Jonn Baudoin Email & Phone Number

Fishtown, PA

Embark on a culinary experience during your stay at Hotel Anna & Bel led by Chef Tyler Akin. Bastia, our sun-filled daytime cafe transforms into a vibrant restaurant at night, serving a seasonal menu that captures the essence of the Mediterranean. As evening descends, Caletta, our sophisticated cocktail piano lounge, beckons with a selection of specialty.

Philadelphia, Pennsylvania, United States

• Oversaw 10 concepts grossing $1Million+ weekly
• Review weekly sales and labor forecasts while overseeing retime P&L’s, and managefinancials by training and developing a culture of quality control and standards.
• Daily / weekly check-ins with the teams to encourage while guiding them to discover theirown strengths and potential to ensure everyone is successful.

Philadelphia, Pennsylvania, United States

• Samuel’s / Bar Lesieur – Director - January 2023 – December 2023
• Part of the team to conceptualize this concept and oversaw the opening.Giuseppe & Sons – GM / Director - September 2022 – December 2023
• Established the culture, service and systems to drive sales to an all-time high including NOI.

City Of Washington County, District Of Columbia, United States

Washington, District Of Columbia, United States

• Relocated to Washington, DC in February 2021 to open this location at 901 New York Ave. NW Washington, DC 20001. Staffed a team to handle the weekly volume of $200K+ a week.
• Part of the Dallas management team to open this location in September 2020 which became a staple in the Dallas culinary scene.

United States

• Responsible for the expansion from 2 locations to 6 (7th and final location about to open in FW in April 2020) with a complete focus on operations, service, menu development, restaurant environment, cleanliness.
• Coached the management to bring a 4 Star level of service in a casual - made from scratch restaurant / coffee shop atmosphere.
• Worked with management to better understand their P&L's while working to… Show more
• Worked with management to better understand their P&L's while working to improve the bottom line. Finding the root of any issues and finding a way to correct them; weather items were coded incorrectly, working with /.
• Ensure that overall company financial targets are met including cost of goods, labor and other controllable expenses.
• Provide leadership and coaching to: recruit, hire, train, educate and motivate store management to maximize goals and objectives. Show less

642 W. Davis St. Dallas, TX 75208 / Trinity Groves

• DRIFTWOOD - General Manager
• Earning a 4 Star DMN review, Eater Restaurant of the Year Dallas 2012, Driftwood was ranked #13 of the 100 Best Restaurants in Dallas by D Magazine 2013 “Many first-time restaurateurs feel the need to dazzle and.
• Earning a 4 Star DMN review, Eater Restaurant of the Year Dallas 2012, Driftwood was ranked #13 of the 100 Best Restaurants in Dallas by D Magazine 2013 “Many first-time restaurateurs feel the need to dazzle and.
• This amazing seafood concept highlighted the cooking talent of Chef Omar Flores who was recruited away from Abacus to be its executive chef. Chef Omar Flores received numerous accolades such as a nominee for Food and.
• Developed this Spanish Tapas concept after being approached by Phil Romano and his Trinity Grove Team. Casa Rubia was a James Beard Nominated Semifinalist and also received a Best in DFW – New Restaurant Award 2013.
• The all-Spanish wine list and largest sherry selection helped to earn the restaurant a 4 Star DMN review.

• Recruited to run this 7000+sf flagship restaurant from Culinaire International, Jonn’s wine list and bar program helped the sales to surpass $100K weekly.
• Over exceeded sales goals per month based on budget along with keeping cost and labor below budget.

• Developed and designed the downtown concept that was one of the first restaurants to help the downtown rebirth. With opening executive chef Randy Morgan, the restaurant went on to win accolades such as Bon Appetit’s.
• Ran the catering program for the 3 private dining rooms, the largest sat 75.

• Responsible 3 different revenue centers including the lobby bar, wet deck and craft restaurant.

• At this underground – celebrity destination hot spot increased net operating profit to a record level while throwing monthly themed events.

• Increased sales and service standards while receiving the restaurants first 2 Wine Spectator Awards.

• Part of management team along with chef Sharon Hage that made Salve one of the top 22 new restaurants in the U.S. and one of the top 100 new restaurants in the world (Esquire and Condē Nast Traveler).
• In this 9,000sq ft restaurant I learned the art of working the floor from Mansion on Turtle Creek alumni Wayne Broadwell along with working with restauranteurs Janet and Phil Cobb.

• March 2016 to March 2017
• Worked with the top chef / sommelier restaurants in Dallas to increase market share while increasing the sales of our boutique producers by understanding the uniqueness of each account.
• Increased accounts through industry contacts.
• WSET 1