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A B O U T   U S

WHAT WE BELIEVE IN

Our mission is to make hospitality the most integral part of the hospitality business. 

 

Hospitality lies at the root of everything we do at Invictus Hospitality.  A business can falter on other aspects if it can provide proper hospitality.  But no business can achieve its maximum potential without proper hospitality (even if delivering on all other aspects).  Hospitality is different from service, and we treat hospitality independently from service – where hospitality invokes a feeling, and service relies on the technical aspects of delivery.

 

Business within the hospitality industry are such a vital part of what makes each town and city what it is. They can affect almost every element of our quality of life in the cities we call home, help build communities, gentrify neighborhoods, and give people a sense of purpose. Whether we are assisting in resolving and everyday issue for a client, or creating a concept from start to finish, our goal is help create the culture and mindset within the business we are working on, tailored to the environment within which it is located.

 

We are in the business of relationships and being available to our clients for the long-term. We founded Invictus Hospitality as a resource to the hospitality industry, with the ability to adapt to any venue and any challenge within that venue, and giving each guest the best experience possible.

TEAM MEMBERS
 

Michael Tipps – Founder 

 

Michael Tipps has over 26 years of experience working, managing, and consulting in all facets of the hospitality world (throughout all positions, and including hotels, restaurants, bars, and nightclubs). Michael Tipps’s Career started in Hospitality in South Florida where he worked in almost every front of the house position in the corporate food and beverage world. By the time Michael turned 19, he set his sights on New York City, and has been trailblazing ever since. Michael started behind the bar at the prestigious Tribeca Grand Hotel (Grand Life Hotels) where he consistently demonstrated his unique abilities and worked his way up – ultimately securing a managerial position at a remarkably young age, at one of the most well-known venues in Manhattan. Michael was responsible for creating multiple food and beverage programs intended to increase revenue, while also cutting costs and improving the bottom line. What Michael relished most though was the challenge of creating innovative ways to improve guest services while at the same time creating the best ways to get the most out of the staff he was responsible for. 

 By the young age of 23, Michael was fortunate enough to work with and be trained in the essentials of classic cocktails, by the person responsible for bringing the “mixology” craze back to the United States – Sasha Petraske, of Milk & Honey fame. Michael expanded his knowledge of the hospitality business by taking on the challenge of working with different types of venues, ranging from high end lounges, to boutique hotels, to nightclubs, and to dive bars. With Michael’s knowledge and experience, he soon came to realize (like many others), that New York City is the Mecca of Hospitality, and he began Consulting all over the country helping operators in less well-known markets succeed.  

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Based upon Michael’s experience and expertise, Michael made appearances on Spike TV’s “Bar Rescue” as a master mixologist and bar expert, and also traveled across the country with renowned TV celebrity, John Taffer, on the “Nightclub & Bar University Rescue Tour”. Michael has also been a contributing writer, Speaker, and advisory Board member for the Nightclub & Bar Tradeshow. As Michael became involved in more complex projects, he came to realize that whether large or small, simple or complicated, the underlying issues with his suffering projects were generally very similar – especially as they related to concept creation, design, location, construction, management, operations, staff training, lighting and sound design, menu implementation, entertainment, and marketing and advertising. Fundamentally lacking in almost all instances, was perfecting the art of hospitality. As a result, Michael began developing communication techniques to not only make businesses function properly, but also, change the perspective of the ones who owned the business. 

Observing that hospitality was a key element of the hospitality industry – which was lacking in most all major markets throughout the United States – Michael co- founded Invictus Hospitality with Homan Taghdiri, and they have worked to build an unmatchable team of experienced professionals who share the same vision, as they Create Concepts, build business’s and consult on Hospitality projects throughout the United States, from boutique hotels to the everyman’s dive bar.  

 

Homan Taghdiri – Founder 

 

The entrepreneurial spirit has been flowing in Homan’s blood from his childhood days.  Having worked in the hospitality industry since he was 14 years old, Homan became an attorney as a step towards furthering his career in the hospitality industry.  Although Homan is a licensed attorney in California, he has since pursued his passions as serial entrepreneur.

 

Homan has worked in almost every hospitality position imaginable, at a variety of venues.  From a mom and pop pizza parlour, to bakery, corporate run Olive Garden, and family owned restaurants, Homan has worked as a dishwasher, busser, cook, server, expeditor, host, assistant manager, and manager during the 13-years he worked in the industry prior to becoming an attorney.  Homan found great success in a formula which combined a focus on service and hospitality, while working towards educating guests, to provide a memorable experience.  By working at both high volume, seasonal, and tourist based venues, Homan was able to fine-tune his experience in not only the front of house hospitality aspects of the business, but also, every facet of back-of-house operations.  Homan was able to work on his leadership skills in building strong teams who were empowered to create enjoyable and memorable guests experiences, while raising profitability to the venue as a result of creating high yield food and beverage combinations and raising check averages.


In Homan’s capacity as an attorney, he gained extensive experience in commercial real estate matters and development projects, as well as general business matters by helping start-ups and small companies establish themselves.  For over 12 years, Homan served as General Counsel for a real estate development and investment company, where he was actively involved in business development, project development, construction, and handling the negotiations of multi-million dollar projects and ventures.  As a result, Homan has had the opportunity of being involved with every phase of land acquisition, business development, and project development (from project planning, to architectural design, to branding, to construction).  In the process, Homan maintained his private practice with clients focused on business and hospitality matters. Homan has consulted

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many established businesses, in helping to reposition them from a position of near closure and potential bankruptcy, into becoming operationally successful businesses with streamlined profit centers. His scope of work has included involvement with retail outlets, bars, restaurants, hotels, manufacturing businesses, and fabrication businesses. Homan has also helped many business start-ups get set up legally and operationally over the last 20-years, which have included both domestic and international legal and trade agreements related to the same.

 

In line with Homan’s transition to consulting in the hospitality industry, he became extensively involved with operations management, corporate restructuring, financial analysis, training, and implementation of management hierarchy.  During the same time, Homan’s passion for the hospitality industry, allowed him to put into motion, the pieces necessary to create and develop Salvage in 2010 (a hip bar and lounge in Downtown Los Angeles); and Homan involved himself in all aspects of the venue – including initial fundraising, designing of the venue, construction and permitting, licensing, brand implementation, opening, operations, and management.  In 2012, Homan expanded his restaurant portfolio by becoming involved in the ownership and development of The Morrison Gastropub, a unique Scottish influenced upscale restaurant redefining the idea of the local pub – offering a vast selection of artisinal draught and bottled beers from around the world, as well as an emerging list of cocktails.

 

David Foss – Sommelier & Operations Guru 

 

Bio Coming Soon

 

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Mark Diaz – Master Designer

 

Bio Coming Soon

 

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