Michael Honea

Executive Manager|General Manager|Director of Restaurants, Restaurants

Hi, I'm Michael Honea, and I'm seeking a Managerial position with a growing Restaurant group here in Las Vegas.

Michael Honea's Bio:

Michael Honea's Experience:

• Director Operations | Project Manager at The Alicart Restaurant Group

  January 2012 - September 2013

  ALICART RESTAURANT GROUP IS A TOP, PRIVATELY HELD US INDUSTRY LEADER IN FAMILY STYLE RESTAURANTS. AT ALICART I directed operations and new restaurant build-outs for flagship restaurant brands in New York City, Bahamas, Washington DC, Atlantic City and Las Vegas yielding the second highest grossing revenues for independent restaurant groups in the US. Highlights of this role included: ? Leading the design, build and launch of major build-out with 800 seats and 27 0002 ft. on schedule creating 200+ jobs. ? Creating pro forma P&L statements, managing the timeline-to-opening process, worked in tandem with cross-functional teams, negotiated contracts and directed restaurant design in collaboration with the architect. ? Accountable for sales, labor, food and liquor expenditures through a daily reporting structure to head office in New York City focusing on cost of goods sold vs. actual sales.

• Director Operations at The Alicart Restaurant Group

  November 2007 - December 2012

  In this role, I led successful and profitable operations for Carmine's Times Square, Carmine's Upper Westside NYC, Virgil's Real Barbecue Times Square, Carmine's Atlantic City, Carmine's Washington DC, Carmine's at the Atlantis and Virgil's at the Atlantis with accountability for 1000+. ? I designed/launched a 600 seat, 22000 sq.ft. restaurant in Penn Quarter Washington DC on time, creating 190 jobs. ? Another passion of mine is BBQ and I launched Virgil's Real Barbecue in the Bahamas as a license agreement creating 150+ jobs at the Atlantis

• Assistant Director Operations at The Alicart Restaurant Group

  November 2004 - October 2007

  IN THIS ROLE, I WAS SOLELY ACCOUNTABLE DRIVING PROFITABILITY FOR CARMINE'S TIMES SQUARE, CARMINE'S UPPER WESTSIDE, VIRGIL'S BARBECUE, ARTIE'S DELICATESSEN, AND GABRIELA'S RESTAURANT & TEQUILA BAR ? I led marketing and merchandising, menu development, IT infrastructure, POS programming, maintenance, website upgrades, weekly chef/general manager meetings to review P&L, evaluate labor, cost of goods and sales and celebrate the milestones! ? Drove results through performance management, including training needs analysis, recruitment, selection and retention of top-performing employees leading to improved efficiency, productivity and impact on profitability. ? I was challenged by CEO to close two restaurants in less than two years, subsequently building highly successful new concept by retaining majority of key staff and launching 185-seat restaurant launch with 110 employees.

• GENERAL MANAGER at VIRGIL'S REAL BARBECUE

  November 2000 - November 2004

  With 178 direct reports, I was promoted to General Manager, growing the business, recruiting staff and creating new revenue streams post 9/11, which was an historical and challenging time in our country. ? I drove sales through the website with merchandise, menu offerings and catering options and recruiting clients such as MTV, Viacom, Morgan Stanley and Good Morning America. ? Through this important relationship, I gained national media exposure appearing on Good morning America three times in four years, building relationships with GMA, Fox News and local Radio stations, including Martha Stewart's satellite radio. ? Partnering with Times Square Bid, I gained exposure at annual events such as Taste of the Nation, Taste of Times Square, Broadway on Broadway, Annual Hudson River Jazz Fest and BBQ & Firework Show. ? After 9/11, I spearheaded a disaster mitigation and recovery by engaging a trainer after 9/11 resulting in a comprehensive disaster plan and troubleshooting guidelines for staff ensuring post-event business continuity, employee and customer safety.

• ASSISTANT GENERAL MANAGER at VIRGIL'S REAL BARBECUE

  September 1997 - October 2000

  In this very busy role, I was very creative and spearheaded several high-impact technology solutions leading to increased efficiency, improved table turnarounds and ultimately, driving profitability. ? With solid technology skills, I dramatically improved efficiency and profitability for table turnovers by initiating ground-breaking open table reservation and designed a unique database system to track food, costs and sales for credit to and charge-back to appropriate revenue centers. ? As a passionate consumer of good food and just-the-right ambiance, I fostered an environment of competition, cooperation and exemplary customer service building trust and collaboration with the bussing, bar and service department resulting in improved staff performance and customer loyalty--the ultimate reward in this business. ? Again by using my knowledge of technology, I reduced waste and improved inventory turnover for liquor, beer and wine by sourcing and adopting a web-based ordering system. ? Recognizing an opportunity to serve customers on the move, I significantly increased revenues by developing 24-hour take-out business in Times Square, subsequently leading to highly profitable catering department.

Michael Honea's Education:

• Texas A&M University

  1985 – 1988

• Texas Tech University

  1982 – 1985