Jason Miranda

Turnaround-driven Restaurant & Hospitality executive whose operating discipline was forged in five-diamond luxury resorts — Four Seasons, Fairmont, and Sanibel Harbor Resort & Spa — and carried into multi-unit, high-volume restaurant portfolios for more than two decades. A proven corporate "fixer" who restructures distressed assets, engineers large-scale P&L turnarounds, accelerates top-line revenue, and maximizes enterprise value for private-equity exits and outside investment. Expert in corporate procurement, brand blueprinting, private-dining networks, and multi-unit operations critical paths, with oversight of $400M+ in nationwide hospitality operations.

Senior Vice President - EUREKA! RESTAURANT GROUP - Hawthorne, CA

(2023-05 - 2025-12)

Multi-unit corporate oversight, organizational design, and P&L leadership for a high-growth, 36-unit multi-concept portfolio across CA, TX, FL, NV, AZ, ID, and WA. Directed corporate procurement, talent acquisition, and operational critical paths for new flagship luxury concepts.

• The Amalfi Llama — launch & scaling: directed brand blueprinting and launch of the woodfired luxury steakhouse concept into premier coastal markets, earning a spot on Yelp's "Best New Restaurants in the US."
• La Jolla flagship: launched at $12M annual sales, beating projections by $2M.
• Aventura: inherited a construction-delayed launch tracking a $1M annual loss; deployed labor restructuring and local marketing to engineer a $2M annual swing ($6M opening → $1M net profit).
• Chef recruitment: recruited and brought on the executive chef whose culinary program earned the concept its Yelp "Best New Restaurants in the US" recognition (ranked #11 nationally).
• La Popular turnaround — third-party capital validation: assumed leadership of the underperforming Mexican concept in year two; led a menu overhaul, management restructure, and targeted marketing that restored profitability and attracted an outside growth investor who took a 40% equity stake to fund national expansion.
• Enterprise procurement restructuring: rebuilt a dysfunctional corporate culinary and purchasing department; negotiated a broadliner contract transition securing $800K–$900K in annual distribution savings while cutting enterprise food costs ~1% year-over-year.
• Company-wide ancillary revenue: engineered and deployed a standardized PDR and high-end catering playbook across all 36+ locations — a repeatable revenue stream modeled directly on luxury-resort blueprints.

Chief Operating Officer / Senior Vice President - DEL FRISCO'S DOUBLE EAGLE STEAKHOUSE & GRILLE - Houston, TX

(2019-01 - 2022-12)

Handpicked post-acquisition by Landry's to engineer a financial and operational turnaround of a 33-unit luxury steakhouse portfolio (16 Double Eagle units averaging $17M+; 17 Grille units averaging $8M). Full P&L ownership of $408M in combined annual revenue, including the $40M flagship 6th Avenue, NY location.

• Portfolio turnaround: reversed an inherited $56M operating loss (2019) into $12M profit (2020) and $63M profit (2021) — $75M in total profit generation across two years.
• Beverage & inventory streamlining: overhauled menu engineering and beverage logistics (Avero, Restaurant 365); cut wine costs from 34% to 28.5% and per-unit non-Grand-Award inventory from >$1M to <$500K, unlocking $9M in direct savings.
• Crisis management & liquidity: built the brand's COVID-era survival plan — protected payroll via $2M in overhead adjustments and generated $2M in immediate cash flow during shutdowns through an exclusive spirits-sales network for collectors.
• Critical-path launch: designed and opened the first flagship Del Frisco's under Landry's ownership (Pittsburgh), setting the modern operational standard for the brand.

Chief Operating Officer - RED O RESTAURANTS - Newport Beach, CA

(2013-01 - 2019-12)

Recruited to stabilize operations, repair fractured vendor ecosystems, and reposition a struggling $24M multi-unit luxury Mexican prime steak & seafood brand. Managed all operations, HR, payroll, menu engineering, and compliance.

• 90-day emergency turnaround: overhauled labor structures and food costs in a founder-led environment, achieving full stabilization and unit profitability within the first 90 days.
• 4× footprint expansion: scaled from 1 to 4 high-volume units across premier California markets (Fashion Island $12M+; Hollywood, Santa Monica, La Jolla $6M–$8M each), building a $30M–$36M+ annual revenue engine.
• 20% revenue mix via PDR: structured a dedicated private-dining pipeline, growing private events and banquets to 20% of company-wide revenue.
• Volume generation: modernized the bar program and introduced curated live entertainment to drive off-peak traffic and high-margin beverage volume.

Senior Vice President - MASTRO'S RESTAURANTS - Woodland Hills, CA

(2001-01 - 2013-12)

Executive leader charged with protecting and scaling the brand's high-touch luxury service and culinary standards — directly applying five-star resort operating discipline across premier regional markets. Advanced from General Manager track.

• Footprint scaling: scaled the ultra-luxury concept from 1 to 10 high-volume locations (each averaging $15M annual sales), adding ~$135M in revenue capacity.
• Quadrupled EBITDA margin from 5% to 20% - a 15-point gain in operating profitability driven by labor, food-cost, and beverage discipline.
• 20% private-dining lift: placed dedicated, incentivized private-dining managers across all units, growing per-unit event revenue from under $1M to $2M–$3M and lifting overall event sales 20%.
• $225M enterprise value: built the operational consistency, luxury culture, and institutional labor models that positioned the company for a $225M acquisition by Landry's.

F&B General Manager - Sanibel Harbor Resort & Spa - Fort Myers, FL

Directed full resort operations across cross-functional hospitality teams, large-scale resort operations, spa and retail asset integration, and premium multi-venue food & beverage.

Outlet Manager - Four Seasons Troon North - Scottsdale, AZ

Led luxury food & beverage operations — mastering ultra-high-touch service delivery, guest-retention systems, and rigid five-star compliance standards.

Beverage Manager - Fairmont Scottsdale Princess - Scottsdale, AZ

Controlled high-volume luxury beverage programs, inventory analytics, menu design, and event-margin optimization for a flagship luxury resort.