Robert R. DeMonsi, Jr.

Current

Labor Cost Management Consultant (Sole Proprietorship)

Past

Senior Labor Analyst at Productivity Management International
Program Director at Syn-Cronamics, Inc.
Night Manager at The New York Playboy Club

Director & Assistant Director of Operations, Controller, Executive Steward at Restaurant Associates

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Education

Curry College
Cardinal Farley Military Academy (HS)

Recommended

2 people have recommended Robert R.

Connections

34 connections

Industry

Hospitality

Websites

My Website

Robert R. DeMonsi, Jr.’s Summary

I am a seasoned professional services consultant to the hotel, restaurant & gaming industries who specializes in:

- Developing & implementing volume forecasting & labor management / labor control systems,

- Analyzing customer flow / traffic patterns to better align employee scheduling to true hourly volume demand,

- Developing & implementing labor standards / staffing guidelines employing realistic work to time relationships,

- Developing & implementing service & quality standards.

The results of my services are variable staffing & precise scheduling of employees in relation to hourly volume and a minimum reduction in labor cost of 3% to 5% or greater, while providing better guest service at fluctuating volume levels. In partnering with my clients, I make labor management a very simple and exact science that has true financial & operational impact.

I am also very well-versed in implementing ADP's TimeSaver Business Forecaster, Labor Standards and Scheduling modules & development of custom labor reporting templates within the TimeSaver application for hotel, casino & restaurant operations as an independent consultant for hire.

Robert R. DeMonsi, Jr.’s Specialties:

Labor Standards Development by Work Measurement, Reduction of Unnecessary Labor Costs; Employee Staffing & Scheduling Analysis; Customer Service & Quality Improvement, Process Mapping, Operational Reviews, Food & Beverage Cost Control

Robert R. DeMonsi, Jr.’s Experience

Labor Cost Management Consultant
Sole Proprietorship

(Sole Proprietorship; Myself Only; Hospitality industry)

September 1990 — Present (17 years 11 months)

Volume Forecasting & Labor Management Systems, Labor Standards Development, Labor Cost Reduction, Employee Productivity Improvement, Customer Traffic Pattern Analysis, Customer Service Improvement

Partial Client list includes: The Ritz Carlton Hotel Company, Mirage Resorts, Restaurant Associates, President Casinos, Prime Hotels, LXR Luxury Resorts, Gateway Clipper Fleet, Black Gaming LLC, Walt Disney World Hotels, (1) Penn National Gaming Property, Horseshoe Casino, Holiday Inn, Best Western, Maxim's Hotel
Senior Labor Analyst

Productivity Management International

(Privately Held; 11-50 employees; Management Consulting industry)

August 1989 — September 1990 (1 year 2 months)

I was a Senior Labor Analyst for an international consulting firm specializing in productivity improvement and manpower control systems for service related & clerical operations. Consulted to a large bank in England in branch operations.
Program Director

Syn-Cronamics, Inc.

(Privately Held; 51-200 employees; Hospitality industry)

March 1980 — August 1989 (9 years 6 months)

I worked both individually and many times was responsible for overseeing other consultants in a project environment. Performed labor management system reviews, developed realistic labor & service standards, assisted hospitality & gaming clients in reducing unnecessary labor costs while improving guest service levels. Developed manpower planning & labor reporting systems.
Night Manager

The New York Playboy Club

(Public Company; 51-200 employees; Hospitality industry)

September 1979 — March 1980 (7 months)

I managed a five story facility in the evening for Playboy, Inc.
in NY, NY which included:

-A Lobby Bar & Deli,
-A Buffet & Dance Floor with DJ,
-An Upscale Italian Restaurant with Bar,
-A Showroom featuring Headline Entertainment,
-A Disco.

I was responsible for management of and scheduling of seven management staff, management of 80 hourly employees, club guest relations and service delivery. The average guest / customer count nightly was 1,000 people that came to the club from approximately 7PM to 3AM.
Director & Assistant Director of Operations, Controller, Executive Steward

Restaurant Associates

(Public Company; 51-200 employees; Restaurants industry)

October 1972 — August 1979 (6 years 11 months)

-At 24 years old I was the Director of Operations at a management contract restaurant named The Ground Floor Cafe in the CBS building in NY, NY with $2.5 million in annual sales with 65 employees and with a management team of 5. I was ultimately responsible for the profit & loss statement, marketing, menu planning, banquets, accounts payable & receivable, purchasing, inventory control, employee hiring, training & scheduling, restaurant cleanliness, food quality and service delivery.

-I worked as Assistant Director of Operations at both The Ground Floor Cafe and at The Promenade Cafe in Rockefeller Center in NY, NY.

-I worked as the Controller & as the Executive Steward at Momma Leone's - a 1200 seat Italian restaurant in Boston, MA. I was responsible for: generating the weekly Profit & Loss Statement, Purchasing, Receiving, Storeroom Issuing, Accounts Payable & Receivable, Inventory Rotation & Control, Sanitation and Scheduling of back of house employees.