Brian Morrissey

Hospitality operations leader with 10+ years managing multi-unit restaurants, hotel food and beverage, openings and operational turnarounds.

Experience overseeing portfolio performance, developing managers, controlling food and labor costs, negotiating vendor agreements and leading teams through launches and change. Trusted by ownership to translate financial performance into practical improvements in service, staffing and profitability.

F&B Operations Consultant at F&B Operations Consultant (2025-11 – 2026-04)

• Brandy's Lounge | November 2025 - January 2026: Led a ground-up lounge opening in FiDi, including hiring, beverage development, cost controls and vendor partnerships. Delivered an on-budget opening and earned repeat engagement from ownership.
• Common Country | January 2026 - March 2026: Opened a country-concept bar in Kips Bay on a compressed timeline; hired and trained the team, established operations and handed the business over to permanent management.
• Red Room Bar | March 2026 - April 2026: Led an operational turnaround, rebuilding service standards, refining the beverage program and retraining staff to improve guest scores and average check.

Regional Director of Operations at Bobby Van's Restaurant Group (2020 – 2025)

• Oversaw a seven-unit portfolio, managing operational performance, vendor agreements and monthly financial reporting to ownership.
• Increased revenue by $1 million per location, reduced food cost from 38% to 30% and lowered labor costs by 12%.
• Negotiated supplier and vendor contracts, identified underperforming revenue channels and secured ownership support for operational improvements.
• Developed internal talent, promoting three captains into management and six servers into bartender roles.

Opening Director, The Hadley at Bobby Van's Restaurant Group (2018 – 2023)

Opening assignment within Bobby Van's Restaurant Group; overlapped with the regional director role.

• Built the restaurant's financial and operational infrastructure, established vendor relationships and owner reporting, and delivered the opening on time and within budget.

Director of Food & Beverage at Hotel Nyack | Chatwal Hotels & Hyatt (2015 – 2020)

• Led hotel food and beverage operations and a 68-person team, with restaurant revenue of $2.2 million and annual event revenue of $4 million before COVID-19.
• Repeatedly appointed Acting Hotel General Manager, overseeing property-level reporting, budgets and strategic decisions with ownership and brand leadership.
• Secured investment for menu and operational improvements, negotiated vendor agreements and coordinated with rooms and sales teams to grow property revenue.
• Maintained Hyatt and Chatwal brand standards and trained teams through operational changes.

Pediatric Family Care & Bereavement Specialist at Aetna (2011 – 2015)

• Coordinated complex pediatric cases across providers, payers and families; managed authorization, utilization review and transition-of-care workflows in a regulated healthcare environment.

M.S. in Psychology – Fordham University

B.A. in Psychology – Iona College