DELEON PINTO
Houston,TX
Summary
Dynamic and results-driven hospitality executive with over 20 years of leadership experience in luxury restaurants and hotel operations. Specialized in Michelin-starred concepts, multi-unit management, management agreements, and international expansion. Highly skilled in curating exceptional guest experiences, driving operational excellence, and leading large, high-performing organizations. Extensive expertise in P&L management, strategic planning, pre-opening execution, and long-term brand development within ultra-luxury hospitality environments.
Diligent Operator with solid background in managing daily operations and driving team performance. Successfully led various projects, ensuring seamless execution and improved operational efficiency. Demonstrated strategic planning and effective communication skills.
Overview
20
20
years of professional experience
Work History
CHIEF OPERATING OFFICER
THE BASTION COLLECTION
01.2022 - Current
- Lead all aspects of operations for a luxury hospitality portfolio including 18 restaurants and bars, one hotel, a real estate asset, and a catering company across the U.S. and Europe.
- Oversee an $88M+ annual revenue portfolio, ensuring strong financial performance, cost control, and sustained profitability across all entities.
- Direct and mentor an organization of over 800 employees, including CFO, EVP of Development, CMO, Culinary Director, HR Director, and Regional Directors of Operations.
- Responsible for management agreements, franchisor relationships, licensing structures, and high-level commercial negotiations.
- Secured three new management accounts within a 12-month period with a high-profile luxury hospitality group.
- Spearhead strategic expansion initiatives across Texas, Florida, and New York, managing multiple active development projects.
- Lead site selection, construction coordination, pre-opening execution, staffing, and marketing for new concept launches.
- Oversee full P&L management, financial planning, forecasting, and revenue optimization initiatives.
- Collaborate closely with culinary leadership to develop menus, pricing strategies, and operational standards aligned with Michelin-star expectations.
- Ensure consistency of service quality, brand standards, and guest experience across all markets and concepts.
DIRECTOR OF OPERATIONS
THE BASTION COLLECTION
01.2019 - 01.2022
- Led the opening of six luxury restaurant concepts across multiple markets, including L’Atelier de Joël Robuchon, Le Jardinier, and Benno.
- Successfully launched two L’Atelier de Joël Robuchon locations, both earning two Michelin stars in their first year of operation.
- Oversaw total revenue growth of $48M over two years through operational optimization and strategic leadership.
- Managed full P&L responsibility, ensuring financial discipline, cost control, and sustained profitability.
- Worked closely with General Managers to identify efficiencies within the P&L while maintaining operational consistency across brands.
- Made strategic operating decisions during slower seasonal periods while preserving service quality, brand integrity, and guest experience.
- Partnered with culinary teams to develop menus aligned with brand identity, guest expectations, and market demand.
- Controlled cost of goods sold (COGS) through inventory management systems and supplier negotiations.
- Maintained labor costs under budget through disciplined scheduling and workforce planning.
- Directed management hiring, training, and full operational setup to ensure Michelin-star service execution.
GENERAL MANAGER
L’ATELIER DE JOËL ROBUCHON & LE GRILL DE JOËL ROBUCHON
07.2017 - 01.2019
- Directed the opening of two flagship fine dining restaurants, both achieving Michelin recognition within their first year of operation.
- Led all management hiring, training, and full operational setup in alignment with Michelin-star service standards.
- Managed financial performance, P&L oversight, and revenue growth strategies.
- Oversaw $11M in total revenue during the first year of operations.
- Ensured exceptional guest experiences through disciplined service execution and operational excellence.
- Ensured seamless execution of Michelin-star standards across service, culinary coordination, and guest experience.
GENERAL MANAGER
LE CIRQUE
05.2006 - 06.2017
- Reported directly to Sirio Maccioni, overseeing one of New York’s most prestigious fine dining institutions.
- Built and maintained relationships with high-net-worth individuals, VIP guests, and international clientele.
- Supported brand expansion initiatives into Las Vegas, New Delhi, Casa de Campo (DR), and Camino Real Hotel (Mexico).
- Focused on cost control, menu engineering, and operational efficiencies while maintaining the highest luxury service standards.
Education
UFG - Business & Hospitality Management
UNIVERSIDADE FEDERAL DE GOIÁS
BrazilSkills
- Luxury Hospitality Management
- Michelin-Star & Fine Dining Operations
- Multi-Unit & International Expansion
- Management Agreements & Deal Structuring
- P&L Oversight & Financial Analysis
- Pre-Opening Strategy & Concept Development
- Executive Leadership & Team Development
- Strategic Marketing & Brand Positioning
- Vendor Negotiations & Contract Management
- Guest Satisfaction, VIP & HNW Clientele
- Food, Beverage & Labor Cost Control
- Health, Safety & Brand Standards Compliance
LANGUAGES
English
Portuguese
Italian
Spanish
Timeline
CHIEF OPERATING OFFICER
THE BASTION COLLECTION
01.2022 - Current
DIRECTOR OF OPERATIONS
THE BASTION COLLECTION
01.2019 - 01.2022
GENERAL MANAGER
L’ATELIER DE JOËL ROBUCHON & LE GRILL DE JOËL ROBUCHON
07.2017 - 01.2019
GENERAL MANAGER
LE CIRQUE
05.2006 - 06.2017
UFG - Business & Hospitality Management
UNIVERSIDADE FEDERAL DE GOIÁS