Megan Mccarty

Results-driven Hospitality Operations Executive with 14 years of leadership in high-volume, multi-unit settings. Managed multi-million-dollar P&Ls and drove revenue growth while optimizing operational performance. Opened and launched four restaurants, overseeing all planning and execution phases. Focused on strategic planning, cross-functional leadership, and operational turnarounds to enhance guest experiences and develop high-performing teams.

Hospitality Operations & Opening Projects - FREELANCE - Austin, Texas

(2025-07)

• Directed comprehensive opening initiatives, managing critical path execution across licensing, permitting, procurement, staffing, training, technology implementation, and operational readiness.
• Led cross-functional collaboration with ownership, architects, contractors, vendors, and internal stakeholders to execute opening timelines and ensure alignment with brand vision and financial objectives.
• Oversaw procurement strategy for capital investments and operational assets, ensuring alignment with project budgets and timelines for successful restaurant openings.
• Designed and implemented scalable operating systems, including SOP development, service standards, training frameworks, labor models, inventory controls, and performance management processes.
• Built leadership teams through executive recruitment, talent assessment, onboarding strategy, and culture development to support long-term operational success.
• Developed operational frameworks to enhance labor efficiency, implement cost controls, elevate guest experience, and drive profitability from launch.
• Provided executive-level operational leadership and strategic guidance to ownership groups during restaurant development, pre-opening, and launch phases.

General Manager & LOTO Program Coordinator - PUNCH BOWL SOCIAL - Downtown & Domain Locations | Austin, TX

(2022-04 - 2025-07)

Directed operations for two high-volume Punch Bowl Social locations with combined annual revenue exceeding $11M ($7.5M Domain, $3.5M Downtown), overseeing all financial, operational, and people strategies.

• Managed multi-unit P&L performance through revenue forecasting, labor optimization, cost of goods control, inventory management, budgeting, and expense oversight.
• Led cross-functional leadership teams across restaurant, bar, gaming, events, and guest experience, ensuring consistent operational excellence and brand standards.
• Implemented operational improvements through process standardization, cross-functional collaboration, and strategic planning for continuous performance optimization.
• Recruited, developed, and led more than 90 team members, increasing employee engagement scores by 30% through leadership development, coaching, and culture initiatives.
• Built the Downtown leadership team from the ground up, achieving 100% management retention while developing internal talent.
• Developed and presented annual operating budgets for both locations to executive leadership and investors, with all budgets approved and successfully executed.
• Served as operational lead for company-wide pilots, coordinating testing and rollout of POS systems, software integrations, and safety compliance programs while becoming OSHA 30 certified across multiple locations.

Director of Operations - TINY BOXWOODS PRODUCTIONS - Austin, Texas

(2021-08 - 2022-01)

Directed operations across a multi-concept hospitality portfolio, including a full-service restaurant, bakery and café, commissary kitchen, catering operations, and corporate support functions generating $9M+ in annual revenue.

• Partnered with ownership to develop and execute operational strategy, aligning finance, marketing, IT, facilities, and operations to support organizational growth and profitability.
• Implemented financial controls and operational processes to enhance budget management and reduce unnecessary spending while increasing organizational efficiency.
• Optimized supply chain and production logistics by coordinating inventory, distribution, and fulfillment between Austin operations and Houston commissary, ensuring business continuity during rapid growth and production constraints.
• Developed scalable operating procedures and standardized workflows to support sustainable growth across multiple business units.
• Collaborated with marketing to develop revenue-driving initiatives, strengthen community partnerships, and expand private event and catering business.

General Manager & Events Sales Manager - GRAFTON HOSPITALITY - Russell House & PARK Restaurant & Bar

(2018-11 - 2020-06)

Oversaw the full event lifecycle, including business development, contract negotiation, client relationship management, operational planning, and execution for high-profile corporate, university, nonprofit, and VIP events.

• Directed day-to-day operations for one location while leading private event sales and execution across two locations, overseeing a $6M annual private events portfolio.
• Partnered with ownership, sales, and operations teams to increase private event revenue, streamline operational processes, and elevate guest experience across multiple locations.
• Developed scalable event execution standards and cross-functional processes to enhance coordination between sales, culinary, and operations teams, ensuring consistent client satisfaction.
• Managed operational and financial performance through budgeting, labor planning, inventory control, and quality standards, ensuring alignment with ownership goals.
• Earned two promotions in recognition of exceptional operational performance, leadership, and business results.

General Manager - TAVERN IN THE SQUARE - Salem, Massachusetts

(2016-08 - 2018-11)

Managed full P&L accountability, overseeing budgeting, forecasting, inventory management, labor optimization, and operational execution to meet business objectives. Directed all operations for a high-volume Tavern in the Square location with $6M annual revenue responsibility, overseeing financial performance, labor strategy, cost controls, guest experience, and team development.

• Led daily operations for a fast-paced, high-volume restaurant while developing a strong leadership team and maintaining service standards during peak demand periods.
• Achieved a company sales record of $86K in single-day revenue during October, driven entirely by walk-in business through exceptional operational execution and team performance.
• Recruited, trained, and developed management and hourly teams, fostering a culture of accountability and hospitality that enhanced overall team performance.

General Manager - La Parrilla - Oswego, NY

General Manager - Bayfront Grill & Marina - Sodus, NY

Bachelor of Arts - Criminal Justice - Cayuga Community College (2015-05) Fulton, NY

High School Diploma - Red Creek High School (2010) Red Creek, NY