About Louis

Louis Pelliccia has more than twenty years of top, diversified experience, with a Strong background in many areas including management, operations, profit and loss, food and labor costing, staff training and development, recruitment, menu development, entertainment coordination, inventory control, sales, marketing, quality assurance, regulatory compliance, and customer relations. Louis Pelliccia is Hard working, driven, and dedicated, while highly experienced in all aspects of industry work, and thoroughly familiar with industry practices, standards, and protocols. Louis managed many leading establishments, as well as multi-unit operations, and is proven in ensuring the highest levels of operational profitability and efficiency.

Louis is well-versed in taking on fledgling or under-performing operations, implementing new programs and processes, and seeing all entities achieve their maximum potential. Louis is Adept in the recruitment, training, supervision, and mentoring of all levels of personnel. Louis is results-oriented, with an ability to see any assignment to successful completion. He has Excellent organizational, communication, charisma, and thrives in a busy, fast-paced working environment.

Louis is Proficient with Mac, PC, Word, Excel, PowerPoint, QuickBooks, Aloha, and Micros and is Multilingual, speaking English, Spanish, and Italian fluently.


San Diego, California

Project Manager / General Manager (2012-present)

Venue Capacity 1,900

  • Responsible for execution of initial multi-million dollar construction and design in conjunction with the contractors and designers – with emphasis on club flow, bar setup, VIP area features, restroom features, and finish selections. • Coordinated the project bidding process with multiple general contractorsHired the initial sound, lighting, POS and acoustic engineer; coordinated the Architect and MEP Engineers

  • Met with public figures, such as the Mayor, President of City Council, President of the centre city development and city permitting managers to expedite the project
  • Responsible for all sales projections, budgeting, entertainment costs and managing opening expenses for all departments
  • Contracted the PR and Marketing firms to create and execute marketing strategy; constantly oversee materials and come up with innovative ways to keep customers engaged.
  • Established and implemented all systems in place for operations of venue; ongoing management of processes, making adjustments as appropriate to support business growth • Responsible for recruitment and hire of the entire management team and participated in the recruitment of all staff (150+)
  • Contracted the business’ HR firm; work closely together on establishing and managing legally compliant and best practices HR infrastructure and processes


San Diego, California
General Manager (2011-Present)
Venue Capacity 600

Responsible for managing center operations, profit and loss, staff training and development, sales, marketing and promotional work, security coordination, inventory control, quality assurance, customer relations, and other managerial functions.


Hollywood, California
Director of Operations (2008-2011)
Venue Capacity 2000

A full-service restaurant and nightclub operation. Responsible for managing day to day facility operations, profit and loss, training and supervision of support staff, recruitment coordination, menu development, marketing strategy development, advertising, security coordination, food and labor costing, accounting, promotional work, and community relations. Has managed an operation which has seen tremendous growth, and met all profitability objectives. Developed and implemented successful marketing, advertising, and promotional strategies. Has recruited, trained, and managed all levels of personnel.


San Diego, California
Banquets Director of Events (2005-2006)

Venue Capacity 3400

Responsible for managing events operations, event planning, budget administration, on-site event coordination, and customer relations. Coordinated all banquets, as well as other events, and operation included Broadway Event Center, Deco’s Club, Belo Nightlife, and Crudo Eatery.


Mexicali, Mexico
Director/General Manager (2000-2006)
Venue Capacity 400

Responsible for managing daily restaurant operations, profit and loss, staff training and supervision, workflow coordination, menu development, food and labor costing, cooking system development, purchasing, vendor procurement, quality assurance, and customer relations. Facility encompassed three restaurants at one location (seafood, Mexican steak house, and Italian), and operation also included a full-service industrial kitchen, which served more than 5,000 meals-per-day for local manufacturing personnel.



Leon, Guanaguato, Mexico
Restaurant Consultant (1998-2000)
Group consisted of 30 restaurants

Responsible for operational management, menu development, food and labor costing, cooking system development, designing purchasing systems, inventory management, vendor procurement, and customer relations. Implemented low-cost, high-profit menu items.


San Diego, California
Assistant Manager (1997-1998)
Venue Capacity 900

A leading nightclub. Responsible for facility management, staff training and supervision, checking patron identification, cash control, special event coordination, customer relations, and other related assignments.