Justin R. LuCore, CFBE
4362 Pittsfield Street, Las Vegas, NV. 89115 * Mobile: 702.600.6798
Email: JLuCore001@hotmail.com * Web: http://www.Linkedin.com/in/JustinLuCore
Food & Beverage Director / Multi-Unit Regional Area Restaurant / General Manager
Results oriented food & beverage leader with a proven ability to control and grow the business. Diverse industry
expertise and a proven ability to hit the ground running and inspire others to positively shift culture, fix issues,
move metrics & increase sales. Solid track record of rapidly leading successful initiatives and turnarounds.
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Forbes 5 Star, Michelin 1 Star, AAA 5 Diamond
Six Career New Restaurant Openings
Multi-Million Dollar P&L Management
Revenue & Profit Growth Initiatives
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Margin Management & Control Systems Design
Forecasting / Capital Budget Management
Rapid Complete Analysis & Problem Solving
Ownership Mentality & Team Development
F&B Operators who track their prime cost weekly routinely increase their bottom line by 2% - 5% of sales or more!
Professional History
COSMOPOLITAN RESORT & CASINO, Las Vegas, Nevada
-Complex General Manager, QSR Food & Beverage Operations
December 2016 – Present
Spearheading leadership, training & culture for 6 food & beverage managers supporting four casual & QSR venues.
Select Goals & Accomplishments:
 Drive profitability in four separate food & beverage outlets with $20M+ in combined annual revenues.
 Special projects taskforce lead implementing operational systems & conversions property-wide.
JOHNSON RESTAURANT GROUP dba FIREROCK STEAKHOUSE, Las Vegas, Nevada
-Taskforce Director of Margin Control & Acting General Manager
March 2016 – October 2016
Select Accomplishments:
 Successful restaurant & NOI six month turn-around taskforce. SOP implementation for margin control.
 Impact: Reduced Food COS by 21%, Beverage COS 5%, Labor 16%, Supplies 5.2%, Bad Comps 4.7%.
PLANET HOLLYWOOD RESORT & CASINO, Las Vegas, Nevada
March 2014 – November 2015
-Multi-Unit General Manager, Spice Market Buffet, In-Suite Dining, Butler Services, VIP F&B Lounge Operations
Select Accomplishments:
 Oversight of $30M+ in F&B. Increased NOI by 7.5% YOY against an 11% decrease in overall guest count.
 Developed a daily Excel P&L tracker (line by line) for accurately projecting all expenses & OI.
TRUMP INTERNATIONAL HOTEL & TOWER, Las Vegas, Nevada
February 2013 – March 2014
-Food & Beverage Operations Manager, DJT Restaurant, Lounge F&B, In-Room Dining, Pool F&B, Banquet Operations
THE GREENBRIER HOTEL & GOLF RESORT, White Sulphur Springs, West Virginia
June 2012 – February 2013
-Multi-Unit F&B Asst. General Manager, The Main Dining Room, Golf Club F&B Service, Banquet Operations, Room Service
A national historic landmark and a Forbes Five-Star and AAA Five Diamond Award winning luxury resort, casino, golf
club & spa with over 700 rooms and 85,000 sq. feet of meeting space. F&B helmed by Bocuse d’Or 2013 USA Captain.
Select Accomplishments:
 Focus: Raise the property to a Forbes Five Star level, Implement SOPs to unite departments for NOI+.
 Highlight: Thanksgiving 2012; 5 hour meal period, 300 seat dining room, 842 covers, zero re-fires.
CAPITAL HOTEL & SUITES’ AMG RESTAURANTS Division, Delray Beach, Florida
October 2010 – March 2012
-Director of Food & Beverage, Atlantic Ocean Club, Chef Jamie DeRosa’s Buddha Sky Bar, Buddha Garden & Chef Glen Manfra’s Spoon Fed
Successfully developed a newly founded multi-concept restaurant brand and implemented all policies, systems, &
procedures for profitable new restaurant openings. Total yearly sales volume in excess of $15M.
Select Accomplishments:
 Drove one upscale new restaurant from pre-opening to profitable net operating income in 3.5 months.
 Average of 22-24% COGS and 25-28% overall payroll with upscale tangible assets and A rated service.
Justin R. LuCore (cont’d)
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CHINA GRILL at HILTON MARINA HOTEL, Fort Lauderdale, FL.
-Assistant Director of Food & Beverage
January 2008 – October 2010
Select Accomplishments:
 Effectively managed new opening & operations to repeatedly retain a 14% profitable end of year NOI.
 Increased online & internal Hilton In-Room Dining and Breakfast service scores by 13%.
CAESARS PALACE HOTEL & CASINO, Las Vegas, Nevada
-General Manager
June 2006 – January 2008
Management of high volume F&B operations, focusing separately on individual outlets (808, Nero's, Bradley Ogden &
Cypress Street Market Place). Maintained full accountability for the planning and execution of all strategies relating to
profit generation, cost reduction and re-positioning of Caesar's branded restaurants as leading market competitors.
Select Accomplishments:
 Profitably managed individual annual revenues of $12+ Million and large F&B teams.
 Spearheaded zero cost 'guerrilla' marketing campaign to generate a 47.8% increase in top line revenue
while effectively decreasing culinary union staff labor costs by 11.9% from year to year.
RIVIERA HOTEL & CASINO, Las Vegas, Nevada
-Food & Beverage Operations Manager
May 2005 – June 2006
Successfully managed Food & Beverage operations throughout the entire hotel property, additionally directing three
food & beverage outlets with combined annual revenues of $30+ million.
Select Accomplishments:
 Profitably managed annual revenues of $30+ Million while reducing labor costs by 9.8% year to year.
 Completed the process of a re-bid of one new restaurant opening & staff reclassification, adhering to
statutes as set forth within the culinary bargaining agreement.
HARTVILLE KITCHEN, Hartville, Ohio
-General Manager, Dining Room
January 2003 – May 2005
Successfully directed all operations for 440 seat dining room with annual revenues of $4+ million. Assumed
responsibility and implemented a training program for a newly revamped carry-out department.
Select Accomplishments:
 Increased profitability and customer loyalty by holding the restaurant team accountable for the
following standards: Clean, Expectations Met, Warm Welcome / Friendly Goodbye.
EARLY FOOD & BEVERAGE MANAGEMENT CAREER:
1996 – 2003
Mayfair Country Club, Ponderosa Steakhouse, Roadhouse, KFC/Taco Bell, & Friendly's Restaurants.
Certifications
 Lean Six Sigma White Belt Certification via Management & Strategy Institute (2015)
 Food & Beverage Executive (CFBE) Certification via the AH&L E.I. (2013)
 Restaurant Manager (CRM) Certification via AH&L Educational Institute (2010)
 ServSafe Manager Certification, Nevada, Ohio
 Food Handler Safety Training Certified / Alcohol Awareness & TAM Certified, SNhD, Nevada
 HeartSaver CPR (Adult / Child / Infant) Certified, Ohio
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Technical Skills
Micros, InfoGenesis / Agilysys, Aloha, Squirrel & multiple other POS systems knowledge with
experience designing, building & programming menu database,
- OpenTable “expert” with systems administrator & extensive build / design experience,
- Avero “Power-User”, a cutting-edge F&B analytic tool,
- Extremely proficient in Microsoft Office Excel, Word & more,
Tech & IT troubleshooting savvy, building high-end personal computer systems from the ground up.