James Laflamme is a dynamic executive leader in the food and beverage industry with extensive experience in operational management, cost optimization, and team development. He has held leadership positions at various prestigious venues, resulting in significant profitability increases and operational improvements. His expertise includes program optimization, concept design, and strategic planning within upscale hotel and casino environments.

1. James LaFlamme
11733 Grotta Azzurra | Las Vegas, NV 89138 | (775-636-0020) | jtlaflamme52@gmail.com
Dynamic executive leader with unwavering integrity, a passionate enthusiasm for exceptional product quality, a
commitment to acquiring and developing a talented and driven team, and collaboratively producing extraordinary
results.
E X P E R T I S E
Wine, Beer and Spirits Program Optimization | New and Existing Concept Design | Leadership Development &
Performance Management| Building and Managing Budgets| Forecasting | Cost Controls | Manage FTE’s to Drive
Business Results | Purchasing | Inventory Control
E X P E R I E N C E
Silverton Hotel Casino | Las Vegas, Nevada | 2013-present
Director of Food & Beverage
Silverton is an upscale hotel and casino with 300 rooms, 90,000-square-foot casino, over 1,600 state-of-the-art
slot machines, 29 table games, High Limit Salon and Cantor Sports Book. Silverton offers a variety of restaurants
and bars, including Seasons Buffet, Sundance Grill, a 24-hour Coffee Shop, Mi Casa Grill Cantina, Twin Creeks
Steakhouse, WuHu Asian Noodle Bar, Mermaid Restaurant & Lounge, Shady Grove Lounge and Starbucks.
Silverton is home to live entertainment in Veil Pavilion as well as a popular 117,000 gallon aquarium featuring
mermaids and interactive fish feeding shows.
• Complete responsibility for Food and Beverage Operations.
• Responsible for hiring and transitioning entirely new F&B management team.
• Develop career succession plan and training for supervisors and managers.
• Lowered all food cost goods by 20% and increased profitability by 3 million.
• Tracking to have 2 million increase in profitability for 2016.
• Lowered Beverage Cost by 6% and increased Sales by 20%.
• Implemented standard operating procedures for the F & B Division.
• Installed and implemented TMX new time keeping and scheduling software.
• Completed design, development and opening of new Asian Noodle Bar Concept.
• Update and redesign all existing restaurant concepts with new food, menus and service programs.
• Redesigned Steakhouse kitchen equipment.
• Developed new Steakhouse menu, beverage program and updated wine list.
• Refurbished main kitchen equipment, food quality and inventories.
• Lowered warehouse dead stock by 60%.
• Redesign of Coffee shop kitchen line to accommodate projected business increase of completed towers.
• New Coffee shop menu with new design, format and product.
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2. The Complete Kitchen | Charleston, SC | 2009-2013
Owner/Partner
Consultation for home and commercial kitchen design.
• Resource and stock kitchen provisions for custom homes, vacation homes and resorts.
• Consult on wine cellar, bar design and complete set-up.
• International consultation on kitchen designs.
• Lead VIP tours of the wine country.
• Consult with restaurant groups on wine list, beverage programs, menu development and cost saving
software programs.
Atlantis Resort Casino Spa | Reno, Nevada | 2008-2009
Director of Food & Beverage
Atlantis is Reno’s only Concierge Hotel Tower that includes a body and mind Spa, 60,000 sq. ft. space filled with
1,500 slot machines, a variety of gaming tables, and Race & Sports Book. Eight award-winning restaurants: Bistro
Napa, Atlantis Steakhouse, Café Alfresco, Chicago Dogs!, Manhattan Deli, Oyster Bar, Purple Parrot and Sushi
Bar. Atlantis features 50,000 sq. ft. of meeting and convention center.
• Complete responsibility for Food and Beverage Operations.
• Develop career succession plan and training for supervisors and managers.
• Open a New Deli Concept and Sports Book Bar.
• Revamped standard operating procedures for the company.
