David Koontharana Email & Phone Number

76 Kenmare St. Nolita

http://duncanquinn.comdavid@duncanquinn.com

Greater New York City Area

(http://bondisushi.com/) ● Highest operationally overseeing the expansion of Bondi Sushi from one location to nine globally; directly reporting to the CFO & CEO. Responsible for all hiring, firing, on-boarding, scheduling, HR issues, vendor relations, inventory, scheduling, staffing, P&L management, forecasting, private events, catering sales and leading a team of over 75 staff which included 5 administrative and managerial reports. ● Turned Bondi around from operating at 15%-20% loss to being 15%+ profitable company-wide in under 6 months through aggressive restructuring, re-staffing and the proper training methods & developing SOPS, changed vendor ordering practices and inventory procedures, fixed as many financial “leaks” as possible and provided a new dine-in component (new revenue stream) at the Flatiron location. Bondi Sushi will net in excess of $6 million by the end of the year; which is a 14% increase over the previous years net sales figure.. ● Development of a new dine-in component that brings in $25k+ a week in space with only 19 seats. Booked personal high-end clientele for the Noda side of the company ($400+ pp check average). Built a nonexistent beverage program and did all the planning implementation and execution of the new 75 Kenmare st restaurant ranging from POS company vetting and procurement to executive chef proposals and menu development. Worked on new beverage development for the Noda side through the use of my connections and relationships with liquor companies, distributors and brand representatives. ● Accelerated and negotiated all contracts with delivery partners and generated over a quarter million dollars worth of additional revenue through promotions, marketing, transitioning over to our own proprietary delivery app and website. Negotiated much better fixed costs with partners such as GrubHub, Seamless,etc.

Sag Harbor, New York

● Oversaw all POS, IT, and networking solutions in conjunction with the project management to ensure effective functionality with this expansion and remodel to suit our 650+ cover daily average ● Direct menu development, profit & loss accounting practices oversight, inventory control development and implementation, management/chef recruiting, organizational change, new project development and beverage programming development and implementation; new training manuals, job descriptions and quality standards for all departments. ● Key member in the acceleration, expansion and remodel of a 25 year old Hamptons dining institution which did $2.4 Million net in only 3 months. Averaged $23,000 more each week than the previous year which exceeded revenue projections by $500,000 over three months. ● Developed new programming and revenue streams such as “The Late Night Program;” which has drastically cut down labor costs and helped the overall bottom-line (Averaged $1k+ in additional revenue per day) ● Only person-in-charge of the multiple “PPX” (personne particulièrement extraordinaire) list which such regulars as Calvin Klein, Billy Joel, The Baldwin family, Don Lemon, Eric Ripert, Jimmy Fallon etc.. Due to my extensive boutique hotel & high-end clientele/VIP experience I was given this great responsibility and always delivered and exceeded expectations.

New York, New York

● Opened & GM’d two locations; Haru Hell’s Kitchen and Chelsea from pre-opening to fully operational. Hand picked to be a part of the opening team and had the privilege to participate in the build-outs from "soup to nuts." ● Led & trained two new sets of staff (150+ people combined) successfully while making sure that we stayed on brand while delivering the same level of exceptional quality HARU/Benihanna has been known for the past twenty five plus years ● Decreased labor by over 10% at both locations by creative scheduling and cross training team members to do multiple functions, all the while not sacrificing the level of service. ● Personally did all of the inventory & ordering at the Chelsea & Hell's Kitchen locations until the heads of each department (Sushi, Beverage, Hot Kitchen, Delivery etc.) became proficient enough to order correctly and keep a standardized par list. In addition, diligently cut down on frivolous costs such delivery fees & not following up of credits, money and/or poundage minimums for expensive items by collaborating & ordering with sister locations. ● Directly in charge of over $10mm+ of revenue & over 75 employees . Increased revenue streams through the use of introducing Ubereats, streamlining and optimizing third party platforms such as GrubHub, Seamless, and Opentable accounts so we got the most value of currently negotiated contracts and generating additional revenue through my personal client base. Went above and beyond to get all the necessary licensing and permits in year two; for an outdoor cafe which is now a functional and healthy new revenue center for the Chelsea location. ● Improved F&B cost by 8%+ by instilling standardized ordering and inventory practices in multiple departments. Maximized efficiency to get the greatest use of total controllable expenses. Spent numerous hours finding financial leaks and developed and implemented corrective action plans which lead to greater cost efficiency and overall profits.

