Sean Satterlee

Background

About Sean Satterlee

I am a dynamic, top-performing business operations manager and chef with extensive restaurant and hotel operations experience. I have been instrumental in boosting profitability and reducing costs through innovative new culinary services, improving process efficiencies, and enhancing systems. I excel in successfully launching new concepts and spearheading special projects for business model changes. My leadership style is built around a polished and professional demeanor, energizing interpersonal communications, analytical decision making, and rapid issue resolution. LEADERSHIP STRENGTHS DRIVE FOR RESULTS * Improved revenue by 17% and guest experience by 5%, enhancing menu offerings, adjusting pricing, and opening more stations during large service events. HIRE AND DEVELOP THE BEST * Built a high-performing kitchen team, addressing employee survey concerns by recognizing individual contributions, ensuring daily communication meetings, and influencing extra pay for particular circumstances. INSIST ON HIGH STANDARDS * Increased customer satisfaction scores 7 points, from 68.2% to 75.8%. Closely managed labor hours and prioritized staff training in high service standards, menu knowledge, and salesmanship. THINK BIG * Spearheaded opening of the new high-volume Coffee Bean and Tea Leaf® outlet, managing the entire build-out process. Acquired a strong understanding of franchise operations.* Opened new Bourbon bar concept within two months and under budget, leading the build-out process.* Won recognition in Wine Spectator Magazine and earned numerous wine list awards — personally selected wines. CHEF HIGHLIGHTS * Chef De Cuisine, 4-Star Restaurant, High-End Steakhouse with Banquet Space, Philadelphia, PA * Personal Chef, Private Clients, West Chester County, NY Executive teams trust me to do what is right and count on me to deliver innovative solutions and influence change. I step into the business's heart as a leader with a vision to create a culture of service and operational excellence with high employee engagement. I am now looking for a new career opportunity as the Director of Dining Services or Director of Operations Management in the Food Service Industry. Worth a conversation? Let’s connect! Sean Satterlee "Working hard for something we don't care about is called stress; working hard for something we love is called passion." – Simon Sinek.