James Lauer Email & Phone Number

Ridgefield, CT, US

New York, NY, US

New York, NY, US

New York, NY, US

New York, NY, US

General Manager and Partner at Fairfax, Bar Sardine and The Jones

• Oversee operations of acclaimed restaurant designated ‘Best Restaurant in New York City’ by The New York Times, and ‘Best Restaurant in America’ by Restaurant Magazine, managing service for more than 40,000 guests.
• As Private Dining Manager, coordinate logistics of group reservations and exclusive events through private dining rooms, site buyouts and offsite which generate more than $4.5 million annually.
• Consistently exceed annual revenue targets, overseeing $400,000 operating budget and $20,000 supply inventory.
• Lead staff training and performance reviews, consistently achieving staff turnover rate well below industry average.
• Coordinate staff scheduling, benefits and payroll procedures for 50+ staff, representing $2 million annual labor budget.
• Invite guest speakers such as specialty suppliers, farmers and fishermen, promoting staff educational opportunities.

• Trained team of fine dining staff in daily assemblage of food and wine pairings, ensuring optimal recommendations of wine varietals for Prix Fixe menus, daily specials and seasonal selections.
• Developed extensive knowledge of Wine Spectator’s Grand Award-winning wine list, contributing to menu development and product recommendations for $750,000 inventory representing more than 2,300 available wines.
• Promoted to management role in recognition of extensive culinary knowledge and outstanding staff leadership skills.

Yountville, CA, US

• Provided attentive, personalized service for all guests, exceeding customer expectations throughout visits.
• Contributed to development of new dining revenue streams including The Salon, which generated more than $750,000 in annual revenue, featuring modified service style and à la carte items based on popular tasting menu.

• Contributed to oversight of daily operations on behalf of acclaimed New American restaurant with top industry recognitions including Michelin Star and Two-Star New York Times Award.
• Managed all aspects of service for over 800 guests each week, generating annual sales of more than $1 million.
• Recruited, trained and supervised team of staff, promoting the highest caliber of service standards at all times.
• Promoted to Assistant General Manager role after three months as Server in recognition of stellar performance.

Ann Arbor, Michigan, US

Assisted Faculty and Staff at the University of Michigan with multi-media projects- video sound and photo editing. Wrote technical documents and developed lab SOPs. Acted as a bridge between technological novices and technological sophisticates.

Responsible for the daily restaurant operations of the restaurant. Established and maintained service standards. Training of dining room staff as well as hiring and termination of staff. Wine Purchasing and inventory.