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Michael Shannon O'Brien

Michael Shannon O'Brien

Director of Operations



Director of Operations





Skin-Candi Skin Care

Director of Operations

•Directed all aspects of packaging including copy and claims and visuals appeal.
•Directed and developed all PR strategies including but not limited to e-commerce and social media advertising.
•Directed all new product development across all phases from concept, to supply chain, to shelf.
•Directly partnered with wholesale accounts’ to develop lifestyle merchandising to improve the shopping experience, leverage key category adjacencies and front-end brands.
•Led Category Management to determine consumer, segment and channel trends.
•Responsible for P&L across all brands.
•Conducts research on potential accounts and sales leads, distributes leads accordingly.
•Managed East and West Coast sales teams, generates monthly sales goals, identifies and utilizes all resources needed to meet or exceed objectives.
•Developed 360 degree report card for all accounts to review performance which included delivery & export procedures, production, communication, timing, pricing, quality, and product initiation.

Career medium 05
Career medium 06

IWS Sangria LLC

Director of Operations

•Oversaw operations of four (4) upscale café/retail locations.
•Wrote all manuals and established all policies and procedures for front and back-of-house employees.
•Responsible for all inventory purchases, invoice posting, personnel, payroll, bookkeeping and full P&L accountability.
•Generated increased sales through product merchandising, advertising, and live music/event bookings.
•Chopin Vodka CEO Stuffed Olive Recipe Contest Winner.


Larry Forgione’s Restaurant Above and Pinnacle Bar

Opening General Manager

•Opening General Manager for a 120-seat fine-dining restaurant with an additional 60-seat bar and lounge.
•Personally developed Employee Training Manual and Hospitality Guide.
•Managed all aspects of restaurant opening: construction oversight, recruiting, hiring and training all staff members in proper service and up-selling techniques.
•Worked with owner and Executive Chef Kazuto Matsusaka (of Chinois) on menu and wine list development.

Career medium 02
Career medium 04

Rue 57 – French Brasserie and Sushi Bar,

Opening General Manager

•Teamed closely with General Contractor and Restaurant Owner in the design and set-up of this 6,000 square foot, 300-seat restaurant in the heart of Mid-Town Manhattan.
•Consulted with Executive Chef on menu item selections.
•Wrote Company Handbook and Hospitality Guide, established all employee policy and procedures.
•Recruited, hiried and trained all front of house employees.
•Personally developed wine list, specialty drink list, sake list and tea menus.
•Set-up and trained all floor managers on proper use of Micros (POS).
•Prepared opening small-ware and opening beverage order, negotiated pricing and placement for all beverage-related items.


Fiorello’s – Italian Restaurant by Café Concepts Inc.

General Manager

•Directed day-to-day operations for this 290-seat fine-dining restaurant with annual gross sales in excess of nine million dollars.
•Participated in weekly profit and loss analysis, inventory and budget control meetings with owner to help continuously improve bottom line.
•Processed weekly payroll for 185+ employees.
•Revised food and wine menus, as well as implementing wine-by-the-glass program.
•Developed food and wine product knowledge workbook and trained all wait staff in proper food and wine service.
•Lowered beverage costs from 30% to 24% while maintaining a 23% food cost.
•Received a Wine Spectator Award of “Excellence” for personally-composed wine list in 1999.

Career medium 05
Career medium 05

Delmar Wine Company

Store Manager

•Oversaw all day-to-day operations of a four thousand square foot fine wine and liquor store with gross annual sales in excess of two million dollars.
•Implemented store wide POS system, designed, published and distributed monthly newsletter
•Responsible for all inventory purchases, invoice posting, personnel, product merchandising, advertising, quarterly tax filings and payroll.
•Organized wine dinners as well as weekly in-store wine tasting events.


The International Wine Center Manhattan, New York

Higher Certificate of the Wine and Spirit Education Trust, Subject matter included: viticulture and vinification

The College of Saint Rose

Bachelor's degree, Computer Science