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Work History
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9/25 - Present
Director of Operations
Riviera Dining Group
$115MM | 7 units | 800 staff
Luxury focused fine dining, day and night life operations
Miami, FL
As Director of Operations at RDG, I focus on leading the team at Casa Neos, a four-story, 30,000 sq. ft. luxury hospitality destination featuring a members-only club, beach club, riverfront dining, a two-story restaurant, a third-floor nightclub and lounge, and a fourth-floor rooftop event space.
With six distinct bars and a forecast of over $60M in annual revenue, Casa Neos is positioned to become the highest-grossing single-unit restaurant in the United States.
Riviera Dining Group is the fastest growing luxury dining group in the US with 7 concepts and counting.
12/23 -12/24
Director of Operations
Bagatelle Group
$75MM | 6 Units | 5 concepts
Luxury focused french fine dining, day and night life operations
Miami, FL | NYC
Led both operations and development, scouting locations in the Bahamas, San Juan, Chicago, New York, and Miami. I also spearheaded the opening of a 12-acre Hamptons property featuring luxury retail shops, a fish market, and a trendy super club, roof top bistro, inlet café, dockside clam bar, and homade gelato parlor.
Developed critical path for new openings in Bahamas, Miami, San Juan, NYC, & The Hamptons
Utilized six sigma frameworks to identify opportunities for efficiency and optimization reducing the defects by 50%
Developed brand guidelines for Topside, Inlet Café, Clam Bar, and the Ice-cream shop for our Hamptons property
12/22 - 12/23
Sr. Director of Operations
TriBeCa Hospitality Group
$30MM | 2 units | 250 staff | 2 concepts
Hospitality management group brining world class fine dinning to Tribeca and beyond.
New York, NY
As the Senior Director of Operations at Tribeca Hospitality Group, I am dedicated to driving operational excellence across our esteemed venues, including the flagship Beefbar NYC. My journey with Tribeca Hospitality Group has been a fulfilling endeavor where I have been able to blend strategic oversight with hands-on management, ensuring that each guest enjoys an unparalleled dining experience.
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At the heart of my role is the seamless integration of strategic vision with daily operations. Managing Beefbar NYC and our other upscale concepts, I oversee all facets of our operations, from culinary excellence to front-of-house service. My focus is on optimizing efficiency, maintaining the highest standards of quality, and ensuring that our guests leave with lasting, positive impressions.
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Effective financial management is crucial in the hospitality industry. I take pride in overseeing budget planning, revenue forecasting, and cost management. Through meticulous financial stewardship, I ensure that our resources are allocated efficiently, contributing to the profitability and sustainability of our operations.
6/20 - 12/22
Director of Operations
Bulldozer Group
$75MM | 3 units | 250 staff | 2 concepts
Global hospitality management company
New York | Miami
In his capacity as the operational leader, David Arbital effectively managed Osteria La Baia, a renowned fine dining Italian concept in New York City. Additionally, he led operations for Tanuki, a prominent Japanese concept with two units in Miami, overseeing a combined team of 350 employees. Under his guidance, these ventures collectively generated revenue exceeding $75 million, highlighting David's proficiency in driving profitability and operational excellence.
David implemented customer retention programs within the events management team, resulting in a notable 5% increase in event sales. Moreover, he directed finance operations for the group, meticulously crafting all P&Ls, budgets, and overseeing AP/AR management and balance sheets, ensuring financial stability and transparency.
Furthermore, David played a pivotal role in driving sales growth, achieving a remarkable 30% increase year-over-year across three units through strategic marketing initiatives, comprehensive training programs, and innovative guest reward programs.
His demonstrated ability to generate sustainable business growth and enhance customer satisfaction underscores his expertise in the hospitality industry.
2/17 - 4/20
Director of Operations
King Goose Hospitality
$100MM | 7 units | 500 Staff |12 concepts
Leader in incubating talent, developing brands, and fueling growth in the hospitality space
Miami, FL
In his role as operations director, David Arbital oversaw 500 employees across 7 units encompassing 12 concepts, achieving annual revenues exceeding $100 million. As a direct report, he provided strategic leadership to key departments including Marketing, HR, Operations, Beverage, Procurement, and 7 General Managers, ensuring seamless coordination and alignment of objectives.
David's project management and operations expertise was instrumental in expediting the build and collaborating on the design of the innovative 3-story, 25-unit food hall, Julia & Henry's. J&H features 5 bars, as well as crafting the kitchen and bar of Torno Subito by Massimo Bottura. Notable concepts under his purview included Jolene Sound Room, the acclaimed Torno Subito by Michelin Star Chef Massimo Buttora, Pubbelly Sushi, Mensch, Cicchetti, Hitchi Haika, June, Papa, Osso, Roystone, Yabai Rolls, and Julia & Henry, each contributing to the diverse and successful portfolio under his management.
His multifaceted leadership and strategic vision were pivotal in driving the success and growth of these concepts, solidifying David's reputation as a dynamic and influential leader in the hospitality industry.
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