Kimberly Sebastian

Strategic leadership professional with a proven track record of managing multi-unit P&L accountability, enterprise cost controls, and cross-functional teams in high-volume environments. Specialized in launching new concepts and revitalizing underperforming venues through hands-on talent development, structured recruitment, and re-engineered operational workflows to drive bottom-line profitability and stakeholder satisfaction.

Restaurant & HR Management Consultant at Self-Employed (2026-04 – Present)

• Provide strategic consulting for new restaurant concepts and operational turnarounds, focusing on labor optimization, team building, and service excellence.
• Architect scalable HR processes, structured hiring workflows, recruiting, and comprehensive onboarding programs for FOH and BOH staff across new launch concepts.
• Re-engineer workflows, staff training, and operational SOPs to revitalize struggling operations and enhance overall guest satisfaction.
• Drive team engagement and leadership retention through hands-on coaching, performance evaluations, and clear accountability structures.

General Manager at Narbona Market (2024-08 – 2026-01)

• Directed end-to-end operations for a high-volume multi-department culinary enterprise generating $90,000 in weekly sales velocity ($4.6M+ annualized), overseeing large-scale front-of house (FOH) and back-of-house (BOH) teams.
• Organized and executed a high-traffic community pop-up presence for Narbona Market at a premier Boca Raton farmers market, managing off-site logistics, vendor compliance, local agricultural sourcing, and field staff to drive brand expansion and alternative revenue streams.
• Held full P&L accountability, spearheading precision financial forecasting, strategic purchasing models, and strict inventory controls across multiple retail and dining departments to maximize profit margins.
• Engineered and deployed rigorous Standard Operating Procedures (SOPs) and food safety tracking frameworks, significantly boosting operational throughput, cross-functional accountability, and service delivery consistency.
• Spearheaded all talent lifecycle management, including strategic recruitment, onboarding, and training of corporate dining and kitchen teams on synchronized POS workflows.

Operations Manager at Ethos Greek Bistro (2021-06 – 2024-08)

• Led multi-site regional operations across distinct geographical units, optimizing labor allocation models, regional scheduling metrics, and HR compliance frameworks.
• Standardized brand excellence across a multi-unit footprint by scaling comprehensive company-wide SOP systems, reducing operational friction, and shortening training lifecycles for field managers.
• Leveraged operational metrics and key performance indicators (KPIs) to guide regional purchasing, beverage forecasting models, investment allocations, and multi-location profitability controls.
• Coordinated and executed large-scale corporate catering operations and high-profile private events across multiple venues, guaranteeing flawless guest experiences and strong relationship retention.

Beverage Director at Oceans 234 (2017-12 – 2021-06)

• Directed beverage operations for an elite, high-volume premier waterfront venue pulling in $12M–$15M in annual revenue, directly commanding a beverage program that generated 40%–45% of overall sales volume.
• Owned full program margin management, preparing weekly strategic financial reports, cost benefit analyses, and volume projections to consistently surpass margin targets.
• Led an enterprise-level POS migration from Micros to Toast, managing vendor coordination, staff technical training, workflow validation, and system cutover continuity with zero operational downtime.
• Established rigorous inventory control and waste mitigation systems, improving cross departmental accountability and lowering overall beverage cost percentages.

General Manager at Ethos Greek Bistro & Ciao Cucina (2014-01 – 2017-12)

• Commanded dual full-service hospitality operations with 80+ direct reports and full P&L accountability, designing structured onboarding and recruitment pipelines that drastically cut annualized turnover.
• Optimized advanced labor scheduling models, balancing cost control goals with high-volume service demands to preserve top-tier guest satisfaction metrics.
• Negotiated vendor contracts and purchasing agreements to maximize supply chain efficiencies and defend operating margins.

Office Manager / Restaurant Manager at Café Maxx (2013-10 – 2015-01)

• Maintained strict bookkeeping and corporate financial accounting in QuickBooks, handling accounts receivable (AR), accounts payable (AP), comprehensive invoicing, and tax tracking mechanisms.
• Managed high-volume corporate payroll, comprehensive operational cost reporting structures, and structured purchasing systems to back up active FOH and BOH day-to-day execution.