Adam Jed
San Francisco,CA
Summary
Passionate about developing new products from inception to launch, driving innovation, taking calculated risks, and possessing strong communication and collaboration skills Proven track record of delivering results and thriving in fast-paced environments, helping organizations stay ahead of the curve Ability to see things from the consumer's perspective and a keen eye for emerging technologies Built over 25 years of operations and management leadership with premier hospitality organizations Strong aptitude in financial management, budgeting, and analysis Generated successful performance in organizational development and growth for multiple business properties Cultivated a keen focus on employee coaching and advancement Fostered enduring relationships and consensus with employees, customers, and stakeholders, as well as essential service providers
Overview
32
32
years of professional experience
Work History
Founder and CEO
Amuse Management Group
San Francisco
01.2007 - Current
- Consultancy specializing in providing comprehensive end-to-end solutions for hospitality industry
- Offer expert guidance in all aspects of build-out and openings, concept development and clarification, management training, program development and implementation, and inventory control design.
- Driven by emphasis on clear communication, cross-functional team development, and deep understanding of unique challenges and opportunities facing each client
- Facilitate successful outcomes through effective team management, strategy development, and implementing emerging technologies strategically.
- Directed technological improvements, reducing waste and business bottlenecks.
- Shaped solutions and approaches by leveraging trends in customer marketplaces and industries.
- Communicated business performance, forecasts and strategies to investors and shareholders.
- Formed senior leadership team through rigorous interviews and extensive candidate research.
- Monitored key business risks and established risk management procedures.
- Established, optimized and enforced business policies to maintain consistency across industry operations.
- Led recruitment and development of strategic alliances to maximize utilization of existing talent and capabilities.
- Identified business development challenges and customer concerns for proactive resolution.
- Created succession plans to provide continuity of operations during leadership transitions.
- Established and maintained strong relationships with customers, vendors and strategic partners.
- Collaborated with legal, accounting and other professional teams to review and maintain compliance with regulations.
Co-Founder & Operating Partner
Bluestem Restaurant
01.2007 - 01.2023
- Successfully launched and managed 7,500 SF, 240-seat Class-A retail space restaurant, controlling budget of nearly $5MM from inception.
- Directed construction and build-out by fostering relationships with architects, contractors, and service providers.
- Assembled, managed, and trained cross-functional teams comprising nearly 100 employees, while implementing growth-oriented evaluation and promotion program.
- Shaped business strategies by analyzing trends in customer markets and industries, and drove operational efficiency through technological implementations.
- Achieved high customer satisfaction levels by serving over 700 customers daily, leading to local three-star rating and Michelin Guide Recommended.
Spearheaded marketing, advertising, and product development initiatives, positioning business as neighborhood staple.
Communicated business performance and strategies to shareholders, while monitoring business risks and establishing risk management protocols. - Facilitated business growth through strategic planning, process development, and nurturing relationships with customers, vendors, and strategic partners.
- Executed targeted market research to identify customer needs, competitor trends, and opportunities for business growth.
Fostered customer-centric culture and introduced efficient operational practices, significantly improving productivity and reducing costs.
Director of Restaurant Operations
PlumpJack Group
01.2001 - 01.2007
- Led operations for multiple high-profile restaurant and lounge properties in San Francisco
- Managed budgets and drove financial success while promoting property brands
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Trained new employees on proper protocols and customer service standards.
- Interacted well with customers to build connections and nurture relationships.
- Reported issues to higher management with great detail.
