Nichole McElhiney

Seats:70

Revenue: 2.4 million

Team: 48

• Increased revenue by 10% from event bookings alone in the first quarter
• Boosted operational effectiveness by analyzing daily performance reports to identify trends, and implement data-driven workflow improvements and surpassed quarterly projections by 15% (total) in the first quarter on board.
• Managed to meet bonus eligibility requirements consistently due to maximizing profitability through effective hiring and event bookings.
• Fostered a high-trust workplace culture, strengthening staff relationships, encouraging policy adoption, and enhancing overall team collaboration.
• Peaked the attention of Vogue magazine and was acting GM when we were featured in their magazine mentioning our fantastic wine list and highlighting the "elevated dining experience without the stuffiness of "fine dining atmosphere"

Launched new location

Seats: 200

Revenue: 2.2 m

Team: 160

• Supported and developed a seasoned manager into the role of GM for this location within the first three months of employment
• Improved system performance and resolved technical inefficiencies through suggestion of new POS to owner, Pete. Before opening, vigorously trained corporate team and staff on system which provided operational excellence. (Micros to Aloha)
• Supported talent acquisition processes, participating in the recruitment, interview, and selection of qualified field personnel in addition to creating content for trainees that is still used company wide.
• Through innovative ideas including ticketed sporting events, private parties and other special events, location exceed financial benchmarks for the entire duration of my employment

Director of eight diverse venues then lead team through acquisition. Property underwent complete renovation ($20m+) at conclusion of season. (Moved)

Seats:800+

Revenue: 9 million

Team: 130

• Was leading support to sales team in the absence of a the departments' director
• Booked all entertainment when talent/entertainment contact abruptly quit. Despite the 3 week deadline, completed task efficiently through networking.
• Lead team and supported Director of Catering with large conventions in the 40,000 sq ft of event space throughout season
• Enhanced operational efficiency by rolling out cost-saving strategies that optimized ingredient sourcing, labor management, and equipment utilization.
• Led high-impact promotions, including the signature “Ravens Bash” event, sponsored by 98 Rock, aligning with the sales team.
• Filled in and supported front desk, director of rooms along with various other departments in the absence of the GM

Seats: 250

Revenue: 14 million

Team: 90-115

• Achieved second highest total sales in the region, averaging $14 million annually.
• Learned corporate standards and met proficiencies to promote to senior level I then to senior level II
• Secured oppositional staff memebers' buy-in on policies and procedures to ensure consistent service delivery.
• Managed each department efficiently and increased cooking knowledge and practical application for a full scratch kitchen
• Gained insight on corporate structure, new technology and top of the line SOP's

New location open in Philly

Seats: 200

Revenue: 1.8

Team: 75-90

• 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.

Revenue: 1.4m

Seats: 275

Team: 175

• Opened a second concept, Miyagi's, a ramen noodle bar
• Protected company reputation from disgruntled guest when an attempt to sabotage through social media became known. Handled situation gracefully where all parties involved were satisfied
• Gained knowlege and expierence and fine tuned special event coordinator skills
• Learned culinary skills in pan-Asian cuisine
• Held food shows at local businesses contributing to community involvement and gaining brand recognition
• Cultivated a team-first culture, leading staff meetings, encouraging engagement, and resolving internal issues to drive continuous improvement.
• Leveraged performance data and customer feedback to identify growth opportunities, manage complaints effectively, and enhance overall guest satisfaction.

Assisted in opening of new store

Provided support throughout 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.

• Developed innovative beverage programs, including a Prohibition-inspired cocktail menu, while boosting brand visibility through live entertainment and targeted marketing strategies.
• Drove revenue growth by curating profitable events—such as waterfront wedding parties—which raised annual profit margins by 30%.
• Analyzed data and cut costs by 22% (COGS)
• Identified and terminated 4 staff members for theft while replacing 2 bartenders responsible for overpouring

Collaborated with attorneys in all stages of litigation process.

Collaborated with attorneys in all stages of litigation process