John McCabe

General Manager

Location 15h@2xHonolulu, HI

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Summary

OBJECTIVES
Be in a position to lead a group of people in a challenging, forward-thinking environment. I bring an assertive, creative, team oriented management style to a goal oriented operation.

CERTIFICATIONS & COURSES
Servsafe Food Safety Training 2015
Servsafe Alcohol Certified 2015
TIPS – On-Premise Certifie... Read more

OBJECTIVES
Be in a position to lead a group of people in a challenging, forward-thinking environment. I bring an assertive, creative, team oriented management style to a goal oriented operation.

CERTIFICATIONS & COURSES
Servsafe Food Safety Training 2015
Servsafe Alcohol Certified 2015
TIPS – On-Premise Certified – 2016
Tip Credit Law Seminars, Clayton Kamida, President/CEO Hi Employers Council - 2013
Sit-down Counter Balance Forklift - OSHA Certified – 2013
Sexual Harassment in the Workplace – EAP - 2012
CPR / AED Adult Certified – American Rd Cross – 2011
1st Aid Certification - American Rd Cross Certified – 2011
Reachmaster Lift Certified – 2010
Employee Assistance Program Seminar– CIGNA – 2007
State of Hawaii Inventory Disposal Procedures – 2007
Managing With Aloha Leadership Training – 2006
Trends and Cool Catering Ideas – ICA – 2006
Differentiation Drives Results – Steven Judge – 2006
Raising Spirits Seminar – Michael Green – 2006
Diversity in the Workforce – MFHA – 2006
Megatrends - 10 Challenges Facing Foodservice in 2006 - 2006
Beth Terry Management Seminars – 2003
Focus 2000 Management Training – 2000
Fred Pryor Leadership Seminars – 1998
Rick Mecuri Management Training – 1996
Business as Unusual Training – 1994

Work Experience
  • General Manager

    Tiki's Grill & BarHonolulu, HI, US
    Jun. 2016 to Oct. 2016 (4 months)

    See Details

    Role & Tasks:

    Direct food and beverage operations of a high volume, high revenue, full service, three meal restaurant and catering operation employing over 150 employees with exceptional annual revenues. Business includes merchandising, marketing and social media broadcasting to local and tourism markets with considerable community involvement.

  • Director of Food and Beverage

    Lanakila Pacific
    Aug. 2015 to Jun. 2016 (10 months)

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    Role & Tasks:

    Led multifaceted food and beverage operations of Lanakila Pacific, a non-profit organization, in conjunction with a rehabilitation program to provide training, evaluation, and employment for workers with disabilities. The total operation of this division includes all evaluation, training, sanitation, food safety, production assignments, contract negotiations, program development, resources management, financial and personnel management, and safety programs.

    • Senior Meals On Wheels and Group Dining Programs, Hickam AFB Project, National School Lunch Board Program and Lanakila Kitchen catering operations.
    • Oversee and maintain certified kitchen operations with an output of 2500+ meals per day.

  • Event and Catering Manager

    Hawaii Convention
    Mar. 2000 to Aug. 2015 (15 years and 5 months)

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    Role & Tasks:

    Manage multifaceted, high stakes, F & B operations of up to 300 supervised employees within 420,000 sq. ft. of meeting and convention space. Responsibilities include event, concession, beverage and booth services and planning. Managed and drove preconvention meetings. In detail, ensure value, quality and consistency of service and products, sanitation and safety compliance, sustainability, liquor laws compliance, security of HCC F & B funds and inventory, maintaining FF&E, dry goods and beverage inventory purchase levels, cost controls, training programs, SOP’s, progressive discipline, capital equipment.
    • Successfully executed 2011 APEC convention.
    • Increased beverage revenue 5 - 7% or revenue per pax $ 3-5 while maintaining 16 – 18% beverage cost projections.
    • Implementing edgy catering concepts resulting in additional net in a volume environment.
    • Created more direct and efficient job descriptions with higher than normal standards and training requirements.

  • Catering / Entertainment Manager

    NIKKO HOTELS INTERSTATE HOTELS
    Jan. 1999 to Jan. 2000 (12 months)

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    Role & Tasks:

    96815

    Contracted to execute renovation, development and operation of new banquet and showroom service facilities, designing menus, hiring and retraining service staff, while achieving company goals under transitioning corporate umbrellas. Worked with the AOAO to insure a smooth transition and profitable operation.

