It's been said that I am an operations and logistical architect. Perhaps this is from my diverse hospitality upbringing. At fourteen I started in McDonalds and continued for over three years, earning "All American" titles they called them, on three stations, grill, fries, and the register. I worked at one of the busiest stores in the company at the time. The corner of Gun Hill Road in the Bronx, NY. Ten registers with twenty people deep all day long. This location was busy, not like what you experience in a McDonalds today. We were robbed twice with one time the police came in shooting. Yes, that was exciting.
At seventeen, I began as a dishwasher and prep with an Italian and Greek restaurant on Eastchester Road. During my three and a half years here I finished up with my airplane and powerplant mechanics school, which added significantly to my ability on the job. I fixed everything I could. I learned mechanics, electric, plumbing, woodworking, welding, and other arts that helped me along my way.
Most of my time in hospitality I had more than one job at a time. I recall at twenty years old, I worked in the kitchens of The River Cafe in Brooklyn, Brussels Restaurant in New York City, and a deli in the "Country Club" section of the Bronx simultaneously. From cook to chef, I worked my way up. One of my most memorable roles was a back of house management position with the famous Tavern On The Green in New York City. Revenue topped $28 Million during my time here. After Tavern, I took a role as general manager with a private city club under the Cornell University insignia, and this lasted fifteen years. Here I completed my Certified Executive Chef credentials and my Certified Club Manager credentials.
Then I stumbled upon a position that would impact me for ten years. General manager of the Historic Capitol Theater in Port Chester, NY. The Capitol rose to stardom as one of the most sought after special event locations under my supervision, and at the same time I worked with the best talent of the times, including Paul Simon and Art Garfunkel, Katy Perry, Rob Thomas, Bob Dillan, Toots and the Maytals, Sugar Ray, and many others.
Then Rye Golf Club, in Rye NY called upon me to "fix" their issues, whereas, they lost over a million dollars in five years. Give me a year I said, and upon their finalizing the books after I left, the City announced a $400,000 profit that year.
There are also locations through the years that I have worked shorter times, and these include Rolling Hills Country Club, The Larchmont Shore Club, The Loews Drake Hotel, Joanna Restaurant, and The Country Club at Otterkill.
I figured it was now time to start my own business.
Lopolito Hospitality Consultants, Corp., was founded in 2014 by Jim Lopolito after a lengthy history working in the hospitality industry. Throughout his tenure, Lopolito worked for reputable businesses that offered quality in their product and services. Places like The River Café, Loews Summit Hotel, Brussels Restaurant, Victoria Station, Tavern on the Green, Cornell University Medical College, Larchmont Shore Club, Tamarack Country Club, Rye Golf Club, and The Historic Capitol Theatre, are included in this history. Lopolito decided it was time to use his expertise to support the futures of businesses that required his assistance, and therefore began this new journey.
Jim Lopolito is a long-term professional in the hospitality industry with experience that includes private clubs, restaurants, caterers, hotels, and the theater industry. Jim has held numerous leadership positions to oversee operations and property management and achieved his Certified Club Manager “CCM” (CMAA) and Certified Executive Chef “CEC” (ACF) credentials during his tenure. Jim's experience additionally includes 10 years Stage and Concert Production Management working with some of the top-name talents in the industry.
Lopolito has additional experience with budget & financial administration, provides expense loss assessment, has Health-Building & Fire Department Code compliance knowledge, offers Request for Proposal development, and provides extensive directional expertise.
LOOK FOR MY BOOK AT AMAZON BOOKS This is not a fill in the blanks book - it is a fill in the answers book.