Michael Greenberg
Ramsey,NJ
Summary
Seasoned hospitality executive with 20+ years of leadership across luxury dining, high-volume catering, and multi-unit restaurant operations. Proven record of driving revenue growth, optimizing P&L performance, and delivering exceptional guest experiences. Expert in scaling hospitality brands, launching new concepts, and building high-performing service teams. Known for blending operational discipline with innovative event strategy, resulting in profitable growth, strong client retention, and industry recognition.
Catering professional with vast experience in event planning, menu development, and client relations. Known for strong focus on team collaboration and achieving results, with ability to adapt to changing needs. Skilled in budget management, vendor negotiations, and delivering exceptional customer service. Reliable and driven, bringing blend of leadership and creativity to every project.
Overview
23
23
years of professional experience
Work History
Director of Catering & Event Sales
IN Thyme Catered Events
Moonachie, NJ
06.2022 - Current
- Lead end-to-end catering operations and strategic sales initiatives for one of the region’s premier event companies.
- Generate approximately $5M in annual catering revenue through corporate partnerships, social events, and large-scale festivals.
- Direct planning and execution of events ranging from VIP private dinners to festivals exceeding 5,000 guests.
- Oversee event design, vendor negotiations, staffing logistics, and client relationship management.
- Implemented project management and workflow systems improving operational efficiency and event coordination.
- Strengthened client retention and referral pipelines through high-touch service and post-event engagement.
Director of Operations / General Manager
Let’s Meat Steakhouse
River Vale, NJ
05.2021 - 06.2022
- Oversaw all operational, financial, and service functions for a high-volume, award-winning steakhouse concept.
- Directed FOH and BOH operations, ensuring consistent execution and premium guest experiences.
- Managed financial performance including prime costs (Beverage 18%, Labor 33%, Food 35%).
- Curated a wine locker club program for high-net-worth clientele, enhancing guest loyalty and revenue.
- Implemented financial tracking and reporting tools to improve operational transparency.
- Elevated brand visibility through strategic social media and digital engagement initiatives.
General Manager
LT Bar & Grill
Hackensack, NJ
02.2020 - 05.2021
- Led the successful pre-opening and launch of a new restaurant concept.
- Coordinated construction teams, vendors, and designers to deliver a successful restaurant launch.
- Developed SOPs, service protocols, and training systems to establish operational consistency.
- Built a strong hospitality culture focused on guest experience, accountability, and team performance.
- Maintained disciplined food and labor cost controls while driving revenue growth.
Restaurant Launch & Turnaround Specialist
Independent Hospitality Consultant
NY & NJ
01.2016 - 02.2020
- Advised hospitality entrepreneurs on concept development, operational efficiency, and revenue growth strategies.
- Guided restaurateurs through restaurant openings, brand repositioning, and operational restructuring.
- Built operational playbooks, staffing models, and FOH/BOH integration systems.
- Designed revenue-generating beverage programs and guest engagement strategies.
- Selected Projects
- The Hill – Closter, NJ
- Launched a top-ranked restaurant concept with a low-COGS wine program and digital brand strategy.
- Hearth & Tap Co. – Montvale, NJ
- Increased annual revenue 8% through concept repositioning and specialty cocktail program development.
- Tuxedo Hudson Company
- Led development of multi-property hospitality concepts and operational frameworks.
- Southbound BBQ
- Designed kitchen workflow systems and trained launch staff to support high-volume service.
General Manager
Local Seasonal Kitchen
Ramsey, NJ
09.2012 - 03.2016
- Managed all front-of-house operations for a critically acclaimed farm-to-table restaurant.
- Led recruitment, staff development, payroll oversight, and daily service execution.
- Collaborated with executive chef on tasting menus, wine pairings, and private dining experiences.
- Contributed to national recognition including 3.5-Star Review (Julia Sexton) and Restaurant of the Year (Elisa Ung, The Bergen Record).
Private Events Manager
Blue Hill at Stone Barns
Pocantico Hills, NY
10.2005 - 11.2011
- Managed private events for one of the country’s most celebrated culinary destinations.
- Produced 350+ luxury events annually featuring multi-course tasting menus and curated wine programs.
- Managed $300K tabletop and beverage inventory.
- Developed craft beer collaborations and sustainable beverage sourcing initiatives.
Bar & Hospitality Manager
Tabla — Union Square Hospitality Group
New York, NY
12.2002 - 09.2005
- Directed bar operations and hospitality programming for a high-profile Manhattan dining destination.
- Managed $85K liquor inventory, cocktail development, and bar team leadership.
- Fostered a service culture focused on personalized guest engagement and hospitality excellence.
- Coordinated with dining room and reservations teams to ensure seamless guest experiences.
Education
Associate Degree - Culinary Arts
Culinary Institute of America
Hyde Park, NY01-2002
Skills
- Restaurant & Hospitality Operations Leadership
- Multi-Unit Operations & Strategic Oversight
- Corporate & Social Catering Sales
- P&L Management & Prime Cost Optimization
- Food, Beverage & Labor Cost Control
- High-Volume Event Production (5,000 Guests)
- Guest Experience & Brand Loyalty Development
- Talent Acquisition, Training & Leadership Development
- Pre-Opening Strategy & Restaurant Launch Execution
- Menu Development & Beverage Program Strategy
- Digital Marketing & Online Reputation Management
- Fine Dining, Upscale Casual & Event Concepts
MILITARY SERVICE
- United States Marine Corps — Camp Lejeune, NC
- Sergeant | 1995–1999
- Led training programs focused on leadership, operational efficiency, and team discipline.
Timeline
Director of Catering & Event Sales
IN Thyme Catered Events
06.2022 - Current
Director of Operations / General Manager
Let’s Meat Steakhouse
05.2021 - 06.2022
General Manager
LT Bar & Grill
02.2020 - 05.2021
Restaurant Launch & Turnaround Specialist
Independent Hospitality Consultant
01.2016 - 02.2020
General Manager
Local Seasonal Kitchen
09.2012 - 03.2016
Private Events Manager
Blue Hill at Stone Barns
10.2005 - 11.2011
Bar & Hospitality Manager
Tabla — Union Square Hospitality Group
12.2002 - 09.2005
Associate Degree - Culinary Arts
Culinary Institute of America