Okles Sacarellos

Lead FOH operations and direct service staff for fine dining with high-volume covers, coordinating VIP experiences to improve retention and check averages. Manage labor, food, and beverage costs against budget using daily sales reporting to drive margin performance.

Deliver white-glove hospitality to executives, investors, and global leaders in a top-tier private membership club. Manage $4,000+ in guest sales per shift while maintaining FOH service flow through precise cross-team communication.

Turned a failing acquisition into a profitable operation in 12 months, delivering a $1.2M loss-to-profit turnaround through financial controls, service standards, team culture, vendor relationships, and BOH-FOH alignment. Led daily floor operations for a 200-seat upscale restaurant and event venue while recruiting, developing, and managing a 70-person team and owning P&L, budgeting, reforecasting,

Developed financial acumen and analytical precision in a Big 4 professional services environment, applying capabilities to support P&L management, budgetary analysis, and report preparation. Strengthened executive communication skills through client-facing deliverables.

Progressed through FOH and BOH roles to lead multi-unit operations supporting $20M+ in annual revenue across high-volume restaurants. Led the full pre-opening of Spruce on Blackbridge (700-seat steakhouse and brewery)—designing layout, building SOPs, staffing the operation, and opening successfully—while managing 150+ employees and maintaining consistent guest experience and standards across locat

Completed a Spanish Certificate program at Instituto Cervantes in Madrid, Spain.

Earned a B.S. with a dual major in Finance & Economics through the Honors College at West Chester University.