Paul Downie

Led service, culture, and hospitality standard implementation for all new restaurant openings as a key member of the New Restaurant Openings team.

Maintained and elevated Starr's renowned service standards across existing properties, spearheading new initiatives for hospitality enhancements.

Provided strategic counsel to the company founder on critical business and organizational development initiatives.

Directed operations for 8 high-volume restaurants within the New York region, overseeing a significant portfolio for a 43-restaurant organization.

Provided critical leadership and strategic support to General Managers and Executive Chefs, impacting financial performance, marketing, talent development, and facility management.

Leveraged expertise to conduct assessments and provide operational support for restaurants in other markets, ensuring consistent brand excellence.

Orchestrated the successful recruitment and training of a 12-member management team and 500+ line-level employees for 6 full-service restaurants within the new Jean-Georges Tin Building development.

Drove comprehensive operational strategies, including marketing, technical logistics, service design, and training, for a unique multi-restaurant property.

Contributed to the successful launch of a high-profile partnership between Jean-Georges Restaurants and The Howard Hughes Corporation.

Co-led a portfolio of American bars and restaurants as Managing Partner, establishing a distinct brand presence in NYC's East Village.

Managed comprehensive operations for multiple venues, ensuring a relaxed yet lively atmosphere and consistent guest satisfaction.

Provided strategic operations consulting to Chef Michael White's Altamarea Group, evaluating market entry opportunities for their inaugural venture into mainland China.

Conducted comprehensive market assessments and feasibility studies to inform potential international expansion strategies.

Collaborated directly with founder Stephen Starr to develop and implement innovative new concepts and programs across a 38-outlet restaurant portfolio.

Achieved significant milestones, including the successful launch of a new restaurant recognized with a prestigious James Beard award.

Drove strategic initiatives to enhance service quality and guest experience across the extensive restaurant group.

Managed all operations for the prestigious 3 Michelin Star, 4-star New York Times-rated Eleven Madison Park.

Directed a team of 170 staff members and an 8-person management team, overseeing comprehensive financial accountability and advanced training program development.

Instrumental in preserving the restaurant's global top-tier reputation, contributing to its ranking as the #1 restaurant in the world by San Pellegrino World's 50 Best Restaurants in 2017.

Managed the successful launch of Heston Blumenthal's flagship London restaurant, achieving 2 Michelin stars within two years and climbing from #9 to #4 on the Pellegrino 50 Best list.

Oversaw a team of 110 staff members and an 8-person management team, with full financial accountability and development of comprehensive staff training initiatives.

Contributed significantly to the restaurant's rapid ascent to international acclaim, reinforcing Heston Blumenthal's innovative culinary brand and the high standards of The Mandarin Oriental and Fat Duck Groups.

Directed complex logistics for the world's largest peacetime food and beverage operation during the London 2012 Olympic Games.

Ensured seamless service delivery and operational efficiency for a massive, high-stakes international event.

Oversaw all operational facets of an historic Soho institution, leading a staff of 110 and ensuring seamless day-to-day service.

Managed comprehensive restaurant operations, maintaining high standards of guest experience and operational efficiency.

Managed all aspects of a high-end modern Chinese restaurant, directing a staff of 220 and ensuring consistent, exceptional service and operational excellence.

Achieved and maintained $21M in annual revenue, demonstrating strong financial management and operational efficiency.

Implemented strategies to uphold consistency in service and operational standards across all departments.

Directed comprehensive F&B operations, including staffing (scheduling, hiring, training), inventory management, and event planning for a boutique hotel and private members' club.

Optimized operational workflows to enhance efficiency and guest satisfaction within a high-end, exclusive environment.

Served as opening manager, successfully overseeing staff training, scheduling, and event execution for a new establishment.

Established foundational operational procedures and service standards from inception.

Achieved rapid promotion from server to Assistant Restaurant Manager, gaining foundational exposure to American service training methodologies.

Supported management in daily operations, contributing to service quality and team coordination.

Managed the entire service and beverage program for Greg Malouf's acclaimed restaurant, recognized as one of Australia's finest dining establishments.

Ensured exceptional guest experiences and upheld the restaurant's reputation for culinary excellence.

Managed service operations and inventory for a luxury cigar lounge and bar within Australia's largest casino, curating the country's most extensive selection of premium spirits.

Maintained high standards of service in a high-volume, luxury environment.

Progressed through various roles from dishwasher to restaurant manager, gaining comprehensive operational experience during academic studies.

Developed foundational understanding of restaurant operations, from back-of-house logistics to front-of-house management.