John Clark

Hospitality executive with 15+ years of progressive leadership experience managing upscale, luxury, and fine dining restaurants. Proven ability to build high-performing teams, improve guest satisfaction, increase revenue, and oversee complex restaurant operations. Experienced in P&L management, employee development, wine and beverage programs, private dining, and operational excellence.

Combines a service-first leadership style with strong financial and organizational skills developed through hospitality management and residential real estate.

Realtor at Keller Williams Miami Beach (2013-01 – Present)

• Advise buyers and sellers throughout residential real estate transactions from listing through closing.
• Negotiate contracts while maintaining exceptional client relationships.
• Develop customized marketing strategies to maximize exposure and property value.
• Build business through referrals, networking, and outstanding customer service.

Server at Prime 112 (2016-01 – 2021-12)

• Delivered exceptional service in one of Miami Beach's highest-volume luxury steakhouses.
• Maintained extensive product and wine knowledge while serving a discerning clientele.
• Worked collaboratively with management and culinary teams to provide seamless guest experiences.

General Manager at La Gloutonnerie (2015-01 – 2015-12)

• Directed all front- and back-of-house operations.
• Led and developed a team of more than 40 employees.
• Managed wine and beverage programs, private dining, and special events.
• Implemented service standards and training programs that elevated guest satisfaction.
• Oversaw scheduling, labor management, inventory, and operational performance.

Captain/Manager at La Gloutonnerie (2012-01 – 2015-12)

General Manager at Yardbird Southern Table & Bar (2011-01 – 2012-12)

• Managed daily operations for one of Miami's premier high-volume restaurants.
• Supervised over 70 front- and back-of-house employees.
• Reduced front-of-house turnover through coaching and leadership development.
• Partnered with executive leadership to improve operational consistency and guest experience.
• Coordinated restaurant, bar, and culinary teams to achieve financial and operational goals.

General Manager / Head Coach at Shula's Steak House (2010-01 – 2011-12)

• Successfully managed transition to new ownership and management.
• Directed daily restaurant operations while coordinating hotel, golf club, and private event services.
• Supervised over 35 employees.
• Maintained exceptional service standards while achieving operational objectives.

Assistant General Manager at Ruth's Chris Steak House (2006-01 – 2010-12)

• Managed restaurant financial performance, including budgets and P&L.
• Increased wine sales by 5%, generating more than $250,000 in additional annual revenue.
• Supervised over 60 front- and back-of-house employees.
• Directed hiring, scheduling, employee development, and HR compliance.
• Maintained consistent operational excellence in high-volume luxury dining environments.

Manager at Ruth's Chris Steak House (2002-01 – 2006-12)

Bachelor of Science in Economics – Purdue University