• Installed and implemented CTUIT reporting software for Revenue, Labor and Costing program.
• Developed and designed for a New Steak House Concept, Noodle Bar and Napa Bistro Concept.
• Lowered Operating expense by 10%.
• Open New 50,000 sq. ft. of Catering space.
Rapport Leadership International | Las Vegas, Nevada | 2006-2008
Director of International Sales and Business Development
Rapport Leadership programs engage and inspire clients and raise key performance indicators such as
leadership, communication, productivity, communication, and team building. Rapport offers ongoing personal and
professional growth through the commitment to lifelong learning.
• Complete responsibility for Sales Team and the Corporate Office Operations supporting International
Operations.
• Designed, installed and managed the Sales Logics Data Base system company wide.
• Developed career succession training and implemented for Leadership Training Advisors, Sales Support,
and Logistics Managers.
• Exceeded $12 Million Dollar Yearly Revenue goal in 2007.
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3. • Worked closely with the President, CEO & COO and implemented creative promotional events involving
Training and Sales Incentives.
• Worked directly with Fortune 500 companies on organization performance, strategic planning and training
programs
Stations Casinos, LLC | Las Vegas, Nevada | 1999 - 2006
Corporate Vice President of Food & Beverage
Station Casinos operates the widest selection of hotels in Las Vegas, with 10 distinct hotel and casino properties
and over 4,000 hotel rooms. Station Casino restaurants have received more than 100 “Best of Las Vegas”
awards.
• Reconstruction, development, staffing and opening of 3 major casino property acquisitions.
• Complete F&B design, construction, staffing and opening of Red Rock Casino Resort Spa and Thunder
Valley Casino.
• Complete responsibility for over 78 restaurants and 120 bars utilizing IBM Info Genesis POS and JD
Edwards Purchasing/Inventory Systems.
• Responsible for working with the VP of construction, designer groups, property management and senior
management in the development of all F&B outlets.
• Designed, installed and managed the Info Genesis enterprise system company wide.
• Develop career succession training for supervisors, managers, and director’s companywide.
• Exceeded $275 Million Dollar Yearly Revenue goal in 2006 and $175 Million for 2005.
• Worked closely with the Corporate V.P. of Marketing & Advertising and implemented creative promotional
events involving Gaming, Food and Beverage for local and out of town guests.
• Developed standardized menu, recipe, uniforms, S.O.P. and FFE for all concepts.
• Saved in excess of $1 Million in labor expenses over previous year in both Food and Beverage
departments by utilizing creative scheduling tactics and establishing staffing compendium levels for all
departments and all properties.
• Continually developed and directed the working relationships between General Managers, Directors,
Chefs, Managers and Assistant Managers, as well as over 7,500 team members.
• Negotiated contracts and developed a core purchasing program with back-end rebates for both Food and
Beverage departments in order to reduce cost and increase drop size with fewer deliveries. Total
company savings of over $3 Million with our global purchasing power and corporate partners. (i.e. Tyson,
Supreme Seafood, US Foods, Coors, Bud, Diageo, Future Brands, Moet Hennessy USA, Bacardi, Grey
Goose, Finest Call, etc.)
• Increased Company Catering department revenues 40% from previous year by successfully developing
new catering menus to better suit the interests of our clientele by effectively utilizing Sales and Marketing
to educate local and out of town guests.
• Oversaw Live Entertainment venues with annual revenues in excess of $4.5 million.
Other positions held: Corporate Director of Food & Beverage; Property Director of Food & Beverage
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4. Gordon Biersch Brewing Company – (Fertitta Enterprises Co.) | San Diego, California | 1997 - 1999
General Manager
Gordon Biersch currently operates 35 restaurants in the United States, including Honolulu, Hawaii. Additionally,
four Gordon Biersch Brewery Restaurants operate in Taiwan. The Gordon Biersch heritage of superior beer, great
food and good times.
• Managed opening teams at 6 locations from hiring, training, to ongoing operational support.
