Andrew Nulman
Sherman Oaks,CA
Summary
Highly Organized and Results-Driven Logistics & Event Sales Producer with over 19 years of experience orchestrating end to end logistics for high-profile catering events, private parties, and live hospitality environments. Skilled in coordinating large-scale productions, from VIP receptions for international dignitaries to complex, multi venue sporting events, music festivals, and exclusive private parties. Expertise includes transportation logistics, inventory and supply chain management, team leadership, high-pressure event execution, and event sales.
Proven ability to manage catering logistics for events with over 10,000 attendees, ensuring seamless service from kitchen to venue, on time, under budget, and to exacting quality standards. Additionally, experienced in restaurant general management, with a strong understanding of P&L, cost control, and optimizing operational efficiency. Known for delivering impeccable service and creating exceptional experiences that exceed client expectations, while maintaining a focus on profitability and operational excellence.
Led FOH & BOH operations at Diaghilev Restaurant, Republic, and Boyz in the Kitchen, cultivating high performing teams and fostering strategic vendor relationships with major partners like Sysco, US Foods, and Aramark. Experienced in white glove service and fine dining, with a keen understanding of client expectations and the artistry behind flawless presentation. Committed to team development, guest-focused service, and operational excellence with sustainability in mind. Proficient across Mac, PC, and Linux platforms; skilled in tools such as QuickBooks, Adobe Studio, Total Party Planning, and multiple POS systems.
Overview
19
19
years of professional experience
Work History
Client Experience Manager & Producer
Contemporary Catering
03.2021 - 07.2025
- Supervised all aspects of event logistics, including rental company setup and placement of items, ensuring the accurate execution of event requirements.
- Directed front-of-house (FOH) event setup, overseeing guest tables, food and beverage stations, and service areas to deliver a seamless and elevated event experience.
- Curated and managed staff performance, ensuring exceptional guest service and adherence to client expectations, while maintaining high levels of professionalism.
- Oversaw plated meal service, with particular focus on etiquette and personalized VIP client service, ensuring an elevated dining experience for high-end guests.
- Managed loading and unloading of event vehicles, maintaining organization and efficiency in high-pressure, fast-paced environments.
- Conducted pre-event safety briefings and dress code checks to ensure all team members were fully prepared and aligned with event standards.
- Maintained a proactive floor presence to support staff, clients, and guests, addressing concerns and troubleshooting issues promptly.
- Completed final venue walkthroughs, providing detailed event reports and accurate timesheet submissions for post-event evaluation.
- Led catering sales and event production for both high-end private events and large-scale productions, ensuring seamless integration of services.
- Demonstrated a strong understanding of P&L management, focusing on profitability and client satisfaction while fostering growth in vendor relationships and expanding event service offerings.
- Led client onboarding initiatives, enhancing satisfaction and retention through personalized service strategies.
- Developed and implemented process improvements, streamlining communication between catering teams and clients.
- Trained and mentored new staff on best practices for client interaction and relationship management.
- Managed high-profile events, ensuring seamless coordination between kitchen staff and clients for optimal experience.
- Fostered long-term relationships with clients, increasing repeat business through exceptional service delivery.
- Spearheaded initiatives to improve overall client experience, including staff training and process improvements.
General Manager
Diaghilev Restaurant & Republic
10.2021 - 12.2022
- Developed comprehensive job descriptions, hiring ads, training programs, and operational procedures to streamline recruitment and onboarding.
- Managed payroll, attendance, and HR functions, ensuring compliance with company policies and fostering a positive work environment.
- Oversaw budgets and controlled expenses across both restaurant and show operations, optimizing resource allocation for maximum profitability.
- Led inventory management for bar, kitchen, office supplies, and show assets (including wardrobe, lighting, etc.), ensuring efficient stock levels and cost control.
- Increased sales and reduced operational costs in food, beverage, and labor through targeted strategies and data-driven decision-making.
- Ensured full compliance with health and safety regulations, implementing best practices to maintain a safe and hygienic environment.
