Jeremy Bullis

General Manager

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Work Experience
  • General Manager
    Bubby'sNew York, NY, US
    Feb. 2016 to Aug. 2016 (6 months)

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    Role & Tasks:

    Bubby’s is a destination spot for New Yorkers and tourists alike, serving seasonal, locally sourced American food for breakfast, lunch and dinner. For 25 years its mission has been to celebrate everything good about the farm and offer the absolute best interpretations of American classics.

    Responsible for all aspects of daily operation. Leading a large team to ensure maximum customer, employee and owner satisfactions.

    Specific duties include:
    Customer Satisfaction
    Maintain highest levels of hospitality; anticipating customer needs; addressing customer concerns; communicate brand message and menu awareness; communicating customer feedback to chef and kitchen staff
    Preparing and delivering pre-shift meetings; coaching FOH on advanced service techniques
    Increase sales with a combination of food knowledge, sales and service techniques; increased efficiency in preparation and delivery of F&B, maintain highest level of F&B quality, identify marketing opportunities in printed materials
    Implementation of deliveries with menu selection, packaging selection, creation of bagging instructions, staffing and training of personnel
    Identifying opportunities in spirits program: reducing number of spirits and improving quality of offerings, creation of recipes, training bartends in efficient techniques, supervision of bar manager
    Introduced daily Happy Hour with batched cocktails and special food menu
    Labor and Human Resources
    Guiding FOH & BOH management towards success in meeting labor goals
    Recruiting, training and scheduling of FOH staff
    Processed new hire paperwork, weekly payroll; oversaw coaching and disciplinary meetings and relevant paperwork; conducted investigations as required; processed terminations
    Weekly review of all financials with Executive Team
    Daily review of goals with floor and kitchen management
    Daily communication with Facility Manager, Highline GM and/or CdC, Events Coordinator, Marketing Director, PR Agent, CFO, and Owner
    Creation of training materials and brand book: education and testing of staff
    Ongoing education of FOH and BOH staff about partners, purveyors, food history, seasonal ingredients, daily specials, holidays and history as they relate to our menu and brand
    Coordinated creation of SOPs for all positions in all departments. Insured implementation of SOPs as they were completed and ongoing daily use.
    Implementation of new software (HotSchedules, KitchenSyncc and their various partner programs) designed to better control costs. Continued training of management to better use and understand all aspects of software.
    Cooperating with Events Coordinator to insure 100% satisfaction for all private events (on and off site, 12 to 300 guests); menu oversight, staffing, material needs, timeline, etc.
    Oversight of Chef de Cuisine
    Health Department preparedness, BOH staffing and labor, quality control of food, coordinating weekly and seasonal implementation of specials

  • General Manager
    Osteria CottaNew York, NY, US
    Mar. 2015 to Jan. 2016 (10 months)

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    Role & Tasks:

    Osteria Cotta is 200 seat Italian restaurant and wine bar serving small plates, pizzas and house made pastas. As a neighborhood favorite with an outdoor patio, large bar and two dining rooms Cotta is a destination for first dates, families, tourists and private events.

    Responsible for management of all daily operations.

    Specific duties include:
    Event Management
    Oversee all aspects of event setup, execution and breakdown
    Answer inquiries in a timely manner; negotiate rates and terms of contract; meet with prospective and contracted clients to plan events (food and beverage menus, service plan, details specific to each event)
    Train FOH staff in advanced service techniques required for private events
    Develop training materials designed specifically for each FOH department
    Oversee ongoing training in details of service
    Train bar staff in measured mixing techniques: presenting consistent cocktails while maintaining speed.
    Ongoing guidance of hosts to minimize wait time, maximize seating, and improve communication with managers and floor staff
    Manager Oversight
    Introduce management methods and strategies proven to enhance customer service, eliminate staff conflict, reduce mistakes, and improve time management
    Implemented consistent counseling, disciplinary and termination methods
    Responsible for all FOH hiring and scheduling. Identify and mentor trainers in all departments and oversee training of new employees

  • General Manager
    Lucky StrikeNew York, NY, US
    Jul. 2012 to Mar. 2015 (2 years and 8 months)

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    Role & Tasks:

    Lucky Strike is Keith McNally’s oldest restaurant, a SOHO staple since 1989, serving American Continental food in a fun, warm, casual atmosphere.

