Michael Meyers

Fully responsible for multiple bottom-line factors of a multi-functional restaurant with the successful opening of Convoglia a new 350 seat 2000 meter square, three level, high-volume, high-quality restaurant in Rome’s Termini Station and L’Altro Mastai a Michelin star fine dining restaurant near the Vatican. Managed operations, provided financial oversight, and supervised general administration and marketing initiatives. Implemented corporate vision, long-range strategic planning, branding and business d

Responsible for the Opening and general operational management of new microbrewery/restaurant/nightclub at the gateway to Yosemite National Park. Managed restaurant, kitchen, nightclub, catering, brew house and retail operations, supervised ordering, accounts payable and scheduling for all staff. Conducted quality control audits on a weekly/monthly basis to ensure the highest possible standards were being met. Created new and exciting dining events that included upscale wine and beer dinners, themed even

The Alehouse concept is built around the premise that “They are built first and foremost to brew and serve great beer, of course. But if you add a kitchen, some friendly people, a few tables and chairs and a lot of tap handles, they become great places to gather with friends and family” Managed a restaurant staff of 55 employees Controlled the process for nightly close out of cash till from all servers Oversaw the hiring, firing, and training of restaurant and all staff as needed Oversaw all liquor

Managed a staff in of over 130 employees between the two restaurants Annual Sales at the Horseshoe Bar Grill of $1.6 million(a 100 seat Fine Dining restaurant) and Beerman’s $3.4 million, Brewhouse with Fine Dining restaurant, and Grand Banquet ballroom. Consistently achieved Food Cost of 26.1% at the Beerman’s Brewpub and 28.7% at Horseshoe Bar Grill restaurant. In addition the brewery in Roseville averaged $4 million in wholesale beer sales. Maintained Labor Cost of 13.2% at Beerman’s Brewpub and 18

As part of the management team for Clos Pegase winery in Calistoga. I supervised and managed a highly visible visitor center & retail room and a staff of twenty. I was responsible for day-to-day operations, inventory, shipping, display and marketing as well as wine education, conducting and scheduling visitor tours, including VIP winemaker tours. I am experienced in every aspect associated with the retail winery operations: sales and marketing, purchasing and ordering, inventory control and customer rela

the 250-seat Video Cafe, a casual American cafe in the midst of more than 20 big-screen TVs and a 50-foot video wall, there is an arcade, pool and bowling, and Nightclub, the average per-person check is $27, not counting money spent on games Restructured the entire annual budget to cut costs Oversaw the hiring, firing, and training of restaurant staff as needed Oversaw all liquor purchases and alcohol inventory Created complete food & beverage payroll restructure to save on overhead costs Created a

Designed & organized renovations of facility which included retail store, wine shop, bar and fine dining restaurant. Implemented training systems and procedures manuals for retail store and restaurant operations, budgets and cost control, sales & marketing, Assisted in the owner in the eventual sale of the business

Oversaw the assignment of duties, responsibilities and workstations for Managers and staff in restaurant dining outlets, seven kiosks, and catering prepared for United Airlines in-flight meal service Direct financial responsibilities included budget preparation, P&L review, daily check average monitoring and setting sales goals for all kiosks, restaurant, and meal catering dept. Reviewed daily performance and prepared goals and objectives to improve service and overall profitability of all outlets. Condu

GM & owner of National Act Live entertainment Venue & nightclub Restaurant