Sonny Gorushanovich
Greater, hospitality management professional with more than 25 years multi-discipline experience in
international food & beverage programs, single property and multi-unit high-profile luxury resorts, night clubs and fine
dining restaurants. An operations executive with a proven track record of leading and developing high performing teams
in a collaborative manner, reducing turnover, and establishing strong commitments to attaining higher levels of service
excellence. Skilled at creating significant improvements in organization processes, maximizing productivity, quality, sta?
and guest satisfaction; using feasibility research and working with sales/marketing data to help increase profit margins
and net operating income. Strong P & L management, pre opening and running budget , capital planning and oversight,
pre opening experience and development hotels/resorts/restaurants, lounges, night clubs , cruise ships, international
Dynamic leader, strategic thinker and decision-maker.
Fluent in English, Croatian, Russian and working Spanish.
Food and Beverage Operations
Luxury Dining Service Standards
Increased Liquor & Wine Sales
AAA/Mobil Quality Inspections
Organizational/Sta? Development
Menu Planning and Pricing
Process Improvement
Micros, Touch Screen
Digital Dining
Open Table
POS/PCI Compliance
Special Events/Nightlife
Resource Acquisition
Food Safety/Quality
Project Management
Vendor Relationships
Marketing and Branding
Catering events
Celebrity Professional
ExperienceDirector of Operations at Millennia Hospitality GroupFeb 2017 – Present (3 years 8 months +)Created from beginning Marble Room Steaks and Raw Bar, Il Venetian, St Clair Ballroom, Marble Room Sushi, Il
Venetian Doughnuts and Gelato, in charge of 12 managers, 9 Chefs, over 200 employees.
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20 million hospitality operation- created and operate 6 venues, in charge of entire hospitality company-
development, P&L, FF&E, Budgeting, OS&E, guest relations, marketing, payroll, hiring, HR, training, security,
accounting, vendor relations, menu building, wine list menu development, cocktail list development, new
concept build up, weddings, catering, banquets, training, manuals, sop’s, guest relations, guest feedback,
guest satisfaction…
Operational SpecialistNikki Beach WorldwideFeb 2016 – Feb 2017 (1 year 1 month)Nikki Beach Dubai features cutting-edge architecture and design with the brand’s signature modern, all white
décor, tribal influences and stylish ambiance. Nikki Beach Dubai pampers its guests with extravagant and plush
sun beds, a unique menu filled with flavorful food, lavish parties, exceptional entertainment and stunning
waterfront views of the Arabian Gulf. Nikki Beach Dubai o?ers globally-inspired cuisine, with the tastes and
spices representative of all the countries Nikki Beach is located in across the world, including delicious world
cuisine, creative sushi rolls, original seafood entrees and slow-roasted free-range rotisserie.
Guests are able to enjoy Nikki Beach hospitality from day to night. Other o?erings include an oversized leisure
pool, swim-up bar, 5 bars, enclosed and open cabanas, ultimate VIP cabanas and 4-tier VIP terrace, among
other amenities.
Managed and operate Nikki Beach, restaurant and Club, reconstruct and open new restaurant & ultra lounge
Nikki Privé , managed over 150 team members , private events, banquets, special events over $150k in daily
Scarpetta General ManagerFontainebleau Miami BeachJul 2013 – Dec 2016 (3 years 6 months)From award-winning chef/restaurateur Scott Conant Scarpetta o?ers refined Italian cuisine in a light, airy
space that marries a traditional maritime aesthetic with New World elegance. The AAA Four Diamond Award-
winning restaurant’s bold architecture serves as the perfect stage for Conant’s seasonally-inspired Italian
fare, composed of farm-fresh ingredients and clean, earthy flavors that pay homage to his Italian heritage. At
the Miami outpost, there’s an emphasis on fish with a Mediterranean Italian approach with southern Italian
touches. Italian for “little shoe,” “scarpetta” is also synonymous with the slipper-shaped piece of bread used to
mop up every bit of sauce. Scarpetta features three distinct dining areas including a picturesque wraparound
air-conditioned veranda o?ering floor to ceiling views of Fontainebleau Miami Beach’s poolscape, an intimate
bar and lounge area as well as the restaurant’s main dining room.
Director Of Food And BeverageDonovan House, Thompson HotelMay 2010 – Jun 2013 (3 years 2 months)Responsible for entire food and beverage operation: Restaurant Zentan, room service, banquets, catering,
special events, ADC Bar and lounge / roof top, pool area…
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Worker with front desk, housekeeping, assist Hotel GM with entire hotel operation.General ManagerMeat Market MiamiSep 2006 – Apr 2010 (3 years 8 months)Responsible for spearheading the creation of a conceptual re-design and opening of two fine dining
restaurants and lounges along with managing one of the largest, exclusive catering operations in South
Florida. Directed all food and beverage activities and co-developed menus for a diverse, international
customer market.
