Michael Lang

Operations executive with 32+ years of progressive leadership experience directing high-volume food and beverage operations across casino, restaurant, and catering environments. Proven success leading organizations generating approximately $30 million in annual revenue while managing workforces of 300+ employees. Expertise in operational excellence, financial management, workforce planning, P&L accountability, leadership development, process improvement, and guest experience.

Recognized for building high-performing teams, reducing overtime costs, improving employee retention, increasing guest satisfaction, and driving profitable business growth.

Operations Manager at Rivers Casino Pittsburgh (2017-10 – 2026-03)

• Directed daily operations for 5 restaurants, 9 bars, and multiple food and beverage concepts, generating approximately $30 million in annual revenue
• Led an organization of 300+ employees, including 14 managers, executive chefs, 24 supervisors, and sous chefs, improving employee retention through leadership development, coaching, and succession planning
• Implemented workforce planning and labor management strategies that reduced overtime costs by 80% while maintaining exceptional service quality and operational efficiency
• Partnered with executive leadership to implement operational initiatives that increased guest satisfaction scores by 25%, strengthening overall service performance
• Managed budgeting, financial reporting, labor forecasting, food cost controls, and KPI performance to consistently meet or exceed profitability goals
• Drove year-over-year sales growth averaging above 7% across all outlets
• Coordinated food and beverage operations for large-scale events serving up to 2,000 guests, consistently delivering exceptional guest experiences while achieving revenue objectives
• Recruited, hired, trained, and developed high-performing management teams, strengthening internal promotion opportunities and leadership bench strength
• Streamlined operational processes that improved productivity, enhanced cross-functional collaboration, and supported sustained business growth
• Ensured compliance with food safety, alcohol service, gaming regulations, and company operating standards while maintaining excellent audit and inspection results

Opening Store Manager / Training Manager at Moe's Southwest Grill (2013-08 – 2017-10)

• Opened multiple restaurant locations from construction through grand opening, ensuring projects launched on schedule and fully operational
• Established vendor and supply chain relationships with local and national distributors to support new locations
• Built restaurant teams from the ground up, embedding a culture of accountability and service excellence from day one
• Partnered with ownership and district leadership to hit aggressive opening timelines
• Drove local marketing initiatives that grew community engagement and brand awareness ahead of and following openings
• Maintained top Steritech and health department audit scores across multiple new locations
• Built partnerships with schools and civic organizations to establish each location's presence in its local market

Managing Partner at IDK Catering (2009-03 – 2013-11)

Concurrent with full-time role at Wendy's International

• Owned full P&L for the business, including staffing, budgeting, purchasing, and inventory
• Planned and executed catered events for up to 500 guests, managing every operational detail from menu to service
• Controlled food, labor, and operating costs to protect margins on each event
• Built a repeat-client and referral base through consistent, high-quality event execution

Assistant Manager | Co-Manager | Training Store Manager | General Manager at Wendy's International (1998-06 – 2011-06)

• Promoted through four leadership roles over the tenure based on performance and results
• Ran operations for a location serving approximately 6,500 guests weekly, managing teams of up to 75 employees
• Owned inventory, purchasing, labor costs, cash handling, and budgets against financial targets
• Built and rolled out a back-of-house training program that improved consistency and readiness
• Maintained food safety and service standards while resolving customer issues directly

Coursework Completed in Computer Science – Slippery Rock University (1992 – 1995)