Summary
Overview
Work History
Education
Skills
Timeline
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Brittany Rothwell

Miami

Summary

Experienced hospitality leader with a proven track record in managing operations, developing teams, and driving growth across multi-location businesses. Skilled in optimizing guest experiences, controlling costs, and implementing efficient processes. Strong background in recruitment, training, and managing diverse teams of 300+, with a focus on service and profitability. Looking to bring expertise in operations and team leadership to a dynamic hotel environment.

Overview

17
17
years of professional experience

Work History

Chief Operating Officer/Managing Partner

Ariete Hospitality Group
11.2021 - 12.2024
  • Drove strategic growth and improved overall efficiency of the organization, focusing on identifying new opportunities, optimizing revenue generation, cost structures, and operational procedures.
  • Led the expansion of the restaurant portfolio from 2 to 10 locations, including 6 restaurants and 4 cocktail bars. Oversaw the successful launch of Ariete (Michelin Star) and Chug’s Diner (Michelin Bib Gourmand).
  • Played a key role in the conceptualization of new business ventures, establishing brand identities, and negotiating key contracts. Acted as project manager, coordinating with engineers, designers, and contractors to ensure all new locations adhered to timelines, budgets, and quality standards.
  • Fostered a positive, high-performance company culture, managing a diverse team of over 300 employees, and ensuring continuous professional development across all levels through the design and implementation of training programs for all staff, from entry-level to senior leadership.
  • Developed and aligned the company’s service philosophy with Michelin-rated, chef-driven concepts, driving exceptional guest experiences across all operations.
  • Managed budgeting and financial oversight across all departments and locations, leading senior management to track financial health and operational efficiency.
  • Built and led the company’s leadership team, overseeing the recruitment and hiring of key personnel, including Directors of Operations, Culinary, Beverage, Wine, Marketing, Sales, and Human Resources, ensuring strategic alignment across all departments.

Director of Operations

Ariete Hospitality Group
04.2020 - 11.2021
  • Managed overall operations across five locations, driving business success through strategic planning, resource optimization, and operational excellence.
  • Developed and implemented Standard Operating Procedures across all departments, providing clear guidelines that enhanced efficiency and operational consistency.
  • Designed and executed training programs that empowered management teams to improve performance, uphold company standards, and foster a culture of excellence.
  • Engaged in performance management, including selecting, coaching, cross-training, and conducting performance evaluations to develop a high-performing, versatile team.
  • Partnered with the Beverage and Wine Directors to create seasonal beverage menus and wine offerings, focusing on innovation while aligning with the brand’s vision.
  • Collaborated with culinary, beverage, and marketing teams to design cohesive menus and guest engagement strategies.
  • Integrated advanced software systems for reservation management, POS, inventory control, scheduling, and project management, significantly improving operational efficiency.
  • Managed budgets for food, beverage, and labor, tracking costs and optimizing resources to meet financial goals without sacrificing quality.
  • Regularly engaged with new vendors, negotiating terms to secure high-quality products at competitive prices, optimizing both product quality and cost efficiency.
  • Developed and formalized HR policies, ensuring a supportive, compliant work environment that promoted employee satisfaction and retention.
  • Established a Maintenance Department, ensuring timely repairs, safety compliance, and overall facility upkeep.


General Manager

Navé
06.2019 - 03.2020
  • Hired during the pre-opening phase to develop operational procedures, create training materials, and establish service guidelines, ensuring a smooth and successful restaurant launch.
  • Led recruitment and onboarding for management and front-of-house staff, setting the tone for strong cultural and operational foundations from day one.
  • Designed and implemented ongoing training programs focused on service excellence and suggestive selling techniques, boosting both customer satisfaction and sales.
  • Curated and managed a 250+ label wine list, conducting weekly wine and service training to elevate staff knowledge and drive beverage sales.
  • Oversaw labor and beverage cost management, ensuring profitability while maintaining operational efficiency across all departments.
  • Collaborated with the executive chef to align seasonal menu updates with both guest preferences and operational goals, keeping the dining experience fresh and relevant.
  • Built strong vendor relationships, negotiating competitive pricing and ensuring consistent product quality while maintaining cost control.
  • Partnered with marketing and sales teams to create targeted promotional campaigns, driving both new guest acquisition and retention efforts.
  • Analyzed financial performance through P&L statements, identifying key trends and making strategic adjustments to keep the business profitable.
  • Conducted staff performance reviews and promoted career development opportunities, ensuring high morale and retention within the team.
  • Represented the restaurant at industry and community events, increasing brand visibility and fostering meaningful local partnerships.

