Adam Percoco
Salem,MA
Summary
Focused Director of Operation 15 plus years of success in designing customer-oriented programs and developing high performing service-oriented teams within the hospitality world. Accomplished in working with organizational leaders to establish business goals and devise strategies driving revenue generation and business growth. Proven track record in creating scalable customer service operations infrastructures and leveraging social media to nurture relationships with customers.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Regional Director of Operations
MG2/Grid Hospitality
04.2023 - Current
- Over seeing restaurants and retail stores.
- Budget building to reflect standard 4% growth rate for restaurants
- Redesign restaurant & retail concepts
- Reviewing P&L, removing all unnecessary costs
- Controlling bottom line, by re-inventing promotions for each concept to cater to local market
- Working each vendor for best price but maintaining good quality
- Bringing food cost from staggering 70% to 35% and beverage from staggering 40% to 20%
- Redesigning of menus to increase sales, developing mission statement
- Increased events and foot traffic, effectively increasing food and beverage sales by 15%.
- Led cross-functional teams for successful completion of projects, resulting in increased productivity.
- Improved operational efficiency by streamlining processes and implementing innovative solutions.
Director of Operations
WildLife Hospitality
03.2018 - 04.2023
- Manage General Managers and Executive Chefs, monitor all Assistant F&B Managers and front of house service staff
- Established, guided the Food & Beverage department to achieve their financial and operational targets
- Select, train, and develop Colleagues to ensure timely recruitment and career growth
- Execute the delivery of all Food & Beverage promotions and new menus, creating destination of choice for guests
- Performed forecasts and manage procurement and purchasing, labor and departmental expenses to budget
- Improving overall food cost from 40% to steady 30%
- Beverage from 35% to 18%
- Growing company sales from 7 million to 10 million annually
- Assist in the day-to-day operations of the Food & Beverage at all 3 locations, ensuring all service standards are followed
- Monitor all guest service standards, constantly seeking ways to improve product and service as well as increase volumes and profits.
- Improved operational efficiency by streamlining processes and implementing innovative solutions.
- Led cross-functional teams for successful completion of projects, resulting in increased productivity.
General Manager
Cinquecento
10.2015 - 01.2017
- Ensure all products and services are provided in timely and professional manner while exceeding guest expectations and promptly resolving guest issues
- Organized budgets oversaw P&Ls and achieved margin targets consistently to stay on track with growth plans
- Assist other managers wherever necessary relating to special projects or requests
- Responsible for directing all Food & Beverage and event operations
- Can respond to changes in planning assumptions and alter plans as necessary
- Develops and maintains effective communications between all operating departments
- Prepared annual budgets with 4% growth
- Developed and maintained relationships with customers and suppliers through account development
- Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
- Understanding Italian culture to influence restaurant.
Managing Partner
BESITO
11.2014 - 10.2015
- Established and implemented business procedures and process improvements for Mexican style restaurant
- Analyzed and presented financial standings and cost effectiveness to other partners and investors
- Managed restaurant scheduling, foodservice, and customer service
- Negotiated effectively with outside vendors, resulting in cost savings and increased sales by revising menu, offering quality products at reasonable prices
- Performed menu planning, inventory control and purchasing.
- Increased client base by implementing effective marketing strategies and fostering long-term relationships.
- Streamlined internal processes for improved efficiency and productivity within firm.
- Increased revenue by 4% with successful promotional strategies and reductions in costs
General Manager
Max Brenner
01.2012 - 10.2014
- Maximized company revenue by getting involved with community activities, building relationships with concierge
- Reviewed and approved invoices and expense reports, Drafted business plans, budgets, and quarterly and semiannual business reviews
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning COGS
- Maintained well controlled business inventory, with minimal losses by enforcing solid monitoring and management structures keeping at 30%
- Resolved problems promptly to elevate customer approval
- Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
Assistant Director of Food and Beverage
Sugar Factory American Brasserie
11.2010 - 01.2012
- Managed, oversaw, and controlled 350-seat French restaurant, night club, beer garden and chocolate lounge with annual sales of 130 million combined
- Managed large team of managers as well as refinement of chefs and stewards and maintained food and beverage costing as well as inventory controls
- Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives
- Create steps of service, job descriptions, food menu with chef, training of POS, cash handling procedures
- Purchased food and cultivated strong vendor relationships
- Maximized quality assurance by completing frequent line checks
- Developed unique events and special promotions to drive sales
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers
- Maintaining healthy 4 - 5% growth annually
- Maintaining 28-30% food cost and 20% beverage cost
- Helped general management develop prices based on inventory costs and portion sizes
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines
- Motivated staff to perform at peak efficiency and quality
- Worked with high level celebrities.
- Increased customer satisfaction by implementing new food and beverage service initiatives.
- Enhanced team efficiency by streamlining processes in Food and Beverage department.
Assistant Director of Food and Beverage
MGM Mirage Resorts
08.2004 - 06.2010
- Oversee all facets of Food and Beverage with the Director of Food & Beverage including strategically training and development for succession planning, food quality and guest service standards, financial enhancements, hotel, and casino compliance
- Overseeing department with 200 million in sales
- Responsibilities include overseeing 24 food and beverage venues while developing food and beverage team of 3000 team members within Four Diamond hotel serving
- Resolved problems, improved operations, and provided exceptional service
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork
- Created plans and communicated deadlines to ensure projects were completed on time
- Warehouse management and inventory.
- Enhanced team efficiency by streamlining processes in Food and Beverage department.
- Increased customer satisfaction by implementing new food and beverage service initiatives.
Education
Associate Of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Las Vegas, NVBBA - Business Management
University of New Mexico
Albuquerque, NMHigh School diploma -
Goddard High School
Roswell, NMSkills
- Human Resources
- Oversight P&L Responsibility
- Hiring and Onboarding
- E-Commerce Strategy
- Business Forecasting
- Policy Development and Enforcement
- Finance and Accounting
- Oversight of Social Media Platforms
- Strategic planning and execution
- Inventory Tracking and Management
- Data-Driven Decision-Making
- Guest Relations
- Strategic Vision
- Budgetary Reviews
- Cost Control
- Quarterly Reviews
Websites
Certification
- Servsafe
- Tips
- CPR
Affiliations
- Personal Chef and Owner of Good Enuf To Eat LLC
- Boston Children's Hospital Volunteer work at the Chefs Playground Demonstration Kitchen
Personal Chef
Highly adaptable and skilled in all cuisines. Possess proven versatility, I Bring passion and boundless enthusiasm for my craft each day. Specializing in baking and pastries, french & Italian cuisine.
Languages
Spanish
Limited Working
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Timeline
Regional Director of Operations
MG2/Grid Hospitality
04.2023 - Current
Director of Operations
WildLife Hospitality
03.2018 - 04.2023
General Manager
Cinquecento
10.2015 - 01.2017
Managing Partner
BESITO
11.2014 - 10.2015
General Manager
Max Brenner
01.2012 - 10.2014
Assistant Director of Food and Beverage
Sugar Factory American Brasserie
11.2010 - 01.2012
Assistant Director of Food and Beverage
MGM Mirage Resorts
08.2004 - 06.2010
Associate Of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
BBA - Business Management
University of New Mexico
High School diploma -
Goddard High School
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