Freedom DivisionMoet Hennessy PortfolioDelivering Excellence Every Day

Cuban Themed Restaurant & Bar by Celebrity Chef Carl Ruiz

• Conducted operation analysis to help onsite management streamline and improve operations.• Increased business efficiency, lowered F&B and payroll costs.

• Directed the operations of the newly reopened venue.• Developed and implemented new strategic plans to increase efficiency, productivity, effectiveness while lowering labor cost.

• Directed Bagatelle operations in New York City, Miami, St. Barth, Los Angeles and Punta Del Este.• Managed a combined $30 million in gross yearly revenue.• Developed and implemented strategic plans to increase efficiency, productivity and effectiveness. • Enforced company's standards for consistency across all restaurants.• Managed financials and set cost-of-goods targets.• Appointed, trained and supervised General Managers and management team.• Lead monthly P&L financial meetings.

• 250 seats; fine-dining; French cuisine• Spearheaded the re-opening from conceptualization through completion, recruitment, training, staffing and scheduling.• Revitalized the restaurant concept, monthly events, managed extensive interior renovations, designed and directed the build out of the patio/terrace.• Increased YOY revenue for 2013/2014 by nearly $1M by implementing sales techniques, marketing push and closely managing F&B COG, operating expenses, lowering the annual comps from 7% to 6%, all thru extensive analysis and weekly team mentoring.• Very low staff turnover.• Developed job descriptions and responsibilities to fit the venue.• Provided strategic leadership and direction for current and future operational plans, maintained direct oversight of marketing, F&B menu developing and cost.• Managed, control and purchased all beverage inventory.• Supervised a staff of 65 FOH employees, three managers, two sommeliers, head bartender and 45 BOH employees, one executive chef and two sous chefs.• Enforced adherence to corporate standards and guidelines.• Lead weekly manager meetings as well as monthly and quarterly P&L meetings.• Award: The One Group; Best General Manager Award, work convention in Vegas for year 2014

• 130 seats Italian fine dining restaurant; 80 seats café, 120 occupancy bar/club.• Closely managed all daily operations of a multi-level venue.• Managed lunch, dinner and brunch service.• Directly involved in recruiting, interviewing and training of new employees.• Managed all daily administration and operations, daily cash flow, petty cash, Scheduling of 45+ FOH Payroll.

- Consulting Services for Ajna Bar AKA Buddha Bar. Legal repossession / take over, lead the restructuring of the FOH & BOH operations.

• Managed flow of service.• Scheduled employees.• Ensured A-List Cipriani VIP Guest Satisfaction.

• Closely managed all daily operations of the venue.• Managed lunch, dinner and brunch service.• Directly involved in recruiting, interviewing and training of new employees.• Managed all daily administration and operations, daily cash flow, petty cash, Scheduling Payroll.

Multi Concept Subterranean Venue, Private Member's Club / Restaurant / Lounge, by Managing Partner Frederick Lesort• Closely managed all daily operations of a multi-level venue.• Managed lunch, dinner and brunch service.• Directly involved in recruiting, interviewing and training of new employees.• Managed all daily administration and operations, daily cash flow, petty cash, scheduling.

http://nymag.com/listings/restaurant/fredericks-downtown/

Opia is a Modern French bistro in the NY Renaissance offering classic fare & a chic lounge with live jazz, by Managing Partner Frederick Lesort.http://www.opiarestaurant.com

http://www.thecentralparkboathouse.com

http://www.themarkhotel.com

J1 Visa, OPT Management Traininghttp://www.themarkhotel.com