General Manager multi unit

Jaime Mastroianni

****************@*****.*** 610-***-****

Loyalty & Longevity

Over 11 years of dedicated service to the Jose Andres Group, contributing to the growth, success, and opening of multiple high-profile venues. This commitment reflects a deep passion for hospitality, operational excellence, and upholding the company’s vision of exceptional guest experiences.

Professional Experience

General Manager: Opening Team

Jose Andres Group The Ritz-Carlton New York, NoMad Nubeluz and Zaytinya New York, NY January 2022 – Present

Total top line revenue: 22M

Managed a team of 8 Managers

- Managed financial and operational performance, overseeing 100+ employees.

- Lead marketing, promotions, and creative events to drive restaurant growth.

- Direct hiring, training, and development of staff while ensuring adherence to operational standards.

- Oversee safety, compliance, and Department of Health regulations for all outlets.

- Collaborate with culinary teams to maintain quality and consistency.

- Conduct inventory, and review monthly financial reports.

- Manage payroll for all departments, 300 + employees.

- Spearheaded property opening and facilitated team alignment across departments.

- Temporarily served as Events Sales Manager, for three food and beverage outlets with event sales exceeding 8 Million.

General Manager: Opening Team

Jose Andres Group Mercado Little Spain Spanish Diner & La Barra New York, NY July 2019 – December 2021

Voted New York Times Best Restaurant Opening 2019

- Total top line revenue: 12 Million

- Managed a team of 8 Managers

- Directed daily operations for a high-volume, multi-concept space, managing a team of 70+.

- Increased revenue through strategic marketing initiatives and guest experience enhancements.

- Supervised scheduling, payroll, and training programs for staff.

- Oversaw bar operations, supply ordering, and safety protocols.

- Coordinated private events, ensuring seamless execution for clients. Assistant General Manager: Opening Team

Jose Andres Group MGM National Harbor Fish by Jose Andres Oxon Hill, MD November 2016 – July 2019

- Supervised FOH operations, payroll, and team leadership for a luxury dining concept.

- Supported strategic plans to optimize operations and meet fiscal goals.

- Partnered with banquet teams to execute events, enhancing guest satisfaction.

- Contributed to property opening, establishing systems and processes. Restaurant & Beverage Manager

Jose Andres Group Jaleo

Las Vegas, NV September 2015 – October 2016

- Managed beverage programs, seasonal menu development, and bar operations.

- Scheduled and trained FOH staff, ensuring adherence to company standards.

- Interacted with guests to address concerns and enhance satisfaction.

- Conducted cost control and analysis to optimize beverage operations. Restaurant & Beverage Manager

Jose Andres Group China Poblano

Las Vegas, NV December 2013 – September 2015

- Directed bar operations, including seasonal beverage menu changes and product management.

- Supervised FOH staff scheduling, payroll, and training.

- Engaged guests to deliver exceptional service and address feedback.

- Completed a three-month Manager-in-Training program focused on operational excellence and leadership.

Sous Chef

The Poughkeepsie Ice House on the Hudson

Poughkeepsie, NY August 2012 – June 2013

- Designed menus and recipes for daily service and catering.

- Supported restaurant opening, including kitchen setup and operations.

- Managed inventory and coordinated kitchen staff during peak hours. Certifications & Awards

- Tales of the Cocktail Spirited Awards 2024 Top 10 US Hotel Bar Nubeluz by Jose Andres

- Recipient of Young Professional’s Medal of Merit Acadèmie Brillat-Savarin Award

- Certified Level I Sommelier Court of Master Sommeliers Volunteerism & Activities

- Volunteer, World Central Kitchen March – May 2020 Education

The Culinary Institute of America Hyde Park, NY

- Associate Degree of Occupational Studies in Culinary Arts May 2012

- Bachelor of Professional Studies in Culinary Arts and Management September 2013

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