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John D'Antonio - Director e-mail john@restaurantconsultantnyc.com Tel 347-522-1504
John D'Antonio - Director e-mail john@restaurantconsultantnyc.com Tel 347-522-1504
My History...
Starting out as a dishwasher at age 15 back in Rhode Island where I grew up, I was always fascinated by the inner workings of both back and front of house of restaurants and the food service industries. By the time I was twenty, I had bar backed, bussed, tended bar, and served my way through college and ventured to New York City.
Aquilon Restaurants and the Santo Family Group took a chance on the "new guy" in town, and hired me to be their Facility Manager maintaining five restaurants including the iconic Sign of the Dove, the renowned Yellow Fingers, Arizona 206, Contrapunto, and the bakery Ecce Panis.
As I worked my way up the management "food chain", I learned and excelled at all things operations, purchasing and receiving, scheduling and staff training. I quickly discovered unique and innovative ways to ensure food quality, cost efficient ordering and how to optimize labor.
After 7 successful years with the Santo Family Group, I was ready to spread my wings and moved to executive management. Developing, growing and maintaining a forty thousand square foot event facility, still a main stay in New York City, called The Metropolitian Pavilion.
From there, I helped cut food costs by 10% at the Terrance Conran Group's famous Guastavinos as their Head of Purchasing. A two year stint there lead to a wonderful opportunity to help open a new venue.
Menu and restaurant design, staffing, training and purchasing made up a two year run as the General Manager of the busy Times Square staple known as Moda at the Flatotel.
An exciting new venture to work with Midnight Oil Company took me just a few blocks in Times Square where I was the General Manager for the Gerber's infamous Whisky and Living Room at the W Hotel.
Always striving for more knowledge and bigger challengers I found my way to the historic Tavern on the Green. Here I started as the Assistant to the Operations Director but at the end of my ten year tenure, I had been promoted to Director of Operations and Purchasing for this forty million dollar a year, highest grossing, single standing, world wide establishment. Cutting food costs by 4%, my years at Tavern were some of the most successful and enjoyable years of my career.
As I buckled my booth straps and coped with the sadness of Tavern's demise, I found a new home with Funbars, Inc...AKA Disco Sushi. I became Director of Operations and Purchasing for seven venues - three Village Pourhouse's, two Little Towns, Sidebar, and the ever popular night spot Hudson Terrace.
My hard work and dedication is evident in every position I've held.
John D'Antonio
Starting out as a dishwasher at age 15 back in Rhode Island where I grew up, I was always fascinated by the inner workings of both back and front of house of restaurants and the food service industries. By the time I was twenty, I had bar backed, bussed, tended bar, and served my way through college and ventured to New York City.
Aquilon Restaurants and the Santo Family Group took a chance on the "new guy" in town, and hired me to be their Facility Manager maintaining five restaurants including the iconic Sign of the Dove, the renowned Yellow Fingers, Arizona 206, Contrapunto, and the bakery Ecce Panis.
As I worked my way up the management "food chain", I learned and excelled at all things operations, purchasing and receiving, scheduling and staff training. I quickly discovered unique and innovative ways to ensure food quality, cost efficient ordering and how to optimize labor.
After 7 successful years with the Santo Family Group, I was ready to spread my wings and moved to executive management. Developing, growing and maintaining a forty thousand square foot event facility, still a main stay in New York City, called The Metropolitian Pavilion.
From there, I helped cut food costs by 10% at the Terrance Conran Group's famous Guastavinos as their Head of Purchasing. A two year stint there lead to a wonderful opportunity to help open a new venue.
Menu and restaurant design, staffing, training and purchasing made up a two year run as the General Manager of the busy Times Square staple known as Moda at the Flatotel.
An exciting new venture to work with Midnight Oil Company took me just a few blocks in Times Square where I was the General Manager for the Gerber's infamous Whisky and Living Room at the W Hotel.
Always striving for more knowledge and bigger challengers I found my way to the historic Tavern on the Green. Here I started as the Assistant to the Operations Director but at the end of my ten year tenure, I had been promoted to Director of Operations and Purchasing for this forty million dollar a year, highest grossing, single standing, world wide establishment. Cutting food costs by 4%, my years at Tavern were some of the most successful and enjoyable years of my career.
As I buckled my booth straps and coped with the sadness of Tavern's demise, I found a new home with Funbars, Inc...AKA Disco Sushi. I became Director of Operations and Purchasing for seven venues - three Village Pourhouse's, two Little Towns, Sidebar, and the ever popular night spot Hudson Terrace.
My hard work and dedication is evident in every position I've held.
John D'Antonio