• Generated $14+ million in revenue in first 12 months of operation.
• Organized a 4 year, leadership participation in the South Beach Food & Wine Festival and the Sony Ericsson
• Established strong relationships with Miami Beach Chamber of Commerce and community organizations.
General ManagerOYADec 2004 – Sep 2006 (1 year 10 months)Responsible for innovative food and beverage operations, purchasing, P&L and budget development, local
catering sales, VIP and community relations, contract negotiations with vendors, suppliers and entertainment,
event planning, logistics and kitchen operations.
• Responsible for day to day operation with 55 Employees and 2 Managers.
• Designed and implemented menu engineering.
• Developed operating procedures and comprehensive training manual for all positions.
General ManagerNikki Beach WorldwideNov 2001 – Dec 2004 (3 years 2 months)Pearl Restaurant – Penrods, Miami Beach, FL
Satine & Nikki’s Lounge – Westin Diplomat Hotel, Hollywood, FL
Provided strategic direction and daily operational leadership to a team of Management Leaders and sta?.
Complete P&L responsibility for three lounges, fine dining restaurants, night clubs and VIP/special event space.
• Opening Team for $6 Billion Hotel project at Westin Diplomat Hotel, Satine and Nikki’s.
• Large operation, $60,000 daily revenue.
• Nikki Marina, Marbeja-Spain Projects.
• During tenure, Satine was listed as Best New Restaurant in Broward-Dade County 2003 and as one of the 5
Upscale Restaurants in South Florida in the Business Journal, Miami Herald.


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http://www.pearlmiamibeach.comAssistant General ManagerMandarin Oriental Hotel GroupMar 2000 – Nov 2001 (1 year 9 months)Integral member of the Food and Beverage division in large Luxury Hotel on Brickell Key. Worked closely with
all levels of internal and external sta? to ensure guest satisfaction. Improved the food and beverage purchasing
practices to lower cost.
• Opening Team for Mandarin Oriental Hotel and Azul Restaurant.
• Award of Excellence from Chaine des Rotisseurs, Five Diamonds during tenure.
• Azul ranked #1 Fine Dining Restaurant (Esquire Magazine, December 2001) as well as gaining national
recognition for both cuisine and service during tenure.
Head WaiterJEAN-GEORGES MANAGEMENTOct 1998 – Mar 2000 (1 year 6 months)Four Star Restaurant, six course tasting, supervising the dining room, bar area, private functions, room service
and parties. In-Room Dining Training Manager for Chef Jean George (International Trump Hotel and Tower).
• Assisted in the installation and modifications of all back of house areas.
Micheline Star Restaurant, Trump Hotel & Tower
Bar ManagerNorwegian Cruise Line Holdings Ltd.May 1995 – Oct 1998 (3 years 6 months)Four di?erent ships around the world (2500 guests per cruise), responsible for 15 Bars, 3 Restaurants, 3 wine
cellars Training entire bar line and supervisory employees,scheduling, ordering, supplies and procurement,
party and private functions, special event promotions parties, vacation schedules.
EducationLa Mansion del RioHospitality Leadership ProgramSt. Thomas, Virgin IslandsDiploma, Hospitality Management
Licenses & Certifications
Sonny Gorushanovich – page 4

ServSafe Instructor – National Restaurant AssociationTiPS – Health Communications, Inc.Food Safety Manager – National Registry of Food Safety Professionals (NRFSP)2088551HABC Level 2 Award in Food Safety in Catering – HighfieldFS871460TALENT PLUS – Talent Plus, Inc.Level 3 Award in Supervising Food Safety in Catering(QCF) – Highfield2165715Person In Charge Level 3 Training according to the approved scheme of the Food Control
Department Dubai Municipality – Highfield
AAA   •   Michelin stars service   •   5 Diamond service   •   Business Services   •   Hotels   •   Hospitality Management   •   Food
& Beverage   •   Hotel Management   •   Hospitality Industry   •   Hospitality
Honors & Awards
Sony Ericsson Collectors Club Manager – Great Performances NYCApr 2013Collectors Club Award”Satine” Best Restaurant In Broward , Florida – New TimesMar 2003Satine got Award for best restaurant 2003Sonny Gorushanovich – page 5