Max Bernard Email & Phone Number

Kingston, New York, United States

• Brought on board as a new partner in order to improve substandard service experience.
• Overhauled, reorganized and currently directs all aspects of service, including menu planning, service standards, hiring and training for all FOH staff.
• Collaborated with chef to add lighter fare like raw bar as well as vegetarian and vegan options in order to attract new customers, and to encourage repeat visits from current customers.
• Increased customer rating on social media from 1.5 average review to 4.1 average review.

New York City Metropolitan Area

• 230 FIFTH Premiere Rooftop Garden in Manhattan
• Launched the “Party Brunch” at the largest outdoor rooftop bar lounge in New York City.
• Organized all aspects of service for this 14,000 square foot venue, including hiring and training for all 30 member staff. Created service standards, quality control, opening / closing procedures.OPIA BAR &.
• Re-organized and co-managed this hip bar / lounge / restaurant located in the Renaissance Hotel
• Revamped all menus, from breakfast for hotel guests to lunch, dinner and late night fare.
• Installed a training and sales program to polish service and increase salesAOCFrench Bistro with 5 Locations in Manhattan and Brooklyn

New York City Metropolitan Area

• FIAMMA NYTimes 3-star, Michelin Guide 1-star
• Managed all aspects of service for this acclaimed upscale Italian restaurant.
• Responsible for staffing, guest welcome, service standards and quality control.
• Cash management, opening and closing procedures, budget and P&L.

New York City Metropolitan Area

• Voted best seafood restaurant in Long Island, NYSister restaurant to Boathouse in Manhattan’s Central Park
• Managed all aspects of service.
• Responsible for staffing, training, service standard and quality control.
• Improved standards in this 28 year’s old institution after renovation and new menu.
• Initiated new wine and water programs, sales incentives for staff, intensive food and service training.
• Substantially increased sales, average check and customer satisfaction.

New York City Metropolitan Area

• NYTimes 2-star
• Conceived and launched this moderately priced French steakhouse as an alternative to traditional American steakhouse restaurants.
• Directed all service aspects of this 80-seat restaurant and butcher shop.
• Generated $3 million gross revenue during first year of operation.
• Home of Chef Anthony Bourdain.

New York City Metropolitan Area

• NYTimes 3-star
• First bistro in Manhattan to earn a 3-star review from the NYTimes. It was widely credited with reinventing the bistro genre and launching the New York bistro craze.
• Managed all aspects of service for this 70-seat restaurant.
• Developed a catering operation with wholesale bakery and café, housed in a private 3-story Manhattan townhouse.
• Sole caterer for the Museum of Radio & Television.
• Built a $2.5 million annual business within 2 years.