(555) 432-1000,
Montgomery Street, San Francisco, CA 94105
Entrepreneur in the food industry with over 25 years of business experience, focusing on high quality food and service. Started a new profitable business with steady growth and helped to build a flourishing community. Strengths include success in advertising and promotion in the restaurant business and excellent communication skills developed while working with and supervising a culturally diverse work force.
  • Guest services
  • Inventory control procedures
  • Merchandising expertise
  • Loss prevention
  • Cash register operations
  • Product promotions
Pace University Pleasantville, N.Y. Expected in 05/84 Bachelor of Arts : Business Administration/Marketing - GPA : Business Administration/Marketing
Member of Restaurant Association
advertising, banking, budget, content, council, delivery, hiring, inventory management, inventory, Director, managerial, payroll, peak, pricing, profit, profit and loss, promotion, quality, quality control, sales, scheduling, tables, vendor management
Lupoli - Pizza Manager
Hampton, NH, 03/2017 - Current
  • Responsible for day-to-day operations, including profit management, inventory management, crew hiring and training, scheduling, quality control of all foods.
  • Controlled food cost and store level variances.
  • Responsible for training crew 
  • Controlled labor management.
University Of Tennessee Medical Center - Manager
Knoxville, TN, 09/2014 - 02/2017

  • Responsible for day-to-day operations including, banking, payroll, scheduling, inventory management, crew training, quality control of all foods, profit management, promotion, and equipment management.
  • Responsible for all kitchen crew training and development.
  • Controlled labor management.
  • Responsible for food cost.
  • Maintained a positive inventory within budget guidelines.
  • Promoted sales in the community.
  • Cross-trained with other managerial teams.
  • Responsible for all new food roll outs and promotions.
  • Checked the quantity and quality of received products
    Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
    Scheduled and directed staff in daily work assignments to maximize productivity.
    Efficiently resolved problems or concerns to the satisfaction of all involved parties.
    Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
    Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
    Developed and maintained exceptional customer service standards.
    Optimized profits by controlling food, beverage and labor costs on a daily basis.
    Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.

Farfetch - Assistant General Manager
New York, , 10/2015 - 06/2015
  • Responsible for day-to-day operations including, banking, payroll, scheduling, inventory management, crew hiring and training, quality control of all foods, and profit management.
  • Responsible for roll out of new delivery service and daily specials.
  • Maintained a positive profit and loss statement.
  • Monthly increase in sales of 10-15%.
  • Controlled labor management.
  • Maintained crew training and development.
University Of Tennessee Medical Center - Owner and Manager
Knoxville, , 01/1 - 03/2015
  • Responsible for day-to-day operations including, inventory management, payroll, scheduling, vendor management, advertising, and quality control of all prepared foods.
  • Annual increase of sales with an average of 10% over the first 5 years allowing for restaurant expansion in the 8th year.
  • Expanded operations to include delivery service and catering for small and large scale occasions while increasing staff size from 8 to 15.
  • Planned and maintained menu content and pricing.
  • Added to the menu with gelato and specialty desserts.
  • Created and designed all advertising and promotions.
  • Expanded location to accommodate a high increase in volume of customers.
  • Well-respected member of town council responsible for development and improvement for the overall business community.
  • Supervised all food preparation to ensure high quality and consistency.
Avalino's Pizzeria - Manager
, , 01/1 - 01/1
  • Responsible for store front operations, scheduling, and advertising.
  • Maintained all employees' work schedule.
  • Responsible for operations from open to close.
  • Designed advertising to promote sales.
  • Created daily special menus.
  • Worked as a pizza man as needed.
Carlo's Pizzeria & Restaurant - Waiter/Chef's Assistant
City, , 01/1 - 01/1
  • Overall duties included waiting on tables, pizza making, and kitchen help.
  • Started as a waiter during peak periods.
  • Worked as a chef's assistant helping with all aspects of food preparation.
  • Learned how to make pizza.

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  • Pace University

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  • Pizza Manager
  • Manager
  • Assistant General Manager
  • Owner and Manager
  • Manager
  • Waiter/Chef's Assistant


  • Bachelor of Arts

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