David Levy

Results-driven Multi-Unit Food & Beverage Operations Leader with 15+ years of experience overseeing high-volume restaurant, bar, catering, and hospitality operations across luxury dining, upscale casual, and multi-unit concepts. Proven success driving revenue growth, improving profitability, reducing operational costs, and developing high-performing teams in fast-paced environments generating up to $40M annually. Expertise in P&L management, labor optimization, inventory control, menu development, guest experience, training programs, and multi-site leadership.

Recognized for operational excellence, team development, health compliance performance, and scalable hospitality systems.

Multi-Unit Food & Beverage Manager - Toasted Gastro Brunch - Las Vegas, NV

(2025-01 - 2026-01)

Directed restaurant, bar, catering, and event operations generating $1.2M+ in annual revenue.

• Increased overall sales by 10% through operational improvements, guest engagement initiatives, and menu enhancements.
• Managed daily operations including staffing, scheduling, inventory control, guest services, and vendor coordination.
• Maintained food and beverage COGS below 18% through effective purchasing, inventory management, and waste reduction strategies.
• Developed and executed new menu recipes and beverage programs to improve guest satisfaction and profitability.
• Oversaw labor management, budgeting, food costing, and operational performance metrics to maintain financial targets.

Multi-Unit General Manager - The Cruisery by Tucker Hospitality - Santa Barbara, CA

(2021-01 - 2024-01)

Oversaw restaurant, bar, wine lounge, catering, and private event operations generating $6.3M in annual sales volume.

• Led day-to-day operations across multiple departments while maintaining exceptional guest service standards.
• Designed and executed seasonal menus, specialty beverages, and monthly promotions utilizing high-quality scratch kitchen ingredients.
• Controlled food, labor, and supply costs through detailed inventory management, purchasing oversight, and operational planning.
• Achieved consistent 100% Health Department inspection scores through strict sanitation and compliance procedures.
• Managed hiring, staff development, scheduling, and performance coaching for front and back-of-house teams.

District Manager - The Drunken Crab - Los Angeles & Santa Barbara, CA

(2018-01 - 2021-01)

Directed operations for two high-volume restaurant locations generating $14M+ in annual revenue. Served as General Manager for the company's highest-volume location in Van Nuys, CA.

• Maintained controllable profit margins above 39% while consistently keeping COGS under 21%.
• Collaborated with Ecosure inspection programs and maintained audit scores above 90% company-wide.
• Designed and implemented hourly employee training programs as designated MIT Training Manager.
• Operated company test kitchen and contributed to development of new menu items and culinary concepts across multiple locations.
• Led staffing, labor forecasting, operational compliance, inventory management, and performance accountability initiatives.

General Manager – Multi-Unit Operations - M2K Restaurant Group - Los Angeles, CA

(2013-01 - 2017-01)

Oversaw operations for 8 restaurant concepts including EMC Seafood & Raw Bar, Wokcano Restaurants, The Backhouse, and The Big Catch Seafood. Managed business operations contributing to $40M+ in annual sales revenue.

• Increased annual sales by 15% across multiple locations through operational leadership, service improvements, and sales initiatives.
• Recruited, trained, and managed 400+ full-time employees across front and back-of-house operations.
• Developed and implemented company-wide training systems and operational procedures.
• Successfully opened and launched 2 new restaurant concepts from development through operational execution.
• Directed financial performance, labor management, inventory systems, and guest satisfaction initiatives across all sites.

Assistant General Manager - McCormick & Schmick's - Scottsdale, AZ

(2008-01 - 2012-01)

Kitchen Manager - Waters Edge - Fountain Hills, AZ

(2005-01 - 2008-01)

Restaurant Hospitality & Culinary Arts - Ottawa University