General Manager at SARABETH'S PARK AVENUE SOUTH (2016-10 – 2026-08)
Directed an approximately $7M annual Manhattan restaurant with approximately 100 employees and accountability across financial performance, people operations, guest experience, compliance, facilities, events, and daily execution.
- Owned restaurant-level P&L and KPI performance, including budgeting, forecasting, labor, payroll, purchasing, inventory, and controllable expenses.
- Sustained strong financial performance across a nearly decade-long GM tenure, maintaining prime cost at approximately 60% post-COVID - within a high performing range - and improving key controllable costs year over year through disciplined cost management.
- Led the employee lifecycle across recruiting, interviewing, hiring, onboarding, training, scheduling, employee relations, performance management, investigations, documentation, progressive discipline, and employee development.
- Developed managers and emerging leaders through coaching, clear expectations, increased ownership, and accountability; helped implement a structured Manager in Training pathway and cross-training for expanded responsibilities.
- Ensured operational, labor, safety, and regulatory compliance through procedures, documentation, training, corrective action, and management accountability; earned an NYC DOH Grade A on every first inspection throughout GM tenure.
- Built long-term relationships with business clientele, including C-suite executives, and leisure guests, using guest history, profiles, reservations, and pre-service planning to anticipate needs and accommodate preferences.
- Oversaw private dining and event execution, using Tripleseat to review calendars, BEOs, contracts, and event requirements; coordinated staffing, service flow, timing, food and beverage teams, and real-time operational adjustments.
Bar Manager at SARABETH'S EAST (2015-01 – 2016-10)
- Managed the restaurant's bar program, overseeing the service team responsible for execution, beverage training, inventory, purchasing, product standards, and cost controls.
- Maintained a strong dining-room presence, building relationships with regular guests and supporting overall service and guest experience; regularly served as the sole manager on duty.
- By the end of tenure, assumed responsibility for restaurant payroll and tip administration.
- Managed The Wales Hotel room service operation and executed corporate events sold by the General Manager, coordinating event requirements, food and beverage service, setup, and on-site execution.
Bar Manager at SOUTHWEST PORCH (2014-01 – 2015-12)
- Managed high-volume bar operations including staffing, inventory, training, cost controls, service execution, and guest experience.
Earlier Hospitality Experience at Multiple Establishments
Progressed from frontline hospitality roles through supervisory and management positions, developing a hands-on understanding of restaurant operations before advancing into General Manager leadership.
- Head Bartender, Fiamma 41
- Floor Manager / Bartender, Stove
- Supervisor / Bartender / Server, Cranky's Café
- Bartender, Morrison's Irish Bar
- Bartender / Server, MOOD
- Bartender / Server / Expediter / Host, TGI Fridays
- Shift Supervisor, Starbucks
