Restauranteur

ROBERT VERDICCHIO

**** ********* *****, ***** *********, BC 778-***-**** *************@*****.***

PROFILE

A dynamic, hard-working Restaurateur with demonstrated achievement in all aspects of restaurant

management. Effective leadership qualities, strong social and communication skills along with vast

knowledge of food, wine and restaurant operations have led to success in every job position held.

OBJECTIVE

To secure a position in the hospitality industry that will utilize my management skills, creative problem

solving, employee relations, and expansive knowledge of the food service industry.

PROFESSIONAL EXPERIENCE

Verdicchio Deli & Trattoria West Vancouver, BC

Casual dining & take out, 50 seating capacity 1997 - present

Owner and Operator

Responsible for the operation of all aspects of this business.

Creation of recipes and menus

Work closely with suppliers in ordering and purchasing food and supplies to ensure cost and food

quality control

Oversee and assist with all daily activities including meal preparations, opening and closing of

Trattoria and customer service

Hire and train employees

Beach House Restaurant West Vancouver, BC

Fine dining, 200 seating capacity 1993 - 1997

Manager

Responsibilities include:

Assisted in the opening of this new restaurant. Responsibilities included everything from overseeing

renovations, to creation of food and beverage menu’s, to hiring of staff and set up of the kitchen and

dining room. Over the next four years I assisted in all operational aspects of this restaurant to help

make it a hugely successful and profitable business.

Al Porto di Umberto Restaurant Vancouver, BC

Fine dining, 200 seating capacity 1987 - 1993

Manager

Responsibilities include:

Managed all aspects of this busy, high end Italian restaurant from monitoring food quality, to ensuring

exceptional customer service, so that every guest had the best experience possible resulting in a

financially successful business.

Peppi’s Restaurant West Vancouver, BC

Family Owned & Operated for 27 years, 200 seating capacity 1983 - 1987

Manager

Responsibilities include:

Directed general restaurant operations, including monitoring food quality and staffing requirements to

ensure a positive dining experience for restaurant guests

References: upon request

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