Damian Cote Email & Phone Number

New York, Ny, Us

New York, United States

Hold direct responsibility for all day-to-day operations for the $8M Flagship location in an expanding thirteen-restaurant group.Oversee all activities for the 350-seat midtown Penn Station location featuring 3 floors and multiple private event spaces.Manage recruitment, hiring, training, coaching, and performance management for a team of 50 restaurant associates.Actively monitored the location’s compliance to productivity and service standards, implementing improvement if needed.Handle financial management, including payroll, restaurant supplies, bar inventories, and operating expenses.Trained, coached, scheduled, and managed performance for a team of 80 front-of-house employees

New York City Metropolitan Area

Hold direct responsibility for all day-to-day operations in two successful eateries in an expanding six-restaurant group. Hand-selected to open two new $7M locations and reopen four existing properties post-shutdown. Oversee all activities for the 130-seat midtown dining room and 400-seat seasonal space in Williamsburg.Manage recruitment, hiring, training, coaching, and performance management for a team of 50 restaurant associates.Collaborate with Owners to create, execute, and manage financial forecasts and budgets. Handle financial management, including payroll, restaurant supplies, bar inventories, and operating expenses. Partner with guests to ensure high levels of satisfaction while resolving any issue or concerns.

Manhattan, New York, United States

Delivered support to the General Manager with a focus on company culture and attainment of company goals. Manage all hiring, training, and scheduling of 25 employees to ensure five-star service and a positive guest experience. Actively monitored the location’s compliance to productivity and service standards, implementing improvement if needed.Completed manager opening and closing checklists, including daily administrative and reporting duties. Created and trained new cocktails, including updated beer and wine options, to boost profitability based on seasonal changes. Explored opportunities for new revenue streams and growth within the business.

Manhattan, New York, United States

Led all daily operations for this $8M location including revenue generation, staffing, business development, and strategic planning. Provided exceptional service in this 170-seat+ dining room and 1,000-person capacity weekend nightclub. Oversaw inventory levels for the main bar and nightclub bar to ensure each were fully stocked in accordance with company guidelines.Trained, coached, scheduled, and managed performance for a team of 50 front-of-house employees. Drove compliance with productivity and service standards and enabled proper coverage within the facility. Developed and trained new cocktails, beer, and wine to reflect the current seasonality.

Manhattan, New York, United States

Managed restaurant operations, human resources, inventory control, and financial responsibilities. Accountable for hiring, training, coaching, staffing, and supervision of team members servicing this 170-seat dining room. Monitored team performance and service standards, implementing improvements when needed.

Brooklyn, New York, United States

Collaborated in the management of this 40-seat dining room. Managed financial efforts, including payroll, restaurant supplies, bar inventories, and operating expenses. Assisted in hiring, training, developing, and disciplining the FOH team through ongoing feedback and clear performance expectations. Oversaw inventory levels to ensure proper maintenance of restaurant and bar supplies. Ensured compliance with productivity and service standards.