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Robert Nyman is the President at the Nyman Group Ltd , an organization of hands-on operating professionals, specializes in restaurant management, consulting services and executive search for the restaurant and hospitality industry.
As President of The Nyman Group, Robert J. Nyman steers the company along its course with agility and experience. He began his career in a family-owned liquor store and delicatessen, but really began to “cut his teeth” in the industry with Restaurant Associates, where he served as Director of Operations in the airport division, a position which he held for six years.
Upon leaving Restaurant Associates, Robert assumed the position of Operations Analyst for the Marriott Corporation, responsible for the In-Flight Division of the Northeast Region. Building on these extensive airport experiences, he then moved to his next position as Director of Food and Beverage for Loew’s Regency and Warwick Hotels in New York City. Robert was recruited to join the Hyatt Hotel Corporation in Chicago, and was named Regional Food and Beverage Director for the Midwest Region.
Following his years with Hyatt, Robert joined Playboy Enterprises and as Vice President for North American and Franchised Operations was responsible for club operations. Upon leaving Playboy, he started his own restaurant company in Chicago, which grew to four distinct specialty restaurants and one gourmet food store. After nine years in the Chicago area, Robert sold his company and returned to New York to take over the reins of The George Lang Corporation, first as Director of Operations and then as President and Principal of the company.
Robert’s educational background includes the Culinary Institute of America, Hotel Management at New York City Community College, a Bachelor’s degree from New York University’s Department of Food Service, Master’s credits in food and nutrition from New York University, an International Masters of Business Administration and an honorary Degree of Doctor Business of Administration in Hospitality Management from Johnson and Wales University. Robert also served as instructor for hotel and restaurant related courses at Indiana University of Pennsylvania, and served as adjunct faculty for New York University’s Center for Food and Hotel Management.
In addition, Robert formulated the SEHNAP/New York University Alumni Council, served on the Board of Overseers at the Center for Food and Hotel Management at New York University, and Director of Culinary Arts Council for Johnson and Wales College, has been named a Culinary Ambassador by The Culinary Institute of America, is a Certified Professional Consultant and has a current listing in Who’s Who.
Robert is frequently asked to speak at conferences, conventions, and private seminars and is often quoted in numerous trade journals. He has commonly been referred to as the “Expert’s expert!”