S. Michael Spilberg

Restaurant Systems consulting covers a broad range of services incorporating distribution and a production concept under our umbrella. Our vertically integrated approach, provides significant value to clients by addressing their needs holistically.

Part of a team that grew revenue to 100k per week. Facilitated a beverage purchasing program plan used by all our concepts, aligning inventory needs with budgetary constraints, by applying historical data. Enhanced guest satisfaction with a seasonal craft drink menu featured in local magazines. Managed inventory effectively, reducing waste and improving cost, maintaining a 17% liquor cost, 22% beer cost, and 28% wine cost consistently. Maintained a great working relationship with all my vendors while negotiating favorable contracts with them, securing competitive pricing on various beverage programs. Increased beverage sales by developing and implementing innovative marketing strategies, by creating tailgate events that increased profits by 18% for that day's revenue.

Managed all aspects of daily business operations, including budgeting, staffing, scheduling, inventory control, guest relations, and sales. Developed the beverage program, including craft cocktails, wine list, and a unique barrel-aged cocktail program. Designed and created a proprietary, private wine label. Empowered service staff to make decisions that would positively enhance the guests' experience. Enhanced operational performance by developing effective business strategies, systems, and procedures. Helped to develop a guest loyalty program through sales of personalized, engraved knives.

Developed and implemented strategies to increase sales and profitability by creating local marketing events. Managed a diverse team of managers, fostering a positive work environment and high employee satisfaction, rotating areas of responsibility so that our management team could effectively impact our bottom line. Drove year-over-year sales growth while leading operations, strategic vision, and long-range planning by putting together an aggressive plan to help drive sales and maintain seating capacity after the Covid bans had been lifted. Addressed guest complaints and feedback with immediate action, turning every situation into an opportunity for guest loyalty. Coached, mentored, and developed managers, and helped them achieve their personal and professional goals through team-building workshops and incentive programs.

Analyzed sales data to identify trends and adjust purchasing decisions accordingly. Motivated staff to perform at peak efficiency and quality by working side by side and empowering them to make decisions that would impact the guest experience. Managed all day to day operations within budget guidelines. Verified prepared food to ensure quality met company standards before serving. Monitored financial performance, set budgets, and controlled expenses to provide financial stability and long term restaurant growth.

Part of a team that generated $18 million in sales annually. Reduced budgetary expenditures by effectively implementing programs that increased the bottom line, cutting smallwares purchases from $30,000 a month to $12,000. Interacted with guests to build loyalty and nurtured long-lasting relationships. Maximized efficiency by coaching and mentoring service staff on management principles, service standards, company standards, and their execution. Increased overall restaurant efficiency by streamlining operations and implementing innovative managerial strategies. We created a dishwasher manager position, which decreased breakage while maintaining safety standards, and increasing employee morale.