Justin Guzzo

General Manager hired to stabilize operations, partnered closely with ownership to elevate the guest experience, strengthen operational performance, and develop a high-performing leadership team, contributing to Shiso being named Miami New Times' Best New Restaurant. Simultaneously led the launch of the On&On nightlife concept, expanding the property's offerings and creating new revenue opportunities.

• Directed all restaurant operations, leading financial performance, service excellence, guest experience, staffing, and operational strategy while partnering with ownership through weekly operations meetings to drive business initiatives and performance.
• Reduced Beverage COGS by 4% in four months to 18% and FOH labor costs by 4% through strategic scheduling, inventory controls, menu changes, purchasing oversight, and operational efficiencies.
• Elevated the guest experience through hands-on leadership, service recovery, private event execution, and operational consistency, increasing Google ratings from 4.5 to 4.8 stars while generating 300+ new reviews in two months.
• Executed high-profile events and brand collaborations, including partnerships with The Hungry Post,
• Launched On&On, a nightlife and live music venue in thirty days, creating the beverage program, developing bottle service SOPs, recruiting and hiring the opening team, and leading training to ensure a successful opening.

Hired to help launch Maple & Ash in Miami, led by a two-time Michelin Star chef. Spearheaded FOH development from staffing to launch and now oversee daily operations across departments, including live entertainment, guest services, and financial reporting. Also serve as operational lead of The Studio, a cocktail lounge behind the restaurant, managing service, VIP events, and strategic initiatives alongside executive leadership.

• Designed and implemented a six-week pre-opening curriculum covering service standards, food and beverage knowledge, POS functionality (Micros), and hospitality soft skills
• Developed and maintain dynamic weekly scheduling models across four departments, reducing labor overages by 4%
• Standardized training decks, opening/closing checklists, and corporate SOPs adopted across multiple properties

Manager hired to open Chateau ZZ’s, seventh fine dining concept by MFG in Miami in a historical landmark building. Involved in restaurant development and staff training until opening night. Oversee daily operations of public restaurant and private members only bar and lounge. In house point of contact for beverage program and ongoing staff training. Produce weekly FOH schedules, build guest relations and monitor COGS, comps and labor.

• Created training modules for all FOH departments
• Created Food Menu Matrix in collaboration with Director of Culinary Development
• Completed ten Human Resource training programs

Administered business operations of multi-million-dollar beachfront resort across ten venues / outlets to drive revenue growth. Collaborate with the owner and Director to address, track, and achieve resort-wide objectives. Lead, recruit, train, on-boarding via DocuSign and manage housing for over 100 employees. Oversee day-to-day activities of six food outlets, gym, hotel, bars, retail, nightclub, talent, and social media. Direct training, scheduling, and cash management of master safe, bar banks, and registers.

• Reduced up to 8% labor across all outlets through effective workforce and resource allocation.
• Pioneered two new outlets and drove brand recognition for beverages / food by creating compelling menus.
• Monitored weekly inventory levels, order processing, and menu creation, resulting in maintaining sub-30% food cost.

Oversaw day-to-day operations of Top 100 Independents restaurant and lounge with a focus on the beverage department. Administered staffing, training, scheduling, and beverage inventory and budgeting. Collaborated with PR firm The Door NY and corporate companies to streamline social media and promotional activities.

• Pioneered a new cocktail menu, revamping the restaurant's cocktail menu for the first time in ten years.
• Elevated brand recognition, resulting in being personally featured in USA Today, Chilled Magazine, and Philadelphia Magazine.
• Optimized $14M annual beverage inventory at an 18% cost.
• Ensured seamless execution of special events by supporting corporate office in scheduling, contract negotiation, and execution.