Andrew Stephen Byers

RMD Group is a San Diego–based hospitality ownership, management, and consulting enterprise with more than two decades of successful operations across restaurant, nightlife, and hotel food and beverage platforms. In my role, I lead operational strategy, brand development, and performance execution across multiple proprietary concepts, including Huntress Steak & Whisky Society, Lumi Rooftop, and Rustic Root.

In addition to overseeing internal brands, I direct food and beverage management contracts, joint venture hotel projects, and strategic partnerships on behalf of the group, while serving as a senior advisor on select third-party hospitality developments. Notable partnerships include Carte Hotel (Curio Collection by Hilton), Hard Rock Hotel Gaslamp, San Diego Marriott Gaslamp Quarter, Ballast Point Brewery, Bay City Brewery, Busalacchi Family Restaurants, Harry’s Café, Harry’s Taco Club, Sidebar Night Club, and Gaslamplighter.

I provide tailored, end-to-end leadership support based on ownership objectives, encompassing operational optimization, concept development, organizational design, and technology-driven efficiency initiatives. Through disciplined execution and modern systems, we enhance scalability, drive performance, and unlock long-term value across each partnership and asset.

Following a year of exceptional performance across multiple restaurant locations and concepts, I was appointed Vice President of Plumed Horse Group, assuming enterprise-level leadership responsibility across the full portfolio, including Plumed Horse Restaurant, La Fondue, Pasta Armellino (three locations), Plumed Horse Bakery, and Plumed Horse Chocolaterie by Angelica.

In this role, I led growth and expansion strategy for Pasta Armellino, securing investor interest and identifying target properties to support a multi-year expansion plan, with a goal of scaling the brand to ten locations across the Northern California market. Concurrently, Plumed Horse Restaurant remained a strategic priority, where I oversaw initiatives to preserve Michelin-star status and Wine Spectator distinctions, elevate the guest experience toward a second Michelin star, and develop the framework to pursue Michelin Guide recognition for best bar programs in the United States.

At La Fondue, I partnered with senior leadership to modernize service models and enhance culinary and beverage offerings by leveraging cross-concept talent and shared resources, strengthening relevance while preserving its legacy positioning. At Plumed Horse Chocolaterie, I led the transformation from a limited internal supply operation into a scalable retail and e-commerce business, directing packaging design, talent acquisition, production management, and national distribution. These initiatives resulted in year-over-year sales doubling and record-low production costsdriven by operational efficiencies and increased volume.

I joined the Michelin-starred Plumed Horse Restaurant in January 2021 and played a central role in reopening the restaurant following a closure under prior leadership, successfully returning the operation to full service within weeks. Upon reopening, I led comprehensive operational restructuring across cost controls, labor strategy, private dining growth, recruiting, and overall operational efficiency.

Over my first two years, I delivered record-setting top- and bottom-line financial performance while consistently retaining Michelin recognition and Wine Spectator honors. In close collaboration with Chef Peter Armellino, I helped shape seasonal culinary narratives and experiential menu development, reinforcing the restaurant’s position among the world’s leading fine-dining destinations. The program continued to hold the Wine Spectator Grand Award, maintaining recognition for one of the best wine lists globally.

I built and led a Michelin-caliber service organization, recruiting and developing management and front-line teams widely regarded as among the strongest in the Bay Area. Concurrently, I served as General Manager for the launch and operation of Pasta Armellino, Chef Armellino’s fresh, handmade pasta concept, overseeing the successful opening and management of three locations in Saratoga, Cupertino, and Campbell, in partnership with the corporate culinary leadership team.

Upon returning to Vine Dining Enterprises, I was appointed General Manager of Left Bank Brasserie, assuming full operational and leadership responsibility for the flagship location. In parallel, I led the development and seasonal execution of cocktail and wine programs across all three Left Bank Brasserie properties in the Bay Area, ensuring brand consistency, program innovation, and elevated guest experience standards.

In addition to property-level leadership, I played a key role in executive talent development, training and onboarding newly appointed General Managers and supporting their transition into leadership roles across the organization. I recruited, built, and developed a high-performing management team at Left Bank Brasserie, enabling me to extend my impact beyond a single property by providing operational leadership support and GM-level training across additional Vine Dining Enterprises concepts, including LB Steak (San Jose) and Meso Modern Mediterranean.

I temporarily stepped away from Vine Dining Enterprises to lead the opening of EMC Seafood & Raw Bar as General Manager, partnering with former Southern California colleagues to launch the concept in a new market. I directed the design and execution of the wine, cocktail, beer, and happy hour programs, establishing a cohesive beverage strategy aligned with the brand’s positioning and target demographic.

From opening, the restaurant achieved immediate market traction, generating significant regional buzz and earning multiple industry awards, including Best Seafood Restaurant and Best New Concept (2018). Despite operating from one of the company’s smaller footprints, EMC quickly became the highest-grossing restaurant in the portfolio, reflecting strong guest demand and disciplined operational execution.

The concept successfully introduced fine-dining service standards within an approachable, casual environment, redefining local dining expectations and creating a differentiated guest experience that had not previously existed in the market.

Vine Dining Enterprises is a premier Bay Area hospitality group, where I began my tenure as Assistant General Manager and Beverage Manager for Left Bank Brasserie and LB Steak in San Jose. During this period, I played a key role in guiding Left Bank Brasserie through a successful rebrand after 17 years of operation, helping reposition the concept for renewed market relevance and sustained growth.

I led the implementation of advanced operational systems, including the integration of CTUIT labor management technology, enabling disciplined labor control, achievement of budget targets, and elimination of overtime expense. I established new service standards, developed leadership and training tools, introduced sales-driving strategies, and executed targeted marketing initiatives to increase revenue and guest engagement.

I also directed the implementation of a new beverage inventory and procurement system in partnership with Bevager, improving purchasing efficiency and cost performance. In parallel, I designed and executed wine and cocktail programsacross all three Left Bank Brasserie locations in the Bay Area, ensuring brand consistency and elevated program standards.

During my time as General Manager of Left Bank Brasserie, I expanded my enterprise impact by continuing to support LB Steak and contributing to the development and successful opening of Meso Modern Mediterranean at Santana Row in 2019. The concept launched successfully and continues to deliver strong performance, further demonstrating my ability to lead brand evolution and new concept execution.

I joined Seasons 52 as part of the opening team for the brand’s first West Coast location in Costa Mesa, initially leading beverage operations and front-of-house guest reception. I later supported the successful opening of the second West Coast location in La Jolla, where I continued in a leadership capacity before transitioning into a Sous Chef role to strengthen culinary execution, operational efficiency, and cross-functional alignment between kitchen and service teams.

During this period, I supported the opening of an additional San Diego location and subsequently served in a national operational support role, spending extended assignments across multiple markets to assist underperforming restaurants in both culinary and service operations. This cross-functional exposure positioned me for advancement into the Managing Partner development pipeline.

I was ultimately appointed Managing Partner of Seasons 52 in Sacramento, where the restaurant had experienced declining sales and cost-control challenges. Within my first three months, I delivered record-breaking sales growth, returning the restaurant to its highest performance levels since opening. Under my leadership, the location achieved the 2015 Best Overall Guest Experience Award, ranking first among 44 locations nationwide. The restaurant sustained strong operational and financial performance thereafter, reflecting disciplined execution, team development, and a guest-centric operating culture.