Paul Romanos, Jr. Food and Beverage Operations & Dram Shop Expert

Paul Romanos, Jr., Food and Beverage Operations & Dram Shop Expert

Paul “PJ” Romanos is a food and beverage operations and liquor liability expert with over 30 years of experience in the hospitality industry. PJ has worked for some of the most recognizable names in the business, including Marriott and Disney, at all levels from entry level management up to executive team member. He applies his expertise to forensic casework involving liquor liability, food service and safety, and operational aspects of the hospitality industry.

PJ has broad hospitality industry experience, having worked his way up from being a bartender and a server to bar manager and restaurant manager at venues that included small independent restaurants and bars, larger chain restaurants, country clubs, conference center hotels, and resort hotel properties. As a manager, he ensured that bartenders, servers, and other staff members were properly trained and consistently enforced the principles of safe alcohol service, which he achieved as a Certified T.I.P.S. alcohol service trainer. PJ's experience maintaining safe environments at restaurants, hotels, and bars extends beyond alcohol service. He has developed and implemented policies and procedures; trained and supervised personnel; and proactively monitored site conditions to eliminate hazards, security risks, and other safety issues in both front and back of house.

PJ is a ServSafe Certified Food Protection Manager, which is accredited by the American National Standards Institute (ANSI) Conference for Food Protection (CFP). During his time at Disney, he was certified through their in-house program as a food safety trainer. He holds a Bachelor's degree in Business Administration from St. Anselm College in Manchester, NH.

Professional Experience

Robson Forensic, Inc.


2021 to present

Provide technical investigations, analysis, reports, and testimony toward the resolution of commercial and personal injury litigation and failure analysis related to food and beverage operation and dram shop. The identification and mitigation of physical hazards in the food and beverage industry to include bar and hotel security, employee and guest conduct, and food safety.

Areas of expertise include:

  • Alcohol service, alcohol impairment recognition and liability
  • Food safety, storage, production, and service for all hospitality operations
  • Restaurant equipment inspections for temperature abuse
  • Premises safety inspections, identifying trip and fall hazards, furniture hazards, general condition of premise, food safety violations.
  • Security in the hospitality industry pertaining to doormen and their role they play in alcohol service
  • Food and beverage management relating to food safety and the responsible service of alcohol.
  • Policies and procedures development for safe alcohol service, food receiving, temperature checks, proper food storage to eliminate contamination, proper hygiene, and other aspects of operations relating to food safety and safe alcohol service.
  • Event planning
  • Training of personnel in the safe service of alcohol and food safety practices
  • Internal investigations and inspections of equipment to look for possible food safety violations
  • Training of personnel
  • Internal investigations
  • Hiring and background investigations of personnel
  • Performed mock health department inspections with culinary and restaurant managers in preparation for live health department inspections

The Georgian Terrace Hotel

Food and Beverage Director

2019 to 2020

Orchestrated operations across multiple outlets, as well as full banquets department

  • Educated service staff on responsible serving of alcohol and proper reporting of alcohol or safety related incidents.
  • Trained employees in best practices such as hand washing, use of single use gloves, thermometer calibration, temperature checks, and other potential food service violations.

Crowne Plaza

Multi Unit Manager


Directed daily operations of $8M organization encompassing multiple outlets including restaurants, bars, in-room dining, and coffee shop.

  • Developed training program that outlined all aspects of the operations with emphasis on creating a safe and professional environment.
    • Responsible and safe alcohol service
    • The safe receiving, storing, preparing, and preparation of food and beverage.
  • Created exercises, instructional activities and training assessments that reinforced development and responsibilities of personnel.
  • Delivered new hire training and other departmental training programs; provided relevant, effective classroom instruction throughout the property

Atlanta Marriott Marquis

Director of Restaurants

2008 to 2018

Devised financial strategies, operating plans, process improvement initiatives and Standard Operating Procedures across multiple outlets representing $10 million plus in revenue. Continuous training and educating team members to create a responsible and safe environment in food safety, alcohol service, guest service, and facility maintenance.

  • Led teams of 75+ through effective communication, alcohol service training, guest maintenance, product knowledge and other operational training needs.
  • Certified T.I.P.S. trainer.
  • Trained multiple outlets and banquets on responsible service of alcohol through the T.I.P.S. program.
  • Trained, coached, and mentored staff members to create an internal promotions pipeline.
  • Educated team on the importance of controlling guests with their own open containers poolside and throughout the hotel which was prohibited.
  • Selected and negotiated contracts with all vendors.
  • Oversaw recruiting and hiring of personnel.
  • Educated and enforced compliance with team members on proper hygiene for all food and beverage outlets.
  • Worked closely with local health inspector during all inspections.
  • Passed all quarterly county health inspections for all food and beverage outlets.

