Michael Stout

I have been in the Service Industry for over 27 years from fast casual to fine dining and I love all of it. I am extremely passionate on finding ways to find new ways to create dining experiences that are the definition of Hospitality. I feel that education of a restaurant staff is a direct correlation to a great dinner.

I strive to continue to learn about new wines, cocktails, and foods within our profession. Remain HUMBLE! The development of a great restaurant is a process of learning from successes and failures. Working together towards the common goal of a great guest experience is always the focus.

I practice positivity! Everything can be fixed with the right attitude.

Assistant General Manager at Bar Bludorn (2026-01 – Present)

• Oversaw hiring, scheduling and training of all new staff members.
• Handled all ordering needs for FOH and developed SOP's to maintain inventory.
• Handles all aspects of private dining at Bar Bludorn and grew events by 43%
• Established Bar Bludorn Memorial as the model store for future Bar Bludorn concepts across the state of Texas. Trained opening staff for the upcoming Woodlands location.

Service Captain at Latuli (2025-01 – 2026-01)

• Opening member of Latuli. Developed standard operating procedures for mutiple areas of the restaurant
• Helped in establishing educational procedures to develop the staff in both wine, cocktail, and service.
• Promoted to service captain after 1 month of operation.
• Currently working with Jeb Stewart to create a culture which allows the staff to organically learn about wine and develop their skills in both beverage and service aspects of the restaurant.

General Manager at 93 Til (2021-01 – 2024-01)

Promoted to General Manager after 3 months of being at the restaurant.

• I developed a wine program that has since become the nucleus of the restaurant and is highlighted by "Wine Focused Evenings" that generate sales during hours that typically have very low sales.
• I also developed relationships with mutiple wine distributors in both wine and spirits that are extremely beneficial to the restaurant.
• In support of the wine program I have hosted multiple wine dinners and events that increased sales.
• Upon receiving the General Manager's position I developed a cocktail program that generated lager profit margins.
• I also developed a staff training program that was supported by bi-weekly all staff meetings where staff education and training occur.

Sommelier, Server, Trainer at Theodore Rex, Better Luck Tomorrow, Squable (2017-01 – 2021-01)

Opening team member of multiple Justin yu and Bobby Hugel concepts.

• Opening team member of Theodore Rex where I was the Sommelier/Bartender and handled the beverage service for the entire restaurant. With this concept we achieved multiple awards as well as articles in publications from Texas Monthly to G.Q. Magazine.
• Opening team member of Better Luck Tomorrow. This was the first offical collaboration between Justin Yu and Bobby Hugel. With this concept we agin achieved multiple awards such as top 100 Bars in the Country.
• Opening member of Squable. Chef Mark Clayton recently received a James Beard Award for Rising Star Chef.

Front of House, Trainer at Uchi Restaurants (Houston, Austin, Dallas) (2010-01 – 2014-01)

• Opening team member of Uchi Houston
• Developed into a team lead trainer which allowed me to be apart of a Cultural Ambassador program which allowed me to travel to other store locations to observe different operational procedures that were implimented here in Houston.