Experienced: General Manager | Director of Operations

Restaurants: Michelin rated, other fine dining, casual dining, fast-casual (QSR), cafes, food trucks.

• Masa's Restaurant - Michelin Star.

• Sofitel, Outlet operations; cafe, private dining, fine dining onsite and offsite catering of events.

• Mallards Restaurant - 300 seat dining room, 200 seat bar and seafood lounge with a patio.

• Village Pub Restaurant - fining dining experience.

• Fairmont Hotel Outlet operations; cafe, private dining, fine dining onsite and offsite catering of events.

• Provided confidential short-term and long-term engagements, some of which involved clients who preferred not to share vital details about their projects.

Bars: Cocktail bars, wine bars, brewpubs, sports bars.

• Sofitel - Lobby bar, pool side bar and banquet operations.

• Fairmont Hotel - Tonga Room, entertainment venue and banquet operations.

• Provided confidential short-term and long-term engagements, some of which involved clients who preferred not to share vital details about their projects.

Nightclubs: Dance clubs, live music venues.

• Temple nightclub - bar and table service with large format Champagne.

• Provided confidential short-term and long-term engagements, some of which involved clients who preferred not to share vital details about their projects.

Lounges: Cocktail lounges, hookah lounges, cigar lounges.

• Rusted Mule - cocktail lounge and kitchen operations.

• Mayes - cocktail lounge and security audit.

• Dirty Water - operational audit.

• Provided confidential short-term and long-term engagements, some of which involved clients who preferred not to share vital details about their projects.

Catering: Event catering, corporate catering, wedding catering.

• Auntie Pasta - retail, togo prepared food, and wholesale pasta and sauce sales to local fine dining restaurants.

• Catering by William - private catering offsite client homes.

• Dan McCall - offsite black-tie and white glove catering or food and beverage in private event spaces and client homes throughout the Bay Area.

Contact: Bill for a complimentary call to review your operations.

Here are a few highlights of Bill's successes in running food and beverage operations.

• Overseeing multi-unit operations on a single property or within a region FOH and BOH operations.

• Revenues from 3M - 12M+.

• Covers or guest serviced daily from 300 - 3000+.

• Led teams of 30 - 300+ including management teams

• Products and services; Artisan and craft food, beverage, entertainment , events produced.

• Day-to-day management of operations, coordination of kitchen construction, oversight of entertainment and event sales, contract negotiations, and HR compliance.

• Successfully reduced operational costs by 30% on average within the first days of operation.

• 3X - 10X increase in check average after updating SOPs.

• The successes were achieved while under contract or full time employment.