FRANCK MAUCORT
Brooklyn,NY
Summary
Accomplished Food and Beverage Director with over 30 years of leadership across premier hospitality venues in New York and Paris. Proven record of opening and scaling multimillion-dollar restaurant and nightlife concepts, optimizing cost controls, and elevating guest experience. Expert in team building, operational strategy, and profitability management across luxury hotels, private clubs, and fine dining establishments.
Overview
21
21
years of professional experience
Work History
Director of Nightlife
Faena Hotel New York
New York, NY
06.2025 - Current
- Spearheaded launch of The Lounge, Private Club, and Special Events venue for the luxury Faena brand.
- Directed all aspects of hiring, training, scheduling, and payroll for multi-outlet nightlife operations.
- Developed VIP guest experience strategy and event programming to align with brand identity and revenue targets.
Director of Service
The Doubles Club
New York, NY
09.2024 - 06.2025
- Oversaw operations for a private members’ club and event venue.
- Managed guest relations, event coordination, and service team performance.
General Manager
The Buddha Bar, NYC Tribeca
New York, NY
02.2021 - 01.2024
- Opened and managed a $10M+ high-volume restaurant with over 130 staff members.
- Maintained beverage costs at 18% and food costs at 25%.
General Manager
BLT Prime, NYC
New York, NY
01.2019 - 01.2020
- Opened and managed restaurant generating $7.5M in annual revenue with 60+ employees.
- Maintained beverage costs at 21% and food costs at 30%.
- Oversaw cost management, payroll, budgeting, and operating systems including Salido and SevenRooms.
Restaurant Consultant
Chef Jean Imbert
11.2016 - 10.2018
- Directed opening and design for $5M restaurant project.
- Coordinated with architects, contractors, and designers to optimize operations and layout.
- Developed handbooks, licensing, and pre-opening procedures.
General Manager
Jean-Georges Spice Market, NYC
New York, NY
05.2013 - 10.2016
- Managed $16M high-volume operation with over 220 employees.
- Maintained beverage cost at 18%, food cost at 25%, and EBITA at 19%.
- Averaged 800 covers daily across lunch and dinner services.
General Manager
The Buddha Bar/Ajna Bar, NYC Meatpacking
New York, NY
02.2006 - 05.2013
- Oversaw operations generating over $20M annually with 230+ employees.
Restaurant Director
The Central Park Boathouse Restaurant, NYC
New York, NY
10.2004 - 02.2006
- Managed $15M operation with 170+ employees.
- Implemented innovative strategies to enhance customer loyalty and experience.
Skills
- Extensive experience in managing high-volume operations
- Expert in developing procedures and employee handbooks
- Strong recruitment and hiring skills for both FOH and BOH teams
- Proficient in software systems such as Micros and reservation systems
- Expertise in curating wine lists and beverage programs
- Skilled in operational cost management, payroll, budgeting, and P&L reviews
Languages
French
Native or Bilingual
Timeline
Director of Nightlife
Faena Hotel New York
06.2025 - Current
Director of Service
The Doubles Club
09.2024 - 06.2025
General Manager
The Buddha Bar, NYC Tribeca
02.2021 - 01.2024
General Manager
BLT Prime, NYC
01.2019 - 01.2020
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/Ajna Bar, NYC Meatpacking
02.2006 - 05.2013
Restaurant Director
The Central Park Boathouse Restaurant, NYC
10.2004 - 02.2006