Paige Westrick (Mikolajczyk)
Brooklyn,NY
Summary
Dynamic and performance-driven business professional with a high integrity, strong work ethic, and great leadership skills. Proven success in leading productive teams, controlling budgets, and driving growth initiatives through networking and marketing to maximize brand outreach.
Overview
2024
2024
years of professional experience
1
1
Certification
Work History
Director of Operations
Bon Appetit, The Metropolitan Museum of Art, NY
06.2022 - 11.2023
- Planned and executed reopening of five locations in the museum returning to pre-pandemic footprint of eight locations and bringing guest capture average from 10% to 33%
- Hired and trained FOH management team, bringing the number from three individuals nine managers and supervisors
- Liaison to the client, ensuring a mutually beneficial plan to create an exceptional guest experience, while fulfilling the clients' needs and remaining fiscally responsible
- Elevated check average and increased sales by 60%
- Created and implemented training program for fine dining restaurant
- Worked with Compass to negotiated new Collective Bargaining Agreement with Confectioners #3
- Directed the operations and logistics of a multi-million dollar business.
- In collaboration with the Catering Department, work to plan and execute parties from 30 people up to parties for 5,000 people.
- Developed and implemented operational strategies to maximize efficiency, reduce costs.
- Managed day-to-day operations of a staff of 250 in multiple departments.
General Manager
JG Management, JoJo, NY
06.2021 - 06.2022
- Responsible for restaurant operations, Covid compliance, staffing, service standards maintenance and financials
- Increased restaurant sales by 25%
- Renegotiated service contracts to increase profitability.d
Director of Dining Services
Bon Appetit, The Metropolitan Museum of Art, NY
12.2019 - 03.2020
- Planned and executed a change in management companies for eight locations within the museum
- Implementation of new systems and financial programs
- Liaison for management company and Union employees, Local Confectioners #3
- Responsible for service and operations for special events, retail and dining locations
General Manager
LDV Hospitality, American Cut TriBeCa, NY
02.2017 - 05.2019
- Responsible for restaurant operations, food and beverage, recruiting and training, food safety, cost control
- Brought Opentable “recommend to others" from 60% to 90% in five months
- Reduced labor costs in 2018 through staff development and cross training
- Developed comprehensive private dining menus and systems, in order to increase PDR sales by 25% in Q1 2019
- Managed R&M in a historic building
General Manager
Quality Branded, Park Avenue Seasons, NY
01.2015 - 12.2016
- Increased restaurant sales by two million and managed costs, making the restaurant profitable for the first time in its' five year existence
- Remained profitable by changing FOH service style while accommodating increased 2016 pay rates
- Management of complete restaurant changeover four times a year for each season
General Manager
AltaMarea Group, Costata, NY
04.2013 - 01.2015
- Oversaw all restaurant operations, food and beverage, recruiting and training, food safety handling, cost control
- Increased positive guest feedback on opentable and yelp
- Optimized profits by controlling food, beverage and labor costs on a daily basis
- Maintained lowest employee turnover in the company
Assistant General Manager
ESquared Hospitality, BLT Bar and Grill / BLT Steak White Plains
09.2012 - 05.2013
- Changed the opentable configuration, increasing business on high volume shifts from 165 to 230 covers
- Floor Manager in charge of all front of the house staff, scheduling, payroll, coaching and discipline
Service Manager and Private Dining Coordinator
Del Frisco's Grille, Rockefeller Center, NY
06.2011 - 08.2012
- Participated in all pre-opening activities including recruiting, hiring, and training front of the house employees
- Floor manager responsible for hiring, training, scheduling and coaching all front of the house team members
- Created a Private Dining program for a new concept which generates additional sales for the restaurant
- Managed a team of four managers to create a memorable guest experience, unify service standards, control costs and drive sales
Manager
The Capital Grille (various locations)
New York, NY
11.2006 - 06.2011
- Floor manager responsible for daily operations of the restaurant which includes monitoring service and ticket times, planning the reservation book, and performing weekly beverage inventory
- Reduced liquor costs by 2 percent
- This location has the largest gross revenue annually of all 44 Capital Grille restaurants
Service Manager and Wine Director
The Capital Grille (various locations)
NY
08.2009 - 02.2011
- Participated in the restaurant's pre-opening activities which included recruiting, interviewing, hiring, and training the front and back of house staff of 185 employees
- This 400-seat restaurant is the company's largest
- Shared profit/ loss responsibility by ordering all smallwares, marketing and office supplies, liquor, beer, and wine
- Created a wine list of over 800 selections
- Won the "Award of Excellence" from the Wine Spectator
- Managed bar and server operations, including scheduling of staff, liquor purchasing, and inventory
Manager
The Capital Grille (various locations)
New York, NY
04.2009 - 08.2009
- Participated in the restaurant's pre-opening activities which included recruiting, interviewing, hiring, and training the front and back of the house staff of 120 employees.
Manager and Wine Director
The Capital Grille (various locations)
Lombard, IL
11.2006 - 04.2009
- Secured regular clientele by learning preferences, building relationships and creating an exceptional experience
- Oversaw the bar team with the highest mystery shopper scores of 2007 and 2008
- Won the highest scoring guest feedback in the company from electronic survey in 2008
- Created a wine list of over 1000 selections
- Won the "Award of Excellence" from the Wine Spectator
Assistant General Manager
AltaMarea Group, Costata, NY
- Member of opening team for a new concept with a Michelin star chef
- Managed all guest relation websites and social media
- Comprehensive knowledge of NYC food critics
Education
Applied Behavioral Science
National-Louis University
Skills
- Wine Tasting Events
- Budgeting and cost control
- Wine List Management
- Food handling
- Capital Spending
- Strategic planning and execution
- Business Management
- KPI Tracking
- Data Analysis
- Administrative Management
- Revenue Growth
- Sales Strategies
- Financial Planning
- Forecasting
- Staff Training
Certification
- Certified Sommelier / Court of Master Sommeliers
- New York Food Handlers
- Tips Certified
Timeline
Director of Operations
Bon Appetit, The Metropolitan Museum of Art, NY
06.2022 - 11.2023
General Manager
JG Management, JoJo, NY
06.2021 - 06.2022
Director of Dining Services
Bon Appetit, The Metropolitan Museum of Art, NY
12.2019 - 03.2020
General Manager
LDV Hospitality, American Cut TriBeCa, NY
02.2017 - 05.2019
General Manager
Quality Branded, Park Avenue Seasons, NY
01.2015 - 12.2016
General Manager
AltaMarea Group, Costata, NY
04.2013 - 01.2015
Assistant General Manager
ESquared Hospitality, BLT Bar and Grill / BLT Steak White Plains
09.2012 - 05.2013
Service Manager and Private Dining Coordinator
Del Frisco's Grille, Rockefeller Center, NY
06.2011 - 08.2012
Service Manager and Wine Director
The Capital Grille (various locations)
08.2009 - 02.2011
Manager
The Capital Grille (various locations)
04.2009 - 08.2009
Manager
The Capital Grille (various locations)
11.2006 - 06.2011
Manager and Wine Director
The Capital Grille (various locations)
11.2006 - 04.2009
- Certified Sommelier / Court of Master Sommeliers
- New York Food Handlers
- Tips Certified
Assistant General Manager
AltaMarea Group, Costata, NY
Applied Behavioral Science
National-Louis University
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