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Kevin James O’Brien
El Paso, TX,
Results oriented individual with over + years of diverse management experiences. Maintains an
impeccable reputation for creating high caliber operations with excellent quality service and products. A
dedicated professional with work ethic that prioritizes accomplishing objectives in a highly satisfactory
manner. Has high level experience in conceptual development, openings, renovations, & revitalization
projects but mostly operations of awarding winning venues. Seeking stable longterm employment with a
company that is proactive and places high value on dedicated, hard working employees creating a dynamic
work environment that fosters harmony and growth.
Areas of Expertise
> Teacher, Coach, Facilitator
> Development of systems & procedures
> Exceptional training ability & administrative skills
> Welldeveloped employee and public relations
> Revitalization, conceptual development, design, preopening and opening experience
> Experience in working with a collective bargaining agreement as well as in a NonUnion
Lucky Eagle Casino, Eagle Pass, Texas
Director of Food and Beverage
Started working for this organization as an F&B consultant working from Las Vegas on their expansion
designs, venue concepts and F,F, & E budgets for the proposed expansion. Later, joined their executive
team in Texas to elevate the current operations in the F&B department and finalize designs for the
proposed $M expansion project; redesigned all drawings for two new restaurants and three new lounges
plus an entertainment facility; also pointed out design flaws in master drawings to save problems at a later
date. Took current restaurants and bars to higher levels by upgrading offerings, training team members and
through effective presentations and marketing.
Silver Legacy Hotel and Casino, Reno, Nevada
Director of Beverage Operations
Directed operations of the beverage department including significant banquet & special event business.
Responsible for significant financial gains through better cost controls. Served as second in command
under the Director of F&B; in charge of all F&B operations in his absence. Was responsible for the
conceptual development of two new venues; Drinx Lounge & Aura Ultra Lounge; these two successful
venues helped elevate Reno’s night life and quality of Beverage products to levels more typically found in
big cities. Drinx is tended to by Mixologists; Aura is Reno’s first Flair Bartending outlet. Both have won
local awards. Also, facilitated instructional classes on food sanitation and serving alcohol responsibly
TIPS retraining the entire food and beverage staff. Has developed over unique specialty drink
recipes. Property is now known for having the best & most innovative Specialty drinks.
Consulting, Las Vegas, Nevada
Consultant, Internet Company & shortterm commitments
During this period I was consulting & working shortterm jobs; opened two highprofile restaurants from
concept to postopening with services provided including staff and management training, restaurant pre
opening, and postopening and menu & systems development. Panevino’s Italian Restaurant and Deli, as
well as, Triple George Grille. Both were month agreements. Triple George Grille is a restaurant inspired
by the great seafood houses of San Francisco. Also during this time, was employed by a California based
group to assist the General Manager of the Lady Luck, a historic downtown Las Vegas hotel, as Director of
Hotel and Food and Beverage Operations in a revitalization project. Embarked on projects like surveying,
researching and developing Business Plan with financials for a celebrity & partners interested in building a
resort project in Mexico. Employed by Stratosphere Tower, Hotel and Casino..
Riverside Resort Hotel & Casino, Laughlin, Nevada
Director of Food and Beverage
Director of Food and Beverage at Don Laughlin’s Resort in Laughlin, Nevada. Property with over
rooms restaurants, bars, nightclubs and significant banquet business. Supervision for over
employees. Responsible for entire food and beverage operation and financial results. In this position,
quickly moved to reverse negative financial trends with an associated large volume of customer
complaints. Implemented organizational structure to facilitate staff and management training and
development. Greatly increased safety and sanitation practices through training and heightened awareness.
Obtained financial savings through loss prevention, minimizing product waste through production
schedules, control measures, effective scheduling, and decreasing workman’s compensation claims.
Increased revenues and consequently profits through training of suggestive sales techniques, menu
revisions, and proper staffing for maximum seat utilization. Enhanced what many, including the executive
committee, considered a suffering quality of product and service reputation.
Rio Suites Hotel and Casino, Las Vegas, Nevada
Restaurant General Manager/Food and Beverage Financial & Operations Analyst
After many years as the senior/training Restaurant and lounge manager, developed position of the Food
and Beverage Financial and Operations Analyst. Responsibilities include analyzing data, budgeting, and
developing business plans. Previously was the General Manager of the Rio’s highest profile venue, The
Voodoo Cafe and Lounge. Held this position for three years. Accomplishments include increasing
revenues from eight million per year to the pace of thirteen million through proven customer service
programs and raising the operational standards to the pursuit of excellence. Cost control measures and staff
training helped to significantly increase profit margin by a factor greater than three. Additional duties
included weekly training seminars for F&B managers and Chefs, including budget preparation and
forecasting. Involved with concept and menu development. Selected ’Coach of the Month, September
.’ Was selected to be the F&B point person on every expansion project the Rio has initiated including
the Phase V "Critical Path Team." Was selected to be Harrah’s corporate payroll systems trainer, therefore
facilitated seminars and providing hands on instruction to all F&B salaried personnel on Stratton Warren
AS/ payroll systems. Previously held positions as Assistant Beverage Manager, General Manager of
the AllAmerican Bar and Grille, as well as, Antonio’s Italian Fine Dining Restaurant. All venues were
high volume, awardwinning outlets that displayed significant financial gains under my supervision.
Examiner.com, Las Vegas, Nevada
Journalist for internet newspaper
Under the title of Las Vegas Fine Dining examiner, I write reviews and articles about the Las Vegas dining
scene when I am available. This is a contract labor position.
. , , , Certified Professional Food Manager, National Restaurant Association, Las Vegas,
Successful completion of the ServSafe food safety and sanitation course.
. , Certified Property Programmer, MICRO’s, Inc., Las Vegas, Nevada
Successful completion of the MICROS POS system ’Master User’ course.
. Certified Professional HCAAP Manager, National Restaurant Association, Las Vegas, Nevada
Successful completion of the HCAAP food management course.
. Certified TIPS Trainer, TIPS, International
Successful completion of the Trainer course for TIPS, Responsible alc