Andrew Nusbaum
Las Vegas,NV
Summary
Enthusiastic Director eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of Beverage and Food Preparation and training in Human Resource Operation. Motivated to learn, grow and excel in Food and Beverage Industry.
Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities.
Overview
11
11
years of professional experience
Work History
Director of Operations
Art Houz Events Center
02.2023 - Current
- Created new menu concepts for restaurant, upscale bar, and banquet events both plated and buffet events.
- Oversaw day-to-day production activities in accordance with business objectives.
- Oversaw successful implementation of operational strategies and policies to drive organizational growth and productivity.
- Developed systems and procedures to improve operational quality and team efficiency.
- Collaborated with senior management and owners to develop and execute long-term corporate goals and objectives.
- Analyzed business operations and implemented strategies to improve operational cohesiveness.
- Negotiated with vendors, suppliers and other partners to acquire mutually beneficial contracts and agreement.
- Mentored and coached team members to foster productive and engaging work environment.
- Monitored office workflow and administrative processes to keep operations running smoothly.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
Director of Food and Beverage
El Cortez Hotel And Casino
01.2022 - 12.2022
- Managing 4 Restaurants, 4 Casino bars, 1 Gift Shop and 1 rotating concession stand. All with unique and diverse cultures.
- Lead our beverage program to increase sales by 20% YOY. This was accomplished with retaining of staff, creation of appealing cocktail menus and correcting errors in inventory control.
- In my first 6 months I was able to find errors resulting in $50k in payroll/contract allocations.
- Created and maintained all POS functions, screens, new products implementation, and modifications.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Motivated staff to perform at peak efficiency and quality.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained relationships with restaurant vendors to facilitate effective inventory management and implement cost controls.
- Developed creative bar menus and drink recipes by researching emerging industry trends.
General Manager/Consultant
Boom Bang Fine Foods And Cocktails
10.2021 - 01.2022
- Operated and maintained applicant tracking and candidate management systems.
- Successful recruitment and onboarding 100% of FOH and BOH staffing with 3-week training and SOP deadline.
- Established company compliance with local, state and federal laws, in addition to established organizational standards.
- Maintained payroll and benefits for employees in various locations and diminished financial discrepancies through expert program management.
- Creation of all Point of Sale interfaces with seasonal menus featuring specialty foods and cocktails.
- Produced detailed and relevant reports for use in making business decisions.
General Manager
The Stratosphere
12.2018 - 10.2021
- Reducing operating costs by 60% increasing bottom line revenue by more then 40% consecutively.
- Reduced labor costs by 20% with strategies implemented from pervious experience.
- Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
- Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives
- Organized budgets, oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans.
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
- Applied performance data to evaluate and improve operations, target current business conditions and forecast needs.
Beverage Manager
Hexx/Alexxa
01.2017 - 01.2018
- Designed beverage menus.
- Brought beverage costs down to 12%-16% from 26%
- Purchased beverage stock and handled all inventory needs.
- Developed ongoing training initiative to improve beverage knowledge of serving employees, including hourly sommelier program.
- Resolved customer complaints involving food or beverage quality and service.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Managed all day-to-day operations within budgeted guidelines.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
Manager
Wolfgang Puck
01.2014 - 01.2016
- Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Promoted company in local community through word-of-mouth, social media and special events, including Banquet and Foodie Tour events.
- Performed various office duties, including coordinating employee schedules, payroll, new hire training and calling for equipment service repairs.
- Reduced food, liquor and supply costs 15% by implementing standards and inventory control.
Beverage Manager
Silverton Casino
03.2013 - 01.2015
- Oversaw overall beverage program, including selection, ordering and inventory controls of wine, beer and alcohol program.
- Managed bar and wait staff including hiring, training, scheduling and analyzing theft and wastage.
- Used Stratton Warren to record ordering data and created organization and room storage system.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Implemented new drink policies, reducing over-pouring by 6%
Education
Psychology
Potomac State University | Potomac, WV
Business
College of Southern Nevada
Las Vegas, NVSkills
- Project Management
- Leadership
- Supply Ordering and Management
- Delegating Assignments and Tasks
- Cultural awareness
- Customer Service
- Detail-oriented
- Planning and Coordination
- Organization and Time management
- Verbal and written communication
- Flexible & Adaptable
- Analytical skills
- Multitasking abilities
- Menu development
- Inventory management
- Strategic planning
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Good judgment comes from experience. Experience comes from bad judgment.
Jim Horning
Timeline
Director of Operations
Art Houz Events Center
02.2023 - Current
Director of Food and Beverage
El Cortez Hotel And Casino
01.2022 - 12.2022
General Manager/Consultant
Boom Bang Fine Foods And Cocktails
10.2021 - 01.2022
General Manager
The Stratosphere
12.2018 - 10.2021
Beverage Manager
Hexx/Alexxa
01.2017 - 01.2018
Manager
Wolfgang Puck
01.2014 - 01.2016
Beverage Manager
Silverton Casino
03.2013 - 01.2015
Psychology
Potomac State University | Potomac, WV
Business
College of Southern Nevada
Affiliations
Universal Church of Life Ministries
Clark County Marriage Officiant
Las Vegas Chamber of Commerce
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