Summary
Overview
Work History
Education
Skills
Management Experiences
Special Strengths
Management Skills And Responsibilities
Successes
References
Timeline
Generic

Darragh Moore

Royersford,PA

Summary

Innovative professional with over 25 years of valuable expertise in the hospitality, hotel, fine dining (multi-unit), catering and marketing arenas with demonstrated initiative, creativity, skilled in negotiation, contract negotiation, start-ups, business development and success. My Story: began my hotel &restaurant career with an internship that led me to numerous countries throughout Europe while earning my degree in hospitality business management. After graduating, I worked at famed restaurants in France, England, Ireland and Bermuda before making the move to New York. In New York, I served as GM of both the prestigious restaurants ORSAY and David Burke’s and Donatella’s before making Miami my home. First opening OPUS 5 in Boca Raton, then DeVito’s South Beach. After teaming up with Chef David Burke once more for David Burke Prime at Foxwoods Casino in Connecticut, I returned to Miami in 2010 to be part of the opening food & beverage team at Fontainebleau Miami, I was tasked with signature dining and began with Chef Alfred Portales’s Gotham Steak During my tenure, I helped to make Gotham one of Miami’s most successful and buzz-worthy steakhouses, garnering an AAA Four Diamond Award and Wine Spectator’s “Two Glass Award”, as well as being Trip Advisor‘s highest ranked steakhouse in Miami. In my five years at Fontainebleau, I was involved in the overall food and beverage program along with grooming general managers for their roles in Hakkasan and Scarpetta, In addition I was able to consult/open 1826 Restaurant and lounge with the Michelin-starred Chef Danny Grant’s celebrated cuisine. Proud to be part of the opening team at Marriott’s new luxury lifestyle brand ‘Edition Hotels’. Integral part of having Marriott’s highest grossing restaurant globally. I was offered the position as Managing Partner at FRG (Farmers Restaurant Group). Highly successful in this role, achieving never seen before financial gains, overall operations. In my tenure group grew from three units to seven, voted best places to work in DC. Financial Brand growth to over $80M yearly. I’m actively seeking a responsible position in the hospitality business, functioning as a VP/Managing Partner within the most dynamic, demanding and challenging environments. I am a highly skilled leader whose ideals and Ethos embodies taking ownership of the guests and business. Experienced Managing Partner focused on improving all aspects of the operation. Entrepreneurial and hardworking mindset. Dedicated to expanding operations, delivering practical solutions and capitalizing on market trends. Results-driven Managing Partner adept at building and leading high-performance teams. Decisive leader and strategic planner with a resilient and forward-thinking approach. Accomplished Managing Partner driven to optimize processes and improve team productivity. Successful background of achievement in investor return, cash flow goals.

Overview

24
24
years of professional experience

Work History

MANAGING PARTNER

FRG
01.2017 - Current
  • Negotiated high-value contracts with clients, securing profitable partnerships for the company.
  • Established and implemented business procedures and process improvements.
  • Mentored junior staff members, resulting in a more cohesive team and increased overall performance.
  • Oversaw financial management of the firm, including budgeting, forecasting, and analysis, ensuring fiscal responsibility and profitability.
  • Optimized resource allocation, reducing operational costs while maintaining service quality standards.
  • Developed comprehensive business plans that led to significant revenue growth and expansion opportunities.
  • Conducted regular performance reviews for staff members to ensure alignment with company goals and foster professional development.
  • Championed change management initiatives that enhanced operational efficiency without compromising on service quality or employee satisfaction.
  • Managed complex projects across multiple departments, ensuring timely completion within budget constraints.
  • Maintained P&L and shouldered corporate fiscal responsibility.
  • Increased revenue by 30% with successful promotional strategies and reductions in costs.
  • Reduced labor costs by $250K per year by reworking schedules, operations standards, and workflow.

EDITION MIAMI BRAND LAUNCH

JEAN-GEORGE RESTAURANTS
01.2015 - 01.2017
  • Enhanced team collaboration by developing and implementing effective communication strategies.
  • Managed multiple tasks simultaneously under tight deadlines, maintaining focus and high-quality work output.
  • Assisted in organizing company events, resulting in improved employee engagement and morale.
  • Participated in brainstorming sessions that generated innovative ideas for product enhancements.
  • Developed strong relationships with key stakeholders, fostering positive work environment and promoting open communication channels.
  • Provided excellent customer service to clients, ensuring satisfaction and repeat business opportunities.
  • Evaluated customer needs and feedback to drive product and service improvements.
  • Evaluated staff performance and provided coaching to address inefficiencies.
  • Educated staff on organizational mission and goals to help employees achieve success.

GENERAL MANAGER

GOTHAM STEAK FONTAINEBLEAU MIAMI
01.2011 - 01.2015
  • Managed a diverse team of professionals, fostering positive work environment and high employee satisfaction.
  • Developed and implemented strategies to increase sales and profitability.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Managed budget implementations, employee evaluations, and contract details.
  • Championed continuous improvement initiatives that enhanced operational performance across all departments.
  • Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.

