Daniela Hatem

Oversaw full restaurant operations, achieving optimal staffing levels and enhancing financial performance.

Directed scheduling and labor optimization, reinforcing cost discipline and operational efficiency.

Led onboarding, training, and performance development for front- and back-of-house teams.

Ensured consistency in service standards and operational execution, fostering a cohesive customer experience across all shifts.

Executed service in high-volume, tourist-driven environment, achieving daily sales between $25,000 and $80,000.

• Led and developed large service teams while maintaining fine dining standards under pressure.
• Maintained elevated steakhouse service standards, ensuring premium guest experiences and high check averages.
• Oversaw private dining operations, contributing to enhanced revenue performance.
• Collaborated with senior leadership on staffing strategy, labor management, and performance coaching.
• Supported leadership operations for flagship location generating approximately $22 million annual revenue.

Directed operations of high-volume restaurant generating approximately $12 million in annual revenue.

• Oversaw P&L components, including labor and inventory, driving profitability through strategic financial management.
• Managed teams of up to 80 front- and back-of-house employees, enhancing service quality and operational efficiency.
• Developed labor strategies to optimize scheduling and reduce operational costs.
• Established operational foundation through systems-driven leadership and team development, fostering a high-performance culture.
• Coordinated large-scale private events while maintaining exceptional guest experience standards.