Michael Barrett

• Opened Restaurant
• Managed payroll, daily deposits, and cost controls.
• Analyzed sales data regularly in order to make informed decisions about menu offerings based on popularity trends.
• Implemented creative promotions such as themed nights or happy hour specials to attract new customers while retaining existing ones.
• Fostered positive relationships with vendors to secure competitive pricing on food, beverage, and supplies.
• Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
• Set employee schedules, delegated work, and monitored food quality and service performance.
• Maintained positive relationships with local community and government officials.
• Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
• Managed payroll, daily deposits, and cost controls.

• Created Concept- Developmental toys for kids 0-8
• Designed Interior ,floor layout and product shelving.
• Managed day-to-day business operations.
• Advertising and promotions
• Supported Community in Local events and charities

• Purchased, renovated/refurbished, rented and sold Residential properties.
• Managed day-to-day business operations, which included finding tenants, creating leases, and maintaining properties
• Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
• Managed partnerships and strategic business relationships by negotiating contract terms and handling conflicts.
• Achieved company growth by implementing strategic plans and streamlining operations.

• Opened Hotel. Managed inventory effectively, reducing waste and optimizing stock levels.
• Developed staff training programs to enhance service skills and increase overall efficiency.
• Resolved customer complaints involving food or beverage quality and service.
• Maintained highest standards for beverage quality and service.
• Elevated Departed from last to First in both costumer service and employee satisfaction in Gallop Polls.

Opened Restaurant and oversaw all bar responsibilities, including but not limited to ordering, cost control, menu design, staffing, training and develop of all safety protocols.

No. 1 New restaurant in Los Angeles 1997 (L.A. Times)

No. 1 Restaurant Los Angeles 1998 (L.A. Times)

• Opened the restaurant and managed all responsibilities related to the bar.
• Selected wine, beer and alcohol products based on customer feedback and local product availability.
• Designed beverage menus.
• Designed creative cocktail recipes that became popular among guests, driving repeat business.
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.

No. 1 New Restaurant in Los Angeles 1994 (L.A. Times)

No. 1 Restaurant in Los Angeles 1995 & 1996 (L.A. Times)

No. 7 Restaurant in World 1996 (Esquire)

• Mentored and trained staff members to ensure exceptional customer service standards.
• Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
• Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
• No. 1 New Restaurant L.A. 1999 (L.A. Times)
• Best Restaurant