career objective                              

results-driven food and beverage executive eager to contribute expertise in driving operations, business development, p&l, and team building initiatives toward actively collaborating with a dynamic organization in maximizing bottom-line performance

profile                                                

ø  offer numerous years of progressive experience with expertise in increasing sales and profits in the upscale / fine dining arena

ø  solid record of successful concept development and execution, budget planning, financial administration and cost containment, and inventory control; maintain full p&l responsibility

ø  facilitate client-focused, service-oriented environment vital to maximizing customer satisfaction and retention

ø  hire, train, and direct top-performing management and support teams; strategically  plan and coordinate workflow and human resources for optimal coverage while containing labor costs

ø  prepare accurate business forecasts and analyses to determine food, labor, and overhead costs to develop price points, negotiate bulk purchase agreements, coordinate food and supply deliveries, and implement marketing campaigns to boost performance

ø  proactively monitor industry trends and developments, including competitive services and marketing activities; effectively identify and capitalize on opportunities to penetrate and develop highly competitive markets

ø  exceptional communication, presentation, and relationship management skills

 

~ key achievements ~

• collaborated with business partner on the conception, development, and opening of two popular new restaurants in orlando, beluga, in the busy winter park village district, and well as big fin seafood kitchen at dellagio town center
• granted numerous awards for beluga, including best new restaurants of 2006 and best bar to eat dinner 2006 & 2007 (orlando sentinel), best seafood restaurant 2007 (orlando style magazine), and best place for cocktails 2007 (orlando magazine)
• introduced numerous highly effective food, labor, and supply cost controls in response to economic downturn and a down sales year for visionary restaurant concepts
• successfully managed all aspects of operations for palm restaurants in orlando, miami, chicago, east hampton, new york, philadelphia, and atlanta, with annual sales volumes ranging from $4m to $13m; named operator of the year for 3 consecutive years (2002, 2003 and 2004)
• reduced palm management corporation employee training costs by up to 15% by enforcing consistent staffing practices, implementing interview guidelines, and utilizing employee referral and training program
• cut f&b costs for palm s miami and chicago locations by training management to actively monitor usage of perishable / non-perishable goods, ensure proper waste control behaviors, and eliminate employee theft
• led orlando s palm restaurant to exceed annual noi targets by more than 20% for three consecutive years (2002, 2003, 2004)
• as palm s corporate management training gm, developed team of 18 restaurant managers responsible for achieving exceptional levels of customer satisfaction while maximizing proftability
• played an integral role in increasing palm restaurant wine sales from $25m to $30m to account for 19% of total sales -- directed the corporate wine program, strategically created and managed bi-annual core wine lists instrumental to boosting performance of all palm locations, worked with national pr firm on updating company s wine image, standardized accountability for all wine-related marketing efforts, developed vendor relations, and trained staff in all restaurants

 

continued

david spinogatii                                                                                                                                                                                           page 2

 

professional experience                

fireman hospitality group                                                                                                           2009 c present

managing director, national harbor

 

visionary restaurant concepts, orlando, fl                                                                                     2005 c 2009

vice president

 

palm management corporation, washington, dc                                                                              1994 c 2005

general manager

corporate management training gm (2001 c 2003)  

national director of wine (2003 c 2005)  

education                                           

johnson and wales university, providence, ri

bachelor of science in food service management                                                                                    1994

associate of science in culinary arts                                                                                                        1992

 

~ professional certifications ~

food management professional, national restaurant association educational foundation (nraef)

certified sommelier, court of master sommeliers