GENERAL MANAGER

DAVID BURKE PRIME FOXWOODS CASINO
01.2009 - 01.2011
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Managed a diverse team of professionals, fostering positive work environment and high employee satisfaction.
  • Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
  • Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
  • Drove successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
  • Trained and guided team members to maintain high productivity and performance metrics.

GENERAL MANAGER

DeVito SOUTH BEACH (Miami)
01.2007 - 01.2009
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Managed a diverse team of professionals, fostering positive work environment and high employee satisfaction.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.

GENERAL MANAGER

OPUS 5 (Boca Raton)
01.2006 - 01.2007
  • Developed and implemented strategies to increase sales and profitability.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.

GENERAL MANAGER

DAVID BURKE’S & DONATELLA’S (New York)
01.2003 - 01.2005
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
  • Developed and implemented strategies to increase sales and profitability.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
  • Formulated policies and procedures to streamline operations.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.

GENERAL MANAGER

ORSAY RESTAURANT (New York)
01.2001 - 01.2003
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Developed and implemented strategies to increase sales and profitability.
  • Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
  • Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Implemented operational strategies and effectively built customer and employee loyalty.
  • Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
  • Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
  • Directed comprehensive sales efforts to exceed revenue targets consistently while maintaining customer satisfaction levels.
  • Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.

GENERAL MANAGER

CRUZZO RESTAURANT (Dublin, Ireland)
01.2000 - 01.2001
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
  • Developed and implemented strategies to increase sales and profitability.
  • Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Developed and maintained relationships with customers and suppliers through account development.

Education

BBA - Hotel Management

Athlone Institute of Technology
Athlone, Ireland
06.1995

Skills

  • Revenue Growth
  • Operations Management
  • Financial reporting understanding
  • Cost Reduction
  • Business development expertise
  • Firm financial oversight
  • Partnership Development
  • Food safety expertise
  • Recruiting
  • Budgeting expert
  • Investor Relations
  • Business partnership development
  • Foodservice Management Professional
  • Leadership and People Development
  • Relationship and Team Building
  • Goal Setting
  • Profit and Loss Management
  • Quality Control Planning
  • Executive Leadership
  • Negotiation

Management Experiences

  • 01/01/2017, current, MANAGING PARTNER, FRG, DMV & PA
  • 01/01/2015, 12/31/2017, EDITION MIAMI BRAND LAUNCH, JEAN-GEORGE RESTAURANTS, MARRIOTT OWNED, Miami
  • 01/01/2011, 12/31/2015, GENERAL MANAGER, GOTHAM STEAK FONTAINEBLEAU MIAMI, Miami
  • 01/01/2009, 12/31/2011, GENERAL MANAGER, DAVID BURKE PRIME FOXWOODS CASINO, Connecticut
  • 01/01/2007, 12/31/2009, GENERAL MANAGER, DeVito SOUTH BEACH, Miami
  • 01/01/2006, 12/31/2007, GENERAL MANAGER, OPUS 5, Boca Raton
  • 01/01/2003, 12/31/2005, GENERAL MANAGER, DAVID BURKE’S & DONATELLA’S, New York
  • 01/01/2001, 12/31/2003, GENERAL MANAGER, ORSAY RESTAURANT, New York
  • 01/01/2000, 12/31/2001, GENERAL MANAGER, CRUZZO RESTAURANT, Dublin, Ireland

Special Strengths

  • LIFETIME DEDICATION AND INTEREST IN EXCEPTIONAL SERVICE
  • FULLY AWARE OF COST MANAGEMENT / COST CONTROL / PROFITABILITY
  • THE VERY BEST IN CUSTOMER SERVICE SKILLS
  • A DECISION MAKER: HANDS-ON EXPERIENCE WITHIN THE INDUSTRY
  • UNDERSTAND EFFICIENT AND EFFECTIVE USE OF MANPOWER
  • COMPOSED AND CAPABLE IN TIMES OF HIGH STRESS AND CHALLENGE
  • MATURE, RESPECTED AND APPROACHABLE
  • SKILLED IN GROOMING GENERAL MANAGERS, ASSISTANT MANAGERS ETC.
  • A TIRELESS WORK ETHIC / UNUSUAL PERSONAL DRIVE