Assistant General Manager

Lure Fishbar
01.2017 - 03.2019
  • Oversaw daily front-of-house operations by managing staff workflows, resolving guest concerns, coordinating between departments, and ensuring smooth service.
  • Led recruitment, orientation, and onboarding for all front-of-house staff, ensuring a smooth integration into the team.
  • Developed weekly staff schedules, performance evaluations, and individual improvement plans.
  • Created and implemented staff incentives and sales contests to drive motivation and performance.
  • Ensured exceptional guest satisfaction, fostering repeat business from both local and hotel guests.
  • Managed and maintained the POS system for efficiency and accuracy, training staff on usage.
  • Reconciled payroll, maintained labor budget, and ensured cost-effective labor management for front-of-house operations.
  • Conducted monthly beverage inventory and controlled beverage costs through strategic purchasing and waste management.
  • Organized and facilitated weekly vendor and brand representative training for staff on menu items and service protocols.
  • Served as the primary liaison between the restaurant and hotel teams, coordinating guest details, special occasions, and event needs.
  • Attended weekly meetings with hotel management to align operations and ensure consistent communication across teams.

Manager

Lure Fishbar
06.2016 - 01.2017
  • Led the hiring and onboarding process for all front-of-house staff, ensuring seamless integration and maintaining high service standards.
  • Spearheaded a system for the reservation team to collect detailed guest information, enabling personalized experiences that elevated hospitality.
  • Trained and mentored front-of-house staff in customer service and suggestive selling, resulting in improved sales and higher guest satisfaction.
  • Created and printed updated menus for the restaurant and private events, ensuring consistency with the brand and reflecting current offerings.
  • Overhauled and reprogrammed the Micros POS system to boost service efficiency and streamline inventory management.
  • Produced and compiled an employee handbook and training manual, standardizing onboarding and staff development.
  • Managed weekly schedules for front-of-house staff, optimizing labor coverage while maintaining cost efficiency.
  • Focused on enhancing guest satisfaction, contributing to repeat business from both local and hotel guests.

Manager

Distrito
08.2010 - 06.2011
  • Oversaw daily operations, ensuring smooth service flow and maintaining high standards of customer service throughout the shift.
  • Supervised and scheduled support staff and reservation department, ensuring appropriate staffing levels to meet operational demands along with the delivery of exceptional service.
  • Processed end-of-shift closing reports, reconciling financials, and preparing for the following day’s operations.
  • Demonstrated exceptional organizational skills by creating detailed floor plans and table assignments to maximize service efficiency.
  • Assisted with weekly liquor and wine inventory, maintaining accurate stock levels and ensuring proper storage and accounting.
  • Built and maintained strong guest relations, fostering a welcoming environment and cultivating a loyal following within the community.

Special Event Coordinator

Garces Restaurant Group
02.2008 - 08.2010
  • Coordinated and executed a variety of events, from intimate private dining experiences (12-45 guests) to large-scale buyouts (up to 300 guests).
  • Collaborated with executive chefs and beverage director to design seasonal, customizable menus tailored to guest preferences.
  • Managed event logistics, including venue setup, layout planning, and ensuring the event space matched the client's vision.
  • Supervised vendor coordination, including DJs, photographers, florists, and other external service providers.
  • Worked with operations team to assign and oversee staffing ensuring optimal service for events of all sizes.
  • Created detailed event timelines and managed event flow, ensuring seamless transitions between activities.
  • Ensured all technical equipment (microphones, projectors, sound systems) was properly set up and functioning.
  • Facilitated weekly marketing and promotional events, contributing to the growth and visibility of the restaurants.
  • Supervised the marketing and distribution of the Latin Evolution cookbook, integrating it into restaurant promotions and special events.
  • Handled post-event follow-ups, collecting client feedback, ensuring satisfaction, and managing vendor payments and settlements.

Education

Hospitality Management

Temple University
08.2008

Skills

  • Operational Procedures
  • Staff Recruitment
  • Training Programs
  • Contract Negotiation
  • Budgeting
  • Vendor Relations
  • Financial Analysis
  • Concept and Branding Creation
  • Strategic Planning
  • Team Leadership
  • Menu Development
  • Project Management

Timeline

Chief Operating Officer/Managing Partner

Ariete Hospitality Group
11.2021 - 12.2024

Director of Operations

Ariete Hospitality Group
04.2020 - 11.2021

General Manager

Navé
06.2019 - 03.2020

Assistant General Manager

Lure Fishbar
01.2017 - 03.2019

Manager

Lure Fishbar
06.2016 - 01.2017

Manager

Distrito
08.2010 - 06.2011

Special Event Coordinator

Garces Restaurant Group
02.2008 - 08.2010

Hospitality Management

Temple University

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Brittany Rothwell