Thomas Hartmann Email & Phone Number

Boulder, Colorado, US

Sustainable Seafood dishes & creative cocktails in a stylish setting. EAT FISH LIVE LONGER.EAT OYSTERS LOVE LONGER.

Seattle, WA, US

General Manager of Wayfarer Seafood Restaurant Cannon Beach, Coastal Oregon

AU

Director of Operations creating a new concept from the ground up. "The Spice Library" is set to compete with the worlds best fine dining restaurants in one of it's newest of foodie cities Birmingham, Alabama. Global dishes created with the best local products infused with the worlds most abundantly healthy spices served elegantly in a creativity driven.

Greenwood Village, CO, US

Good Karma Ambassador and General Manager @ Karma Sushi Bar Grill. Voted “Best Sushi, Japanese, and Seafood” in Flagstaff four years running. Under my leadership Sales exploded from $2,500,000 to $3,000,000 in 2018 a 20% growth for a twelve year old concept. At the same time our social media ratings also increased nearing 5 stars. We also were awarded OT.

San Diego, CA, US

General Manager of Fireside by the Patio Group. Fireside in Historic Liberty Stations’ foot print is 80% outdoors seating up to 500 people. With many individual dining spaces, my goal was booking and ensuring outstanding social and corporate events for multiple groups simultaneously. Daily sales reaching 60K

I served as General Manager & Mariposa's Operations Specialist. During my tenure I took the facility from dinner only, adding and staffing a very successful Full Service Lunch. Guest Advocate, leadership by example, building teams and insuring employee retention in a labor staved community, I dedicated myself to becoming the employer of choice in Sedona..

Opening General Manager Park 121 Restaurant in the Carnero's Corridor. (New Concept)Scratch Restaurant in Wine Country of Sonoma and Napa. P121’s focus is freshly prepared seasonal and local cuisine with a Mediterranean twist, featuring a Carnero's Specific Wine List. The restaurant sold February 2019, is now known as Folktable.

Dallas, Texas, US

Managed Restaurant daily volume > $30,000, with $55,000 days regularly, staffed with up to 100 teammate’s on any one day. I brought Ownership Mentality and Pride, Leadership by Example, Profit and Cost Controls, Weekly Inventory Analysis, Business Growth and Investor Relations. I also traveled and managed stores from Woodland Hills CA. to Boca Raton FL.