The Ellis Hotel

Director of Food and Beverage

2007 to 2008

Responsible for the daily food and beverage operations of a boutique style hotel with projected revenues to exceed 1.5 million dollars.

  • Created and developed beverage enhancement plan for lounge and in room sales that included policies and procedures to ensure the responsible sales of alcoholic beverages.
  • Created training exercises, instructional activities and training assessments that reinforced learning.
  • Delivered new hire training and other departmental training programs; provide creative, effective classroom instruction throughout the property.

Brookstone Golf and Country Club

Director of Food and Beverage

2005 to 2007

Responsible for the daily food and beverage operations of a private club with revenues exceeding 1 million dollars.

  • Coordinated and conducted small group and individual training sessions based on staff and organizational learning needs.
  • Analyzed training needs to develop new training programs or modify and improve existing programs.
  • Established an environment of responsible service of alcohol in a private club through training and development.
  • Conducted weekly coaching sessions with the restaurant managers, executive chef and the director of event management to provide information regarding the safe receiving, storage, production, and delivery of food and beverage.

Renaissance PineIsle Resort and Golf Club

Director of Restaurants

2003 to 2005

Multiple outlet responsibility at a resort property, which included full service and seasonal restaurants, room service and beverage cart operations.

  • Devised and implemented outlet training program to ensure employee success and retention.
  • Oversaw recruitment & selection, performance management, training and development of all team members.
  • Provided guidance and direction to subordinates, including setting performance standards, monitoring performance, creating a safe and professional environment

ESPN Zone, Disney Regional Entertainment

Assistant General Manager/T.I.P.S. Training Manager

2002 to 2003

Directed the daily operations of an entertainment and restaurant venue with revenues in excess of 7 million dollars. Operations included over 9000 square feet of dining and entertainment consisting of four dining areas, three bars, retail store and gaming area. Responsibilities included:

  • Training of all service staff in T.I.P.S.
  • Training of staff in Food Safety.
  • Venue security to include restaurant, bars and retail store.
  • Worked with local law enforcement and private security agencies to schedule security details on weekends and during major sporting events.

Ruby Tuesday

General Manager & District Manager

1997 to 2002

Provided leadership, direction and training for one of the top 20 volume restaurants in the Ruby Tuesday portfolio. Responsible for the daily operations of a high volume mall unit in Trumbull, CT.

  • Oversaw recruitment & selection, performance management, training and development of all team members.
  • Communicated with mall security to follow up on any security issues associated with the mall.

Bobby Valentine’s Sports Gallery Cafe

General Manager

1990 to 1997

Responsible for all human resource tasks, training and development, facilities management, security, and retail portions of the business. Established proper serving guidelines that all had to adhere to which encouraged responsible service of alcohol and professional guest interactions.

Professional Credentials

  • ServSafe Food Protection Manager Certification, National Restaurant Association
  • Certified ServSafe Instructor and Registered Serv Safe Examination Proctor
  • Certified T.I.P.S. Trainer
  • Techniques of Alcohol Management (TAM) Certification: Georgia, New Jersey, South Carolina
  • RAMP Server/Seller Training, Pennsylvania
  • ABC Server Training in Kentucky
  • Alcohol Training Awareness Program, New York
  • ServSafe Alcohol Cruise Line Training
  • Seller/Server Certification, South Carolina
  • Certificate in Hospitality & Tourism Management, Florida Atlantic University
  • ServSafe Allergens Certificate, National Restaurant Association


B.A., Business, Saint Anselm College, 1989

Continuing Education

  • Marriott’s Foundations of Leadership
  • Basic Training in Human Trafficking

v. 09/26/23

Related Resources

See All of PJ's Published Content

Liquor Liability at Open Bars & Catered Events

By Paul Romanos, Jr.
Expert Article

At a catered event, the industry standard of care when multiple drinks are served to an individual is that the bartender/server be able to observe the recipients of those drinks to prevent service to…

Bar Safety & Security Starts at the Door

By Paul Romanos, Jr.
Expert Article

Whether a particular person should have been permitted to enter a bar, nightclub, or other venue where alcohol was served can be relevant to a host of legal disputes involving assaults, vehicle…

Bar Receipts in Liquor Liability Disputes

By Paul Romanos, Jr.
Expert Article

Sales receipts can be incredibly insightful in liquor liability/dram shop disputes. This article discusses bar receipts from the perspective of a dram shop expert dissecting a receipt, discovery tips…