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.

Associate

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
  • Bar and restaurant operations
  • Hotel and convention center operations
  • Security in the hospitality industry
  • Food and beverage management
  • Policies and procedures development
  • Event planning
  • Guest Satisfaction
  • Training of personnel
  • Internal investigations
  • Hiring and background investigations of personnel

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 and contractors on best practices.
  • Coordinated internal and external teams to deliver superior service in quality-critical settings including weddings and private events.
  • Instituted customer focused culture.

Crowne Plaza

Multi Unit Manager

2019

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.
  • Created exercises, instructional activities and training assessments that reinforced learning and responsibilities of personnel.
  • Delivered new hire training and other departmental training programs; provided creative, 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 $10MM+ 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 top talent 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.
  • Developed multiple associates into management positions.
  • Received training on recognizing and reporting sex and human trafficking.
  • Selected and negotiated contracts with all vendors.
  • Achieved highest-ever associate satisfaction scores - 88% in restaurants and 100% in bars - in 2018.
  • Oversaw recruiting and hiring of personnel.
  • • Educated team members on proper hygiene for all food and beverage outlets.
  • Worked closely with local health inspector during all inspections.
  • Achieved high scores ranging from 88 to 100 for food and facility safety.

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 and receive necessary feedback in the execution of daily business.

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.
  • Provided guidance and direction to subordinates, including setting performance standards, monitoring performance, creating a safe and professional environment.
  • 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

Managed local sports bar with revenues over 1 million dollars while controlling costs to produce a positive flow through to the bottom line. 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 T.I.P.S. Trainer Techniques of Alcohol Management (TAM)
  • Certification: Georgia, New Jersey, South Carolina
  • RAMP Server/Seller Training, Pennsylvania

Education

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

Continuing Education

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

v. 02/10/22

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…