New York, New York, United States
Hospitality leader with extensive expertise in food and beverage, menu development, systems development, strategic planning, budgets, financial reporting, recruitment, staffing, training and team building, marketing, sales, public relations and media. Demonstrated strengths developing revenue opportunities and process enhancements to reduce costs and optimize profits.
I can be contacted at [email protected]
Spearheaded creation, from construction to opening, of multiple clubs and restaurants in New York and Atlantic Cities. Assisted in development of systems, recruitment, hiring, and training. Directed all aspects of club and restaurant operations. Developed and maintained standards. Managed over 100 full and part time staff, and 400+ independent contractors. Created steakhouse and catering menus. Guided Clubs to premier status in New York City and Steakhouse to multiple star review in NY Times. Built revenue to multiples of seven figures within 3 years. Maintained profit margin in excess of fifty percent. Profiled in Crain’s New York. • Developed wine cellar and beverage programs • Negotiated vendor contracts • Directed public relations and media including interviews with major print, television, radio, and electronic media outlets • Developed and monitored unit budgets • Sales for groups, parties and special events • Reviewed daily/weekly profit and loss reports • Developed and maintained customer and community relations
Spearheaded creation, from construction to opening, of multiple clubs and restaurants in New York and Atlantic Cities. Assisted in development of systems, recruitment, hiring, and training. Directed all aspects of club and restaurant operations. Developed and maintained standards. Managed over 100 full and part time staff, and 400+ independent contractors. Created steakhouse and catering menus. Guided Clubs to premier status in New York City and Steakhouse to multiple star review in NY Times. Built revenue to multiples of seven figures within 3 years. Maintained profit margin in excess of fifty percent. Profiled in Crain’s New York. • Developed wine cellar and beverage programs • Negotiated vendor contracts • Directed public relations and media including interviews with major print, television, radio, and electronic media outlets • Developed and monitored unit budgets • Sales for groups, parties and special events • Reviewed daily/weekly profit and loss reports • Developed and maintained customer and community relations
Spearheaded creation, from construction to opening, of multiple clubs and restaurants in New York and Atlantic Cities. Assisted in development of systems, recruitment, hiring, and training. Directed all aspects of club and restaurant operations. Developed and maintained standards. Managed over 100 full and part time staff, and 400+ independent contractors. Created steakhouse and catering menus. Guided Clubs to premier status in New York City and Steakhouse to multiple star review in NY Times. Built revenue to multiples of seven figures within 3 years. Maintained profit margin in excess of fifty percent. Profiled in Crain’s New York. • Developed wine cellar and beverage programs • Negotiated vendor contracts • Directed public relations and media including interviews with major print, television, radio, and electronic media outlets • Developed and monitored unit budgets • Sales for groups, parties and special events • Reviewed daily/weekly profit and loss reports • Developed and maintained customer and community relations
Directed all aspects of operation in multiple venue, social and corporate catering establishment including sales and events management, culinary, staff recruitment and training • Increased profits 25% annually • Created new menus, wine and beverage programs which increased sales, revenue and profits • Developed budgets for all events and controlled expenses • Negotiated vendors contracts • Planned and supervised all events • Responsible for review of profit and loss reports In charge of inventory control