Michael Salem
L
Clearwater,Florida
Summary
To secure a management career with a stable, proven company with room for advancement. Top-notch Managing Partner with proven track record of success leading and growing organizations. Strong background in strategic planning, financial management and team development. Skilled in identifying opportunities and implementing practical business strategies with commitment to Customer Service, staying informed about latest trends, technologies and best practices.
Overview
29
29
years of professional experience
6
6
years of post-secondary education
Work History
Vice President of Ashlynn’s Gourmet, Owner
Ashlynn’s Gourmet Inc.
01.2013 - Current
- In charge of all Sales and Marketing of Gourmet Sauce Lines for Foodservice Restaurants and Chains 1.5million annual Revenue,45% growth yearly
- Cultivated relations between Major Retail accounts and Distribution of products large retail and Foodservice accounts
- Hired and managed employees to maximize productivity while training staff on best practices and protocols.
- Identified opportunities to improve business process flows and productivity.
- Established performance goals for department and provided methods for reaching milestones.
- Maintained P&L and shouldered corporate fiscal responsibility.
- Running production and assembly of all Co-packing and proprietary lines of Sauces,Dressings and Beverages Sets Show and Demo Schedules
- Work within budget to accomplish maximum results
- OSHA and Haacp, Safe Staff Certified
- Developed new revenue streams by identifying growth opportunities and forging strategic partnerships with key industry players.
- Enhanced company profitability by implementing strategic business plans and optimizing operational processes.
- Managed financial planning and budgeting processes, ensuring fiscal responsibility and maximizing return on investments.
- Achieved significant cost savings through supply chain optimization efforts such as strategic sourcing initiatives and logistics improvements.
- Delivered strong financial performance despite challenging economic conditions by executing prudent risk management strategies throughout all aspects of business operations.
- Established culture of continuous improvement, fostering innovation and driving sustainable growth across the organization.
- Negotiated high-value contracts that maximized profitability while mitigating risks for the organization.
Kitchen Manager/General Manager
Ozona Blue Oceanside Grill
05.2009 - 12.2012
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning. 6 million Sales
- Annually.Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives for staff of 75 Teammates.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
Managing Partner
Hops Restaurants
01.1995 - 04.2008
- Highest Sales Increase in company History 120% Responsible for team of 90 teammates
- In charge of all operational aspects at 5.1 million sales volume
- Aligned business objectives with industry best practices to ensure the firm remained compliant with regulatory requirements and maintained its reputation for excellence.
- Increased revenue by 120% with successful promotional strategies and reductions in costs
- Championed change management initiatives that enhanced operational efficiency without compromising on service quality or employee satisfaction.
- In charge of training and development of all managers in District
- Cultivated company-wide culture of innovation and collaboration on Hiring and Training Processes.
- Managed restaurant scheduling, foodservice and customer service.
- Managed financial, operational and human resources to optimize business performance.
- Maintained P&L and shouldered corporate fiscal responsibility.
- Led recruitment and development of strategic alliances to maximize utilization of existing talent and capabilities.
- Audited kitchen and front of house to guarantee cost-effectiveness of restaurant.
- Scheduled 90 restaurant workers daily and filled in for shifts.
- HR Administrator/ OSHA and Haccp Certified, SafeStaff Administrator 3 time General Manager of the Year 1998, 2001 & 2007
Education
B.S. Hospitality Management, Minor in Business Management/ Culinary Arts. -
Florida International University
Miami, FL 01.1992 - 05.1995
Bachelor of Science - Hospitality Administration And Management
Florida International University
Miami, FL 01.1992 - 01.1995
Skills
Training
References
References can be supplied upon request.
Timeline
Vice President of Ashlynn’s Gourmet, Owner
Ashlynn’s Gourmet Inc.
01.2013 - Current
Kitchen Manager/General Manager
Ozona Blue Oceanside Grill
05.2009 - 12.2012
Managing Partner
Hops Restaurants
01.1995 - 04.2008
Bachelor of Science - Hospitality Administration And Management
Florida International University
01.1992 - 01.1995
B.S. Hospitality Management, Minor in Business Management/ Culinary Arts. -
Florida International University
01.1992 - 05.1995
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