- Managed floor planning, reservations, hostess operations, and guest experience, driving operational efficiency and exceptional service.
- Processed and coded invoices, maintained vendor relations, and ensured timely payments to sustain positive partnerships and seamless operations.
- Curated live entertainment programming, including Cirque-style performances (fire, magic, acrobatics), elevating the guest experience and enhancing brand appeal.
- Oversaw daily restaurant operations, ensuring high standards of service and customer satisfaction.
- Developed and implemented operational strategies that improved efficiency and reduced costs.
Director of Catering
Boyz In the Kitchen
07.2017 - 03.2020
- Reported directly to ownership, overseeing all aspects of business operations and ensuring seamless execution across all departments.
- Redesigned and streamlined workflows to enhance operational efficiency and ensure consistent service excellence.
- Managed and mentored both front-of-house (FOH) and back-of-house (BOH) teams of 80+ employees and freelancers, fostering a collaborative and high-performance environment.
- Negotiated strategic vendor partnerships and pricing with major suppliers (e.g., Sysco, US Foods, Aramark), optimizing procurement and cost management.
- Elevated the company’s brand image through selective hiring, extensive training, and the establishment of high operational standards.
- Integrated technology solutions to track team performance, inventory, and operational metrics, driving efficiency and accountability.
- Successfully built and nurtured a corporate client base, including high-profile companies such as Disney, NBC/Universal, and Warner Media.
- Coordinated and executed private events, ensuring flawless food presentation and exceptional guest experiences.
- Led the hiring, scheduling, and training of staff, while managing customer service resolutions to maintain client satisfaction and loyalty.
- Developed and implemented innovative catering menus to enhance client satisfaction and event success.
- Streamlined event planning processes, improving coordination between kitchen staff and service teams.
Manager
Lemonade Restaurant
04.2016 - 07.2017
- Managed both front-of-house (FOH) and back-of-house (BOH) operations at the Toluca Lake and Studio City locations, ensuring seamless daily operations and a high-quality guest experience.
- Drove store growth by meeting and exceeding quarterly sales goals through effective leadership, team development, and performance management.
- Conducted comprehensive employee performance reviews, provided constructive feedback, and oversaw the hiring and onboarding processes to build a strong, skilled team.
- Ensured compliance with brand standards and operational guidelines, maintaining consistency in service and product quality across both locations.
- Fostered and nurtured vendor relationships, optimizing the supply chain to improve efficiency and cost management.
- Mentored entry-level staff, providing training and career development opportunities that led to multiple promotions into leadership roles, while also training new store managers for future growth.
- Successfully managed and executed operational strategies to increase both locations' profitability, while maintaining a focus on customer satisfaction and operational excellence.
- Oversaw daily restaurant operations, ensuring optimal service and guest satisfaction.
- Developed and implemented training programs to enhance staff performance and efficiency.
Education
Broadcasting & Television
Los Angeles Valley College
01.2011
High School - undefined
Crespi Carmelite High School
01.2007
Skills
- Platforms: Mac, PC, Linux
- Software: MS Word, Excel, PowerPoint, QuickBooks, Adobe Studio, Salesforce, Basecamp, ADP, TPP
- POS Systems: Multiple systems
- Core Strengths: Logistics coordination, team leadership, FOH/BOH management, vendor relations, fine dining service, live event planning
- Exceptional communication
- Goal setting and achievement
- Data-driven decision making
- Sales support
Certification
- Food Handlers Certificate
- Responsible Beverage Service (RBS) Certified
- CPR / AED / First Aid Certified
Timeline
General Manager
Diaghilev Restaurant & Republic
10.2021 - 12.2022
Client Experience Manager & Producer
Contemporary Catering
03.2021 - 07.2025
Director of Catering
Boyz In the Kitchen
07.2017 - 03.2020
Manager
Lemonade Restaurant
04.2016 - 07.2017
High School - undefined
Crespi Carmelite High School
Broadcasting & Television
Los Angeles Valley College
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