While Director of Operations, I oversaw operations for 3 venues. Lotus, a New York City nightlife institution, with annual gross profits exceeding $8MM. The Double Seven, a high-end handcrafted cocktail bar catering to the high-end social scene and fashion elite, with annual gross profits exceeding $4MM. Los Dados, a refined mexican restaurant with renown chef Sue Torres, located in the Meatpacking District, NYC, with annual revenues exceed $3MM.
Responsibilities ranged from management selection/supervision to P&L and MIP (manager incentive program) management to inventory control supervision to vendor negotiations to enforcing the companies policy and procedures for both the FOH and BOH, and all things in between.
Additionally, I oversaw the concept development for both The Double Seven and Los Dados on behalf of 3Sixty Hospitality.
In addition to overseeing the daily operations of 3Sixty’s venues, I performed design & operational efficiency consulting on behalf of 3Sixty Hospitality for some of New York’s most highly coveted venues. Clients such as Delicatessen/MacBar (Travel & Leisure Restaurant Design of the Year Award 2009), STAND (James Beard Award Winner), and SPiN (a highly acclaimed celebrate hang-out backed by Susan Sarandon). Responsibilities ranged from designing FOH & BOH layouts to reworking current layouts, allowing the client to more efficiently operate, to implementing inventory control procedures and other cost controlling systems.
For more detailed information about each of the projects listed above, please use the menu above. There are also photos of all the projects listed on the gallery page.