Michael McElroy

Results driven General Manager with 4 years of executive leadership experience overseeing a high-volume steakhouse generating $8 million in annual revenue. Proven ability to lead teams of 75 + employees, drive profitability, optimize labor and food costs, and deliver exceptional guest experiences in fast-paced environments.

• Lead full operational oversight of a restaurant generating $8M+ in annual sales
• Direct and develop a team of 75 employees, including managers and
• supervisors
• Maintain full P&L responsibility, managing labor, food cost, inventory, and
• budgeting
• Execute strategic staffing models to balance service standards with labor
• efficiency
• Drive guest satisfaction through hands-on leadership and accountability systems
• Oversee vendor partnerships and inventory controls to protect margins
• Coach and mentor management team to improve performance and retention
• Ensure compliance with all health, safety, and operational regulations

• Directed operational strategies between three CICIS locations in Sevier County, TN, which receives over 12 millions visitors annually.
• Managed inventory systems to optimize stock levels and reduce waste across multiple locations.
• Developed training programs for all new hires which includes all incoming J1 and H2B staff, improving team performance and service efficiency.
• Implemented quality control measures to ensure compliance with food safety standards and regulations.

• Responsible for soliciting, responding to and negotiating large and complex group accommodations with or without meeting space and/or on-site catering, based upon market segments set forth by the General Manager.
• Maintain an in-depth knowledge of all incoming business by daily reconciliation of the GRC and cut-off status reports.
• Acceptance and proposal creation of every city wide sales lead from the City of Gatlinburg Visitors and Convention Bureau based on previous year’s ADR and occupancy percentage and forecasted numbers for arrival dates.
• Conduct site visits and inspections with potential customers and showcasing guest rooms, meeting space and common areas as well as the location of hotel and proximity to local attractions.
• Maintain the hotel’s product knowledge; staffing, operations, safety and security, structural terminology, fire, police and health codes, hotel policies and city ordinances.
• Attend weekly sales departmental meeting; tentative review, lost business review group pick-up, prospecting calls and discuss plan of action for following week, identifying areas in need of improvement as well as areas of wasted effort.
• Attend as many city functions, hospitality association meetings, attractions luncheons, industry mixers or networking opportunities as well as many group travel trade shows as the budget permits.

• Instrumental in formulating hotel room rate structure and group rate-pricing tiers as well as all software needed for utilizing on a day-to-day basis.
• Designed and produced property’s first gift certificates and successful integration into the Aloha POS system. This enabled the hotel to achieve a larger bottom line when occupancy was low.
• Responsible for assisting in the installation of various systems that benefited the property; music, storyboards and powerpoint presentations for incoming group and meeting space bookings.
• Attended multiple major group travel seminars and marketplaces, establishing and maintaining relationships with industry influencers and key strategic partners.
• Acted as “Manager on duty” replying to front desk needs, housekeeping needs and the individual needs of the guests of the hotel in every capacity. This encompassed intake of guests from valet location, bellhop assignments, RFID key card encryption, working knowledge of all unit amenities, general maintenance and housekeeping requirements and lastly checkout procedures.
• Using industry contacts gained through travel shows and potential client manifests, sought to fill holes in occupancy during off-peak as well as peak times in an upstart, boutique hotel.
• Identified and assisted with all budgetary items to satisfy meeting space and catering requirements.
• Helped create, monitor and schedule all social media platform interactions.

• Responsibilities included but not limited to all intercept marketing platforms and strategies at a local level.
• Establish a good working relationship with all local properties involved with intercept marketing team, totaling over 100 locations.
• Daily, weekly and monthly reporting to CEO, VP and VP of Sales of all progress made by location and employee.
• Coordinated and supervised schedules, routes and upkeep of all property themed promotional vehicles as well as all staffing requirements.
• Responsible for the scheduling and staffing of all inbound step on guide tours as provided by the theater and as in partnership with local partners.
• Devised and maintained a method by which all motor coach arrivals were parked, greeted and welcomed to each performance at the property seating 755 guests per show while providing atmosphere of the property in kind.
• Oversaw all social media content for 2 plus properties within the company, scheduling contests, giveaways and sponsored ads achieving a high rate of success in both interaction and brand loyalty.
• Primary contact for all tour and travel shows where loggers were involved: shipping, assembly, lighting, electrical requirements, rental equipment as well as the assembly of booths in generally a 20’x20’ or 40’x40’ format.

• Lead electrician for residential and commercial electrical contractor in the East Tennessee area. Working knowledge of most electrical applications and adept at general troubleshooting.
• Familiar with most single and three phase power supplies and all NEMA categorized connections.
• Working knowledge of certain state and local building codes as well as all updated NEC addendums.
• Experienced in stick frame and log cabin construction and commercial high voltage structures.

• Front line sales representative; achieved 6 month long 2500 APG; awarded “Rookie of the year”, 2002.

• Began as a barista and quickly promoted to Peddler. From there began cocktailing, then to server then to trainer and “manager in reserve”.
• Responsible for all inventories, ordering and forecasting necessary amounts for respective usage by week of beef products.
• Assisted in bar management and staffing. Achieved high levels of return based on loss control and spillage.