  • Food and Beverage Director

    R.B.L.S. LTD
    Jan. 1994 to Jan. 1999 (4 years and 12 months)

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    Role & Tasks:

    Hired to improve F & B operations within an entrepreneurial optional tour. Developed service and coached a new direction.
    • Worked through transition of an entire new staff into the 1.5 million grossing operation.
    • Created first operating handbook for the entire show of 200+ employees.
    • Reduced and developed new operating budget.
    • Increased revenue by 40% with a 30% labor decrease.
    • Negotiated and successfully accomplished $500K Kintetsu International Express (USA), Inc. wholesale briefing contract.

  • Food and Beverage Manager

    HYATT HOTELS & RESORTS HYATT REGENCY WAIKIKI RESORT & SPA
    Jan. 1992 to Jan. 1994 (2 years)

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    Role & Tasks:

    Managing 35+ employees in a 700+ cover three meals operation with a Japanese influence. F & B operation services over 40+ employees in 35,000 sq. ft. of meeting and function space.
    • Enhanced standard operating procedures and improved employee training.
    • Created outdoor themed buffet program and mailer.
    • Managed the majority of the most experienced employees in the hotel.
    • Produced Chaine's de Rotisserie, Governor's Reception, Mayor's Reception, Ho'olaule'a, Taste of Honolulu
    • Produced / managed $3 million in new business - Paradise Cruise, Legends In Concert Start Teams via Regency Caterers.

  • Hotel Assistant Manager / Night Manager

    WESTIN HOTELS AND RESORTS
    Jan. 1990 to Jan. 1992 (1 year and 12 months)

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    Role & Tasks:

    Supervised operation of AAA 4-Diamond hotel
    • As a new hotel, represented GM in spot public relations, operational and legal decision making.
    • Controlled night audit operations with a staff of seven to ten.
    • Made possible numerous up-sells of flight-delayed rooms resulting in an additional $150K annually.
    • Created first emergency procedures manual for the hotel of 250+ employees.
    • Counseled Executive Committee during union propaganda campaign.

  • Restaurants and Entertainment Manager

    HYATT HOTELS & RESORTS HYATT REGENCY WAIKIKI RESORT AND SPA
    Jan. 1988 to Jan. 1990 (2 years)

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    Role & Tasks:

    Full service Italian restaurant and night club. Public relations and legal image were of primary focus.
    • Developed advertising and promotional campaigns with local media while improving operating procedures and training.
    • Increased entry-level training procedures, improved breakfast and lunch menus, scheduled better hotel entertainment.

Education
  • Business Administration
    Sep. 1983 to Jun. 1987
  • General Studies
    SAINT LOUIS HIGH SCHOOL
    Aug. 1979 to May. 1983

    See Details

    High School Diploma Degree

Skills

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Over 300 covers a night

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Expediting

Receiving/Organizing

Scheduling

Servesafe Certified

Food Cost Optimization

Food Safety Knowledge

Inventory

Kitchen Cleaning/Sanitation

Menu development

Ability To Lift 40+ Lbs

Pricing

Basic Floor Service

Profit & Loss Management

Beer Knowledge

Budget/cost Analysis

Classic Wine Service Knowledge

Spirits/Cocktails Knowledge

Staff Education

Tips Certified

Glassware Knowledge

Wine Buying

Inventory

Wine Knowledge

Wine Ordering

POS Maintenance

Wine Sales Proficiency

Classic Wine Service Knowledge

Menu development

Conflict Resolution

OpenTable or other

Customer service

POS Systems

Event Management / Organization

Staff Management of 150+

Experience in a Fine Dining Establishment

Experience in a High Volume Environment

Staff education / motivation

Staffing / scheduling

Food Preparation Knowledge

TIPS Certified

Food Safety Knowledge

Payroll

Budgeting

Profit And Loss

Business Management

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Reservation System Management

Food Safety Knowledge

Staff Education / Motivation

Vendor Management

Writing

Microsoft Office

Certifications & Courses
Organizations & Volunteer Activity
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