Wayne Duprey

I have been driven to build on international experience and learn from several business models and leadership styles. My work in hospitality has spanned the globe, managing F&B operations in North America, Europe, Asia and the South Pacific (Hawaii). I returned home to Boston, MA to open my own restaurant with a chef-friend and former colleague. As of September, 2020 I am a certified TIPS (Training for Intervention ProcedureS) instructor. Throughout my work, the key skills I have developed include: - Employee engagement, leadership & development - Exceptionally effective at service training - Creative product development and delivery - Multi-outlet operational management - Strong financial acumen (revenue forecasting, budgeting, purchasing & cost management) - Menu engineering & development - Recruitment and organizational structure and development - Marketing and branding skills - Pre-opening skills such as organization and sourcing - Sales of private dining and events - Banquet operations - Labor union exposure Having had the experience of a restaurant owner and GM managing my very own business, I was challenged to be an accountant, manage safety & Human Resources, manage fixtures & repairs, create interesting promotions and engage in proactive sales. Driving yield management was a matter of survival. The entrepreneurial experience was an incredibly valuable education.