David Aldecoa

Developed and Created New Restaurant/Bar Concept in Tucson Arizona by renovating a 10,000 square foot Iconic Downtown Tucson building transforming it from a 40 year old night club into a new modern restaurant that includes a large Bavarian inspired beer garden, large clean bar, a bourbon lounge and an open area dining room. Brother John's also includes a large private dining area with a separate outdoor covered patio area.

Co-Created new restaurant concept in Williamstown, MA adjacent to the prestigious Williams College along with business partner. Was the Managing Partner in charge of pre-opening as well as concept design, build out, hiring of all staff and management, implementing a training program and creating the operating systems and procedures. Was able to expanded the business in year two by creating an offsite catering and events department We also continue to support the Williamstown Theater Festival by taking over and enhancing all of their concessions/bars and events for the summer theater festival. In 2013, awarded a contract to consult with the famous Taconic Golf Club to expand and enhance their Food and Beverage operation for the season, successfully increasing their revenue by over 30% from the previous year

Spent well over 7 Years at the Essex House Hotel under both Starwood and Jumeirah Management Companies. Worked in all F&B Outlets from Restaurants, Room Service and as the Director of Banquet Operations. I also served as Acting Food & Beverage Director for several months before leaving to pursue new career options.

Manager of 500-seat casual dining restaurant; Hired to improve customer service standards, increase overall revenues with an emphasis on wine sales, and to develop management team to improve moral Trained new leadership team in administrative and operational procedures including how to read profit and loss statements, cost and labor analysis and management of inventory and purchasing controls

Restaurant Manager at Café Lago, a 24-hour 600 seat upscale restaurant with a private dining room and outdoor patio; Yearly sales over $14 million dollars Managed, trained and provided staff of 225 to maintain high standards set by Caesars Palace Implemented service standards and helped increase profitability by 40% of budget; Increased private party bookings by 75% Trained management team on collective bargaining agreements; Often worked with the liaison for the Culinary Union Representative; Represented management at labor relations’ hearings

Outlet Manager of 150 seat high volume Pizza & Fast-food Restaurant Hired to re-organize both front and back of the house operations, lower food costs, set up inventory and purchasing controls and meet sales goals Lowered labor cost by 15% with effective scheduling and re-training Trained team on purchasing strategies and inventory controls to lower food costs

Started as a Food & Beverage Supervisor in a newly opened upscale 400 seat French Style Café, Il St Louis, with revenues of up to $15 million annually As part of the opening management staff, I helped to create and implement new systems for auditing, business plans, sales forecasts, training manuals and end of day financial reconciliations Promoted to Assistant Manager in April 2000; responsible for scheduling of over 200 full time staff; Interviewed, hired and trained new employees Helped create operation policies, procedures and facilities including side stations, storage systems and job descriptions Assisted in opening Café du Parc, a seasonal poolside Café; Created inventory profiles, developed menus, business and capital improvement plans and staffing guide Worked as a relief Manager in multiple outlets including Le Village Buffet and Le Provencal Gourmet Italian Restaurant

Developed, created and opened a 200-seat upscale Restaurant / Sports Bar which featured a large outdoor covered beer garden and several large screen TV monitors visible from anywhere in the dining room. Specialized in Specialty and imported Beers on draught and served pizza, pasta, wings, entrees and hearty salads. As General Manager, responsible for all facets of both front and back of the house operations including developing menu items, back of the house systems and training for service staff and management. Also operated an off-premise catering service specializing in Southwestern cuisine. Catered several Weddings, corporate and social events in several unique venues throughout the city ranging from ten to up to four hundred guests.