55 Gansevoort Street, Meat Packing, New York / 133 Essex St. Les Etc.

(http://sonsofessexnyc.com/)● Oversaw day-to-day operations for the Restaurant and Catering Division leading a team of 150+ line-level staff, 5 managers and 2 executive chefs. ● Doubled profitability at Sons of Essex through cost controls bringing down food (30% to 24%), beverage (24% to 18%) and labor (30% to 23%) costs. ● Key member of the opening team responsible for opening 4 venues (The Raven, Rochelle’s, 205 Club, Petaluma) within 18 months. Our smallest venue the Raven made the top 100 list of nightclubs with revenue of excess of 15 million net in 2015 which I had direct oversight of. ● Instrumental in expanding the portfolio of brands and growing revenue from $3.5mm to $10mm+. ● Created operational infrastructure for company-wide expansion and accountability and direct management of operations, marketing, purchasing, human resources, regulatory compliance and IT. ● Developed new business opportunities such as offsite catering, mixology/cooking classes, and strategic partnerships with leading beverage brands. ● Direct menu development, management/chef recruiting, organizational change, new project development and oversaw company-wide beverage programming; Developed training manuals, job descriptions and quality standards for all venues.

Sushisamba West Village 87 Seventh Avenue South New York, New York 10014

● Maintained and exceeded sales expectations each financial period by going above and beyond the call of duty; This was achieved by giving the world renowned fine-dining service that is the hallmark of Sushisamba, a 15 plus year New York City staple made even more famous by being featured in the movie "Sex in The City." Consistently beat out sales of the previous year during tenure on average by $20,000 net per week ● Led an established staff of 80+ in a high volume (200+ covers lunch/400+ covers dinner) upscale Japanese and Peruvian restaurant with annual revenues exceeding $15mm. ● Increased beverage sales (10%) and profitability (20%) through strategic marketing and promotional partnerships, menu concepts/engineering, staff training programs and most of all transitioning my client list to become Sushi Samba “regulars.” It was typical to personally bring $15k+ a week of personal business to this already established and financially profitable enterprise. ● Assisted in development and staff training of Sushi Samba to achieve some of the highest secret shopper scores in the locations 15 year history; Had direct menu development, marketing, staff recruiting and regulatory compliance as part of my duties● Personally generated over $100k in six months through connections, private events, corporate buyouts, and organic social media promotions; making my theoretical salary cost to the business extremely appealing from a financial standpoint versus other upper management that didn’t have the event programming and client connections. Due to my expert level proficiency in the New York City hospitality market I am to generate revenue very easily on the client side/programing of promotions/nightlife very easily.● Recommended by the longest standing GM Joseph Ofmani as one of the best assistant general managers in his tenure of nearly a decade (please see attachment).

Miami/Fort Lauderdale Area

The Florida Room at The Delano, Miami, FL Director of VIP Services (The Florida Room) Delano South Beach - Morgans Hotel Group December 2009 – June 2011 ● Responsible for oversight of table reservations and accommodations for guests of the hotel at "The Florida Room" all the while coordinating with other Morgans Hotel Group properties owned and managed F & B properties; to ensure a seamless guest experience (Shore Club, Mondrian, Nobu, Asia De Cuba and China Grill Management’s Rose and Fish Bar at the Delano at the time). ● Oversaw FOH operations and reservations during the busiest weeks and events; such as New Year’s Eve Week, Art Basel and the Winter Music Conference, handled all celebrity and “PPX/VIP” reservations and accommodations in regards to The Florida Room. ● Turned over tables in a timely fashion in order to maximize sales. Maximized profitably of the lounge with creative table floor arrangements and the proper staffing without taking away from the “boutique” nature of being one of South Beach’s most exclusive properties. ● Direct development of creative programming for such events as “Le Baron” during Art Basel, Winter Music Conference; for example I was a key member of the team that booked "Avicii" for WMC week (2011)at a price point that was unheard of still to this day! ● Booked the most tables in my tenure (225k + net per year) and expanded the client portfolio to include new customers who previously wouldn’t view The Florida Room as a table service venue; while staying on brand.

Bachelor'S Degree, Hotel, Motel, And Restaurant Management

Hotel & Restaurant Management, Consumer Economics, Fashion Merchandising.

Regents Diploma, Liberal Arts And Sciences, General Studies And Humanities