Jim is a veteran of the restaurant, country club, catering & concert industries offering an expert operational review, club management consulting, foodservice training, and team development.
Key Consulting Services
Restaurant Consulting FOH & BOH Operations
Country Club Consulting
Catering Business Consulting
Management & Staff Development
LOPOLITO HOSPITALITY CONSULTANTS offers a variety of restaurant consulting and private club operations consulting services, including our own “Expense Loss Review” program. The ELR program reviews variances between money that is currently unsystematically expended on product, services, or equipment, and the expenses going forward upon our review and implementation of practical methods of spending behavior.
Advancing your restaurant business may include; food and beverage consulting services, foodservice training, a review of procedures, or a complete review to understand the areas deflating your profits. This may be followed-up by implementing management and staff development where necessary.
Country clubs may rely upon our club operations consulting for; food and beverage consulting, golf operations and pool programs, maintenance & repair procedures and log management, and buildings and property expenses, or any of the many member services you would like to build upon.
We are proficient and dedicated to each element that is part of any project and we offer objective guidance, research and support on direction and goals, and advanced training skills.
Jim has worked as executive chef to general manager in restaurants, country clubs, and catering in well-known organizations throughout New York. His background includes 12 years in restaurants, 19 years in private clubs, and 10 years in high-end catering and concert production.
Each position transition shaped Jim as someone capable of assessing difficult situations and in turn making his decisions look easy by those watching and learning from him. Jim was a Board of Director for eleven years with the City of New York Club Managers Association as Vice President, Secretary/Treasurer, Membership Chair, and Public Affairs Chair.
Jim is also a mechanic, which began at an early age on vehicles and airplanes, and this assisted in his extensive understanding in facilities repair and maintenance. He has also coordinated the unification of IT networks and updated POS systems, and offers extensive advice in all areas of a hospitality business.
Professional & Other
Certified Club Manager, Club Managers Association of America (CMAA)
Certified Executive Chef, American Culinary Federation (ICA-ACF)
Certified Fire Training-191-Technical Rescue & Rappelling Procedures
Certified in Automated External Defibrillation (AED)
Certified Cardiopulmonary Resuscitation (CPR)
Serve-Safe Sanitation Course, Food and Beverage Association.
“Regulating The Food Delivery Market”- Contributing Editor Food Service Daily
“Hospitality Operations-Refrigeration and HVAC Repair Acct.”- Contributing Editor Food Service Daily
“Obstacles”- A LinkedIn & Twitter Article
“Concentrating on Expense Loss”- A LinkedIn & Twitter Article
“Hospitality Operations-Meat Me In Receiving”- A LinkedIn & Twitter Article
“The Dangers of Compromised Restaurant Sanitation”- A LinkedIn & Twitter Article
“Why Consider A Restaurant Consultant” - A LinkedIn & Twitter Article
“Watching The Receiving Department” – Posted on www.scabrou.com