MICHAEL PORN
440 N. McClurg Ct., #1212 (312) 644 -0295
Chicago, IL 60611 mpchicago@rcn.com
Strategy
| Leadership
| Performance
Initiative -taking and ambitious professional with multiple years in sales with client relations capacity and goal oriented. A
history of consistently meeting and exceeding established goals and objectives related to management, training and
education, also customer service. Enterprising spirit and relationship building skills have allowed exceptional career growth
plus a special talent for transitioning strategy into action and achievement. Exceptionally organized and self -disciplined with
ability to generate and maintain detailed, accurate records and reports. Developed marketing, sales strategies designed to
promote products and services. Offer excellent interpersonal communication, relationship building, and presentation skills.
Seek to utilize background in promotions, marketing and hospitality management with a respected organization.
PROFESSIONAL EXPERIENCE
ROSEBUD ’S – CARMINE’S , Chicago, IL 10/201 9-1/20 20
Manager www.rosebudrestaurants.com/carmines-gold -coast
Was going to relocate to Boca Raton, F L as General Manager for their (Alex Dana’s) first out of state restaurant. After a couple
of weeks with the company was told the deal fell through but Rosebud’s Restaurant Group has purchased the old Tavern at the
Park location and will be transferred there when the new Rosebud unit is built. Just eleven weeks with the organization , let
the CEO & CFO go and they choose to downsize the company which I was part of the layoffs .
(Reason for leaving: Company cutbacks on their units , part of the downsizing )
SMITH & WOLLENSKY, Chicago, IL 2/2019-10/2019
Manager www.smithandwollensky.com
Came on board just a manager. Wanted to step away from a GM position for a while. Supervise both the upper dining
restaurant (S&M) and the bottom location: Wollensky Grill, a more casual atmosphere eatery. Also create weekly Servers
and Food Runner schedules. Part of the Smith & Wollensky Restaurant Group, Inc. out of Medford, MA.
(Reason for leaving: W anted to become a General Manager again , willing to relocate for th e position )
SOUTHERN CUT BBQ, Chicago, IL 10/2017-4/2018
General Manager www.southerncutbbq.com
Part of the Chicago Cut S teakhouse organization. Originally was GM at Ocean Cut (which has been sold) their fine dining
seafood restaurant but SCBBQ GM left (12/’17) after two weeks. This location had gone thru 3 GM’s in five months. Quickly
was relocated to maintain organization and structure. The unit is in connection with the Hilton Hotel. They have gon e to
hourly supervisors for the location and was laid off .
(Reason for leaving: Company decided to use hourly supervisors at this location , position was eliminated)
MICHAEL PORN – PA G E 2
BARBAKOA – Tacos & Tequila, Downer Grove, IL 6/2015-6/2017
Operations Manager
Barbakoa was a Jerry Kleiner venture partnership with Buona Restaurant Company. A Modern Latin American cuisine
with roots from the Spanish Caribbean Islands and Spain. Chef Dudley Nieto was at helm of the kitchen & menu creation.
Again, assisting the Director of Operations (Gino’s East friend) getting a three -year restaurant organized in various duties.
Establishment has closed (2018)
(Reason for leaving: A two- hour public transportation commute. Wanted to work back in the city -closer to home)
DAVE & BUSTER’S, Chicago, IL 8/2014-6/2015
Operations Manager
Develop a structure for the FOH operations, monitor expo line, doing $80k to $90k+ weekend individual day net sales.
(Reason for leaving: Not a good fit culturally)
GINO’S EAST SOUTH LOOP , Chicago, IL 11/2011-1/2014
General Manager
Redeveloped business plan for family run company new craft beer theme. Work with management, staff on sales,
performance and operations. Gino’s East of Chicago location consistently attaining over $40,000 + day sales for a $9
million + annual sale location. Confer with GM for Gino’s East of Chicago Superior Street flagship location
(1/’12 -1/’13)
on FOH & BOH operations, developing structure. Increased sales 60%, lowering labor 3% while maintaining costs
below recommendation for South Loop location, developed catering menu for l ocation, training manuals for all
company locations
(Reason for leaving: Recruited by friend to help with his restaurant)
LUCKY STRIKE LANES , Chicago, IL 8/2010-8/2011
General Manager
Coordinated all areas of operations, developing structure, reducing cost while increasing base sales.
Managed staff of 50 and 3 event planners. Proposed a plan to build a company arcade in empty space next door
Expanded the business profitability and lowering operating costs.
Facility consis ted of a restaurant, 3 sports bar and 42 televisions (36,000 sqft).
$6 million entertainment location regularly reaching over $100,000+ weekly sales.
(Reason for leaving: Restructured, laid off, replaced by new corporate management)
CATHOLIC CHARITIES of the ARCHDIOCESE OF CHICAGO , Chicago, IL 1/2013-9/2013
Volunteering – Assist at suppers by serving dinner. Acting as a lead volunteer at times
Loss Prevention Manager with Bloomingdale’s in Miami, FL prior entering hospitality field.
Began as a sever with TGI Friday’s in Miami, FL. GM for couple Miami restaurant establishments before transferring to
Chicago, October 1999 working for Dick’s Last Resort (agm )9/1998 -11/2001
Buca di Beppo (agm) (Lombard, IL) 11/2001 -1/2003
City of Chicago Food Service and State of Illinois Food Service Certified, also
ServSafe Food & Alcohol Advanced Certificate
ATTENDED MIAMI DADE COMMUNITY COLLEGE – MIAMI, FL