- Assisted in recruiting, hiring and training of team members.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Supported General Managers and Executive Chefs, providing guidance and consultation on business strategy, staffing, and customer experience
- Developed strategic planning guides and budgets for each property, overseeing financial management and driving revenue growth while reducing operating costs
- Garnered double gain in revenues for Balboa Café, resulting in $2.2 million increase in annual sales over two years, and repositioned Jack Falstaff from loss leader to sustainable business
- Coordinated successful opening of company's nightclub and lounge and produced and launched two CD recordings for MatrixFillmore to drive awareness and sales
- Facilitated cost management for MatrixFillmore, maintaining profitability beyond its initial launch period
- Coordinated operations of several annual and one-time fundraising events, including Annual Northern California Cancer Center Golf Tournaments and auction, Hurricane Katrina fundraiser, and mayoral candidate fundraising efforts
- Developed and implemented successful business ideologies throughout properties
General Manager
Nice Ventures, Inc. Black Cat and Blue Bar
01.2000 - 01.2001
- Orchestrated renovation and re-opening of restaurant into classic southern French bistro
- Established expertise in legal compliance, licensing, and construction process
- Managed booking and performances of nightly jazz and ensembles
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Formulated policies and procedures to streamline operations.
- Responsible for branding and positioning facility within community
- Advised and consulted on additional company restaurants
Manager
Postrio
01.1999 - 01.2000
- Facilitated daily operations and management of high-profile, 180-seat restaurant
- Responsible for day-to-day restaurant management
- Oversaw installation, programming, and FOH training
- Established and cultivated local concierge programs
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground
- Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals
Set-up Manager, Manager
China Grill Restaurant Group, Asia de Cuba
01.1997 - 01.1999
- Oversaw development, opening, and operations of a high-profile restaurant
- Coordinated with world-renowned designer to streamline initial restaurant and kitchen design from operational efficiency as well as aesthetic viewpoint
- Designed and created award-winning bar menu, including specialty drink and wine lists
- Managed all beverage purchasing
- Hired and trained all FOH personnel
- Consulted on restaurant expansions in South Beach, Miami, Las Vegas, Nevada, and Los Angeles, California
- Received awards, including The Wine Spectator's "Award for Excellence" and New York Magazine's recognition as one of "Top Five New Restaurants in New York."
- China Grill, Facilitated successful turnaround of 10-year-old operation
- Increased profits by more than 20 percent by elevating expectations and focusing on yield-to-risk management
- Redesigned management standard operating procedures
- Consulted on other company projects in South Beach, Miami
Manager
Redeye Grill
01.1996 - 01.1997
- Managed development, opening, and operations of 320-seat restaurant
- Orchestrated installation of all operating systems
- Responsible for opening restaurant daily
- Leveraged data and analytics to make informed decisions and drive business improvements.
- Developed and implemented local marketing programs
Guest Contact Representative
Statler Hotel
01.1992 - 01.1996
- Participated in three main aspects of operations, including bell captain, front desk, and sales
- Assisted in development of merit-based promotion programs
- Gained solid foundation in front-of-house hotel operations
Education
Certified Sommelier -
Court of Master Sommeliers
San Francisco, CA11.2001
Bachelor of Science - Hotel and Restaurant Administration
Cornell University
05.1996
Skills
- Strategic Vision
- Project Management
- Business Planning
- Business Development and Planning
- Revenue Generation
- Talent Acquisition
- Contract Negotiation
- Raising Capital
- Operations Start-Up
- Business Consulting
- Executive Leadership
Affiliations
Golden Gate Restaurant Association
Timeline
Founder and CEO
Amuse Management Group
01.2007 - Current
Co-Founder & Operating Partner
Bluestem Restaurant
01.2007 - 01.2023
Director of Restaurant Operations
PlumpJack Group
01.2001 - 01.2007
General Manager
Nice Ventures, Inc. Black Cat and Blue Bar
01.2000 - 01.2001
Manager
Postrio
01.1999 - 01.2000
Set-up Manager, Manager
China Grill Restaurant Group, Asia de Cuba
01.1997 - 01.1999
Manager
Redeye Grill
01.1996 - 01.1997
Guest Contact Representative
Statler Hotel
01.1992 - 01.1996
Certified Sommelier -
Court of Master Sommeliers
Bachelor of Science - Hotel and Restaurant Administration
Cornell University