Expert Details
Restaurant/Hospitality Operations
ID: 734883
Florida, USA
Expert now uses his expertise in the industry and outstanding communication abilities as a professor, to help clients present their cases as to the standards of care and responsibility required in the hospitality industry. Engaged for such issues as Dram Shop, Vendor Agreements, Slip, Trip and Fall, Landlord/Tenant or Employee issues, Expert is able to present your case in a logical, complete and compelling manner.
Education, experience and training are critical when determining an expert. He has the education from the best school in the country. Experienced in multiple facets of the restaurant and hospitality industry. Trained by the best, now he trains tomorrows leaders today.
An industry professional with a history of performance, passion and innovation. A powerful combination of experience, leadership skills and education concentrated in the Hospitality arena. Proven successes with corporate operations, small independents and as an entrepreneur.
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 2018 | Degree: PhD | Subject: Business Management | Institution: Northcentral University |
| Year: 2012 | Degree: MBA | Subject: Hospitality Management | Institution: Lynn University |
| Year: 1979 | Degree: BS | Subject: Hospitality Management | Institution: Cornell University |
| Year: 1977 | Degree: Associate | Subject: Art and Science | Institution: S.U.N.Y @Delhi |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 2009 to Present | Employer: Undisclosed | Title: Assistant Professor | Department: |
Responsibilities:Assistant Department Chair, Lead Restaurant Faculty Designee, Endowed Chair Recipient, specializing in Restaurant and Bar Management concepts. Topics include operator responsibility to the employee and guest. Liquor liability, food safety, guest safety, sustainability, procurement, labor relations, vendor management, profit management and executive leadership. Course modules include contract management issues, standards of safety and responsibility, as well as operational and financial issues. |
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| Years | Employer | Title | Department |
| Years: 2009 to Present | Employer: Undisclosed | Title: President | Department: |
Responsibilities:Provides expert witness and operational consulting services nationwide relating to liquor and food service issues such as Dram Shop, contracts, landlord/tenant, employee issues, standards of care, operational responsibility and other hospitality related concerns. This organization began as a resource website to acclimate students with the “green” supply chain and sustainability concepts. This site highlights over 400 “green” vendors offering thousands of “real” sustainable products. |
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| Years | Employer | Title | Department |
| Years: 2009 to 2018 | Employer: Florida International University | Title: Endowed Chair-Asst. Professor | Department: Hospitality Faculty |
Responsibilities:Teaching students about the hospitality industry. Focus on operational and organizational responsibilities to the employee, guest and organization. |
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| Years | Employer | Title | Department |
| Years: 2002 to 2009 | Employer: China Grill Management | Title: Director of Purchasing | Department: Corporate |
Responsibilities:Developed and oversaw contract negotiations in three countries for all operational equipment, food, beverage and other supplies for an international restaurant chain. |
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| Years | Employer | Title | Department |
| Years: 1995 to 2001 | Employer: Restaurant Operator’s Co-op | Title: Vice President | Department: |
Responsibilities:Organized regional independent operators to form a purchasing co-op that is still in existence today with sales of over $200 MM. Served as Vice President of Purchasing and Chairman of the original primary vendor committee. Increased operator participation over 50% in three years. |
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| Years | Employer | Title | Department |
| Years: 1983 to 2001 | Employer: Cranberry Bog Companies | Title: Owner/ Operator | Department: |
Responsibilities:Owned and operated the highest volume white tablecloth restaurant in upstate New York for nearly twenty years. Increased revenues over 80% operating three units in two states. Several quality and community awards. |
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| Years | Employer | Title | Department |
| Years: 1981 to 1983 | Employer: TGI Friday’s, Dallas Texas | Title: General Manager | Department: |
Responsibilities:Fastest promoted General Manager in the history of the company. Earned the highest managerial award, The Presidential Gold Star, and also three consecutive “Store of the Quarter” awards. |
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| Years | Employer | Title | Department |
| Years: 1979 to 1981 | Employer: Houlihan’s, K.C., Missouri | Title: Manager | Department: |
Responsibilities:First rookie manager to be chosen to open a new operation. Opening team manager in both Phoenix and Mesa Arizona during expansion era. |
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