Georges Maickel

Managed daily restaurant operations, ensuring high standards of service, food quality, and guest satisfaction.
Led, trained, and supervised front-of-house and back-of-house teams.
Controlled labor costs, food cost, inventory, and operational expenses to maximize profitability.
Handled staff scheduling, recruitment, performance evaluations, and team development.
Resolved customer complaints professionally and maintained excellent guest relations.
Monitored sales performance, prepared reports, and implemented strategies to increase revenue.
Ensured compliance with health, safety, and company standards.
Successfully improved operational efficiency, increased sales, and maintained strong customer satisfaction scores.

Results-driven Area Manager with 9+ years of experience in hospitality and restaurant operations. Experienced in managing multiple restaurant and nightlife venues, leading large teams, improving sales performance, controlling food and labor costs, and ensuring exceptional customer satisfaction. Skilled in staff recruitment, training, budgeting, P&L analysis, KPI management, inventory control, and operational excellence. Proven ability to increase profitability, maintain brand standards, and successfully open and develop new restaurant concepts while building high-performing teams.
Key Responsibilities & Achievements:
Managed multiple restaurant and club operations across different locations.
Led and trained restaurant managers, supervisors, and service teams.
Monitored KPIs, sales targets, food cost, labor cost, and profitability.
Ensured excellent guest experience and service quality standards.
Conducted staff recruitment, coaching, performance evaluations, and development.
Managed budgets, P&L reports, inventory, and cost-control initiatives.
Implemented operational procedures, hygiene, and food safety standards.
Supported restaurant openings, staff training, and operational setup.
Increased revenue through effective sales strategies and team leadership.
Resolved customer concerns and operational challenges efficiently.
Skills:
Multi-Unit Operations Management
P&L Management
Food & Beverage Operations
Team Leadership
KPI & Sales Analysis
Cost Control & Budgeting
Staff Training & Coaching
Customer Experience Management
Inventory Management
Restaurant Opening & Pre-Opening Operations
Problem Solving & Decision Making
Hospitality Management

Proven track record in leading teams, increasing sales, controlling costs, improving guest satisfaction, and maintaining high operational standards. Strong expertise in staff training, customer service, budgeting, P&L analysis, KPI management, inventory control, and restaurant profitability. Skilled in handling high-volume operations while delivering exceptional dining experiences and achieving business objectives.
Key Responsibilities & Achievements:
Managed daily restaurant operations to ensure smooth and efficient service.
Led, trained, and motivated service and kitchen teams to achieve performance goals.
Monitored sales, KPIs, food cost, labor cost, and overall profitability.
Maintained excellent customer service standards and resolved guest concerns professionally.
Managed staff scheduling, recruitment, onboarding, and performance evaluations.
Controlled inventory levels, purchasing, and waste reduction initiatives.
Ensured compliance with food safety, hygiene, and company standards.
Prepared operational reports, budgets, and P&L reviews.
Increased sales through upselling strategies, promotions, and team coaching.
Coordinated restaurant openings, training programs, and operational improvements.
Skills:
Restaurant Operations Management
Team Leadership & Coaching
Customer Service Excellence
P&L Management
Food Cost & Labor Cost Control
KPI Management
Inventory & Purchasing
Staff Recruitment & Training
Budgeting & Financial Analysis
Problem Solving
Hospitality Management
Sales Growth & Revenue Optimization