When a man looks into an abyss and nothing stares back, that is when he finds his true character- which when combined with honesty and integrity are the true measure of a person.
A demonstrated, pioneering, and bi-lingual business leader and executive with P & L responsibility for conceptualizing, building, and rebranding multiple single unit concepts from $2 - $15 million in revenue. I continually utilize my business-savvy and client-focused abilities to move a company forward with vision and purpose. My executed record of improving sales, profits, and operational performance in multi-unit, mid-scale, and fine dining restaurant models benefits and aids companies in their expansion.
Career Timeline
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Director of Restaurant Operations, Stoneburner Companies
Responsible for development and oversight of a multi-concept restaurant company with multiple units and multi-million dollar revenue and 125 employees while developing additional concepts for launch.
Created and implemented formerly non-existent operational platforms, structures, discipline, and standardization that set the path for optimal growth and expansion of the company. Rebranded and re-launched two existing concepts in 60 days while concurrently restructuring a third. Established comprehensive marketing plan to brand overall complex as a destination site while establishing new marketing, social media, and website platforms for the individual concepts to achieve established goals. Created and implemented operating cost metrics and revenue goals. Reviewed, updated, and streamlined all accounting, AR/AP, HR, facilities management and training systems. All efforts culminating in year over year revenue growth and GPM increases, as well as labor cost reductions.
Featured Speaker for 2017 Nightclub and Bar Show
Nightclub and Bar Show Featured Speaker
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Managing Director, Hospitality Resource Group
A full spectrum restaurant consulting firm, our company is founded on integrity, honesty, and principle. We will always provide our client partners with an unyielding approach to problem resolution and product enhancement. We will utilize our more than 50 combined years of hospitality experience to inspire every partner of ours to achieve their goals.
Every aspect of our consulting practice stems from our passion for providing customers with exceptional service, food, and environment. We help shape and share in our clients’ visions and joyously celebrate in their ultimate successes. Ours is clearly a journey of passion and commitment.
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Director of Operations, Pelican Restaurants
Controlled, operated, and lead restaurant company with multiple units- Combined multi-million dollar revenue; 175 employees.
I implemented structures, systems, discipline, and standardization necessary for successful company growth and expansion. Realized revenue growth and GPM increases, as well as labor cost reductions, due to implemented systems and ideas. Additionally, I restructured all food and beverage programs to reflect greater cost and revenue efficiency as well as guest and market appeal. Streamlined all accounting, AR/AP, HR, facilities management, marketing and training systems. It was necessary to re-engineer menus and implement a bi-annual menu change schedule. I established marketing and social media platforms to entrench our position in the marketplace. I also conducted a top down review of all insurance and legal coverages and exposures and implemented required changes.
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Executive Sous Chef, Kenneth L. Knief
Turned around a $10 million a year kitchen to create a destination seafood restaurant.
Focused on revamping and revitalizing a stagnant culinary operation with 675 total employees and seating capacity of 1,200.
≈ Developed unique inventory management techniques to control theft, loss, damage and waste ≈ Created bilingual training and regulations manual ≈ Implemented staff incentive programs to maximize customer satisfaction standards ≈ Designed personnel training programs emphasizing product knowledge
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Regional Sales Representative/Demonstration Chef, CPC International
Revitalized a major metropolitan market when sales slumped.
Primarily sold consumer food products targeting the food service industry to regional distributors and high volume end users. As demonstration chef, illustrated total product use capacity as well as cost-benefit analysis. Utilized strategic product techniques to reenergize a slumping market and achieve revenue and volume goals.
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Corporate Chef, Giolitti of Rome
Reorganized and refocused a three-unit, problem-riddled culinary business to restore cost structure, food quality and code compliance.
Oversaw three separate kitchens with three different concepts with $5 million gross revenue and 45 employees. Responsible for total culinary performance of units including sales, cost control, quality control, inventory management and expenses.
≈ Developed strategic staff inclusion techniques to aid in achieving quality and cost goals ≈ Utilized goals-oriented approach to revitalize culinary operations ≈ Set performance based objectives for senior management ≈ Revamped menu to streamline kitchen deficiencies ≈ Implemented innovative inventory management techniques to eliminate wasted cash flow expenditures ≈ Consolidated vendor purchasing programs utilizing economies of scale
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Managing Partner, Ludwig Associates, LLC
Primary operator of food service and financial consulting firm. Assisted clients in turning around struggling enterprises, making them formidable in their field.
Responsible for analyzing client’s businesses to identify real and potential areas of deficiencies. Developed strategies for dealing with same while maintaining customer focus and trust.
≈ Created unique P&L analysis template to isolate troubled areas while being off-site ≈ Established efficient inventory management systems for core clients ≈ Established way to back test business plan financials for more accurate plan analysis ≈ Analyzed cash flow statement to illustrate cash management pitfalls ≈ Provided in-house “top to bottom” situational awareness through innovative staff motivational techniques
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Owner-Operator, Nosmas, Incorporated
Fashioned a multi-year business plan to establish two restaurant units (Ego Alley Tropical Grill, Samson’s Dining Room) as quality dining destinations through innovative concept design and customer relations focus..
Responsible for all aspects of restaurant operation, serving as executive chef and general manager.
