Jared David Email & Phone Number

Transferred from Babbo to open B&BHG’s first restaurant in New York in nearly a decade, reporting directly to the Partners. Pre-opening duties ranged from overseeing the construction punch list, to selecting wares, to determining table layout, style and steps of service, as well as overseeing all recruiting, hiring and training. Established all daily operating procedures. Responsible for all operations aspects, including, but not limited to Hotel relations, submitting invoices to AP, anything & everything IT related, all reservations and front door procedures, all HR related operations (hiring, discipline, firing, payroll & benefits), guest relations, marketing and compliance, including conducting my 5th consecutive DOH inspection resulting in an A letter grade, and personally overseeing service for 2 of the 4 visits from the New York Times critic, resulting in the first restaurant of its size to be bestowed 2 stars, and, by some measure of grace, a Michelin Star within our inaugural year.

Joined the Management Team as one of two floor managers, and promoted 5 months later to become the Business Manager. Major accomplishments at the BBHG's iconic $11 million dollar a year flagship restaurant include achieving a 22% profit margin, regaining the Michelin Star lost in 2009 (and keeping it), more than doubling participation and revenue in the acclaimed Vintage Babbo Series, as well as the then year-old private luncheon program, and overhauling overall operations. Among areas of direct oversight: All HR Administration (payroll, all FOH hiring, training, scheduling, progressive discipline, firing, benefits, workers' comp management & control, and legal compliance); working with the corporate IT department to maintain and update technical infrastructure; management of retail operations; working with the corporate Finance Department to manage Accounts Payable; client management (including direct supervision of the Reservations & Hospitality Teams, maintenance of the reservation book, direct handling of VIPs, and customer relations); managing all permits and code compliance; and implementing systems & structure related to daily operations.

Prime KO Japanese Steakhouse is one of the premier Glatt-Kosher (OU) experiences in New York City, featuring tapas-style Japanese cuisine, sushi, a full selection of Kosher steaks, and a comprehensive Mevushal wine list. Top in sales exceeding the average by 29%, and recognized for building unusually strong guest relationships. Responsible for training all new FOH employees, oversight of buyouts and other special events, immediate floor supervision, VIP and special-needs guests, assisting the manager with guest satisfaction/conflict resolution, comps, voids, grats, and special payment arrangements. Also acts as a fill-in bartender, host, and administrative assistant, as needed. Squirrel POS.

Hired to take the former iron horse “Il Campanello” to the next level under new ownership. Assisted the General Manager in the following: re-staffing the restaurant (FOH & BOH), closing gaps in the custom POS system to update and prevent theft, re-defining steps of service, floor management, maintaining and updating beverage program, altering the music program, procurement of new dinnerware, menu re-design, special event execution, daily closing duties and cash handling. And, prior to departure, assisted in facilitation and recruiting a legendary restaurateur to make a significant investment in the business.

Instrumental in opening the acclaimed 50-seater in the Flatiron District, featuring all-encompassing Mediterranean cuisine (Iberian, Italian, Greek, French and Moroccan) from the three-time, New York Times 3-Star Chef. Responsible for creating and running the beverage program, setting-up and maintaining the Aloha POS system, e-commerce liaison (Seamless, delivery.com, etc.), and establishing style-of-service. Influenced lighting, music, menu, and promotional/marketing design. Managed day-to-day operations including opening and closing duties and cash handling.

Focused exclusively on service, leading a FOH team of 40+ charged with fulfilling demanding service standards in a challenging environment at this high volume, fast-paced venue. Provided all tools necessary for maintaining thorough knowledge of the Pan-Asian cuisine & extensive Sushi offerings, cocktails, wine & sake. Overhauled the Aloha POS system, and the Open Table reservation book to improve service and maximize covers. Created extensive food descriptions for the staff including photos, common allergies, and selling points. Active in service everywhere from creating floor plans, overseeing proper seating, direct involvement is sales of food & wine, ensuring guest satisfaction, to mitigating problems whenever necessary. Fully responsible for an extraordinary list of PPX guests including foreign dignitaries, professional athletes, and key players in the fashion and entertainment industries. Performed daily opening and closing duties, as well as high revenue cash handling.

Hired to be an immediate replacement, without time for any orientation or training. 16-hour days on the service bar, main bar, and satellite bar. Averaged about 170 genuine mojitos per day, at times a mojito-a-minute, along with a full bar and menu, in a high-volume situation. Lauded for rapid adjustment, efficiency, speed, personableness, organization, and cleanliness.

Hired without any New York experience. Respected during the course of tenure for: consistently being within the top three in sales, frequently #1; developing detailed menu descriptions with the Chef, including photos, allergens, pairings, and a glossary; overhauling the cocktail list, designing “upsellable” cocktails; enthusiasm during the good times, and remaining “cool-as-a-cucumber” during the tough times.

Responsible for sales of fraternity & sorority apparel and promotional items to the mid-western region, consisting of over 7500 student organizations at over 200 higher education institutions. Increased sales by 36% over two years (22% in the past year, despite cutting territory in half). Responsible for generating and pursuing leads, processing orders, project management, and customer satisfaction. Travel and represent the company as a vendor at conferences several times annually. Help select products for, and edit annual catalog for national distribution. Assist in the training of new employees, and wrote much of the company’s first employee training manual.

Waited tables, often handled large parties (15+) and a large section. Assisted with closing responsibilities. At other times, monitored bar entrance and assisted bartender, and bar closing responsibilities.

Provided general support for the award-winning new student orientation program. Included administrative duties, event coordination, academic advising of incoming freshmen, information services, and acting as the University mascot, Big George.

Washington, Dc, Us

Contracted by SKD to help produce television ad spots for the 2000 Presidential Election. Prepared and distributed ads, prepared archival materials, reviewed and selected b-roll footage, analyzed public reaction data.

Indianapolis, In, Us

Tracked Legislation, performed clerical duties, and retrieved information from Capital Hill for a mid-western utility company.

Executed resident and guest policies. Actively worked on projects to improve the dormitory community. Performed administrative duties such as employee scheduling and training, paperwork, and organizing staff meetings.

Watched over the single-guard facility. Taught children between the ages of 2 and 14 a wide array of aquatic skills and water safety practices. Initiated the process of revising the youth swimming program and contributed to plans for adult swimming instruction.

Line cook, May 1997 – December 1997. Prep chef, August 1996 – May 1997. Dishwasher, May 1995 – August 1996. Busboy, May 1994 – May 1995.

Ba, International Affairs

Diploma

2-Year Conservatory