Shane Monaco

AMAYA Modern Mexican

Cosmopolitan Resort & Casino, Las Vegas, 2025.

• Facilitated communication among designer, contractor, FFE procurement, food service, AV designer, IT, and hotel.
• Sourced and selected all OSE including china, glass, silver, smallwares, and uniforms.
• Oversaw hiring processes for management and team members to build a skilled workforce.

SET Steak & Sushi

Pendry Hotel, Newport Beach, CA, 2023.

• Managed critical path coordination among all stakeholders, including designers, contractors, IT, AV, and FFE procurement.
• Sourced and selected all operational supplies, including china, glassware, and uniforms.
• Oversaw hiring processes for management and team members to build effective workforce.
• Developed menus and conducted food costing to ensure profitability.
• Created specialty beverage menus featuring unique cocktails and curated wine lists.
• Established training programs and led team training sessions to enhance skills.

PROPER EATS FOOD HALL

Aria Resort & Casino, Las Vegas, NV, 2022.

• Executed new build-out in front of house and repurposed kitchen for operational needs, featuring eight food stalls and a speakeasy.
• Developed and managed critical path among designer, contractor, FFE procurement, AV designer, IT, and Hotel Team.
• Sourced all OSE including china, glassware, silverware, smallwares, and uniforms.
• Hired management and team members to establish a high-performing workforce.
• Developed menu items with precise food costing strategies.
• Created beverage program in collaboration with master mixologist to enhance offerings.
• Collaborated with Union MGM on labor relations and collective bargaining agreements for new worker classifications.

AKIRA BACK Delray

The Ray Hotel, Delray Beach, Fl, 2022

• Successfully completed build-out project with Michelin Star Chef Akira Back.
• Managed critical path coordination among designer, contractor, FFE procurement, AV designer, IT, and Ownership.
• Sourced all OSE including china, glassware, silver, smallwares, and uniforms.
• Oversaw hiring process for management and team members to ensure optimal staffing.
• Developed menu and conducted food costing for profitability analysis.
• Established beverage program while negotiating favorable terms with vendors.
• Created training program and led training sessions for team members to enhance skills.

VENTEUX Brasserie, Café & Oyster Bar

Pendry Hotel, Chicago, IL, 2021

• Managed critical path across all stakeholders, including designers and contractors.
• Sourced all operational supplies, including china, glassware, silver, smallwares, and uniforms.
• Oversaw hiring process for management and team positions.
• Developed menus and conducted food cost analysis to maximize profitability.
• Established beverage program through vendor negotiations to enhance offerings.
• Collaborated with marketing director to assess competitive set and market demands.
• Created training program and led training sessions for team members.

TAILGARTE SOCIAL

Palace Station Hotel & Casino, Las Vegas, NV, 2020

• Executed rebranding strategy to transform burger restaurant into a sports bar.
• Developed and managed critical path between designer and hotel stakeholders.
• Sourced and selected all operating supplies, including china, glassware, silverware, smallwares, and uniforms.
• Oversaw hiring process for management and team members to build effective workforce.
• Designed menu and conducted food costing to ensure profitability.
• Established beverage program to enhance customer experience.

GREENE STREET KITCHEN

The Palms Casino, Las Vegas, NV, 2019

• Managed critical path between designer and hotel to ensure seamless project execution.
• Sourced operational supplies, including china, glass, silver, smallwares, and uniforms.
• Oversaw recruitment of management and team members to enhance operational capacity.
• Developed menu offerings with precise food costing to improve profitability.

SEREA Coastal Cuisine

Hotel Del Coronado, Coronado, CA, 2019

• Coordinated critical paths among designers, contractors, and stakeholders to ensure project alignment.
• Sourced operating supplies and equipment, including china, glassware, and uniforms.
• Oversaw hiring processes for management and team members to build an effective workforce.
• Developed profitable menus through detailed food costing analysis.
• Created a comprehensive beverage program that elevated guest experience.
• Designed and led training sessions to enhance team member skills.

CAMDEN High Limit Lounge

The Palms Casino, Las Vegas, NV, 2018

• Managed critical path collaboration among designers, contractors, procurement, AV specialists, IT, and hotel staff.
• Sourced operational supplies including china, glassware, silverware, smallwares, and uniforms.
• Oversaw hiring processes for management and team members to ensure qualified staffing.
• Developed menus and conducted food costing to maximize profitability.
• Established comprehensive beverage program to elevate guest experience.