Management Skills And Responsibilities

  • Leadership: possess a vast background in hotel & restaurant operations.
  • Financial: carefully review current financial status, develop business forecasts, implement a wide range of cost savings systems and regularly review financial statements, prepare investor recaps, labor modeler builds, financial modelers.
  • Awareness: complete knowledge of all hotel/restaurant hourly-position tasks.
  • Interaction: continually communicate with ownership/investors, executive committee and team members at every level of the business
  • Turnaround: highly skilled and very experienced with “troubled” operation turnaround
  • New start-up: competent with new hotel & restaurant start-up from initial construction to grand opening and beyond; effectively handle a multitude of work tasks in start-up operations
  • Staff supervision: oversee or directly supervise staff; organize and manage performance of my staff, while reviewing their performance and interaction with our guests
  • Scheduling: prepare staff schedules; examine labor reports; authorized to adjust staffing levels to accommodate food preparation / serving and seasonal needs
  • Equipment: direct knowledge of brands and operation of all food preparation equipment; able to assist in the research and evaluation of capital equipment purchases
  • Design: make recommendations for kitchen / dining room / hotel design; familiar with a variety of kitchen and dining room lay-outs; able to assist in development of proper flow patterns in both kitchen and dining room; make recommendations for optimal use of space and customer seating comfort
  • Procedural: exceptional skill in the design of improved internal operational systems, and in the creation of cost control systems designed to enhance and expand profitability
  • Monitoring: assist in developing versatile and appealing high-end menus; calculate and track portion size to cost; assure visually appealing plate presentation; maintain a consistently pleasant dining room ambiance
  • Beverage BOH control: responsible for inventory and security of all alcoholic beverages
  • Inspections: experience in preparation for and compliance with health department inspections
  • Employee training: process and effectively disseminate information to staff
  • Customer service: friendly and professional; strong customer relations skills (at the very highest level); carefully handle and resolve customer needs and concerns; develop solid long-lasting customer relationships; have developed phenomenal hospitality teams

Successes

Successfully Opened Iconic Fontainebleau involved in one of the most dynamic F&B operations within the U.S averaging $160M net per year. Showed great leadership, which was mirrored by our years of success, multiple awards and great ROI. Had phenomenal guest and Team member engagement. Have completed multiple food & beverage openings and turnarounds, very successful in building teams, service standards, P&L reconstruction which ultimately leads to strong ebitda and Cash Flow, have implemented many systems that drive the bottom line but never take away from a guest’s experience. Have created unusually attractive ambiance that magnetically draws society and the famous Cited for my direct understanding and personal involvement in all aspects of operations Constant goal: To make my employer’s hotel & restaurant the “Crown Jewel” within the community Have always took pride in been a mentor and have had great success in grooming other managers who have gone on to be GM’s and Directors in other identities. I’ve also like to take chances bringing on some team members who may not carry the right amount of experience but can be nourished into greatness. In Edition London we opened with 96% of the entire team who never worked in the business before, Edition London has been one of the most successful hotels in Europe. Part of the opening team at the Edition Miami, we have three Jean-George restaurants on property. I was tasked in making Matador one of the great restaurants in Miami, became the number one restaurant under the Marriott umbrella within the U.S and number two globally. The edition Miami quickly became the highest revenue hotel for Bill Marriott. Edition Miami is the flagship hotel for the U.S and we recently opened NYC Edition and Sanya China, upcoming openings in Bangkok, Abu Dhabi, Shanghai, Barcelona, Times Square NYC, Reykjavik, West Hollywood and many more. The Edition Brand will surpass Ritz-Carlton’s within the next five years. Managing Partner at FRG, Seven locations within the DMV area and PA. All locations reporting record positive numbers. Each location averaged 30K-40K guests every four weeks. FFDC most booked restaurant in the U.S. Plan to open in Regan international, successful in presenting/wining that bid. Involved in many of our proprietary launches, our own distillery, coffee roosting and chocolate program. I was able to highlight my entrepreneurial skills in what may be one of the most challenging times Covid-19 pandemic. FRG pivoted quickly into a virtual grocery & market offering over 500 items, created essential boxes that were a mixture of household items and groceries selling over 30,000 a week, created brunch to-go and curbside This allowed us to feed all furloughed team members and their families during this pandemic, pay 100% health insurance and hit the weekly financial break-even goal for all restaurants at $129K. Operations under my leadership have been identified as and voted “Best New Hotel”, “Most Favorite Hotel”, “Top 15 Hotel in South Florida”. I create image, success, panache and profitability everywhere I go.

References

  • Jeremy Ford, Top Chef Winner 2016, 786.641.7049
  • Alfred Portale, Owner, Gotham Steak/Fontainebleau, 347.537.9199
  • Chris Shay, Corporate Chef, David Burke Restaurants, 347.835.0578
  • Scott Conant, Owner of SCM, SCI Restaurants, 917.365.6163
  • Daniel Del Vecchio, Jean-George Executive Vice President, 212.358.0688

Timeline

MANAGING PARTNER

FRG
01.2017 - Current

EDITION MIAMI BRAND LAUNCH

JEAN-GEORGE RESTAURANTS
01.2015 - 01.2017

GENERAL MANAGER

GOTHAM STEAK FONTAINEBLEAU MIAMI
01.2011 - 01.2015

GENERAL MANAGER

DAVID BURKE PRIME FOXWOODS CASINO
01.2009 - 01.2011

GENERAL MANAGER

DeVito SOUTH BEACH (Miami)
01.2007 - 01.2009

GENERAL MANAGER

OPUS 5 (Boca Raton)
01.2006 - 01.2007

GENERAL MANAGER

DAVID BURKE’S & DONATELLA’S (New York)
01.2003 - 01.2005

GENERAL MANAGER

ORSAY RESTAURANT (New York)
01.2001 - 01.2003

GENERAL MANAGER

CRUZZO RESTAURANT (Dublin, Ireland)
01.2000 - 01.2001

BBA - Hotel Management

Athlone Institute of Technology
Darragh Moore