Michael McCormick
Gulf Breeze,FL
Summary
Experienced professional seeking to leverage background in strategic planning and operational management to drive profitability, enhance productivity, and deliver exceptional service. Dedicated to achieving organizational goals, fostering a culture of continuous improvement, and optimizing processes to maximize efficiency and exceed performance targets. Committed to making a meaningful impact within a dynamic, growth-oriented environment.
Overview
28
28
years of professional experience
Work History
Post office Clerk
USPS
05.2021 - Current
General Manager
200 North Beach Restaurant/BSL Sports Lounge
02.2020 - 05.2020
- Responsible for developing food & beverage staff to succeed in service, sales, efficiency, profitability and guest retention.
Multi-Unit Manager
Hms Host
03.2019 - 11.2019
- Traveled to different airports in Miami FL, Charolette NC, New York NY to develop service operations. Responsible for the development of food & beverage operations for the new, New Orleans International airport.
Operations Manager
Grand Isle Restaurant
06.2017 - 08.2018
- Responsible for managing the food & beverage staff to succeed in service, sales, efficiency, profitability and guest retention.
Managing Consultant
Michael’s Cantina at the Old Market
03.2016 - 05.2017
- Hired to identify operational challenges and create solutions to prevent closure after 30 years of business. Restructured a more efficient management team and staff to reduce the labor cost (23%). Improved purveyor relations and expectations to improve quality and cost of products Developed training for the present staff with more focus on service teamwork, mechanics, and profitability.
Restaurant Manager
Henry’s Louisiana Grill
11.2014 - 02.2016
- Responsible for managing the food & beverage staff to succeed in service, sales, efficiency, profitability and guest retention.
Food & Beverage Manager
AJ’s Seafood and Oyster Bar
06.2012 - 05.2014
- Managed staff recruitment, training, scheduling, and performance evaluations. Revised the Service Manual focusing on teamwork, service techniques, and guest retention.
Food & Beverage Director
The Columns Hotel
01.2011 - 04.2012
- Hired to restructure the entire food and beverage program with emphasis on service, product consistency, and overall profitability. Increased revenue by 28% and decreased costs by 12% from the prior year. Analyzed and restructured service agreements with purveyors to save over $34k from the previous year. Guided the owners with purchasing POS to create reporting procedures for sales, labor tracking, inventory controls and theft prevention. Created and implemented cross training and staggered shift schedules which dropped payroll overhead by 20%.
Assistant General Manager
Rosemary’s Restaurant
01.2007 - 10.2010
- Responsible for overseeing reservations, staff assignments, and purveyor relations. Organized and coached team member training programs, hired new staff, and evaluated employee performances. Supervised reservation execution to ensure adequate turn-times and VIP treatment. Responsible for inventory control of liquor and wine to maintain cost goals. Conducted monthly training classes to improve and maintain product knowledge.
Assistant General Manager/ Steakhouse Operations
Station Casinos
03.2005 - 01.2007
- Consulted and developed entirely new fine dining standards for the opening of two Station Casinos top tier restaurants. Highest grossing restaurants for Station Casinos with sales exceeding $7.5 million annually. Organized and coached team member training programs for the hired staff and evaluated employee performances. Managed scheduling and daily team assignments based on reservations and private party needs. Responsible for inventory controls and ordering of liquor, wares, and supplies. Investigated and resolved guest complaints regarding food quality, service, or accommodations.
Assistant Catering Manager
Rosemary’s Restaurant/Catering
08.2003 - 03.2005
Captain
Del Frisco’s Double Eagle Steakhouse
04.2001 - 08.2003
Floor Manager
Emeril Lagasse’s Delmonico Steakhouse
11.1997 - 07.1999
- Promoted and relocated to Las Vegas to manage the opening of Delmonico Steakhouse located in the Venetian Hotel and Casino. Trained and developed team members on food and beverage service standards for the opening of Chef Emeril Lagasse’s most successful and respected restaurant to date with $17.5 million annual sales. Responsible for staff scheduling and management for the inventory and sales for all retail items.
Captain
Emeril Lagasse’s Restaurant
05.1997 - 11.1997
Education
Northeastern Louisiana University
01.1985
Skills
- Coordinate diverse teams towards shared objectives
- Skilled in individual and team development
- Value service diversity and promote equality
- Determine solutions for operational issues
- Experience with; hiring, training, scheduling, cost controls with product sales, inventory and labor, guest relations, purveyor relations, large events, private parties, safety awareness
- Proactive management style with a hands-on approach
Timeline
Post office Clerk
USPS
05.2021 - Current
General Manager
200 North Beach Restaurant/BSL Sports Lounge
02.2020 - 05.2020
Multi-Unit Manager
Hms Host
03.2019 - 11.2019
Operations Manager
Grand Isle Restaurant
06.2017 - 08.2018
Managing Consultant
Michael’s Cantina at the Old Market
03.2016 - 05.2017
Restaurant Manager
Henry’s Louisiana Grill
11.2014 - 02.2016
Food & Beverage Manager
AJ’s Seafood and Oyster Bar
06.2012 - 05.2014
Food & Beverage Director
The Columns Hotel
01.2011 - 04.2012
Assistant General Manager
Rosemary’s Restaurant
01.2007 - 10.2010
Assistant General Manager/ Steakhouse Operations
Station Casinos
03.2005 - 01.2007
Assistant Catering Manager
Rosemary’s Restaurant/Catering
08.2003 - 03.2005
Captain
Del Frisco’s Double Eagle Steakhouse
04.2001 - 08.2003
Floor Manager
Emeril Lagasse’s Delmonico Steakhouse
11.1997 - 07.1999
Captain
Emeril Lagasse’s Restaurant
05.1997 - 11.1997
Northeastern Louisiana University
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