Franck Maucort
Brooklyn,NY
Summary
Experienced Restaurant General Manager with over 30 years of experience in the food service industry. Skilled in communication, problem-solving, and resourcefulness. Proven track record of successfully managing restaurant operations, improving customer satisfaction, and driving profitability. Able to effectively lead teams and implement strategies to optimize efficiency and productivity. Looking to leverage my expertise in a challenging role as a Restaurant General Manager to contribute to the success of a dynamic organization.
Overview
27
27
years of professional experience
Work History
Director of Food and Beverage
Mission Ceviche Union Square
02.2024 - Current
- Successfully opened the restaurant and implemented POS and reservations system
- Developed procedures and employee handbooks
- Recruited and hired FOH
- Set up OS&E and curated the wine lists and the beverage program
- Overseeing day-to-day operations of the restaurant
- Managing operation cost management, payroll, budgeting, and P&L reviews.
General Manager
The Buddha Bar, NYC Tribeca
03.2021 - 12.2024
- Successfully opened the restaurant and implemented software systems such as Micros and reservations system
- Developed procedures and employee handbooks
- Recruited and hired FOH & BOH
- Set up OS&E and curated the wine lists and the beverage program
- Overseeing day-to-day operations of the restaurant
- Managing operation cost management, payroll, budgeting, and P&L reviews.
General Manager
BLT Prime, NYC
01.2019
- Opened restaurant and managed day-to-day operations
- Managed operation cost management, payroll, budgeting, and P&L reviews
- Overseeing all operating systems.
Restaurant Consultant
Chef Jean Imbert
11.2016 - 10.2018
- Oversaw opening construction for a $5M budget
- Met with the architect, general contractor, I.T
- Company, kitchen designer, and engineer
- Set up software such as Micros and reservations system
- Designed procedures and employee handbooks
- Recruited and hired back of the house manager
- Curated the wine lists and the beverage program.
General Manager
Jean-Georges Spice Market, NYC
05.2013 - 10.2016
- Managed high-volume operation with revenue over $16 million and over 220 staff members
- Maintained beverage cost 18%, food cost 25%, and EBITA 19%
- Averaged 800 covers daily for lunch and dinner service.
General Manager
The Buddha Bar, NYC
02.2006 - 05.2013
- Managed high-volume operations with over $20 million in revenue and over 100 staff members.
Restaurant/Wine Director
The Central Park Boathouse Restaurant, NYC
10.2004 - 02.2006
Chef de Cuisine
Les Halles, New York/Washington DC
01.1998 - 01.2000
Education
Institut Vatel Paris, Culinary School
Paris, France 01.1989
Skills
- Extensive experience in managing high-volume operations
- Ability to develop procedures and employee handbooks
- Strong recruitment and hiring skills for both FOH & BOH
- Proficient in software systems such as Micros and reservations system
- Expertise in curating wine lists and beverage programs
- Experience in managing operation cost management, payroll, budgeting, and P&L reviews
Timeline
Director of Food and Beverage
Mission Ceviche Union Square
02.2024 - Current
General Manager
The Buddha Bar, NYC Tribeca
03.2021 - 12.2024
General Manager
BLT Prime, NYC
01.2019
Restaurant Consultant
Chef Jean Imbert
11.2016 - 10.2018
General Manager
Jean-Georges Spice Market, NYC
05.2013 - 10.2016
General Manager
The Buddha Bar, NYC
02.2006 - 05.2013
Restaurant/Wine Director
The Central Park Boathouse Restaurant, NYC
10.2004 - 02.2006
Chef de Cuisine
Les Halles, New York/Washington DC
01.1998 - 01.2000
Institut Vatel Paris, Culinary School
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