Mike Malicdem Email & Phone Number | SUMMARY Oversee day to day operations. Ensure quality and timeliness of room service orders. Hire, train and administrate employees and develop a well trained staff. • Recruit, hire and evaluate staff regularly with the Assistance of Human Resources. • Adhere to all hotel and food and beverage departmental standards. Keep accurate payroll records and turn in on time. • Staff and operate as business demands and schedule accordingly. Ensure a high level of professionalism in the department. • Have a comprehensive training program that includes employee meetings at least once per month. Communicate hotel information, events, etc. • Be responsible for the profit efficiency of the department in sales, payroll, cost of sales and other expenses. Responsible for profit and loss monthly reports. • Adhere to guidelines of hiring, training, discipline and termination policies. • Bi-monthly payroll including tip pool breakdown done accurately and on time. • Evaluating and pre-planning and being prepared for large groups and special functions including holidays. • Operate all special events of the hotel coordinating staffing and service. • Oversee mini-bar operations and training of staff.o Aggressive forecasting for Labor and Sales with proper assessments of yearly P&L statements. o Expertise in planning, marketing, cost analysis, budgeting, expense control, staffing, training, and quality management. o Managed daily operations of business with $350,000 monthly sales through improved management techniques, attention to detail, inventory control, and developing vendor relationships. o Wine menu development and training of staff recognized by “Wine Spectator Magazine” o Evaluate individual restaurant operations and provided recommendations for improvements in procedures, maintenance, products or equipment to store owner. o Work with Executive Chef to upgrade menus and maintain competitive prices within general demographics while meeting all food industry standards.o Responsible for overseeing productions and maintenance within the 400+ person establishment. o Assign daily goals, tasks and assignments to other managers and supervisors assuring proper completion through follow up. o Set agenda, plan and implement staff “pre- shift” meetings for specific areas of improvement. o Design training materials for menu installation (e.g., charts, line-check sheets, recipes, procedures, food cost, etc.) and train management and staff for new menu items to ensure proper product specs for consistency within restaurant. o Planned parties for 1200+ guests; including Concert events, Seau’s Foundation venues, St. Patty's Day, Cinco de Mayo, Luau, Halloween, Christmas company parties, and large Sporting events. o Maintain adherence to all restaurant policies and procedures including, but not limited to, dress code, drinking, sexual harassment, gambling, vacation requests, termination and shift coverage.Quality assurance of sushi bar. Training of both FOH and BOH. Beverage control for bar. Ordering of food product. Inventory control. Scheduling. Adhering all standard procedures of operations. Menu Development. o Trained service staff to completely focus on delivering a “Guest Friendly” environment by greeting and acknowledging every patron by the appropriate staff. o Maintained communications with large reservations and implemented plans for News Media groups, and other social networks such as Sign-On San Diego, Yelp, Twitter and Facebook. o Over 15 years experience in Restaurant, Bar, and Sushi management operations 2012 Celebrity Chef Judge Panel for annual “Poke Festival” of San Diego 2012 Featured Chef on Food Network’s show “Heat Seekers” 2011 Second place sushi winner of annual “Poke Festival” of San Diego 2010 First place sushi winner of annual “Poke Festival” of San Diego.

Mike Malicdem

SUMMARY Oversee day to day operations. Ensure quality and timeliness of room service orders. Hire, t...
San Diego, San Diego, United States

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Mike Malicdem’s Email mmalicdem@kingsseafood.com

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Mike Malicdem’s Location San Diego, San Diego, United States

Mike Malicdem’s Current Industry King's Seafood Company

Mike Malicdem’s Prior Industry Hotel del Coronado | Palm Restaurant | Seau's the Restaurant | Raw Mana Sushi Lounge

