Experience

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  Fleet reserve

  Jan 1990 - Jan 1993

  Sous chef

  Supported executive chef in all operations.

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  Richard's pub

  Jan 1995 - Jan 1998

  Restaurant chef/ kitchen manager

  Ordering and managing inventory, measuring quality and food cost, hiring, training and menu development.

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  Restivos wholesale fruit

  Jan 1998 - Jan 1999

  General manager

  General manager of a three million dollar a year company. Ensuring quality and customer satisfaction on a daily basis.

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  Foxwoods resort and casino

  Jan 1999 - Jan 2003

  Chef

  Full spectrum of Chef Duties in North America's largest casino’s restaurants, serving up to 80,000 patrons per day. Displayed skill, versatility, and adaptability quickly to earn corporate confidence. Principal achievements: - Supervised and directed 10-18 cooks and master cooks and delegated sous chefs in 21 Foxwoods restaurants. Exercised responsibility for entire production in each site on rotation.- Performed inventory, purchasing, and ordering multiple times daily. Mindful of 28% budgeted food cost, accommodating daily specials, and coordinating seasonal themes and promotions.- Worked central and individual production kitchens, sauce Kitchen, buffet, banquet, Garde Manger, a la carte, gourmet rooms, and fill room service requests. - Expedited food preparation and all other kitchen operations for up to 5,000 covers daily. - Coordinated food purchases and other operational costs according to monthly budget. - Demonstrated and developed effective strategies in human resource management. - Exercised effective crisis management tactics to create a cooperative, efficient kitchen environment. - Completed considerable personnel, payroll, scheduling, employee evaluations, departmental support documentation, and dining-related paperwork on comps and promotions. - Verified careful storage and packaging for freshness and health standards; coordinated repairs. Show less

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  Dave&buster's providence ri

  Jul 1999 - Dec 2003

  Kitchen manager

  Principal achievements: - Supervised and directed 40 line chefs and 40 kitchen staff, overseeing entire kitchen operations. Scheduled 40-50 cooks and 3 banquet chefs. - Interviewed, hired, evaluated, terminated. Trained and developed staff on a daily basis certified on specific stations and cross trained for optimum flexibility in staff performance. - Held staff accountable, worked to increase and control productivity of staff. Pursued daily goal of 75% productivity level. - Actively controlled food quality. Advocated short shelf life of food items for maximum freshness. - Organized safety and sanitation. Set and monitored cleaning schedule, repairs and maintenance. - Maintained menu specifications, consistent food preparation/presentation per corporate standards. - Tracked all items sold. Worked with purchasing agent internally to ensure proper inventory levels. - Continued to maintain low food costs at 25%, lower than company’s 28% budgeted food cost. Controlled declining budget with purchasing agent, including supplies and non-food items.- Exercised familiarity with P&L Statement (MOS); identified realized and potential profit areas. Bottom line averaged 47%, better than the company’s average. - Held labor dollars at 14%, lower than company’s 17%. - Oversaw Special Events banquets at $100,000 sales per week. - Assured continued success as largest profit site throughout whole company. - Traveled as Regional Executive Chef to lend expertise in Bethesda, Palisades, and Philadelphia. Show less

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  Lone star steak house

  Aug 2003 - Sept 2006

  General manager

  Filling all Management Functions for proprietor of Del Frisco’s, Sullivan’s Steakhouse, and Texas Land & Cattle. Meet all challenges while executing roles as General Manager, Back of House Manager, Front of House Manager, Business Manager, and Purchasing Agent. Selected Achievements in $65,000/week operation: - Increased revenue by 25% through excellent quality of operations and services. - Motivate and provide training for kitchen, bar and front of house staffs. - Assure customer satisfaction on daily basis. - Maintain 32% food cost; 14% labor cost; 17% bar cost. Show less

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  Ocean state restaurant consultants, llc

  Jan 2005 - Jan 2010

  General manager

  Teaching proprietors and hourly salaried employees to increase revenue, top-line sales, control costs, and bottom-line revenues. Focusing on guest service, satisfaction, and safety. Training and retraining of staff and management. Hired and fired to maintain a productive staff.

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  Us navy

  Jan 2010 - now

  Food service manager

  Supervise, coach, and teach 60 galley employees. Work with individuals who have both physical and mental disabilities while serving 750-1400 guests per meal. Ensure safe, consistent, and quality food. Adhere to Federal and state food handling standards. Serve meals in a timely manner. Oversee hot and cold food lines including storage pot and pan room, chemical, and scullery. Revise work techniques and methods for more efficient meal periods. Maintain accurate daily assignments, record keeping, and scheduling. Maintain productivity and labor projections and budget according to guidelines. Keep proper staffing levels to specification. Work daily with human resources to provide a safe and efficient operation. Utilize clear lines of communications with b.o.h. managers to ensure food quality and customer feedback. Call daily and monthly staff meetings to keep staff apprised on changing operational issues and give employees the chance to share their thoughts and concerns. Show less

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  Boomerang marketing, inc.

  Jan 2018 - now

  At Boomerang Marketing, we're focused solely on our passion: helping our clients tell their story while improving results, increasing their efficiencies, saving them time, and increasing their ROI. Keeping our clients “Top of Mind” with their clients and prospects is our top priority. We do this by continually learning about our client’s business and suggesting strategies that are proven winners within their vertical market.We have the skills, tools, and resources needed to facilitate your marketing efforts by assisting in the daily development, design, and distribution of your integrated campaigns utilizing our online and offline resources. Boomerang Marketing is the ultimate creative powerhouse. We represent the experience and stability of a multi-million-dollar agency, with the flexibility and creative abilities of a boutique advertising agency, all in house. Coupled with the purchasing power of a $500 Million Dollar company.Our capabilities are as diverse as the clients we serve. And the best part? We do it well. Cloud Hosted Print Management & LogisticsLive Shipping & Inventory TrackingOffset Printing with our vetted G7 Certified and FSC Certified partnersWeb Printing through our vetted partner networkPrint Collateral & Publication Graphic DesignBranded Apparel, Executive Gifts, and Branded Promotional Products3D Prototype Printing & ModelingVideo Production, Photography and Drone Photography ServicesBrand Identity, Copywriting, Editorial Services Marketing Strategy, Website Design, Digital Marketing, and Social MediaDirect Mail Marketing & Promotional Product Campaigns• Consistent Brand marketing efforts through print, direct mail, fulfillment, promotional products, and digital integration are a perfect marketing mix to increase ROI and brand awareness.• Provide expert advice on growing client base through mailing list acquisition based on Predictive Analytics. Show less

  • Vice President

    Jan 2018 - now

  • Vice President

    Jan 2018 - now
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  Bowl new england d/b/a spare time entertainment

  Mar 2019 - now

  General manager