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…
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.
Associate
2021 to presentProvide 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:
Food and Beverage Director
2019 to 2020Orchestrated operations across multiple outlets, as well as full banquets department
Multi Unit Manager
2019Directed daily operations of $8M organization encompassing multiple outlets including restaurants, bars, in-room dining, and coffee shop.
Director of Restaurants
2008 to 2018Devised 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.
Director of Food and Beverage
2007 to 2008Responsible for the daily food and beverage operations of a boutique style hotel with projected revenues to exceed 1.5 million dollars.
Director of Food and Beverage
2005 to 2007Responsible for the daily food and beverage operations of a private club with revenues exceeding 1 million dollars.
Director of Restaurants
2003 to 2005Multiple outlet responsibility at a resort property, which included full service and seasonal restaurants, room service and beverage cart operations.
Assistant General Manager/T.I.P.S. Training Manager
2002 to 2003Directed 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:
General Manager & District Manager
1997 to 2002Provided 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.
General Manager
1990 to 1997Responsible 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.
B.A., Business, Saint Anselm College, 1989
v. 09/26/23
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