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Director of Operations

It was the Watchung Mountains at Forest Lodge wher Lee met his first mentor, he taught Lee the ropes and developed him into his first leadership role, where he would over see the execution of events for Fortune 500 companies with attendance exceeding 5000 guests. From here Lee worked his way through back and front of the house at high volume and gourmet restaurants learning the ins and outs of the hospitality industry and details of service. In 2005 he received his Bachelor of Science in business from Caldwell College and realized that hospitality was the true path for him. In 2006 he joined the team at Harrah’s Atlantic City and met his next mentor who took him under his wing, trained him in all aspects of F&B and gave him the opportunity to be part of numerous openings, renovations and expansions, and he progressively advanced until he served as Vice President of Food and Beverage responsible for over $80 million dollars in revenue and over 600 team members. He lead the charge in standardization of operations, refinement of service and championed openings with renowned chefs and operators including Luke Palladino, Steve Hansen, Sam DeMarco, Steve Martorano, and Guy Fieri. Lee reshaped the food and beverage culture at Harrah’s Resort and created amazing concepts ranging from chef driven quick service restaurants to fine dining concepts. He became known for creating award winning beverage programs and producing amazing dinners with his team.

As a dynamic, motivating, and creative Food & Beverage Executive, Lee joined Momentum Hospitality Group in 2018 to help develop, launch, grow, and optimize existing restaurant concepts directing front- and back-of-the-house operations to drive profitability and efficiency. With a focus on opening new properties and revitalizing existing properties, he maximizes revenues by using his expertise in the dining industry to develop the concepts that attract diners. In addition, he is known for pairing innovative technologies and operational strategies to continuously improve service performance, resulting in higher revenues, higher profit margins, and record growth. Lee is committed to delivering an exceptional dining experience and empowering teams to achieve top performance by leveraging his expertise and record of success in concept development, operational strategy, and team leadership.

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