Lyndon Ambrefe
Portland,ME
Summary
Strategic and passionate leader with 15+ years of progressive hospitality experience. Proven success in driving multi-outlet operations, optimizing profitability and elevating guest experience. Certified in Food Safety and SHRM-CP. Experienced in both union and non-union environments.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Restaurant General Manager
The Press Hotel
Portland, ME
11.2022 - Current
- Lead Union Restaurant, Inkwell Café & Bar, In-Room Dining, and Banquets with a focus on operational excellence and guest satisfaction.
- Manage and mentor a team of 40+, enhancing team development, accountability, and performance.
- Revamped bar and in-room dining programs, piloted AM café service, and introduced seasonal marketing-driven menus.
- Drove 7.3% YoY revenue growth and 19.3% profitability through targeted scheduling, SOPs, and check average optimization.
Owner / Private Chef & Consultant
ATP Hospitality, LLC
Danvers, MA
10.2015 - Current
- Operate a boutique catering company focused on high-end in-home dining experiences.
- Design menus, teach cooking classes, and coordinate full-service events.
- Manage all business operations including finance, marketing, and client relationships.
Food and Beverage Director
Crestline Hotels & Resorts
Portland, ME
08.2022 - 01.2023
- Directed F&B operations for a full-service lifestyle hotel under Crestline management.
- Supervised restaurants, bar, banquet services, and in-room dining with a focus on guest experience and profitability.
- Led multiple outlet managers and supported cross-functional collaboration with Sales, Front Office, and Engineering.
- Initiated internal audits, deep cleaning rotations, and vendor renegotiations to increase margins.
Director of Operations
Sterling Botanicals
Lewiston, ME
12.2020 - 08.2022
- Oversaw USDA Organic-certified hemp extraction and food lab operations.
- Led compliance efforts and directed a team of five in extraction and food safety protocols.
- Maintained strict data tracking and federal reporting across regulated categories.
General Manager
Vanda Cucina
Warwick, RI
03.2018 - 09.2019
- Directed all operations for modern Italian fine dining concept.
- Handled scheduling, payroll, marketing, and guest relations for a 20-person team.
- Implemented POS and reservation systems and developed a wine program using Coravin.
Assistant General Manager
Public Kitchen and Bar at The Renaissance Hotel
Providence, RI
04.2016 - 03.2018
- Supported GM in scheduling, hiring, and menu design for Marriott-branded outlet.
- Led private events for Fortune 500 clients and managed BOH in executive chef’s absence.
- Facilitated rollout of Marriott-compliant menus and trained housekeeping on service flow integration.
Education
MBA -
Johnson & Wales University
Providence, RI05-2020
Bachelor of Science - Food Service Management
Johnson & Wales University
Providence, RI05-2019
Associate of Science - Culinary Arts
Johnson & Wales University
Providence, RI05-2016
Skills
- Multi-Outlet Leadership
- Budgeting & Forecasting
- Team Development & Engagement
- Vendor Management
- Guest Relations
- Marketing Strategy
- Cost Control
- Conversational Spanish
Websites
Certification
- SHRM Certified Professional (SHRM-CP)
- Food Safety Manager Certified
- ETips Certified – Responsible Alcohol Service
Languages
Spanish
Professional
Timeline
Restaurant General Manager
The Press Hotel
11.2022 - Current
Food and Beverage Director
Crestline Hotels & Resorts
08.2022 - 01.2023
Director of Operations
Sterling Botanicals
12.2020 - 08.2022
General Manager
Vanda Cucina
03.2018 - 09.2019
Assistant General Manager
Public Kitchen and Bar at The Renaissance Hotel
04.2016 - 03.2018
Owner / Private Chef & Consultant
ATP Hospitality, LLC
10.2015 - Current
MBA -
Johnson & Wales University
Bachelor of Science - Food Service Management
Johnson & Wales University
Associate of Science - Culinary Arts
Johnson & Wales University
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