Andrew Molen

Experience

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  The Gracie Inn

  Jan 1999 - Dec 2007

  General Manager

  Resurrected an outdated boutique hotel on Manhattan’s Upper East Side, overseeing the daily business operations. Hired as desk clerk, progressed to positions of increased responsibility; assumed the role of General Manager in 2004. - Increased the hotel’s occupancy rate from an average of 56% in ‘04 to 98.6% in ‘07, increasing revenue by 3.8x to $950K+.

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  Samalita's

  Mar 2007 - Jul 2009

  General Manager

  Managed both FOH / BOH operations for the family’s two (2) Manhattan locations.• Focused on beverage sales, food sale, built strategic partnerships with delivery services.

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  The Michelangelo Hotel

  Jul 2009 - Jan 2011

  Food & Beverage Manager

  Oversaw the daily operations of a Michelin one-star rated restaurant as well as the service for banquets, the lobby lounge and room service. Earned a two-star rating from The New York Times.• Collaborated (Local 6), instituted new policies designated to improve standards within the hotel and restaurant.

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  Hospitality Industry Consultant

  Jan 2011 - Sept 2016

  General Manager/Consultant/FnB Director Consultant

  Hospitality Industry Consultant,Utilizes broad-based industry experience to help sole proprietorships and holding companies streamline business operations, control daily labor, liquor and food costs while providing structure and guidance to clients in need of organization and configuration. Selected Engagements Include:General Manager, Sunset Beach, Shelter Island, NYHired to run the restaurant for a boutique seasonal hotel that is owned by Hotels AB. Recognized for restructuring / upgrading service standards and cost controls, resulting in increased gross margins. Handled the opening and closing of the property.Operations Consultant, Beautique, New York, NYRecruited to oversee the buildout of the physical space for a new modern American restaurant; hired / trained managerial personnel; handled all sourcing of hardgoods prior to the grand opening.General Manager / Consultant, Chez Josephine, New York, NYHired to restructure cost controls and troubleshoot faltering BOH and FOH processes. Institutes new programs for buying food and beverage as well as for handling inventory controls. New measures have resulted in decreasing beverage costs (35% - 19%) and food costs (33% - 26%). Oversaw a staff of 35.Consulting Food & Beverage DirectorJean-Georges at Topping Rose House, Bridgehampton, NYAssisted in the successful opening and operational management of the establishment.Oversaw all aspects of operations except menu creation, working closely with Chef Jean-Georges. Show less

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  Jumeirah Group / Jumeirah Hotels & Resorts

  Feb 2011 - Mar 2012

  Service Director / Sr. Restaurant Manager

  Provided direction and leadership to 100+ front-and back-of-the house staff members (Local 6), ensuring that the highest levels of service are rendered to an affluent clientele at one of New York’s most prestigious hotels.

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  Todd English Enterprises

  Apr 2012 - Nov 2012

  General Manager

  Recruited by Todd English Enterprises and El-ad Group, to direct operational functions for a high-end Euro-style restaurant targeting both locals and tourists. Directed all employee programs in a unionized environment (Local 6) with a 150+ staff. Managed the daily functions of 14 FOB / BOH managers. Decreased labor costs, improved scheduling; led new purchasing SOPs, lowering food cost and beverage costs.

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  Gordon Ramsay at The London NYC

  Aug 2013 - Apr 2014

  Gordon Ramsay Restaurant Manager

  Managed 20+ FOH / BOH staff of a Michelin 2-star restaurant providing a formal dining experience to an eclectic international clientele. Managed the Union relationship (Local 6).• Placed internal controls emphasizing operational efficiency and customer experience. Evaluated all revenue by category (food, beverage), finding new methods for curbing waste, labor and pour costs.

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  Todd English Enterprises

  Jul 2014 - Feb 2021

  Initially hired as a General Manager for the NYC-based Todd English Food Hall, left the company only to return in 2014 to hold two roles concurrently (Director of Operations and Director of Business Development for entire restaurant group), taking control of front- and back-of-the house operations for the Group’s 30+ locations worldwide• Management of Staff: Hire, train and supervise. • Policy Development: Design all new operational policies and protocols for improving operational efficiencies. Reevaluated existing SOPs—contributing to rise in top-line revenue by revitalizing the dining experience, introducing new food / beverage menu items, improving cost controls and raising the intensity of staff training and development. • Restaurant Financials: Worked with senior finance / accounting staff to develop an elaborate financial reporting system for analyzing labor, food and beverage costs—a package that was adopted company-wide.• Marketing: Research and identify customer demographics; identify opportunities and present innovative solutions resulting in profits via new revenue streams, exceeding expectations. • Cost Controls: Revamping buying and inventory control processes, lowering both food and labor costs across the company.• Partnership Development: As part of the expansion initiative, negotiated favorable rates with property owners; participate in special events with festivals and event planners.• Trend Analysis / Menu Planning: Identified local and national trends, team with both FOH and BOH staff to create menu items that address customer preferences—and promote brand equity within each property.• Human Resources: Author job descriptions and employee manuals providing guidance for managers in need of help with recruiting, onboarding and training.• Facilities Planning and Development: Collaborate with restaurant interior designers, tradesman and vendors to plan new / renovated existing structures. Show less

  • Director of Operations

    Sept 2017 - Feb 2021

  • Director of Business Development

    Jul 2014 - Sept 2017
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  Andrew Molen Hospitality Group

  Feb 2021 - now

  Hospitality Specialist

  Dedicated and accomplished culinary professional with extensive experience in both front- and back-of-house operations. Proven track record of success in managing restaurants, hotels, and consulting on food and beverage operations. Exceptional event planning and catering skills. Adept at collaborating with renowned chefs and industry leaders. Committed to delivering top-notch culinary experiences.

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  Fox Run Hospitality

  Mar 2021 - now

  Chef / Managing Partner

  Sam Steak House, Restaurant (Ludlow, VT) Mr. Darcy’s, Restaurant (Ludlow, VT)Off the Rails, Restaurant (Ludlow, VT)Alta Tuscan Grille, Restaurant (Ludlow, VT) Calcutta’s, Restaurant (Ludlow, VT)FoxRun Golf Course (Ludlow, VT)The Villages Inn, Motel (Ludlow, VT) FoxRun Inn, Motel (Ludlow, VT)Isola, Restaurant (Shelter Island, NY) Managed front- and back-of-house operations for a portfolio of diverse establishments. Ensured exceptional dining experiences for guests at each venue.Consulting ChefUnion & Post, Wyndham, New YorkProvided expert guidance in managing the operations of a newly built local hotel and restaurant Show less