NICK D’AMBROSIO 973-***-**** • adjodw@r.postjobfree.com

New York, NY 10280 www.linkedin.com/in/nickdambrosio94 Director of Operations

Restaurant and Hospitality Industry

A forward-thinking and ground-breaking leader who repeatedly increases growth and profits by developing high-performing teams, strengthening brands, and penetrating the marketplace. Summary: Revenue generator and strategist with deep expertise in all aspects of restaurant operations and branding. An innovative leader with unstoppable energy and extraordinary interpersonal skills whose successes are adopted company-wide. Go-getter who creates an environment of camaraderie and teamwork. Trusted advisor to leadership, well-liked, entrepreneurial.

• Promoted multiple times: at Del Frisco’s Restaurant Group advanced to Corporate Director of Operations for Northeast and at B.R. Guest Restaurant Group rose from Regional General Manager to Director of Operations in 3 years.

• Ranked #1 producer throughout tenure at Del Frisco’s: strengthened consistency in brand, introduced and implemented training programs at every level, and continuously championed the importance of customer relationships.

• Launched/managed 1st Del Frisco’s Grille in NYC and played key role in the opening of 12 additional Del Frisco’s Grilles in U.S.

• Drove double-digit annual sales revenue and improved customer loyalty with the introduction of innovative marketing programs like the Concierge Program and customer loyalty programs.

• Repeatedly delivered 100% retention for GMs, Executive Chefs, and managers, and above industry retention rates for staff.

• Tapped to join Pace University’s Lubin School of Business Advisory Board for Transformative Leadership in June 2020. Recognized in industry and awarded: Hot Concepts Award (Nation’s Restaurant News); Top 100 Hottest Bars in the US (Open Table); Award of Excellence (Wine Spectator); Best Casual Restaurant NYC (Concierge Choice Award) Key Areas of Strength:

Operational Leadership • Strategic Marketing • Branding • Business Development • Financial Analysis • Strategic Planning • Customer Relationship Management • Budget • P&L • Cost Control • Recruiting, Hiring, Training • Retention • Teambuilding • Inventory Control • Quality Control • Employment Laws • Food Regulations • Building Relationships • Vendor Relationships PROFESSIONAL EXPERIENCE

Managing Director >> Battery Park Hospitality Group, New York, NY December 2019 - Present During slow down/shut down in NYC due to Covid-19 established consulting group to work with high-end restaurant brands. DEL FRISCO’S RESTAURANT GROUP - New York, NY February 2011 - November 2019 SNAPSHOT: In 3 years advanced from General Manager of one restaurant to 1st Director of Operations for entire Del Frisco’s Grille brand in Northeast. Standardized operations and established unique identity for brand. Ranked #1 producer Y-O-Y. DIRECTOR OF OPERATIONS for DEL FRISCO’S GRILL - NORTHEAST REGION (NE) - (February 2014 - November 2019) Promoted to become the first corporate Director of Operations for the Del Frisco’s Grille brand. Oversaw 12 restaurants, $80M in annual revenue, P&L, 60 direct reports, and a total staff of 2,000. Established strategies to standardize and expand the brand, improve operational efficiency, and train/mentor GMs, managers, and executive chefs. Partnered with executive teams on all aspects of brand identity, menu development, and marketing. Reported directly to CEO.

• Consistently ranked #1 producer in year-over-year growth with 5% to 7% increase in sales revenue in all locations.

• Strengthened overall customer satisfaction achieving scores of 85% on satisfaction survey in 90% of ‘Grille’ locations.

• Created and launched training and mentoring programs for all restaurants/levels on brand policies and initiatives, food and safety regulations, customer relationship skills, new cooking methods, and more.

• Partnered with marketing to standardize ‘brand’ with its own identity by creating new signage, business cards, menus, uniforms, to-go packaging, and social media messaging. Nick D’Ambrosio 973-***-**** • adjodw@r.postjobfree.com) page 2 DEL FRISCO’S RESTAURANT GROUP - New York, NY - continued GENERAL MANAGER - DEL FRISCO’S GRILLE - (February 2011 - February 2014) Recruited to research, develop, and open a new concept brand modeled after Del Frisco’s Double Eagle Streak House with the same food yet more variety, a casual environment, and a vibrant bar scene. Oversaw and managed construction, financials, competitive analysis, marketing, staffing, and operations. Assisted in the development and opening of 12 Del Frisco’s Grille restaurants throughout U.S. Continuously evaluated brand and made improvements.

• Outperformed sales revenue budget by $2 million dollars in the 1st year of operation and consistently delivered double-digit revenue year-over-year.

• Achieved very high industry-related retention rates of 85% for staff and 100% for management during tenure.

• Developed a new training program for the ‘Grille’ brand and implemented in all locations.

• Leveraged a new approach to market and build the ‘Grille’ brand and create loyalty:

- delivered menu items to hotels, businesses, and doormen to expand restaurant reach

- leveraged program for management and staff to write ‘thank you’ notes to every new guest to solidify relationships. B.R. GUEST RESTAURANT GROUP (Primehouse, Blue Fin, Blue Water Grill) - New York, NY October 2007 - January 2011 SNAPSHOT: Turned around challenging restaurant environments and increased sales revenue by as much as 15%. Assembled, developed, and coached a dedicated staff attaining 100% management retention & 80% staff retention. DIRECTOR OF OPERATIONS (January 2010 - January 2011) Promoted to oversee 9 restaurants in Manhattan with total responsibility for financials, inventory, purchasing, hiring, training, and customer relationship management. Coached and led 9 GMs, 45 managers, and 36 chefs to focus on operational efficiencies, sales performance, building the brand based on organization’s core values, and enhancing customer experience. Acted as liaison to CEO and Executive Team.

• Turned around and improved retention from 50% to 80% for staff and 100% for management.

• Tapped to take over management of 15 restaurants in Manhattan while company recruited 4 new Directors of Operations.

• Opened newest seafood restaurant, Atlantic Grill West/Lincoln Center exceeding sales performance by $1.5M in 1st year. REGIONAL GENERAL MANAGER (October 2007 - January 2010) Hand-picked for a dual role managing day-to-day operations and overseeing $27 million dollars in sales revenue for Blue Fin restaurant in the W Hotel/Times Square and a new steakhouse concept, the Primehouse/Park Avenue South. Directed a total crew of 320 serving 1500 guests daily. Oversaw financials, inventory, food & beverage, menus, and the guest experience.

• Increased sales revenue 15% by launching a city-wide ‘Concierge Program’ with a tracking system and rewards strategy which was adopted by every restaurant in the B.R. Guest Restaurant Group.

• Strengthened Primehouse’s performance boosting sales revenue from a deficit of 20% to a 4% positive in one year.

• Chosen to manage Dos Caminos brand, Mexican cuisine restaurant: added 150 guests per week and increased sales revenue 9%. PREVIOUS CAREER EXPERIENCE

General Manager >> Salute! Restaurant, New York, NY 2005 - 2007 General Manager - Cité Grill >> Smith & Wollensky Restaurant Group - New York, NY 2002 - 2005 Floor Manager - Cité Grill >> Smith & Wollensky Restaurant Group - New York, NY 1999 - 2002 EDUCATION

Associate of Science in Human Biology – County College of Morris, Randolph, NJ CERTIFICATIONS

New York City Department of Health Food Handlers

ServeSafe Certified

Level 1 Sommelier – Court of Master Sommeliers

CPR & AED

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