ANTONIS ANTONIOU

**** ****** ******* *** **, Fort Lee, NJ 07024 C: 201-***-**** acn3z7@r.postjobfree.com

PROFESSIONAL SUMMARY

Food service professional adept at FOH and BOH operations. Restaurant/General Manager with 22 years

experience in restaurants and catering. Expertise in general operations management, special events, staff

development and training, recruitment and vendor negotiations.

SKILLS

Service-oriented Inventory control and record keeping

Staff management and scheduling Point of Sale (POS) system operation

F ood service background Business operations expertis e

Natural leader Proven cost-control expert

S trong work ethic Marketing and advertising

Passion for customer satisfaction Menu Development

WORK HISTORY

Owner, 0 1/2008 to Current

Borderlinegrill – 374 S Middletown rd Nanuet NY 10954

Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.

C orrectly calculated inventory and ordered appropriate supplies.

Strategically developed effective marketing plans to increase sales and profits while managing costs.

Promoted a positive atmosphere and went above and beyond to guarantee each customer received

exceptional food and service.

Owner, 09/2002 to 1 2/2007

Hanratty's restaurant – 1410 Madison Avenue New York New York 10019

Carefully interviewed, selected, trained and supervised staff.

Organized special events in the restaurant, including receptions, promotions and corporate luncheons.

Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.

Recognized and formally acknowledged outstanding staff performance to boost company morale and

p roductivity.

Promoted a positive atmosphere and went above and beyond to guarantee each customer received

exceptional food and service.

Maintained a safe working and guest environment to reduce the risk of injury and accidents.

C afe Manager, 1 0/2000 to 09/2002

L ackmann Food service: Prudential Securites – 199 Water st. NY, NY

Managed the kitchen staff and the Cafe Cashiers. Created weekly menus with the executive chef.

Worked with the Director of Operations to maximize our P&L statement. Had weekly meetings with the

Client of Prudential Securities to guarantee his full satisfaction and that of my guests.

Relief Manager, 0 9/1997 to 10/2000

Sodexho/Marriott: Weil Gotshal & Manges – 767 5th Avenue NY, NY

Managed the Cafeteria.

EDUCATION

Bachelor of Science : Business Management concentration Hotel Restaurant Tourism Management,

Fairleigh Dickinson University - Teaneck Hackensack campus

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