Nichole McElhiney

Seats: 70-90 | Revenue: $5.2 million | Team: 60

• Increased event bookings by 60% without interruption of operations
• Surpassed quarterly projections by 15% through data-driven workflow improvements.
• Conducted wine classes to educate staff and elevate guest experience, increasing check averages by 10%-20%.
• Maximum bonus received every quarter based off controllable costs+
• Recognized by Vogue magazine for exceptional wine list and elevated dining experience as acting GM.
• Analyzed daily performance reports to identify trends and enhance operational effectiveness.

Seats: 1000+| Revenue: $15.6M | Team: 150-250

• Oversaw operations across eight outlets, including live entertainment, and two pools with F&B services.
• Managed 40,000 sq. ft. Of event space, facilitating 20 or more weekly events off-season, and 50 or more during peak periods.
• Directed the F&B team through the acquisition process while still in full operation during the busy season.
• Supported the sales team during the director's absence, maintaining service continuity and client engagement.
• Secured 50+ entertainers within two weeks for seasonal programming via network connections.
• Delivered cross-departmental support during the General Manager's absence, ensuring uninterrupted and efficient operations.

Seats: 275 | Revenue: $7.4M | Team: 98

• OPENED NEW LOCATION!
• First location to partner with Parx Casino and introduce a new POS system to enhance operations (Aloha).
• Through innovative marketing strategies and event planning, the team exceeded sales projections by over 30% in the first year.
• Promoted a seasoned manager to GM within three months.
• Per my suggestion to Pete (owner), the transitioned seasoned management team and corporate to new business technology and POS (Micros to Aloha).
• Led talent acquisition, recruitment, and created training content that is still used company-wide.
• Drove revenue growth through innovative events, consistently exceeding financial benchmarks.

Seats: 250 | Revenue: $14M | Team: 90-115

• Achieved the second-highest grossing location in the region, averaging $14 million annually.
• Developed corporate business practices, analytics, disciplines, and met proficiencies to achieve promotions and advance.
• Secured oppositional staff members' buy-in on policies and procedures to ensure consistent service delivery and secure retention.
• Managed each department efficiently, increased culinary skills and knowledge, and enhanced practical application in a full scratch kitchen.
• Gained insight on corporate structure, new technology, and top-of-the-line SOPs.

Seats: 225 | Revenue: $1.8M | Team: 80

• Opened new location in Old city, Philly
• Executed Grand Opening with Brian Westbrook
• Spearheaded $4 million build-out of former Steven Starr restaurant, transforming it into an upscale axe throwing venue in a lodge setting.
• Traveled to multiple locations to support occasionally: Brooklyn, NY and Alexandria, VA
• Led talent acquisition efforts, organizing a hiring fair that drew 300+ applicants with a small management team, ensuring optimal staffing.

• Developed innovative beverage programs, including Prohibition-inspired cocktail menu, enhancing brand visibility through live entertainment and targeted marketing strategies.
• Curated profitable events like waterfront wedding parties, increasing annual profit margins by 30%.
• Reduced COGS by 12% through staff retraining, pricing analysis, and efficient ordering practices.
• Identified problematic staff, recouping over $2,000 monthly and promoting a supervisor to bar manager to prevent recurrence.

Seats: 275 | Revenue: $2.5M | Team: 55-80

• Successfully expanded the business portfolio by conceptualizing, launching, and managing Miyagi's, a highly acclaimed ramen noodle bar that attracted a diverse customer base.
• Proactively safeguarded the company’s reputation by addressing and resolving a social media sabotage incident, ensuring customer trust, and owner satisfaction.
• Enhanced event coordination expertise by organizing successful culinary events, and further developed advanced skills in pan-Asian cuisine, contributing to overall operational excellence.
• Increased brand visibility and strengthened community engagement by spearheading local food show initiatives, resulting in higher customer footfall, and positive brand recognition.

• Assisted in opening of new store
• Provided support throughout the entire season to ensure seamless operations.
• Collaboratively designed bar program, crafted cocktails, and established content for efficient shift management
• Guided team through service and facilitated staff training on POS system.
• Managed multiple projects concurrently, ensuring timely completion within budget constraints.

Full service restaurant with an island vibe in a casual atmoshpere.The menu features flavorful Pacific Island cuisine, authentic locally sourced seafood, and classic American dishes.

• FIrst open of new restaurant
• Hiring and training manager
• Partner and I went different directions

• Operated business while attending college full-time and working part-time in legal field.
• Collaborated with chef to develop innovative recipes, flavors, and dish presentations.
• Launched themed event recognized as "Best Tourist Attraction" by Kent News, achieving record profitability.
• Negotiated contracts with vendors for food, equipment, and supplies to enhance operations.

Collaborated with attorneys in all stages of litigation process

Collaborated with attorneys in all stages of litigation process