Britta Priest
New York,NY
Summary
Experienced operations leader prepared to drive organizational success through strategic planning and resource optimization. Strong focus on team collaboration and adaptable to changing needs. Proven track record in process improvement, cost management, and enhancing operational efficiency. Dependable and results-oriented, with skills in leadership, strategic decision-making, and project management.
Overview
22
22
years of professional experience
Work History
Vice President of Operations
Endwell Hospitality
New York, NY
04.2025 - Current
- Streamlined operational processes to enhance efficiency across multiple departments in both the NY and CA markets.
- Ran point on the opening of a 200 seat restaurant in Montecito, CA within a short 3 month turnaround of the property.
- Led cross-functional teams to implement strategic initiatives and improve service quality.
- Developed and executed performance metrics to monitor operational effectiveness and drive improvements.
- Facilitated training programs for staff to enhance skill sets and promote career development including the training process of both the FOH and BOH for new restaurant opening.
- Oversaw budgeting and forecasting processes, ensuring alignment with organizational goals.
- Analyzed market trends to inform strategic decision-making and drive competitive advantage.
- Applied excellent problem-solving, process development, and strategic implementation skills to lead and support all areas of operations.
- Managed cross-functional teams to ensure seamless collaboration for optimal business outcomes.
- Enhanced customer satisfaction by developing and implementing strategies to improve service quality.
- Improved overall company reputation through effective public relations campaigns and corporate social responsibility initiatives.
- Enhanced team cohesion by organizing regular training sessions focused on communication skills and conflict resolution techniques.
- Drove expansion into new markets by researching opportunities, evaluating risks, and executing successful entry strategies.
- Identified opportunities to improve business process flows and productivity across multiple venues.
- Facilitated timely decision-making through accurate data analysis and insightful reporting on key operational metrics.
- Hired and managed employees to maximize productivity while training staff on best practices and protocols.
- Drove team engagement to achieve aggressive company targets.
- Implemented sustainability initiatives, reducing environmental impact and resulting in maintaining of a green star at One White Street.
- Cultivated key partnerships with industry leaders, enhancing company's visibility and strategic positioning specifically in the CA market as the company looked toward bicoastal growth.
- Trained and guided team members to maintain high productivity and performance metrics in both the lower and upper management as well as hourly employees as needed.
- Interacted well with customers to build connections and nurture relationships.
- Assisted in recruiting, hiring and training of team members for all positions both in the existing properties as well as the new openings and internal promotion. Established key internal functions and outlined scope of positions for a new organization.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness including coaching a floor manager to a GM role and a wine director into a Corp Beverage Director position.
- Created and implemented new training material and SOP.
Recruiter
One Haus
New York, NY
03.2024 - 04.2025
- Developed and implemented targeted recruitment strategies to attract top-tier talent.
- Conducted comprehensive candidate assessments to ensure cultural and skill fit.
- Collaborated with hiring managers to refine job descriptions and selection criteria.
- Leveraged applicant tracking systems to streamline recruitment processes and enhance efficiency.
- Led employer branding efforts to enhance company visibility in competitive job markets.
- Conducted phone interviews to assess applicants relevant knowledge, skills, experience and aptitudes.
- Conducted reference checks, background screening and other pre-employment checks to verify information on applicant's resume.
- Coordinated schedules to arrange management interviews with applicants.
- Provided exceptional customer service to both candidates and clients, fostering long-term partnerships.
- Studied job descriptions and qualifications to determine applicant requirements.
- Partnered with HR teams to determine workforce planning needs, aligning recruitment efforts with business objectives.
- Increased candidate placements by developing and maintaining relationships with clients and candidates.
Director of Operations
Respect Hospitality
New York, NY
03.2021 - 03.2024
- Oversaw day-to-day production activities in accordance with business objectives.
- Worked collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.
- Defined, implemented and revised operational policies and guidelines.
- Monitored office workflow and administrative processes to keep operations running smoothly.
- Monitored budget and utilized operational resources.
- Achieved team goals through formalized training plans, coaching and performance management.
- Kept up-to-date with industry trends and identified areas of opportunity to drive improvements.
- Led change and transformation across business areas to deliver benefits and align company resources.
- Assisted in recruiting, hiring and training of team members.
- Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Trained new employees on proper protocols and customer service standards.
- Interviewed and hired strong candidates for team openings, using newspapers, job boards and social media to find applicants.
- Upheld great standards of leadership for employees, consistently leading by example for best-in-class hospitality work.
Director of Restaurants
Jean-Georges Management
04.2018 - 03.2021
- Developed additional revenue streams by opening outdoor café and developing delivery department.
- Handling of all guest interactions both in house and through online reviews creating strong regular base and outreach program that interacted with all guest reviews, positive or negative.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Recruited, hired and trained talented staff to fill vacancies.
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
- Set employee schedules, delegated work and monitored food quality and service performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Managed financial and business operations, including payroll, daily deposits and cost controls for multiple properties.
- Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to BOH and upselling food and beverages.
General Manager
Ilili Restaurant
04.2012 - 02.2018
- Developed and maintained training programs for all FOH employees.
- Developed additional revenue streams by opening an outdoor café and developing a delivery department.
