Experience

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  Foretti’s Corona Del Mar

  • Corona del Mar, California, United States

  • Owner

    • Jul 2020 - Present
    • Corona del Mar, California, United States

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  The Winery Newport

  • Newport Beach

  • Partner

    • Sep 2013 - Present
    • Newport Beach

    Instrumental in property acquirement, design, and team build out.Trained, motivated and educated team to maximize performance and achieve targets Streamlined operational efficiencies by coordinating staff development and succession planningConducted all annual salary performance reviews, weekly one on one meetings with Floor Managers, Events Staff, Sommeliers and Kitchen Managers to ensure timely task completion.Minimized front of the house attrition by fostering genuine customer care and team work Created new customer base, identifying their needs, established repeat customers.

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  Antonello Ristorante

  • Managing Partner

    • Jan 2009 - Aug 2012

    Located in Santa Ana since 1979, Antonello is a fine dining Italian Ristorante with over $4 million annual revenue for 11 consecutive years, AAA Four Diamond Award and American Academy of Hospitality Science Five Star Diamond Award.; Responsible for overseeing the operations of Antonello and three sister restaurants, Nello Cucina, Quattro Caffe and Antonello Café with125 combined employeesSuccessfully decreased overall cost of goods 12% by streamlining vender selections and establishing buying power with the four RestaurantsGenerated 20% increase in revenue at Quattro with catering and private events off-siteIncreased combined revenue by $300,000 within first year due to effective sales and promotionsConducted all annual salaried reviews, weekly 1-on-1 meetings with managers and ensured tasks were being accomplished in a timely fashionProvided leadership to three General Managers, Banquet Coordinator and Wine BuyerWorked alongside three Executive Chefs in coordinating wine pairing dinners and charitable eventsCut Employee turnover by 50% by upgrading training and promoting the values of the companyMinimized loss and misuse of equipment through proper restaurant supervision and staff trainingDeveloped and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.Implemented e-mail and text messaging for all mangers and chefs within the company to increase effective levels of communication resulting in better internal and external guest satisfaction

  • General Manager

    • Nov 1998 - Jan 2009

    Increased sales of wine program by 25% in first year as General Manager by educating staff and holding a variety of contests with wine gifts Instrumental in building relationships with concierges and local business contacts as well as Non-Profit organizationsCreated and implemented special events such as wine dinners, cigar dinners and scotch tastings Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiencyIncrease revenue from $3.5 million to 5 millionReduced labor costs 10% by using improved scheduling practicesRedesigned menus and dining/private room layouts that lowered food costs by 7% and allowed for larger parties in private roomsResponsibilities included all talent-acquisition efforts; hiring, training, and staff developmentProvided excellent patron experiences through phenomenal customer service, evidenced by high number of regular patronsResponsible for $1 million restaurant renovation of kitchen expansion, dining room and private room that was completed on time and within budgetOptimized profits by controlling food, beverage and labor costs on a daily basis; Carefully interviewed, selected, trained and supervised staff of 60 with less than 15% turnover in 10 yearsInterfaced with landlord on numerous promotions and acted in an advisory role and chair of South Coast Plaza Restaurant Committee for three yearsResponsible for product set-up for Restaurant Management POS systemsResponsible for open table layout, programming and training of front of the house staffAssigned Tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines

  • Private Dining Sales Manager

    • Sep 1988 - Nov 1998

    Managed catering and banquet operations on site corporate dinners, private parties, and wine and cigar dinnersIncreased profits up 15% by introducing new menus, beverage and wine programs Responsible for the addition of 5 private rooms, increasing private room sales from $500k to $1.3 millionPromoted the business through participation in and sponsorship of community eventsWorked closely with the chef and cooks to determine menu plans for special events and occasionsScheduled and directed staff in daily work assignments to maximize productivity

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  T.G.I. Friday’s

  • Head Server Trainer

    • Jun 1983 - Sep 1988

    Awarded to Top Ten Status with continuous high sales in both food and liquorAssisted with training new servers, both in the classroom and on the floorTraveled to various T.G.I. Friday’s stores throughout United States due to Top Ten StatusCosta Mesa T.G.I. Fridays was awarded Store of the Year in 1985 Rewarded “Most Valuable team Player” in 1986 by peers