Carl Essert
Multi Unit Operations Professional
6436 Terraza Portico, Carlsbad, CA 92009
email: carlessert@hotmail Home: 760-814-2209 / Cell: 760-201-5685

Born- New York, New York

Phoenix, Arizona 1977-1996

Southern California 1996-Present



Carl Essert brings with him years of hospitality & expertise as a Food & Beverage Professional. His talent developed at the finest restaurants in Southern CA., San Diego County and Phoenix AZ. as a Multi-Unit, General Manager, Sommelier and Beverage Director. With twenty five years experience in restaurant management, Carl Essert has helped create some of the most popular and innovative restaurants. The impressive list of restaurants that Carl Essert has opened includes; Donovan's Steak & Chop House, Donovan’s Prime Seafood, Pamplemousse Grille, Different Pointe of View, Christopher’s & Christopher’s Bistro, and Chandler’s Restaurant. Carl Essert has worked in many different environments including independent Chef owned operations, and large corporate Hotel / Resort settings. His ability to manage multiple venues and revenue centers reflects his self motivation and discipline. His passion is in fine dining, wine, craft beer, and cocktail programs. Over the years developing and training staff and managers leading by example, and working hand in hand. Carl’s skills and experience come with a track record of long term commitment, aggressive growth, achieved goals and profitability. The equally impressive list of restaurants that Carl Essert has been able to positively influence and restructure includes; The Palm San Diego, Clubhouse 66, Miami Grille, Bamboo Club and Pointe in Tyme
His appreciation for fine dining was fueled by his association with great Chefs such as Christopher Gross, Jeffrey Strauss, Pasquel Vignue, and Mark Tarbell. His passion for fine wine and craft cocktails is inspired & encouraged by his colleagues with great palettes such as Steve Olson, Doug Frost, Dale DeGroff, and Andy Seymor.

The latest Cocktail Menu I put together for Chandler's Restaurant 

Resume Fine Dining Operations Management Multi-Unit Development Personal & Team Leadership Account Management Systems & Process Improvement Human Resources & Training Communication Skills Entrepreneurial Leadership Management Development Financial Restructuring Multi-Revenue Centers Golf Course, Cigar & Retail Wine Shop Client Services Catering & Event Planning Tableside Cooking Experience Public Speaking & Seminars Sommelier & Beverage Expertise Start-Up Operations & Restructuring Budgeting & Financial Affairs Purchasing, Vendor Relations & Inventory Management Profit & Loss Statements As General Manager for Donovan's Chop House, lead management team and staff to increase sales from$5 million to just under $9 million in three years. Instrumental in The Palm being recognized as the top tier restaurant for customer satisfaction and management presence, out of 30 national and international restaurants (Savvy Shopper Reports) and high scores of cleanliness (Steritech ratings) resulting in achieving bonus first year. Championed Micro Beer production and marketing at UTC location, 500 keg capacity; resulting in new revenue center and product distribution. Instrumental in The Palm being recognized as the top tier restaurant for customer satisfaction and management presence, out of 30 national and international restaurants (Savvy Shopper Reports) and high scores of cleanliness (Steritech ratings) resulting in achieving bonus first year. Responsible for staff development of all managers and employees, improving operational procedures and profits. Developed and executed innovative strategies and action plans, including implementing live music programs, social marketing promotions, and web presence, markedly improving customer loyalty and retention. Exceptional interpersonal and communication skills with proficiency to build strategic business/client relationships, while interfacing positively with people of diverse backgrounds. Successfully manage food production, schedules, calculate food costs per unit, and review all financial transactions.