Tyler St. Pierre

The Aster Hotel, Hollywood, CA

• Pioneered operational setup and service excellence for Lemon Grove restaurant and Rooftop decks.
• Led the opening team in establishing cutting-edge service standards, training materials, SOPs, menu design, and operational functionality for a new luxury property.
• Achieved significant revenue growth month over month in the first year of operations through strategic initiatives.
• Acted as interim Food & Beverage Director, leading the department in the successful launch of a multi-outlet property.
• Cultivated strategic relationships across Greater Los Angeles, enhancing recognition and business for The Top of The Aster.

Pendry West Hollywood, West Hollywood, CA

• Managed the Rooftop Lounge, The Dining Room, The Bowling Lounge, and The SunRose Music Venue, setting a new standard in luxury entertainment.
• Guided all Food & Beverage operations across Pendry West Hollywood, enhancing overall brand excellence.
• Instituted innovative programming and partnership experiences, contributing to the dynamic growth of the club's membership.
• Successfully liaised between Pendry, The Britely, and Wolfgang Puck leadership to foster a successful partnership.

Ospero by Wolfgang Puck, West Hollywood, CA

• Spearheaded the pre-opening and launch of Ospero, navigating challenges during COVID-19 to establish a successful dining venue.
• Developed and implemented an innovative training program and strategic plan in collaboration with Wolfgang Puck's team.
• Crafted efficient floorplans and service flows, establishing SOPs that set new standards for day-to-day operations.
• Assisted in the opening of multiple venues across Pendry West Hollywood, contributing to the brand's expansion and success.

Grow Restaurant Group – Columbus, OH

• Led staff and management teams to maximize productivity and optimize profitability.
• Implemented strategies to control food, beverage, and labor costs, identifying new revenue opportunities.
• Transformed the special events program, escalating sales from $15k to over $100k.
• Drove a 35% sales increase through focused staff training, education, and the introduction of new products.

Saint’s Restaurant and Catering, Southington, CT

• Managed a comprehensive $200K rebranding and renovation, revitalizing the facility’s interior and exterior.
• Created and enforced Standard Operating Procedures, enhancing operational efficiency and consistency.
• Oversaw the training and development of new staff, aligning with the restaurant’s operational philosophy.
• Introduced trend-based daily and weekly specials, aligning with consumer tastes and industry trends.

Saint’s Restaurant and Catering, Southington, CT

• Innovated new policies, standards, and practices, fortifying the longevity of the family brand.
• Revolutionized the social media program, achieving a 100% increase in digital presence across platforms.

Batali and Bastianich Hospitality Group

• Led a team of 80 FOH employees in a New York Times Four Star rated Italian restaurant, ensuring unparalleled guest experiences.
• Collaborated with Chefs and Senior Management to strategically enhance the Del Posto brand’s prestige.
• Maintained the highest service standards, consistently delivering luxury dining experiences.

Batali and Bastianich Hospitality Group

• Managed a team of 90 in a 350-seat high-end Italian steakhouse, mastering the nuances of luxury dining.
• Oversaw financial responsibilities, including budget management and cost control, contributing to the restaurant’s profitability.

Saint’s Restaurant and Catering, Southington, CT

• Led multiple interior renovation projects, significantly enhancing the dining experience.
• Modernized the POS system, introducing credit card processing and streamlining operations.
• Expanded the digital footprint by building out the website and social media presence.

Sheraton Keauhou Bay Resort and Spa – Starwood Hotels, Kailua-Kona, HI

• Implemented guest satisfaction surveys, contributing to the improvement of customer experiences.
• Gained fundamental knowledge in F&B operations at a major Resort and Convention property.