- Ran monthly Avero meetings with staff to drive sales and increase the average check.
- Responsible for all HR paperwork and onboarding of staff.
- Responsible for hiring and overseeing a full Events and catering Department.
- Developed detailed training of Lebanese cuisine and oversaw a wine list of over 300 wines.
- Oversee scheduling and payroll of 200 employees.
- Maintained a concierge program connecting with local concierges as well as continued outreach programs to develop relationships and drive sales.
- Handling of all guest interactions both in house and through online reviews creating a strong regular base and an outreach program that interacted with all guest reviews, positive or negative.
- Developed programs to retain staff retention and eliminate turnover.
- Maintained A grade for the department of health and covered all fire department certifications and walk throughs.
- Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions.
- Reduced corporate risk by managing shrink processes and controlling inventory levels.
- Held weekly meetings wit servers to identify techniques to overcome sales obstacles.
- Implemented operational strategies and effectively built customer and employee loyalty.
Floor Manager
Peasant Restaurant
11.2011 - 04.2012
- Responsible for booking private events and all reservations.
- Responsible for overseeing all front of house steps of service.
- Constant presence on the floor handling all guest and staff issues.
- Developing a private events program for the restaurant and wine bar.
- Made personal recommendations for customers by sharing product knowledge and demonstrating product.
- Completed efficient daily opening and closing processes to prepare teams and maintain optimal financial controls.
Floor Manager
Gansevoort Hotel Rooftop
03.2011 - 11.2011
- Responsible for overseeing all aspects of daily operations.
- Hired, trained, supervised and motivated a staff of 200.
- Responsible for maintaining cost-efficient inventory of food, liquor and supplies.
- Made personal recommendations for customers by sharing product knowledge and demonstrating product.
- Recruited and retained top talent, with focus on completing timely performance evaluations, providing positive feedback and rewarding superior performance.
- Kept orderly and accurate accounting records by monitoring sales documentation.
- Completed efficient daily opening and closing processes to prepare teams and maintain optimal financial controls.
- Oversaw employee performance, corrected problems and increased efficiency to maintain productivity targets.
General Manager
202 Cafe, Nicole Farhi
11.2008 - 03.2011
- Responsible for overseeing all aspects of daily operations.
- Hired, trained, supervised and motivated.
- Contributed in creating and implementing training programs and new procedures that have helped raise the level of customer service and efficiency resulting in an increase of revenue by 25% as well as an increase in repeat customers.
- Responsible for maintaining payroll at 33% for both front of house and back of house by monitoring scheduling and staffing.
- Responsible for maintaining cost-efficient inventory of food, liquor and supplies.
- Responsible for booking all private events and reservations totaling upward of 25K.
- Local West café and cocktails.
- Managed budget implementations, employee reviews, training, schedules and contract negotiations.
- Developed effective business plans to align strategic decisions with long-term objectives.
General Manager
Local Cafe
11.2007 - 11.2008
- Responsible for overseeing all aspects of daily operations.
- Contributed in creating and implementing training programs and new procedures that have helped raise the level of customer service and efficiency.
- Contributed to in the increase of gross sales year to date by 20%.
- Hired, trained, supervised and motivated a staff of 65.
- Responsible for maintaining cost-efficient inventory of food, liquor and controllable expenses.
- Responsible for weekly staff payroll, scheduling.
- Responsible for booking all private events and reservations.
- Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
Manager and Assistant Director of Promotions
B.R. Guest Restaurants
08.2004 - 12.2007
- Responsible for all operations of high profile upscale lounge with annual revenue exceeding 250,000.
- Maintain beverage cost at 15% and help reduce by 10% by implementing new employee and lost prevention procedures.
- Handle weekly liquor inventory and ordering.
- Oversee payroll and scheduling for staff of 40.
- Responsible for hiring and training all employees for the lounge.
- Participated in creating and implementing new policies and procedures while upholding the BR Guest standards.
- Run and book events through personal client database including full shut down events of 60K and above.
- Developed relationships with corporate event departments and hotel concierges.
- Provide constant presence on the floor to drive business, manage staff, and trouble-shoot nightly situations.
- Responsible for assigning banks and registers, employee cash outs, and nightly deposits.
Skills
- Customer service
- Training programs
- Inventory management
- Building maintenance
- Sales proficiency
- Workflow planning
- Recruitment
- Strategic Planning
- Human Resources Oversight
- P&L Responsibility
Timeline
Vice President of Operations
Endwell Hospitality
04.2025 - Current
Recruiter
One Haus
03.2024 - 04.2025
Director of Operations
Respect Hospitality
03.2021 - 03.2024
Director of Restaurants
Jean-Georges Management
04.2018 - 03.2021
General Manager
Ilili Restaurant
04.2012 - 02.2018
Floor Manager
Peasant Restaurant
11.2011 - 04.2012
Floor Manager
Gansevoort Hotel Rooftop
03.2011 - 11.2011
General Manager
202 Cafe, Nicole Farhi
11.2008 - 03.2011
General Manager
Local Cafe
11.2007 - 11.2008
Manager and Assistant Director of Promotions
B.R. Guest Restaurants
08.2004 - 12.2007