Experience

IL Mulino New York

• United States
• Restaurants
• 1 - 100 Employee

• General Manager

  • Oct 2012 - Present

  • Il Mulino New York brings expert technique and impeccable service to the authentic cuisine of the Abruzzi region of Italy. Il Mulino combines old world excellence and modern elegance into an unparalleled dining experience. • Directly responsible for the complete operation of the two restaurants, Il Mulino (Fine Dining), and Trattoria (Relaxed Dining). Combined revenue of 4.5m. • Prepare and analyze all budgets and financial statements, managing the checking account and daily banking. • Hiring, training, etc. of all Food & Beverage employees, Mircos programming of F & B items and reports. • Responsible for the development of wine list, bar menu, ordering, inventories, purchasing and calculations of monthly liquor and wine percentages. • Negotiating with vendors, contractors, casino management, implementing advertising and marketing tactics, conducting weekly management meeting with managers. • An assessment of my daily operational duties in depth will be offered during the interview process. Show less



Restaurant Consultant

• Canada
• Staffing and Recruiting

• Restaurant Consultant

  • Jan 2011 - Present

  Consulting for various New Jersey restaurant groups. Majority of my services focuses on setting up Food, Liquor, Wine, and Beer inventories, establishing batch, plate, portion costs, development of menu’s, and analyzing P & L statements. Consulting for various New Jersey restaurant groups. Majority of my services focuses on setting up Food, Liquor, Wine, and Beer inventories, establishing batch, plate, portion costs, development of menu’s, and analyzing P & L statements.



Seaview Hotel & Resort-A Dolce Property

• Food and Beverage Outlets Manager

  • 2010 - 2010

  • Founded in 1917, this Mobil 4 Star 297 room historical resort with 2-18 hole golf courses features over 27,000 square feet of meeting and event space, 26 meeting rooms and 16 breakout rooms. Home to the LPGA Shop Rite Classic. • Directly responsible for the complete operation of the Main Dining Room (Fine Dining). Other areas include the Grille Room, Lobby Bar, Room Service, Golf Cart Beverage Attendants, and Pool Bar. • Working with the Executive Chef of all menu developments, its layout and plate costing, programming computer P.O.S. as well as financial statements, hiring, training, etc. of all Food & Beverage Outlet employees. • Responsible for the development of cocktail book, wine list, bar menu, ordering, inventories, and calculations of monthly liquor and wine percentages. Scheduling of entire Front of the House staff. Creating themed events. • In addition to running the daily operations of the outlets, act as Manager on Duty when needed. Show less



McCormick & Schmick's

• United States
• Hospitality
• 400 - 500 Employee

• Operations Manager

  • 2007 - 2008

  • Promoted and transferred to new location. Assisted in the complete start-up of new location at Harrah’s Casino Resort, which included hiring, training, etc. of new employees. • In addition to assisting in the daily operations of running the restaurant, primary focus included full responsibility of the Beverage Department. • Responsible for the developing of cocktail book, wine list, bar menu, ordering, inventories, and calculations of weekly liquor and wine percentages, scheduling of bartenders, and cocktail waitress’s. Show less



Ram's Head Inn

• United States
• Hospitality

• General Manager

  • 1983 - 2006

  • Managed and directed total daily operations including front- and back-of-house of a highly recognized restaurant realizing $4 million in annual revenue. Reported directly to Owner. • Directly participated in sales, planning, coordinating, facilitating and supervision of social and business functions, working in close conjunction with clients from initial sale through finalization and follow-up. • Conducted weekly management meetings and worked in close conjunction with Assistant General Manager, Executive Chef, Executive Food Purchaser, Sales, Advertising, Controller, and Banquet Captain. Topics addressed included resolving arising issues, updates, discuss monthly banquet sales forecasts, review menus, to facilitate daily operations with a strong focus on customer satisfaction, service and retention. • Involved in supervision of Kitchen to assure timely expediting, cleanliness, sanitation, food handling and smoothness of operation. Interacted with vendors and negotiated pricing of non-food supplies and equipment. • Coordinated with Executive Chef in creation of and determining plate costs for A La Carte & Banquet Menus. • Prepared weekly payroll and estimated sales to determine payroll percentage, based on a staff of over one hundred • Hands-on management for maintaining purchasing and receiving inventories, approved invoices, and entering ending inventory counts into program to generate period food, liquor and wine percentages. • Reviewed and proved accuracy of period Income Statement and Accounts Receivable Ledger. Calculated and documented month-end financials and compared with like month for prior year. • Designed, formatted and printed: A La Carte wine list – 45 pages with over 1,000 wine selections. • Contributed to company’s receiving of honors recognitions: AAA 4 Diamond Award…DIRONA – Distinguished Restaurants of North America…Wine Spectator Award…Zagat Survey...Mobil Travel Guide...Chaine des Rotisseurs Show less



The Manor

• United States
• Broadcast Media Production and Distribution

• Various

  • 1975 - 1982

  The Manor continues to be the restaurant with the longest streak of Four Diamond Awards in the state of New Jersey. It also remains the restaurant with the third most consecutive wins throughout the United States • Began employment in entry-level positions and received extensive experience, exposure and training in numerous areas of front- and back-of-house operations in a nightclub and A La Carte lounge. The Manor continues to be the restaurant with the longest streak of Four Diamond Awards in the state of New Jersey. It also remains the restaurant with the third most consecutive wins throughout the United States • Began employment in entry-level positions and received extensive experience, exposure and training in numerous areas of front- and back-of-house operations in a nightclub and A La Carte lounge.