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Work Experience

King's Seafood Company

Manager at Water Grill Restaurant

2015-09-01 00:00:00 - Present

Hotel del Coronado

Department Head Room Service

2014-01-01 00:00:00 - 2015-09-01 00:00:00

Palm Restaurant

Assistant General Manager/ Beverage Director

2012-06-01 00:00:00 - 2013-12-01 00:00:00

Seau's the Restaurant

Assistant General Manager

1999-07-01 00:00:00 - 2012-05-01 00:00:00

Raw Mana Sushi Lounge

General Manager/ Executive Sushi Chef

1999-07-01 00:00:00 - 2009-01-01 00:00:00

Skills

No Skills Available

Languages

No Languages Available

FAQ About Mike Malicdem

Mike Malicdem is located at
San Diego, San Diego, United States

Mike Malicdem is a SUMMARY Oversee day to day operations. Ensure quality and timeliness of room service orders. Hire, train and administrate employees and develop a well trained staff. • Recruit, hire and evaluate staff regularly with the Assistance of Human Resources. • Adhere to all hotel and food and beverage departmental standards. Keep accurate payroll records and turn in on time. • Staff and operate as business demands and schedule accordingly. Ensure a high level of professionalism in the department. • Have a comprehensive training program that includes employee meetings at least once per month. Communicate hotel information, events, etc. • Be responsible for the profit efficiency of the department in sales, payroll, cost of sales and other expenses. Responsible for profit and loss monthly reports. • Adhere to guidelines of hiring, training, discipline and termination policies. • Bi-monthly payroll including tip pool breakdown done accurately and on time. • Evaluating and pre-planning and being prepared for large groups and special functions including holidays. • Operate all special events of the hotel coordinating staffing and service. • Oversee mini-bar operations and training of staff.o Aggressive forecasting for Labor and Sales with proper assessments of yearly P&L statements. o Expertise in planning, marketing, cost analysis, budgeting, expense control, staffing, training, and quality management. o Managed daily operations of business with $350,000 monthly sales through improved management techniques, attention to detail, inventory control, and developing vendor relationships. o Wine menu development and training of staff recognized by “Wine Spectator Magazine” o Evaluate individual restaurant operations and provided recommendations for improvements in procedures, maintenance, products or equipment to store owner. o Work with Executive Chef to upgrade menus and maintain competitive prices within general demographics while meeting all food industry standards.o Responsible for overseeing productions and maintenance within the 400+ person establishment. o Assign daily goals, tasks and assignments to other managers and supervisors assuring proper completion through follow up. o Set agenda, plan and implement staff “pre- shift” meetings for specific areas of improvement. o Design training materials for menu installation (e.g., charts, line-check sheets, recipes, procedures, food cost, etc.) and train management and staff for new menu items to ensure proper product specs for consistency within restaurant. o Planned parties for 1200+ guests; including Concert events, Seau’s Foundation venues, St. Patty's Day, Cinco de Mayo, Luau, Halloween, Christmas company parties, and large Sporting events. o Maintain adherence to all restaurant policies and procedures including, but not limited to, dress code, drinking, sexual harassment, gambling, vacation requests, termination and shift coverage.Quality assurance of sushi bar. Training of both FOH and BOH. Beverage control for bar. Ordering of food product. Inventory control. Scheduling. Adhering all standard procedures of operations. Menu Development. o Trained service staff to completely focus on delivering a “Guest Friendly” environment by greeting and acknowledging every patron by the appropriate staff. o Maintained communications with large reservations and implemented plans for News Media groups, and other social networks such as Sign-On San Diego, Yelp, Twitter and Facebook. o Over 15 years experience in Restaurant, Bar, and Sushi management operations 2012 Celebrity Chef Judge Panel for annual “Poke Festival” of San Diego 2012 Featured Chef on Food Network’s show “Heat Seekers” 2011 Second place sushi winner of annual “Poke Festival” of San Diego 2010 First place sushi winner of annual “Poke Festival” of San Diego.

Mike Malicdem currently works in the King's Seafood Company |

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Mike Malicdem has prior
experience in the following industries:
Hotel del Coronado | Palm Restaurant | Seau's the Restaurant | Raw Mana Sushi Lounge

Mike Malicdem has the following professional experience:
King's Seafood Company | Hotel del Coronado | Palm Restaurant | Seau's the Restaurant | Raw Mana Sushi Lounge