Experience

Rebecca's Culinary Group

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Partner Manager

  • Oct 2012 - Present

  Responsibilities include managing several cafés, a catering staff, and conference center inclusive of 90 employees in various locations throughout the Boston Metro area. Key business objectives are comprised of driving current year’s café and catering sales to exceed comp sales from prior year by way of differentiating ourselves from a competitive market, providing excellent product quality and exceptional guest service. Accomplishments & highlights: • Key member of menu development team, creating monthly menus with the objective of serving a high-quality product at an affordable cost to the company. • Directed Rebecca’s “Center for Excellence”, which trained all managerial & hourly employees that where sent out to the field. • Increased catering sales on an average of 6 – 8% per location, through effective marketing and client personalization. • Increased multi-unit sales from $3.3M in 2012 to $3.8M in 2019. • Collaboration with catering director, assistant managers, and hourly staff to create new product line called “Simple Choice”. Show less



CBS Scene Restaurant

• Assistant General Manager

  • Aug 2008 - Oct 2012

  Responsibilities include leading a team of 60 -70 front of the house employees to reach key business objectives such as growing guest counts, increasing food and beverage sales through world class hospitality, to create the ultimate guest experience. Additional responsibilities include developing employee's sales skills, new hire training, facilitating training for menu rollout and evaluating employee performance. Accomplishments and highlights: Key component of opening management team for new Kraft/CBS venture that has quickly become one of the highest volume restaurants in New England with average weekly sales of $150,000. Devised a food and beverage training focus program in 2009 which increased per guest average dollars spent from $13.50 per guest to $14.62 per guest. This resulted in an increase of 4.6% comparative sales over the prior year. Increased incremental sales through seeking out and booking private functions. Built relationships with corporate partners of the Kraft organization and CBS to insure return business for future functions. Developed theoretical cost system for all beverages in the restaurant from 2008 - 2009. Decreased cost of sales for beer, wine, and liquor from 25% to 18% through precise purchasing, concise drink recipes and detail oriented training process. Show less



Bertucci's Corporation - Glastonbury, CT

• Culinary Manager

  • Oct 2006 - Aug 2008

  Responsibilities included leading a team of 35 - 40 back of the house employees to reach key business objectives such as growing guest counts and increasing food and beverage sales through "Homeland Hospitality" training methods. Additional responsibilities included controlling food and labor costs, impeccable sanitation and quality control of all food and beverage to insure 100% guest satisfaction. Accomplishments and highlights: Recruited by Bertucci's executive management to Glastonbury location in order to turn around an under-performing operation. Focused on training process and employee accountability and as a result was able to decrease food cost from 25% to 20.5%. Lead food and beverage promotions that included in house marketing and off premises sales, which resulted in an increase of incremental sales from $2.25 million in 2006, to $2.68 million in 2007. Lead monthly district meetings for culinary managers. Meetings involved reviewing and giving constructive feedback of P & L statements, as well as coaching and mentoring junior culinary managers. Show less



Bertucci's Corporation - Amherst, MA

• Culinary Manager

  • Aug 2003 - Oct 2006

  Accomplishments and highlights: • Used the University of Massachusetts - Amherst hotel, restaurant and travel department as a resource to recruit high level employees to staff restaurant. This recruiting technique resulting in two of my hourly staff members being promoted to salaried managers in 2006. • In 2004, developed sanitation check list in line with the Massachusetts Board of Health. Daily usage of this checklist resulted in six consecutive 100% scores on quarterly Board of Health visits with no critical violations. • Recipient of company award in 2005, for maintaining best restaurant food cost in corporation; 20.3%. Show less



Bertucci's Corporation - West Springfield, MA

• Culinary Manager

  • Jul 2001 - Aug 2003

  Accomplishments and highlights: • Through excellent training and mentoring techniques of back of the house employees, was able to report the top food cost and labor cost for the Western Massachusetts/ Northern Connecticut district of the corporation for 2002; 20.5%. • Component of management team that increased incremental sales in 2002 from $2 million to $2.2 million. This was accomplished through concentrating on and expanding our off premises catering business. Accomplishments and highlights: • Through excellent training and mentoring techniques of back of the house employees, was able to report the top food cost and labor cost for the Western Massachusetts/ Northern Connecticut district of the corporation for 2002; 20.5%. • Component of management team that increased incremental sales in 2002 from $2 million to $2.2 million. This was accomplished through concentrating on and expanding our off premises catering business.



Bertucci's Corporation - Longmeadow, MA

• Hospitality Manager

  • Jul 1999 - Jul 2001

  Accomplishments and highlights: • In 2000, was key component of management focus group that developed the “key indicator” hiring process. This resulted in a process which aided in the evaluation of strengths and weaknesses of potential new hires. • Awarded with “Head of Class” recognition in 1999, upon completion of management training class for Bertucci’s Corporation. Accomplishments and highlights: • In 2000, was key component of management focus group that developed the “key indicator” hiring process. This resulted in a process which aided in the evaluation of strengths and weaknesses of potential new hires. • Awarded with “Head of Class” recognition in 1999, upon completion of management training class for Bertucci’s Corporation.