Mike Wible
Greenville,SC
Summary
Hospitality leader with over 15 years of experience in enhancing EBITDA for fine and casual dining venues. Proven track record of achieving awards for excellence in sales growth, cost management, and guest satisfaction. Expertise in recruiting and training staff, fostering talent development, and successfully managing restaurant openings. Committed to elevating the dining experience through strategic operational improvements.
Overview
22
22
years of professional experience
3
3
Certifications
Work History
Operating Partner
DeMarco’s Italian
Greenville, USA
03.2023 - Current
- Annual Sales Volume: $4 Million
- Hired for turnaround on nonprofitable business and open newer higher-end concept
- Negotiated with Vendors all contracts and Agreements
- Lead Technology transition for Toast, Restaurant 365 and Popmenu
- Slice Sales from 2.2 million to over 5 million with rooftop expansion
- Hire staff and put all SOP’S in place for DeMarco’s Italian
- Http://www.demarcositalian.com
Fast Track General Manager
Joe’s Seafood, Prime Steak & Stone Crab
Chicago, USA
08.2021 - 03.2023
- Annual Sales Volume: $26.5 Million
- Hired for future Joe’s expansion
- Purchasing manager for FOH and BOH
- Manage and wrote schedule for FOH staff of over 100 team members
- Work with Partner on daily basis on all operation decisions
- (Reason for Leaving: No expansion, being recruited for an ownership opportunity)
- Https://www.joes.net/chicago/
Wine Director
The Capital Grille
Parsippany, USA
11.2020 - 08.2021
- Annual Sales Volume: $16 Million
- Hired for new store opening experience (most successful opening in The Capital Grille History)
- Develop Wine menu with Corporate Beverage Director
- Purchased and managed $170,000 wine inventory
- Responsible for selecting Wine Locker Holders and being their direct contact to restaurant
- Organized and hosted wine dinner for Locker Holders averaging over $12,000 in nightly sales
- (Reason for Leaving: being recruited for a higher volume opportunity)
- Https://www.thecapitalgrille.com/locations/nj/parsippany/parsippany/8066
General Manager
Devon Seafood Grill
Philadelphia, USA
10.2018 - 02.2020
- Annual Sales Volume: $8.0 Million
- Raised profitability by $269,000 in first year at location – proper re-training of current staff, proper Brand training procedures for new hires, accurate sales forecasting to assure speed of service and increased efficiency
- Lowered Food Cost 1.8% under Company target year over year – proper weekly and monthly inventory, proper cross-training in BOH, recipe adherence, cross-training in BOH to assure more consistent product and production
- Reduced Liquor Cost by 1.2% - proper drink menu training, pour testing, specialty drinks
- Lowered employee turnover by 30% by installing a culture of growth of employees within restaurant
- Grew profitability year over year
- (Reason for Leaving: Company was sold, during time was being recruited for a higher volume opportunity)
- Https://devonseafood.com/
Operating Partner
Apeiro Kitchen & Bar
Delray Beach, USA
09.2016 - 07.2018
- Annual Sales Volume: $4.5 Million
- Increased profit in first 18 months to $450K – creation of a new digital platform, local store marketing plan
- Grew sales by 1.5% with the creation and rollout of new Wine Dinner events
- Lowered Employee turnover by 20% in the first year
- (Reason for Leaving: Restaurant was sold by Majority Partner)
- Https://www.facebook.com/ApeiroDelray/
Operating Partner
Chophouse New Orleans
New Orleans, USA
05.2011 - 08.2016
- Hired in as Service Manager. Promoted to Senior Manager 2012. Promoted to Operating Partner 2014
- As Operating Partner grew sales 53% during tenure, while managing a gross margin of 16%
- Recognized as Training Location for all new Management, Operating Partners
- (Reason for Leaving: Was recruited to become Operating Partner)
- Https://chophousenola.com/
Corporate Trainer
New York Prime Steakhouse
Boca Raton, USA
04.2004 - 05.2011
- Designed training programs for service staff at upscale steakhouse.
- Evaluated training effectiveness through participant feedback and assessments.
- Collaborated with management to align training with restaurant goals.
- Mentored new trainers on instructional techniques and best practices.
- Provided post-training follow-up support such as answering questions or providing additional resources.
Skills
- Profitability analysis
- Contract negotiation
- Technology transition
- Sales forecasting
- Inventory management
- Customer relationship management
- Team leadership
- Employee training
- Financial control
- Promotional sales strategies
- Revenue growth
- Team development
- Cost reduction strategies
- Restaurant 365 expertise
- Toast POS expertise
- Popmenu expertise
Certification
ServSafe® Food Manager
Accomplishments
Best Food 2013-2015
Timeline
Operating Partner
DeMarco’s Italian
03.2023 - Current
Fast Track General Manager
Joe’s Seafood, Prime Steak & Stone Crab
08.2021 - 03.2023
Wine Director
The Capital Grille
11.2020 - 08.2021
General Manager
Devon Seafood Grill
10.2018 - 02.2020
Operating Partner
Apeiro Kitchen & Bar
09.2016 - 07.2018
Operating Partner
Chophouse New Orleans
05.2011 - 08.2016
Corporate Trainer
New York Prime Steakhouse
04.2004 - 05.2011