≈ Developed and marketed both units concurrently ≈ Created cost control and analysis systems ≈ Implemented strategic staff incentive program to achieve sales and cost goals ≈ Created effective non-static business model to respond to changing economic and customer circumstances
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General Manager, Angelina's Ristorante
Helped create, develop and establish upscale fine dining restaurant in Southwest Florida with innovative concept management, insight and aggressive customer relations program. Consistently award winning in the region, we exceeded profit goals by 10%..
Brought to market a 210-seat classic Italian fine dining restaurant and planned, developed, and implemented all systems including training and labor. Recognizing a opening for a large, developed award winning wine program, we created the area’s largest wine list and first wine dinner pairings series in the market. In order to fully develop the concept we sourced and procured the finest and most unique service items and standards in the area.
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Director of Operations, Epic Food Concepts
Established a management company that oversaw three units – two in Florida, one in New Jersey – with more than 200 employees.
The challenge was creating all aspects of the organization from scratch. I thought uniquely (as it related to our situation) and created efficient accounting, AR/AP, HR, facilities management, marketing and training systems, as well as a popular frequent dining program. In response to a need for quality managers I conceptualized, developed, and implemented management training and systems program for all three units. I also developed systems for standardization, quality control, and cost containment with vision toward expansion. .
Proudest Accomplishment
My family first, and creating, building, and growing four successful restaurant companies
Experience Highlights
100 Ton USCGÂ Master
Captain's LICENSE
Director of Restaurant Operations
Stoneburner Companies
Managing Director
Hospitality Resource Group
Director of Operations
Angelina's Ristorante
Director of Operations
Al Dente Italiana
Director of Operations
Pelican Restaurants
Director of Operations
Epic Food Concepts
Education Highlights
Fordham University
Causes
Donor/Supporter
ASPCA
Director
Shirley B. Knief and Kenneth L. Knief Memorial Fund
Donor/Supporter
AVOW Hospice
Interests
Sailing
Transatlantic sailor, log distance solo, mono and multi-hull
Golf
My handicap is lousy but it is great time with my wife
US History
WW II, The Civil War, Political
Scuba DIving
PADI Certified Rescue Diver, My goal is to dive in the Solomons
Results
40+
Restaurant Openings
12
New Concepts Created
250
Employees Under Management
$15m
Anual Capital Budgets Handled
Skills
Public Speaking
10
Project Management
15
Restructuring
15
Financial Analysis
20+
Budgets
20+
Strategic Planning
20+
New Restaurant Openings
20+
Leadership
20+
Franchise Consulting
5
Team Building
20+
P&L Management
20+
Restaurant Management
20+
Business Strategy
20+
Cash Flow Forecasting
20+
Turnaround Experience
20+
Financial Accounting
20+
Strategic Financial Planning
15
Management Consulting
18
Management
20+
Restaurants
20+
Customer Service
20+
Questions & Answers
What is going to seperate you from the thousands of other job seekers out there?
Another question I usually ask in my interviews. I usually add that all of the people interviewing possess roughly the same amount of experience, knowledge, and skills. My answer is this- I will bring proven business savvy and critical problem solving skills to the table. My decision making process is not confined to specific parameters, but rather adaptive and unique. I will build a strong team foundation that drives to achieve specific revenue and profitability goals, while grooming them, and the company, for growth and success. I have a strong, proven ability to communicate a company's vision and my passion. Without these skills, the team flounders without direction, the end-game is never realized.
What are your long term goals?
So, where do I see myself in five years? I hope to be with a company that recognizes effort and dedication; one that realizes what sacrifices are made for the greater good and rewards them- even if it is a simple thank you. My goal is to be running that company, and if I am, rest assured the people will be happy, and recognized.
Who are your major influences?
I ask this of candidates all the time in interviews. It always amazed me that most went for historical figures when they answered as opposed to their family. I am sure that their parents did more to influence their lives than FDR. So for me it is easy, my father.
The man was the best example of all that was the "greatest generation", honor, integrity, principal, and compassion.
I strive to attain his legacy every day.
What tools do you use that you have found are the most successful?
Quite simply, empowerment. An organization cannot thrive with a 'micro-manager' at the top. Hire the right people, put in the right positions, give them the tools and training, and let them grow.
Guidance, leadership, coaching achieve more than managing- and yes, there is a difference.
Why did you choose your current profession?
Good question. I think, as with most who end up in this profession, that it somewhat chose me. I started out in the kitchen because I loved food, then became a Chef. I soon realized that the challenges of running a restaurant organization were what drove me, not necessarily the food.
My love of people combined with the adrenaline of the industry pushed me out front and finally into company oversight. The constant changes and required adaptation keep me sharp. I wouldn't trade a single day of my history for anything.
Images
Featured Speaker for the 2017 Nightclub and Bar Show
Simple Philospohy
Featured Speaker at the 2016 Nightclub and Bar Show in Las Vegas
Things I Wish Someone Would Have Told Me Years Ago
1. The less you confide in others in the organization, the better it will go for you. What you intend as harmless chatter can do serious harm. Keep your speculations and worries to yourself.
2. Be sure to manage down. Spend time with the lower-level employees in your company and try to be decent to all of them. A polite greeting to the elevator operator, a thanks to the mail delivery person and a kind word to the assistants will be appreciated. The making of reputations begins at the ground...
Featured Speaker for the 2017 Nightclub and Bar Show
Simple Philospohy
Featured Speaker at the 2016 Nightclub and Bar Show in Las Vegas
