on how to best manage your inventory and purchasing controls based on your concept needs and budgetary restrictions, and allow you the piece of mind that your costs are under control.
Pre-Operating Budget & Expense Controls
Ensuring that your management team has a clear understanding of how to manage and prioritize your daily expenses, and understand how to implement expense controls, is critical to the success of any hospitality venue.
I can work directly with ownership and/or management team in developing the appropriate controls and best means of implementation based on your concept’s needs.
Staffing & Training
Your staff is your “frontline” when defining your clients experience, and they ultimately define the guest’s perception of your business. The hospitality business is a “turnstile” business, and success is determined by repeat customers. A poor guest experience can have a ripple affects across your client-base and cripple your business. The more knowledgeable and prepared your staff is, the better they’ll perform their duties, and, in turn, the better the guest experience.
I can provide the staff training instructions and materials based on your concept needs, and, implement to whatever extent the client sees fit.
Event Planning
Banquets & Events can be an excellent revenue source when done well. The success of this revenue center is dependent upon well executed planning. I can help you determine the best approach for developing and executing your Banquet & Events revenue center based on your concept, spacial limitations in both FOH and BOH, and budget restrictions to allow your guests the best experience possible.