B rian W. Bonanno

** ***** **, **********, ** ***60

973-***-**** aceda8@r.postjobfree.com h ttp://www.linkedin.com/in/brianwbonanno/

Restaurant and Hospitality Operations Professional

Senior leader and manager, experienced at operating small, medium, large and multi-unit

hospitality, food service and retail businesses and adept at leading teams of managers and

associates thru strategic planning and motivational leadership. A graduate of The Institute of

Culinary Education and Michigan State University’s Hospitality Management, Leadership and

Operations program with a broad base of experience in culinary, operations, facilities and

people management, within world-class restaurant groups, as well as an independent owner of

a QSR/Fast Casual restaurant.

Core Competencies I nclude:

Food and Labor Cost Management Facility Management Collaborative Relationship Development

Leadership and Team Development Strategic Planning and Evaluation B usiness Revitalization

P roblem Solving and Critical Thinking B udget and Capital Expense Planning and Execution

Purchasing and Inventory Control F inancial Statement Analysis G race Under Pressure

Professional Experience

Brian W. Bonanno, Morristown, NJ 2013-Present

Restaurant and Hospitality Coach and Consultant

• Coaching, consultation and advisement services for startup and growing restaurant,

food service and hospitality businesses. Specializing in small to medium sized

businesses in the greater NY/NJ area.

• Work with businesses to identify problems and challenges, strategically plan solutions

and deliver results.

OTG Management, J FK Airport, Queens, NY 2014

M ulti-Unit G M

• Initially hired for the pending Newark Airport opening of this innovative and growing

restaurant and retail Company. Worked at the JFK Airport locations with $50mm+ in

annual sales.

• Developed new training programs and materials for management as well as hourly

associates.

• Worked with the terminal director to address issues and hassles of the business,

develop a more effective management team and instill a sense of hospitality in the

staff.

Dinosaur Bar B Que, Newark, NJ 2013-2014

Bench G M/Kitchen Di rector

• Trained in all areas of this award winning, critically acclaimed BBQ restaurant,

i ncluding kitchen, service, bar management and facilities in a busy, event driven, high

volume, growing location.

• Put in a place a stronger management team. Coached and inspired all foh and boh

hourly crewmembers to reduce turnover, increase productivity and revenue and reduce

costs and waste.

Union Square Hospitality Group, New York, NY 2007-2013

The Modern, Café 2 and Te rrace 5 at The M useum of Modern Art

Operations Manager (2010-2013)

• As a member of the Executive Steering Committee, directed the operations department

of multiple high volume food service establishments within MoMA, including a

M ichelin starred restaurant, three cafes, in-house catering and a staff cafeteria.

• Advised and supported all units in achieving consolidated financial goals on annual

revenue of $23.5mm.

• Led a team comprised of 5 managers and 45 line employees, indirectly managed all foh

and boh teams. Initially reduced labor costs by 20% and consistently maintained lower

t han budgeted labor, while restructuring the organization and increasing efficiency.

• Managed all capital expense and R&M projects. Responsible for all major equipment,

small wares and furnishings sourcing, repair and maintenance, as well as F&B vendor

sourcing and relationships.

• Diplomatically liaised between all business units and MoMA building operations,

security, and engineering, as well as USHG corporate offices and NYC agencies.

Executive Sous Chef (2007-2010)

• Managed production, inventory, ordering, service, menu planning, scheduling and

payroll of 3 high volume cafes, in-house catering, seasonal cafes and bars as well as

staff meal serving over 300 employees.

• Led a team of 4 Sous Chefs and 35 production and line cooks while stabilizing food and

l abor costs.

The Gables, Beach Haven, NJ 2007

B runch Chef

• Planned, organized and directed daily brunch service, special events and catering for

an 80-seat restaurant in a boutique hotel.

• Voted best brunch- Jersey Shore by Philadelphia Magazine.

Ora Restau rant, Morristown, NJ 2006-2007

Pasta Chef

• Fabricated all house made pastas and gnocchi for high volume pasta and sauté

stations.

• Collaborated with the Executive Chef on seasonal menu planning and execution.

Felidia Restaurant, New York, NY 2006

Culina ry Externship

M r. B’s G rill, Morristown, NJ 1999-2005

Owner/Operator

• As Chef Manager, orchestrated all aspects of operation of a 45 seat QSR with dine in,

t ake out, and delivery service.

• Planned, organized, managed and directed business from start-up including: design

and build out, equipment layout and installation, menu planning and research, vendor

relations, inventory and ordering, marketing, employee hiring, t raining and

management, accounting and tax compliance, building, food and fire code compliance.

• Built and marketed a successful brand, which received rave reviews and voted best

cheesesteak in NJ. Consistently increased sales by 10%+ annually.

Amalfi Cafe, M adison, NJ 1997-1999

Cafe Manager/Server/Cook

The Suburban Shop-Shoes, M adison, NJ 1997-1999/ 1989-1994

Sales and Stock room Supervisor

Saks Fifth Ave, Bal Harbour, FL 1995-1997

M anager’s Assistant- Women’s shoe depa rtment

Education

M ichigan State University, L ansing, M I 2013-2014

Professional Certificates in Hospitality Management, Operations and Leadership

I nstitute of Culina ry Education, New York, NY 2006

Culinary Arts- Gran Diploma

M iami Dade College, M iami, FL 1995-1997

Business Administration

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