Summary
Overview
Work History
Education
Skills
Timeline
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Paul Slagle

Mundelein,IL

Summary

Experienced Managing Partner focused on improving food and beverage. Entrepreneurial and hardworking mindset. Dedicated to expanding operations, delivering practical solutions and capitalizing on market trends. Enterprising Managing Partner with 10 years of experience in the restaurant industry. Successful at monitoring financials and day-to-day kitchen functions. Committed to cutting waste while increasing profits and close supervision of an excellent staff. Driven Managing Partner with distinguished knowledge of the restaurant industry. Successful at increasing profits and efficiency while decreasing waste. Adept at maintaining a functional and productive restaurant atmosphere while remaining focused on long-term monetary goals.

Overview

19
19
years of professional experience

Work History

Managing Partner

Tavern in the Town LTD
06.2015 - 05.2024
  • Established and implemented business procedures and process improvements.
  • Mentored junior staff members, resulting in a more cohesive team and increased overall performance.
  • Spearheaded successful client engagements resulting in repeat business and positive referrals from satisfied clients.
  • Oversaw financial management of the firm, including budgeting, forecasting, and analysis, ensuring fiscal responsibility and profitability.
  • Increased client base by implementing effective marketing strategies and fostering long-term relationships.
  • Optimized resource allocation, reducing operational costs while maintaining service quality standards.
  • Led recruitment efforts to attract top talent, contributing to a highly skilled workforce capable of meeting client demands effectively.
  • Collaborated with cross-functional teams to drive organizational improvements and meet strategic objectives.
  • Established clear communication channels within the organization, fostering collaboration among team members towards shared goals.
  • Developed comprehensive business plans that led to significant revenue growth and expansion opportunities.
  • Evaluated market trends to identify new business opportunities and develop targeted growth strategies accordingly.
  • Conducted regular performance reviews for staff members to ensure alignment with company goals and foster professional development.
  • Aligned business objectives with industry best practices to ensure the firm remained compliant with regulatory requirements and maintained its reputation for excellence.
  • Championed change management initiatives that enhanced operational efficiency without compromising on service quality or employee satisfaction.
  • Analyzed and presented financial standings and cost effectiveness to other partners and investors.
  • Built strong networks with key stakeholders both internally and externally to support business growth objectives.
  • Managed restaurant scheduling, foodservice and customer service.
  • Scheduled [Number] restaurant workers daily and filled in for shifts.
  • Increased revenue by [Number]% with successful promotional strategies and reductions in costs.
  • Cultivated a culture of continuous improvement by encouraging staff development through training programs and workshops.
  • Audited kitchen and front of house to guarantee cost-effectiveness of restaurant.
  • Implemented innovative solutions to challenges faced by the firm, ensuring its competitive edge in the market.
  • Streamlined internal processes for improved efficiency and productivity within the firm.
  • Managed complex projects across multiple departments, ensuring timely completion within budget constraints.
  • Reduced labor costs by $[Amount] per year by reworking schedules, operations standards, and workflow.
  • Drove innovation initiatives that resulted in unique service offerings for clients while differentiating our firm from competitors in the industry.
  • Directed strategic initiative that improved team productivity by [Number]%.
  • Established and maintained strong relationships with customers, vendors and strategic partners.
  • Managed financial, operational and human resources to optimize business performance.
  • Analyzed industry trends and tracked competitor activities to inform decision making.
  • Maintained P&L and shouldered corporate fiscal responsibility.
  • Collaborated with legal, accounting and other professional teams to review and maintain compliance with regulations.
  • Led recruitment and development of strategic alliances to maximize utilization of existing talent and capabilities.
  • Developed innovative sales and marketing strategies to facilitate business expansion.
  • Represented organization at industry conferences and events.
  • Initiated strategy to drive company growth and increase market share and profitability.
  • Created succession plans to provide continuity of operations during leadership transitions.
  • Communicated business performance, forecasts and strategies to investors and shareholders.
  • Monitored key business risks and established risk management procedures.
  • Formulated and executed strategic initiatives to improve product offerings.
  • Devised and presented business plans and forecasts to board of directors.
  • Oversaw divisional marketing, advertising and new product development.
  • Cultivated company-wide culture of innovation and collaboration.
  • Oversaw business-wide changes to modernize procedures and organization.
  • Founded performance- and merit-based evaluation system to assess staff performance.
  • Directed technological improvements, reducing waste and business bottlenecks.
  • Negotiated high-value contracts with clients, securing profitable partnerships for the company.

Beverage Director

Mulia Resort, Villas and Suites
01.2012 - 01.2014
  • Maintained 22% Beverage cost of for the entire resort
  • Trained opening team for the largest resort in Bali & Indonesia
  • 845 Villas, Suites and Rooms
  • Multiple outlets: 18 bars and 8 outlets
  • Responded to customer complaints, addressing concerns, and distress with amicable interactions.
  • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
  • Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
  • Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
  • Negotiated favorable contracts with vendors, securing competitive pricing on premium products.
  • Managed and scheduled bartenders and drink servers.
  • Planned service for special events by developing drink lists and inventories.
  • Collaborated with chefs to design food pairings for specialty cocktails, enhancing guest experience.
  • Optimized bar layout to improve workflow efficiency without compromising aesthetics or functionality.
  • Organized successful wine tastings and other events, attracting new clientele and boosting revenue.
  • Designed beverage menus.
  • Trained bartenders on mixology techniques, ensuring consistent and high-quality beverages across the establishment.

General Manager Old Homestead Steakhouse

Caesars Palace
01.2011 - 01.2012
  • 15 million Annual sales
  • Trained pening team for Old Homestead Steakhouse
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
  • Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
  • Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
  • Introduced new methods, practices, and systems to reduce turnaround time.
  • Collaborated with cross-functional teams to develop innovative solutions.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Assisted in recruiting, hiring and training of team members.
  • 3960 Villas, Suites and Rooms
  • 23% check average increase from $90 to $110 in the first quarter

Assistant General Manager Bartolotta Ristorante di Mare

Wynn
01.2005 - 01.2011
  • 12 million annual sales
  • Opening team for the Wynn
  • 4750 Villas, Suites and Rooms
  • Bartolotta awards include; 2009 James Beard Foundation, Best Chef: Southwest & 1994 James Beard Foundation, Best Chef: Midwest

Education

Skills

  • Operations Management
  • Accounts Payable Management
  • Payroll Management
  • Recruiting, Hiring, and Training Management
  • Banquet Event Management
  • Food and Beverage Purchasing Management
  • Human Resources Management
  • Food and Beverage Menu Design and Implementation
  • Advertising, Promotion, and Special Events
  • Day to Day Building Guest Relationships

Timeline

Managing Partner

Tavern in the Town LTD
06.2015 - 05.2024

Beverage Director

Mulia Resort, Villas and Suites
01.2012 - 01.2014

General Manager Old Homestead Steakhouse

Caesars Palace
01.2011 - 01.2012

Assistant General Manager Bartolotta Ristorante di Mare

Wynn
01.2005 - 01.2011

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Paul Slagle