ABOUT JIM LOPOLITO
PRESIDENT OF LOPOLITO HOSPITALITY CONSULTANTS
It's been said that I am an operations and logistical architect.
This is true, I find solutions to questions and concerns that others miss. This is the result of my mixed bag of experience in aviation mechanics training, cooking skills, operational management and facility management experience, stage and concert production, and the various roles with restaurants, country clubs, hotels, catering, and other knowledge that I have accumulated over fifty years. The most important consideration is that I have been blessed working in an industry that I have loved all my life. Much of my experience in hospitality is because I worked two or three jobs at a time, and I always sought out my next job having an added responsibility than the prior role. 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 Bronx simultaneously. From cook to chef, I worked my way up at restaurants, private clubs, and hotels. I moved into management beginning with Victoria Station, which was an excellent Prime Rib restaurant, but 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, and this role was a massive undertaking. After Tavern, I took a position as general manager with a private city club under the Cornell University insignia, and this lasted fifteen years. Here, I completed my credentials as a Certified Executive Chef and Certified Club Manager. Then I stumbled upon a position that would impact me for ten years. General manager of the Historic Capitol Theatre in Port Chester, NY. Under my supervision, The Capitol rose to stardom as one of the most sought after special event locations in the region, and while there I worked with the best music 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, a Municipality club, Rye Golf Club in Rye, NY, called upon me to "fix" their issues, whereas they lost over a million dollars in the previous five years. Give me a year, I said to the Board, and one year later, upon their finalizing the books, the City announced a $400,000 profit, due to my work. There are other locations through the years that I have worked, 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 time to start my own consulting business. ----------------------------------------------------------------------------------------------- Lopolito Hospitality Consultants, Corp., was founded in 2014 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 of Stage and Concert Production Management working with some of the top-name talents in the industry. |
LOOK FOR MY BOOK AT AMAZON BOOKS
This is not a fill in the blanks book - it is a fill in the answers book. 
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