Mark T. Scala

* ***** *******

Yaphank, New York 11787

516-***-****

acetgl@r.postjobfree.com

SUMMARY: Successful professional qualified by over twenty years of visible achievements

in the food service/hospitality industry. Offering a tradition of performance excellence

managing upscale front and back room operations, enhancing visibility in market place

and generating high-dollar profits.

OBJECTIVE: Executive level management in the restaurant and hospitality industry.

PROFESSIONAL EXPERIENCE: Restaurant management, operations management,

sales, advertising, marketing, catering, budget development, staffing, cost control, customer

relationship, vendor management, staff management, organization, expense management,

purchasing and business planning.

June 2013-Present

Lusos Restaurant: Working as a FOH manager In charge of booking parties, scheduling

and basically managing the front of house operations.

Country House Restaurant: Stony Brook, N.Y.

December 1999- 2013

Manager

Specialize in American eclectic cuisine and serving lunch/dinner offerings seven days a

week; accommodates 125 guests and manages 25 associates and generating $2,000,000 in

annual sales. Extensive profit/loss experience in standardization of portions and

implementation of labor cost controls, documents end-of-month, daily and weekly

transactions; prepares bi-weekly payroll. Acknowledged for cultivating long term, stable

staff with team-player philosophies; credited with increasing revenues 170% over three

years by increasing customer base and average check. Demonstrated skills accommodating

private parties featuring corporate heads, sports figures and celebrities; credited with high

degree of diplomacy resolving problems without sacrificing customer relations.

Gables Seafood House: Astoria, N.Y.

May 1988 - December 1999

Assistant Manager/ Manager

Upscale seafood cuisine catering to 100 guests and managing 20 associates generating $ 2,500,000 in

yearly sales. Recruited, managed and retained wait staff, kitchen personnel, and bartenders.

Responsible for maintaining health and hygiene standards as well as the level of food and beverage

quality and service. Worked to develop and refine menu and special offerings; built up catering and

special functions; responsible for profit and loss for front room; portion control and customer

satisfaction supervision.

AMTRAK: Nationwide

May 1979 – August 1984

Onboard Service Associate

Waiter / Bartender

Steward Managed Dining Room

EDUCATION:

New Mexico State, Las Cruces, N.M 1984-1988

BA: Business Adm.

MILITARY:

Spec 4 Army Specialists 1976-1979

TRAINING:

Trained in all aspects of front and back room operations, health and hygiene standards, vendor and

inventory control and customer oriented servicing.

Suffolk Community College; Culinary Arts

References upon Request

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