Andre Neyrey
Owner/President at Blackwood Hospitality- Claim this Profile
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Bio
Jim Switzer, SEA
Andre is a mentor. He’s passionate about every project, and has the ability to enlighten any dilemma with a logical, and seemingly obvious solution. Working with, and learning from Andre is an education in hospitality operations.
Jim Switzer, SEA
Andre is a mentor. He’s passionate about every project, and has the ability to enlighten any dilemma with a logical, and seemingly obvious solution. Working with, and learning from Andre is an education in hospitality operations.
Jim Switzer, SEA
Andre is a mentor. He’s passionate about every project, and has the ability to enlighten any dilemma with a logical, and seemingly obvious solution. Working with, and learning from Andre is an education in hospitality operations.
Jim Switzer, SEA
Andre is a mentor. He’s passionate about every project, and has the ability to enlighten any dilemma with a logical, and seemingly obvious solution. Working with, and learning from Andre is an education in hospitality operations.
Credentials
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NY Property and Casualty License
New York State Department of Financial Services -
Real Estate Brokers License
NY Department of Finance
Experience
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Blackwood Hospitality
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Hospitality
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1 - 100 Employee
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Owner/President
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2007 - Present
Blackwood Hospitality/Manhattan Restaurant Brokers & Consulting is a full service restaurant consulting and brokerage firm. Specializing in both launching start-ups and increasing profitability of existing businesses; Andre helms Blackwood's experienced team of brokers, designers, renowned chefs and mixologists. Start-up services include Project management, site selection, lease negotiation, concept development, operations management,construction oversight, design, staffing and roll-out. Blackwood's team is also recognized as a leading turn-around specialist for bars, clubs and restaurants. A former multi-unit restaurant owner in Los Angeles and operating partner for over 20 restaurants; Andre has an extensive background in restaurant and hotel management. Mr. Neyrey earned a B.S. in Hotel/Restaurant/Tourism Administration from the University of New Orleans. Mr. Neyrey is a member of The National Association of Realtors, The Real Estate Board of New York, The New York Restaurant Association as well as The National Restaurant Association. Also Specializing in commercial real estate services; Andre believes “maintaining integrity and honesty along with professionalism and expertise is a must and that the needs of my clients must always come first before my commission.” Although he practices in all areas of commercial real estate, his primary focus is in the restaurant industry. Andre’s goals and thoughts for 2015 is the same as every year “Making sure all our clients reach their goals."
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Vice President of Operations/C.O.O.
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Aug 2000 - Nov 2007
Vice-President of Operations (Multi-Unit & Multi-Concepts) Responsible for all aspects of multi-unit restaurant operations, including overseeing daily operation of units with focus on quality of operations, staffing and financial results for different concepts from casual to high end dining. Duties included overseeing profit and loss of restaurant group including licenses, taxes and cash flow management. Restaurants included: Rix Supper club), Drakes Venice Steakhouse, Blueberry’s Rustic Country Kitchen, El Dorado Cantina and Tequila Bar. Outside Concepts Restaurant ConsultantProvided services ranging from concept development and design to hiring and overseeing construction. Management at opening and initial operations. Staffed, and managed each location at onset of business. Interacted with a team of investors, contractors, owners, and managers of various restaurants including, Woody Harrelson’s Oxygen Bar (O2), Lucky’s Venice, Bravo Cucina Italian Cuisine, Voda Vodka & Caviar Bar. Jones Hollywood. Jaxx on Sunset and various other concepts.
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President/C.E.O
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Jan 1994 - Aug 2000
President/CEOHired as Area Manger and promoted through executive positions to President. Instrumental in the concept development and expansion of a 12-unit restaurant chain in Los Angeles. Company was sold and is still franchising. Responsible for all aspects of restaurant operations, including overseeing daily operation of units with focus on product, service, staffing and financial results. Implemented company infrastructure and created cost controls. Created all product specifications and oversaw purchasing programs. Managed accounting, human resources (including writing all job function and training manuals) and all operations for this multi-million dollar chain. Oversaw growth including strategic location development and construction and opening of new stores.
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Education
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1983 - 1988
University of New Orleans
Hotel, Rstaurant and Tourism Mangement
Community