• Assisted in development and design of San Diego location and worked directly with construction
superintendent on the project.
• Hired Management Team and 175 Team Members for property opening.
• Developed training outlines and coordinated development of training manuals used to educate and train
the opening team.
• Worked closely with V.P. of Marketing on National Branded Advertising plans.
• Selected Aloha POS support system to be the restaurants source for generating superb guest service,
corporate accounting procedures, P&L reports, and revenue/cost reports.
• Self-directed and developed national Manager/Chefs training program resulting in the training of over 50
Managers/Chefs at San Diego location for restaurant openings nationally.
• Built San Diego revenue to exceed budget by $1 million annually, making it the number one revenue and
profit generating outlet in the nation, $11 Million annually.
• Traveled nationally to assist in Management and Team Member training, trouble-shooting restaurant cost
and labor issues.
• Developed and established standard wine and beverage programs for the Company.
The Beach House | Poupi, Hawaii | 1994 - 1996
General Manager
Located on the Island of Kauai, overlooking one of the locals’ favorite afternoon surf spots, The Beach House
blends the culinary tradition of Europe and the Pacific Rim, with a farm to table concept. The beverage program
features exotic fruits and juices from the island; creating intoxicating cocktails. With an international wine list, and
open-air patio seating, it is enjoyed by locals and tourist alike.
• Complete P&L responsibility for restaurant with annual revenues exceeding $8 million.
• Achieved 16.2% Liquor P.C. weekly for 15 months consecutively resulting in a 2.0% drop from previous
year; used daily perpetual inventory and bottle for bottle requisition system.
• Achieved Kitchen labor of 13.5% and Front of House labor of 8.5% consistently.
• Hosted wrap-up party with Harrison Ford after filming on the island.
• Directed Manager in Training (M.I.T.) Program for openings and current operations.
• Complete P&L responsibilities; managed supplies categories for Culinary and Front of House operations;
reduced expenses by 20% over previous year, while increasing revenues.
• Implemented weekly small-wares inventory system to track and monitor expenses.
• Implemented daily Quality Control checks for food quality, storage and service.
• Implemented Guest Service Recognition Program to reward team members for excellence in guest
service; increased guest satisfaction scores from 83% to 96% in 90 days.
• Develop standardized P&L reporting and inventory systems for the company.
• Responsible for the wine program for the company.
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5. • Responsible for the maintenance, programming and standardization of the companies POS system.
P R O F E S S I O N A L & P E R S O N A L D E V E L O P M E N T
Rapport Leadership International: Master Graduate –Over 100 Hours of Intensive Leadership Training
Rapport Leadership International - Eagle Quest Graduate
Gold level Graduate - Leadership 2000 12 month internal STN training program
Relationship Breakthrough Development 2000 - 10-week extensive STN training program
R E F E R E N C E S
Michael Pergolini
VP General Manager at PlayLV Gaming | Las Vegas, NV | 702.885.1586
Terry Downey
President General Manager Aliante Gaming LLC | Las Vegas, NV | 702.692.7800
Bryan Lindsey
VP General Manager Red Rock Casino Resort | Las Vegas, NV | 702.540.0869
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6. • Responsible for the maintenance, programming and standardization of the companies POS system.
P R O F E S S I O N A L & P E R S O N A L D E V E L O P M E N T
Rapport Leadership International: Master Graduate –Over 100 Hours of Intensive Leadership Training
Rapport Leadership International - Eagle Quest Graduate
Gold level Graduate - Leadership 2000 12 month internal STN training program
Relationship Breakthrough Development 2000 - 10-week extensive STN training program
R E F E R E N C E S
Michael Pergolini
VP General Manager at PlayLV Gaming | Las Vegas, NV | 702.885.1586
Terry Downey
President General Manager Aliante Gaming LLC | Las Vegas, NV | 702.692.7800
Bryan Lindsey
VP General Manager Red Rock Casino Resort | Las Vegas, NV | 702.540.0869
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