Dragan Savin dsavin66@gmail.com 305.778.2326 QUALIFICATIONS: ?Three decades of rich and diverse experience in the Hospitality industry. ?Business leader with passion, energy, skills, tact to attack any challenge. ?Revenue and pro?t focused, guest service minded, multi unit experienced professional with operational and opening experience in USA, Caribbean, Europe and Asia. ?Managed operations from $5M to $30M. ?Decreased cost through proper planning, purchasing and strict control. ?Superior understanding of P&L, expert in budgeting, forecasting, CapEx. ?Pro?cient in Open Table, Micros, Microsoft Of?ce, Apple software, ADP timekeeping. ?VIP handling experience: New York, London, Miami. ?Certi?ed Food Safety Manager, First Aid, HACCP, CPR trained. ?Sommelier Diploma by The Court of Master Sommeliers, US Chapter. PROFESSIONAL EXPERIENCE: Director of Restaurants, The St Regis Bal Harbour Resort – Miami Sep 2021- Present *Supervising 6 outlets at this 5-star, 5-diamond luxury oceanfront resort with 4 restaurants, Bar serving 3 pools & designated StRBH beach area, IRD & Mini Bar. Director of Operations, Coconut Grove Sailing Club – Miami Nov 2016 – Sep 2021 *Oversaw operations of 1200 members private yacht club. *Developed annual budgets, capital expenditure proposals, staff learning and development programs. *Increased membership 16% in four years. *Increased revenue 21% during my tenure. General Manager of F&B, Pelican Grand Beach Resort – Ft. Lauderdale July 2015 – May 2016 *Executive Committee member responsible for ?nancial and operational success of 4 outlets with annual revenue of $5.8M and total staff of 70-80. *150 seats signature restaurant by Chef Michael Bloise. * Spearheaded revamp of entire operations and SOPs; introduced new, shared plate concept menu. * Hired and trained entire new management team. General Manager, KNR Hospitality Group – Miami Beach Dec 2013 – July 2015 / Nov 2008 – Mar 2012 * Leader of three restaurant brands for this luxury, high pro?le, South Beach night life company. *From 2008-2012 oversaw Quattro Gastronomia Italiana, with 200 seats and revenue of $6M; opened trattoria-wine bar, Sosta, with annual revenue of $3M. Culinary and ?oor Management team of 7 and staff of 100. *In 2013 recruited back for opening of ultra luxury Italian restaurant and night club – Cavalli Club Miami.

Dragan SavinDirector of Food & Beverage, Hilton Miami Downtown – Miami Mar 2012 – Dec 2013 *Executive Committee member responsible for all day-to-day operations of the Division and supervision of 3 Department head and staff of 120. * Total F&B revenue of $6.8M. *While increasing guest satisfaction score from high 40s to mid 60s, sales increased 22% (YTD, P&L Oct 2012-13). *COGS decreased 4% and pro?t increased 328% . Director of Restaurants, Sandals Royal Bahamian Resort and Spa – Nassau Feb 2006 – Feb 2008 *Responsible for all day-to-day F&B operations of 9 restaurants, 3 bars, including 2 Five star, “White glove”service outlets. *F&B operation valued at $30M. Supervised 23 restaurant managers and supervisors and total F&B staff of 300+. Director of Food & Beverage, Hotel Astor – Miami Beach Apr 2002 – Jan 2006 *Ultra trendy SoBe property with 5 outlets and total revenue of $M4. 60-70 employees, 4 managers. *Established celebrity ?lled Tuesday and Saturday private parties with DJs that increased revenue 80%. *Lowered F&B cost to 28% and labor to 24%. *Worked with consulting chef, Norman Van Aiken, on menu development. Restaurant General Manager, Elysée Hotel – New York City Apr 1999 – Apr 2002 *Oversaw 150 seats “Monkey Bar”, modern American steakhouse by Chef David Walzog at 5-star, 90 rooms, historic Manhattan boutique hotel. *Annual revenue of $4.5M, including Piano bar and IRD. General Manager, Fashion Cafe – New York City, USA; London, U.K. Mar 1995 – Apr 1999 *Responsible for all day to day operations of the units in New York and London. *Annual sales $5.5 mil in NYC / £6mil in London. *Five live fashion shows daily; large upscale, fashion world connected private events. Corporate Opening Trainer, Planet Hollywood – New York City Oct 1991 – Mar 1995 *Member of Opening & Training Team for units in London (U.K.), Washington D.C., Minneapolis, Phoenix, Hong Kong (China), Las Vegas, Jakarta (Indonesia), Orlando. CERTIFICATIONS: ?Certi?ed Food Safety Manager. HACCP, First Aid, CPR trained. ?Sommelier Certi?cation by The Court of Master Sommeliers, US Chapter.