Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Anthony Caratozzolo

Linwood,NJ

Summary

Vice President of Hospitality at MGM Resorts International, known for achieving record revenue growth and improving guest satisfaction. Skilled in strategic planning and team leadership, implemented procurement strategies resulting in $12M in savings. Demonstrated excellence in operations and employee engagement, promoting a culture of continuous improvement.

Overview

12
12
years of professional experience

Work History

Vice President Hospitality

MGM Resorts International / Borgata Resort & Casino
02.2021 - Current
  • Responsible for providing vision and imagination while facilitating and implementing the business planning, communication, administration and financial controls resulting in exceptional food quality, service and experience at targeted levels.
  • Managed Non-gaming operations of fully integrated Resort and Casino to include: Fifteen restaurants, nine bars, 2727 hotel rooms, full-service Spa and Salon and 65,000 sq. ft convention space.
  • Design and constructed over $240M in renovations.
  • Re-concepted three restaurants and two bars.
  • Successfully integrated and implemented MGMRI procurement programs saving $12M in COGS.
  • Drove record breaking results in retail, F&B and hotel operations.
  • Grew employee company satisfaction scores by 72%.
  • Led a highly diverse team of 12 Directors.
  • Direct over 1800 highly engaged employees.
  • Developed hotel and Food and beverage and revenue strategies for a $320M+ operating budget.
  • Shape, customize and implement guest service programs and employee incentive programs specific to the hospitality division.
  • Lead in the administration, construction and planning of the property master plan to ensure that the Resort is current in product, pricing, service and image.

Vice President Hospitality

MGM Resorts International / MGM National Harbor
05.2020 - 02.2021
  • Responsible for providing the vision and imagination while facilitating and implementing the business planning, communication, administration and financial controls resulting in exceptional food quality, service and experience at targeted levels.
  • Manage food and beverage and hotel operations of a LEED Platinum Resort and Casino to include: Twelve restaurants, Seven bars, 306 hotel rooms, full-service Spa and Salon and 60,000 sq. ft convention space.
  • Member of the 2017 pre-opening team.
  • Direct over 1100 highly engaged employees.
  • Developed hotel and Food and beverage and revenue strategies for a $100M+ operating budget.
  • Shape, customize and implement guest service programs and employee incentive programs specific to the hospitality division.
  • Lead in the administration and planning of the restaurants to ensure that the Resort is current in product, pricing, service and image.
  • Graduated from MGMRI accelerated leadership program.
  • Evaluates the performance of the managers in the departments.

Vice President Hospitality

MGM Resorts International / MGM Springfield
07.2017 - 05.2020
  • Responsible for providing the vision and imagination while facilitating and implementing the business planning, communication, administration and financial controls resulting in exceptional food quality, service and experiences at targeted levels.
  • Manage food and beverage and hotel operations of a LEED Platinum Resort and Casino to include: nine restaurants, six bars, 252 hotel rooms, full-service Spa and Salon and 45,000 sq. ft convention space.
  • Member of the 2018 pre-opening team as vice president food and beverage.
  • Direct over 900 highly engaged employees.
  • Developed hotel and Food and beverage and revenue strategies for a $100M+ operating budget.
  • Shape, customize and implement guest service programs and employee incentive programs specific to the hospitality division.
  • Lead in the administration and planning of the restaurants to ensure that the Resort is current in product, pricing, service and image.
  • Evaluates the performance of the managers in the departments.
  • Administers a human resources development program within the unit that will provide well-trained employees at all levels and permit advancement for those individuals qualified and interested in their advancement.
  • Develop tactics for the execution of the Strategic Plan as set forth by the Executive Committee.
  • Responsible for the development of budgets, forecasts, purchase specifications, operating equipment needs, menu development, food production controls, job descriptions and other departmental criteria and standards.

Vice President Food and Beverage

MGM Resorts International / Circus Circus
06.2016 - 07.2017
  • Provided direction and leadership to all food and beverage operations to include restaurants, casino beverage, catering and convention sales with annual revenues of $30M+. Responsible for guest service scores and financial performance.
  • Execute on food and beverage strategic and marketing plans and programs, while performing quality assurance audits and creating new offerings and promotions.
  • Grew top line revenue 22% or $1.1M while increasing net operating income to 31.4%.
  • Reduced cost of goods sold by $1.2M or 4.5 percentage points through menu engineering and establishing proper inventory management.

Executive Director of Food and Beverage

MGM Resorts International / Gold Strike Resort and Casino
02.2013 - 06.2016
  • Directed and organized the activities of eight food and beverage operations with revenues of $30M+.
  • Concepted and executed on the redesign of Buffet Americana, Ten10 lounge and Chicago Steakhouse.
  • Grew top line revenue 22% to $8.3M while increasing net operating income to 31.4%.
  • Customized and implemented guest service program and employee incentive programs specific to the food and beverage division, resulting in increased guest service scores.

Director of Food and Beverage

MGM Resorts International / Beau Rivage Resort and Casino
02.2013 - 06.2016
  • Responsible for the operation, administration and planning for 18 food and beverage outlets, banquets and catering services.
  • Developed and implemented business plan to include marketing, communication and financial controls while ensuring that food quality, guest service and experience met target levels.
  • Charged with development of budgets, forecasts, capital projects, purchase specifications, operating equipment need, restaurant marketing, menu development, food production control and other divisional criteria and standards.
  • Grew top line revenue 18% or $8.3M while increasing net operating income to 34.2%.
  • Reduced cost of goods sold by $1.2M or 4.5 percentage points.
  • Recipient of two AAA Four Diamond awards for exceptional service.

Education

Associates Degree -

Culinary Institute of America
Hyde Park, NY

Skills

  • Project Management
  • Revenue Management
  • Communication
  • Training & Development
  • Team Building
  • Continuous Improvement
  • Resort & Casino Operations
  • Guest Experience & Loyalty
  • Strategic Planning
  • Capital Development
  • Food & Beverage
  • Sales & Marketing
  • Financial management
  • Budget development
  • Project management
  • Cost control
  • Guest service
  • Procurement strategy
  • Team leadership
  • Employee engagement
  • Operational excellence
  • Strategic planning
  • Coaching and mentoring
  • Business development
  • Training and mentoring
  • Results-driven
  • Cross-functional team leadership
  • Critical thinking
  • Forecasting

Accomplishments

  • Graduated MGM leadership
  • Graduated MGMRI accelerated leadership program

Timeline

Vice President Hospitality

MGM Resorts International / Borgata Resort & Casino
02.2021 - Current

Vice President Hospitality

MGM Resorts International / MGM National Harbor
05.2020 - 02.2021

Vice President Hospitality

MGM Resorts International / MGM Springfield
07.2017 - 05.2020

Vice President Food and Beverage

MGM Resorts International / Circus Circus
06.2016 - 07.2017

Executive Director of Food and Beverage

MGM Resorts International / Gold Strike Resort and Casino
02.2013 - 06.2016

Director of Food and Beverage

MGM Resorts International / Beau Rivage Resort and Casino
02.2013 - 06.2016

Associates Degree -

Culinary Institute of America

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