    Responsible for everything in and affecting the restaurant.

    Duties include:
    Coordinating communications between upper management and restaurant staff.
    FOH & BOH scheduling and maintaining low labor costs.
    Purchasing: food, office supplies, kitchen supplies, FOH & BOH tools, etc.
    Scheduled equipment maintenance; repairing or supervising repairs of all equipment, etc.
    Handling all monies, banks, deposits and monitoring credit card processing.
    Designing all promotional materials (postcards, posters, social media, etc.)
    Answering party inquiries and planning/coordinating all catered events.
    Overseeing reservations: phone, email, Open Table.
    Addressing customer complaints, concerns, injuries, etc.
    Maintain a highly productive, sales driven staff.
    Responsible for all FOH & BOH hiring and overseeing all training.

  • General Manager
    Le GaminBrooklyn, NY, US
    Oct. 2006 to Jul. 2012 (5 years and 9 months)

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    Role & Tasks:

    Le Gamin first opened in the East Village in 1992 offering sweet and savory crêpes, café au lait and other traditional French fair in a relaxed café setting. The Prospect Heights restaurant was the 17th Le Gamin to open. Since 2004 this location has operated as café in the daytime and a bistro in the evening serving both popular American entrées and modern versions of French classics – always with casual but professional service in an enjoyable, relaxed atmosphere.

    Duties included:
    Direct daily operations of the restaurant; from the most basic of tasks like inventory or cleaning to solving problems like staff shortages or equipment failure.
    Hiring, training and terminating all staff including Servers, Baristas, Hosts, Cooks and Head Chef.
    Acting as Server, Barista, Host or Runner on a daily basis as needed.
    Sommelier: attending tastings, selecting, educating Servers, tracking inventory and sales.
    Selecting wine, cocktail and brunch specials; teaching Servers selling points of specials; tracking sales of specials.
    Monitoring alcohol and food sales; motivating increased FOH sales of special menu items; increasing menu prices as needed or scheduled.
    Communicating constantly with Head Chef/kitchen staff to maintain quality control of food, cleanliness of kitchen, maintenance of kitchen equipment and contacting repair people.
    Coordinating all special and catered events: meeting with clients, planning menus, planning events schedule, coordinating with vendors, addressing special needs, etc.
    Addressing customer questions, concerns, and special requests.
    Tracking inventory and ordering from vendors: FOH and BOH needs (dry goods, beverages, etc.)
    Executing FOH and BOH payroll.


Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Purveyor/Local Farmer Relationships


Food / Beverage Pairing


Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Food Styling

Staff education / motivation

General knife handling

Ticket Management


Kitchen Cleaning/Sanitation

Kitchen management

Menu development

Ability To Lift 40+ Lbs


Basic Floor Service

Profit & Loss Management

Beer Knowledge

Budget/cost Analysis

Cellar Organization

Classic Wine Service Knowledge

Coffee Knowledge

Spirits/Cocktails Knowledge

Craft Cocktail knowledge

Staff Education

Food & Wine Pairings

Glassware Knowledge

Wine Buying


Wine Cataloging

List Creation

Wine Knowledge

Wine Ordering

POS Maintenance

Wine Sales Proficiency

Classic Food / Wine Service

Hospitality / Management Degree

Classic Wine Service Knowledge

Menu development

Conflict Resolution

OpenTable or other

Customer service

POS Systems

Event Management / Organization

Staff Management of 150+

Experience in a Fine Dining Establishment

Experience in a High Volume Environment

Floral Arrangement

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Accounting / Bookkeeping



Profit And Loss

Business Management

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Reservation System Management

Social Media

Food Safety Knowledge

Staff Education / Motivation

Vendor Management

Marketing / PR

Web Maintenance



Microsoft Office

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