Joseph Leibowitz

• Led strategic initiatives to enhance operational efficiency across multiple departments.
• Developed and implemented comprehensive business plans, aligning with corporate objectives.
• Directed cross-functional teams to achieve project milestones and improve stakeholder engagement.
• Analyzed market trends to inform product development and positioning strategies.
• Mentored junior executives, fostering leadership skills and enhancing team performance.
• Developed and executed strategic initiatives to drive business growth, resulting in higher revenues and market share expansion.
• Collaborated with executive leadership team members on long-term strategic planning that ensured sustainable success for the company.
• Established a culture of continuous improvement, leading by example to drive operational excellence across the organization.
• Strengthened relationships with key stakeholders, fostering trust and collaboration across the organization.
• Represented organization at industry conferences and events.
• Maintained P&L and shouldered corporate fiscal responsibility.
• Managed financial, operational and human resources to optimize business performance.

• Led cross-functional teams to develop and implement strategic initiatives that enhance operational efficiency.
• Directed comprehensive market analysis to inform product development and positioning strategies.
• Oversaw budget planning and resource allocation, ensuring alignment with corporate objectives and financial goals.
• Fostered relationships with key stakeholders to drive collaboration and support business growth initiatives.
• Developed training programs for leadership development, improving succession planning across multiple departments.
• Collaborated with senior management to develop strategic initiatives and long term goals.
• Demonstrated proficient leadership skills to motivate employees and build competent teams.
• Managed financial planning and budgeting processes, ensuring fiscal responsibility and maximizing return on investments.
• Enhanced company profitability by implementing strategic business plans and optimizing operational processes.
• Cultivated company-wide culture of innovation and collaboration.
• Maintained P&L and shouldered corporate fiscal responsibility.
• Initiated strategy to drive company growth and increase market share and profitability.

• Fostered relationships with key stakeholders to drive collaboration and support business growth initiatives.
• Led cross-functional teams to develop and implement strategic initiatives that enhance operational efficiency.
• Spearheaded organizational change management efforts, enhancing workforce engagement and performance metrics.
• Developed training programs for leadership development, improving succession planning across multiple departments.
• Demonstrated proficient leadership skills to motivate employees and build competent teams.
• Managed financial planning and budgeting processes, ensuring fiscal responsibility and maximizing return on investments.
• Maintained P&L and shouldered corporate fiscal responsibility.

Oversee all daily operations for the property's 18 dining and lounge venues.

Responsibilities include, conceptual and menu development, purchasing, food and labor costing, as well as staffing, training, and managing all 1000 food and beverage employees, for this 671 room casino. Catering and Banquet space which includes a 35,000 sq ft ball room plus 9 meeting spaces totaling 50,000 sq ft.

Guide and lead the following Executive leadership team

Director of Restaurants, Director of Beverage, Executive Steward, Executive Sous Chef, Director of Health and Food Safety, Chef Tournant, F&B Marketing Manager.

Other advanced responsibilities include:

Profit enhancement

Staff Engagement

PNL review and accountability

Forbes Guideline standards

Budgeting and forecasting

Pre-Opening Duties Include:

Conceptual oversight and roll out of all F&B outlets

Creation of all SOP's, & PNP's, for all outlets including stewarding

Staffing and Task Compendium implementation and completion

Purchasing Compendium coordination for all outlets including stewarding

Direct responsibility of hiring of all Executive Chef's and Executive Steward

Setting up relationships with all potential vendors for operating supplies and perishable goods

Post -Opening Duties Include:

Oversee F&B culinary division and it's Heart of the House operation which encompasses 2 Fine dining, 7 casual and quick service outlets, 2 high volume kitchens to include a buffet, and staff dining room, plus 4 production kitchens in this 671 room.

Maintain a team of 50 culinary management, 600 line level employees, including stewarding

Oversee continued recruitment, hiring, and training programs for all levels of culinary and stewarding positions including management

Developed and maintained a Behind the Scenes recognition program for all line level employees

Co-directs and supports the VP of Culinary Operations by overseeing 21 production and contemporary outlets in Wynn and Encore Las Vegas

Oversee the executive steward and department to include management of all linen, and China, Glass, and Silverware for all of F&B

Contributes maintenance of a 24.6% property wide Food Cost with annual revenues exceeding $500 million dollars

Oversee the recruitment, hiring and training program, for all levels of culinary and stewarding to include management positions

Executive Chef for this full service Market driven American restaurant.

$6.6 million in annual gross sales, averaging 450 covers daily

Meal periods included breakfast, lunch, brunch and private events

Maintained 2% below budgeted food cost of 23%

Successfully maintained a Forbes 5 Star award for Tower Suites

Controlled all food and labor costs

Oversee hiring and training of all line level and management positions for the kitchen

Full service three-meal period contemporary Italian restaurant

$14 million in gross annual sales, averaging 850 covers daily

Meal periods included lunch, dinner, late night, private events

Maintained 4.5 points below budgeted food cost of 27.5%

Oversee the hiring of all line level and management positions

Full service, seasonal, contemporary French restaurant

$9 million in gross annual sales

Combined Check avg. of $325

Michelin Guide 2 Star Award 2008

Mobil 5 Star recipient 2005-2011

AAA 5 Diamond recipient 2005-2011

Implemented new and on trend techniques such as sous vide and high pressure cooking

Sesonal menu development to include ala carte menu, 10 course tasting menu, 7 course Vegetarian menu, 8 course White Truffle menu

Participated in St Jude Children's foundation dinner

Participated in Jackson Hole Food and Wine Festival 3 years running 2007-2010