Michael Davis

Completed more than 2,600 deliveries while maintaining Uber Eats Pro Diamond status and a customer satisfaction rating of 95% or higher. Managed high-volume customer interactions and service issues independently in a technology-driven environment.

B2B sales of hardwood products to wood shops, cabinet shops, and high-end home clients. Managed existing accounts and developed new business through relationship building, phone, email, and in-person prospecting. Leveraged Las Vegas casino relationships to generate opportunities and maintained strong client relationships throughout the sales process.

Promoted to General Manager of a newly established Nobu at Paris Hotel & Casino. Led team development and daily operations while managing $11M in annual revenue and $2.6M profit. Increased profitability from 23.32% to 24.44%. Managed budgets, labor, and financial performance. Developed an OpenTable promotion generating one-third of all covers.

Managed hiring, team development, scheduling, payroll, purchasing, and daily operations in a 500+ cover environment. Served high-profile VIPs, celebrities, and entertainers while managing $36M in annual revenue and $8.6M profit. Used OpenTable and Stripe for guest data, reservations, payment disputes, and experience purchases. Resolved complex customer issues.

Led hiring, training, scheduling, and team development. Managed guest feedback and resolved customer concerns across online platforms. Oversaw purchasing, inventory, and operational controls. Served on the opening team for a $2.4M bar and lounge buildout and supported implementation of new systems, processes, and training.

Increased year-over-year sales 263%, generating approximately $1M in online sales. Doubled operating income from 10% to 20%. Developed systems for new products, listings, and inventory management. Managed e-commerce operations, inventory availability, and customer-facing sales processes. Used performance data to identify opportunities to improve sales and business processes.

Increased operating income by approximately $300,000 year over year while maintaining the same level of sales.
Managed hiring, scheduling, purchasing, inventory, customer experience, and daily operations.
Identified opportunities to improve operational efficiency and financial performance while maintaining customer service standards.

Managed responsibilities associated with an annual food and beverage revenue budget of approximately $10.5 million.
Supported ordering, receiving, waste control, sales forecasting, scheduling, payroll, and inventory management.
Coordinated operational priorities to maintain consistent customer experience and business performance.

Managed $6M+ in rooms revenue and $2M in food and beverage revenue. Increased year-over-year house profit 3% through labor and F&B cost controls. Overhauled the beverage program, reducing annual beverage costs 2%. Coordinated hotel departments to maintain service and financial performance.

Managed launch and operations of casino outlets including Guy Fieri's Kitchen & Bar and Center Cut Steakhouse. Oversaw budgets, staffing, training, operations, financial performance, and guest experience. Generated $4M+ in 2013 revenue at Center Cut with 30%+ operating income. Managed beverage operations across Caesars properties and led teams during launches.

Bachelor of Science in Park, Recreation & Tourism Resources with a Commercial Recreation Concentration from Michigan State University.