APEX Social Club

The Palms Casino, Las Vegas, NV, 2018

• Managed critical path coordination among designer, contractor, procurement, AV designer, IT, and hotel personnel.
• Sourced all operating supplies and equipment, including china, glassware, silverware, smallwares, and uniforms.
• Oversaw recruitment of management and team members to enhance operational efficiency.
• Developed menus and conducted food costing to optimize profitability.
• Established a comprehensive beverage program to elevate guest experience.

LIONFISH Modern Coastal

Pendry Hotel, San Diego, CA, 2017

• Coordinated critical path among designers, contractors, and procurement teams for project efficiency.
• Sourced and selected operating supplies, including china, glassware, and uniforms.
• Oversaw hiring processes for management and team members to build cohesive teams.
• Conducted menu development and food costing to optimize offerings.
• Developed comprehensive beverage program to elevate guest experience.
• Led training sessions and developed programs for team member skill enhancement.

OXFORD Social Club

Pendry Hotel, San Diego, CA, 2017

• Managed critical path coordination among designer, contractor, procurement, AV designer, IT, and hotel.
• Sourced all operating supplies and equipment including china, glass, silverware, smallwares, and uniforms.
• Conducted hiring processes for management and team members to enhance operational effectiveness.
• Developed menus and performed food costing to ensure profitability.
• Created comprehensive beverage program to elevate guest experience.

THE POOL HOUSE Rooftop Lounge

Pendry Hotels, San Diego, CA, 2017

• Managed critical path coordination among designers, contractors, FFE procurement, AV designers, IT, and hotel staff.
• Sourced all operating supplies equipment including china, glassware, silver, smallwares, and uniforms.
• Oversaw hiring processes for management and team members to build effective staffing.
• Developed menus and conducted food costing to ensure profitability.
• Established a comprehensive beverage program to enhance service offerings.

THE STILL, Craft, Drafts & Eats

The Mirage Resort & Casino, Las Vegas, NV, 2016

• Managed critical path coordination among designers, contractors, and IT specialists to ensure project alignment.
• Sourced all operational supplies including china, glassware, silverware, and uniforms.
• Oversaw hiring processes for management and team members to build effective workforce.
• Developed menus and calculated food costs to optimize profitability.
• Created comprehensive beverage program to enhance guest experience.
• Designed training program and led team member training sessions to improve service quality.

BOTTIGLIA Cucina & Enotecca

Green Valley Ranch Resort & Casino, Las Vegas, 2015

• Managed critical path coordination among designer, contractor, FFE procurement, AV designer, IT, and hotel personnel.
• Sourced all OSE including china, glass, silver, smallwares, and uniforms.
• Oversaw hiring processes for management and team members.
• Executed menu development and conducted food costing analysis.
• Created comprehensive beverage program to enhance offerings.
• Developed training program and led team member training initiatives.

BORRACHA Mexican Cantina

Green Valley Ranch Resort & Casino, Las Vegas,2015

• Managed critical path coordination among designer, contractor, procurement, AV designer, IT, and hotel personnel.
• Sourced all operational supplies including china, glassware, silverware, smallwares, and uniforms.
• Oversaw hiring processes for management and team members to ensure quality staffing.
• Executed menu development and food costing strategies to enhance profitability.
• Established comprehensive beverage program to enrich guest experience.
• Developed Training Program and lead Training of team members

SALUTE Trattoria Italiana

Red Rock Resort & Casino, Las Vegas, NV, 2015

• Managed critical path coordination among designer, contractor, FFE procurement, AV designer, IT, and hotel.
• Sourced all OSE items, including china, glassware, silverware, smallwares, and uniforms.
• Oversaw hiring processes for management and team members to ensure optimal staffing.
• Developed menu offerings and conducted food costing to enhance profitability.
• Created a comprehensive beverage program to elevate guest experience.
• Designed and led training programs for team members to improve service quality.

LIBRE Mexican Cantina

Red Rock Resort & Casino, Las Vegas, NV, 2015

• Managed critical path among designers, contractors, FFE procurement, AV designers, IT, and hotel staff.
• Sourced and selected all OSE, including china, glass, silverware, smallwares, and uniforms.
• Oversaw hiring processes for management and team members to enhance operational effectiveness.
• Developed menus and conducted food costing to optimize profitability.
• Created comprehensive beverage program to elevate guest experience.
• Designed training program and led training sessions for team members.
• Reviewed daily and overall financials to ensure profitability.
• Supervised recruitment, training, and development of staff to build a high-performing team.

