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Matt Hamilton
Executive Restaurant & Hospitality Operations Leader specializing in multi-unit growth and consulting
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About
Hospitality operator who has opened and started multiple restaurant and bar concepts, with a structured approach from concept/brand story and mission creation through to operational execution. Emphasizes repeatable standards, margin discipline (inventory, portioning, labor), and coaching founders/executives to build scalable, replicable operations.
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Key Strengths
- Built and launched multiple restaurant and bar concepts from idea to open
- Translates vision/mission into repeatable operating processes and staff decision-making
- Operational standard-setting and measurement (time/project/result-driven execution)
- Strong understanding of unit economics in hospitality (margins, inventory, portions, labor) to enable scaling
- Practical mentoring of non-operations leaders using clear financial/operational examples (inventory levels tied to sales and margin)
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