Nick Gavakis

Company Overview: Lead operations across three high-volume Spanish and Mexican concepts, including venues featured on Netflix: Chef's Table, ten QSR kiosks in José Andrés and the Adrià brothers' Mercado Little Spain, generating $30 million in annual revenue. Opened Oyamel Cucina Mexicana in spring 2025, its second location at Hudson Yards, expecting to generate $16 million in revenue, partnering with Michelin-starred Chef Nicolas Lopez. • Managed a team of 12 FOH managers and 300 team members, fostering a culture of excellence, ownership, and accountability. • Worked with supporting and developing the Beverage Manager in driving down BWL COGs by 5% and achieving consistency. • Elevated the service of multiple different concepts, each with its own unique Steps of Service, resulting in both OpenTable and Google reviews increasing across all venues. • Achieved three internal promotions within six months through strategic mentoring and performance development.

OkeyDokey, Brickell/Grails, Spanglish, Wynwood/Reggianos, Celebration Social 27, Little Havana

Implement S.O.Ps and shift notes to enhance staff accountability and operational efficiency.
Redesign drink menus to optimize costs and drive measurable sales growth.
Coordinate with chefs to align kitchen and service operations for enhanced guest satisfaction.
Lead hiring and training to ensure high team performance and service excellence.
Develop unique beverage programs to significantly elevate guest experience.

Led consultations for projects in Miami and Orlando, focusing on venue openings and revisions with annual revenues of 6 to 15 million. • Implemented strategic initiatives, boosting organizational performance across multiple locations. • Managed recruitment and training programs to enhance staff professional development. • Analyzed market trends to guide business strategies and informed decision-making processes. • Ensured compliance with local health department regulations regarding food safety standards. • Monitored financial performance and identified areas for improvement in cost savings and revenue generation. • Designed beverage programs, created signature cocktails, and produced cost cards to improve sales performance. • Developed and enforced standard operating procedures tailored to individual business needs, including labor reports and opening/closing protocols. • Collaborated with Executive Chefs to align menus, ensuring cohesion between frontof-house and back-of-house operations.

Relaxed casual dining vibe with upscale street tacos and specialty cocktails, focusing on guest experience. 23 locations and growing, pioneering the onedine hospitality model to elevate the guest experience. $5 million in annual revenue and growing, overseeing 60 direct reports.
June 2021- Present
• Elevated new location to one of the top performers in the company, ranking top 3 in company in labor, prime cost and guest sentiment.
• Partnered with executive chef to manage purchases, inventory and labor on a daily basis.
• Coaching and developing new managers, hourly supervisors and team members.

The only multi-level restaurant, with three bars and a nightclub in Disney Springs. Providing world class nightly entertainment in a themed 1920s, speakeasy ambience, specializing in signature craft cocktails. Liaison between Patina Restaurant Group, Delaware North and The Walt Disney Company as an Executive Operating Participant. Annual revenue expected to succeed 16 million, overseeing 165 employees.
April 2019-May 2021
• Manage the performance and development of Assistant General Manager, Bar Manager, Entertainment Manager, Service Manager, Hostess Manager and Safety Manager in a high volume, face paced setting.
• Directly oversee cross functioning teams in the marketing, and event buyouts;
hosting daily nightly entertainment.
• Directly manage P&L, payroll and effective forecasting in an ever-changing tourist market.
• Oversee the Beverage program; with a 60/40 BWL to food.

New Restaurant, Biergarten, in house Butchershop concept specializing in prime meats with locations in Wynwood, and downtown Miami. Grossing over 4 million in annual revenue with 60+ employees per location.

September 2017- April 2019
• Training and developing management including executive chef and sous chef positions, aligned team with areas of responsibility to develop skill sets which allowed flexibility to oversee kitchen needs.
• Managed payroll and personal outsourced all operating costs of the building while effectively lowering P&L through management of 3rd vendors, cleaning, electric, cable, water, compactor etc.
• Developed excel format that allowed the restaurant to manage food costs more effectively through sales trends and purchases that did not exceed 30% to increase profitability.
• Cultivated innovation with the creation of new restaurant menu, daily specials and revised happy hour to meet the demands of guests while still protecting profitability.
• Introduced event strategy to increase revenue, focusing on non- peak season. Conducted meeting logistics and executed parties ranging from $20,000 to $40,000. Built networks through charities, local news and businesses driving new guests.

Morning Line Enterprises Multi-Unit at Gulfstream Park Hallandale Beach/Palmetto Training Center Boynton Beach, FL

• Managed and operated large concession and dining room at Gulfstream Park Racetrack
• Responsible for day to day operations including ordering, menu planning, inventory management and food cost

• Directly managed and trained staff of 20 on upscale dining room policies and procedures
• Directed wine program and tastings on an as needed basis.
• Administered all nightly closeout paperwork and accounting
• Trained and performed in all stations of kitchen as sous chef beforehand

• Ensured the highest possible standards of guest service are provided and listens and responds to guest and employee concerns and questions.
• Ensured that all food products prepared meet the established specifications and standards.
• Ensured proper levels of food are prepared based on forecasted needs

May 2001-February 2005
• Worked under James Beard award winning Chef Nick Morfogen in high volume farm to table kitchen with a seasonal daily changing menu
• Proficient in all areas of the kitchen including charcoal burning grill and wood fired pizza oven
• Worked with pastry chef making breads, desserts, ice creams and sorbets