HEARTHSTONE Kitchen & Cellar

Red Rock Resort & Casino, Las Vegas, NV, 2014

• Managed critical path coordination among Designer, Contractor, FFE Procurement, AV Designer, IT, and Hotel.
• Sourced all operating supplies and equipment including china, glass, silver, smallwares, and uniforms.
• Oversaw recruitment of management and team members to enhance operational capacity.
• Executed menu development and food costing strategies to optimize profitability.
• Created comprehensive beverage program to elevate guest experiences.
• Developed training program and facilitated ongoing training for team members.
• Reviewed monthly financial statements and generated reports accordingly.
• Led weekly meetings with Owner to discuss progress updates.
• Established SOPs and daily checklists for management, that were adopted company wide.
• Conducted regular performance evaluations, providing feedback and directing career advancement opportunities.

YELLOWTAIL SUNSET Japanese Restaurant

Los Angeles, CA, 2014

• Managed critical path coordination among contractors, FFE procurement, AV designers & Partners
• Facilitated weekly critical path meetings with Owner and Partners to assess progress, outstanding items, budget analysis, marketing strategy, and hiring updates.
• Sourced all operational supplies including china, glassware, silver, smallwares, and uniforms.
• Oversaw hiring processes for management and team members.
• Developed menus and conducted food costing for profitability assessment.
• Created comprehensive beverage program to enhance offerings.
• Led training initiatives to elevate team performance.

Red Square Bar & Lounge, Citizens Kitchen & Bar, Kumi Japanese Restaurant & Bar

Mandalay Bay Resort & Casino, Las Vegas, NV, 2013.

• Managed critical path coordination among designers, contractors, FFE procurement, AV designers, IT, and hotel staff.
• Sourced all operational supplies including china, glassware, silverware, smallwares, and uniforms.
• Oversaw hiring processes for management and team members to build a strong workforce.
• Conducted menu development and food costing to enhance profitability.
• Created a comprehensive beverage program to elevate guest experiences.
• Developed and led training programs for team members to ensure service excellence.

Bianca Italian Restaurant, Delano Beach Club, FDR Social Club, Umi Sushi Bar, The Rose Bar

The Delano Hotel, South Beach, FL, 2011 - 2012

• Oversaw remodel of 3-meal restaurant, pool and beach club, Rose Bar, and Umi Sushi.
• Managed critical path coordination among designer, contractor, FFE procurement, AV designer, IT, and hotel.
• Selected and sourced all operational supplies, including china, glass, silverware, smallwares, and uniforms.
• Hired management staff and team members to enhance operational efficiency.
• Developed menus and conducted food costing to optimize offerings.
• Created beverage program to enhance guest experience.
• Established training program and led training sessions for team members.
• Collaborated with PR team and marketing director for successful restaurant launch.

UNION Modern Steakhouse

Aria Resort & Casino, Las Vegas, NV, 2009 - 2011

• Facilitated effective communication among staff across FOH & BOH
• Cultivated relationships with Casino Marketing, Concierge, and VIP Services to enhance marketing events and revenue.
• Reviewed financials and cost of goods daily to maximize revenue potential.
• Collaborated with Club VIP Hosts to increase restaurant traffic during Club nights.
• Adopted a hands-on approach in all departments to ensure operational efficiency and customer satisfaction.
• Planned and executed monthly marketing events, including wine dinners, to boost revenue and brand awareness.
• Conducted ongoing training for the team to elevate guest satisfaction levels.
• Conducted weekly sales competitions to drive sales and boost camaraderie.

Yellowtail Japanese & Lounge

The Bellagio Resort & Casino, Las Vegas, 2008 – 2009

• Managed critical path coordination among designers, contractors, procurement, AV designers, IT, and hotel staff.
• Sourced all operating supplies including china, glassware, silverware, smallwares, and uniforms.
• Oversaw hiring processes for management and team members to ensure optimal staffing.
• Developed menu offerings and conducted food costing to maintain profitability.
• Created comprehensive beverage program to enhance customer experience.
• Designed training program and led training sessions for team members.
• Collaborated with PR team and marketing director for successful restaurant launch and brand awareness