Born- New York, New York
Phoenix, Arizona 1977-1996
Carlsbad, 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 San Diego and Phoenix as a Multi Unit, General Manager, Sommelier and Beverage Director. Most recently as General Manager of the Multi Unit casual dining group Miami Grille. With twenty five years experience in restaurant management, Carl Essert has helped create some of the most popular and innovative restaurants. “To open a new restaurant is like bringing a child into the world, everything you do influences how that child is brought up.” The impressive list of restaurants that Carl Essert has opened includes; Donovan's Steak & Chop House, Pamplemousse Grille, Christopher’s & Christopher’s Bistro, and Different Pointe of View, all winners of the Wine Spectators - Best of Award of Excellence.
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.
His appreciation for fine dining was fueled by his association with great Chefs such as Christopher Gross, Jeffrey Strauss, 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.
| Ø Fine Dining Operations Management Ø Multi-Unit Development Ø Personal & Team Leadership Ø Account Management Ø Systems & Process Improvement Ø Human Resources & Training Ø Communication Skills Ø Entrepreneurial Leadership Ø Management Development Ø Financial Restructuring Ø Multi-Revenue Centers Ø Golf Course, Cigar & Retail Wine Shop Ø Client Services Ø Catering & Event Planning Ø Tableside Cooking Experience Ø Public Speaking & Seminars Ø Sommelier & Beverage Expertise Ø Start-Up Operations & Restructuring Ø Budgeting & Financial Affairs Ø Purchasing, Vendor Relations & Inventory Management Ø Profit & Loss Statements |
ü 20+ years of Food & Beverage General Management
and Operations experience with a proven track record
of success.
and Operations experience with a proven track record
of success.
ü As General Manager for Donovan's Steak & Chop
House, lead management team and staff to increase
sales from$5 million to just under $9 million
in three years.
House, lead management team and staff to increase
sales from$5 million to just under $9 million
in three years.
ü Championed Micro Beer production and marketing at UTC
location, 500 keg capacity; resulting in new revenue
center and product distribution.
location, 500 keg capacity; resulting in new revenue
center and product distribution.
ü 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.
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.
ü Developed, implemented, communicated and executed
innovative marketing strategies and action plans,
including implementing live music programs, social
marketing promotions, and web presence markedly
improving customer loyalty and retention.
innovative marketing strategies and action plans,
including implementing live music programs, social
marketing promotions, and web presence markedly
improving customer loyalty and retention.
ü Successfully manage food production, schedules,
calculate food costs per unit, and review all
financial transactions.
calculate food costs per unit, and review all
financial transactions.
ü Exceptional interpersonal and communication skills
with proficiency to build strategic business/client relationships,
while interfacing positively with people of diverse backgrounds
with proficiency to build strategic business/client relationships,
while interfacing positively with people of diverse backgrounds
