Manager Marketing

RONALD MUSSENDEN

**

Fairfield Court

Manalapan, New Jersey 07726

732-***-****

Mobile 732-

***-****

CAREER SUMMARY

Acknowledged expert at the Executive Level in the Food service/ Hospitality

Industries. Attention to detail and well-developed communicative skills

highlight my management capacity. Strong history of successful management

of people and attainment of corporate profit and quality objectives. Highly

skilled in decision making, planning and organizing.

Demonstrated expertise in;

* Operations * Marketing * Customer Satisfaction * Training

PROFESSIONAL EXPERIENCE

Trabelli's Restaurant

May 2004 to April 2009

Old Bridge New Jersey

General Manager

. Total Responsible for a 225 seat full service upscale causal dining

restaurant

. Developed food, wine and catering menu's

. Hired and train staff, both front and back of the house

. Developed budgets and inventory levels

. Set policy's and procedures

. Ordered initial food, beverage's and supply's

. Hired all the entertainment for lounge and catering

Compass Group Inc. N.Y., N.Y.

Oct 2002 to May 2006

Food Service Director Multi-Unit

. Responsible for two units -budgets, P & L, operational standards and

company guidelines

. Hiring and training of staff

. Merchandising and marketing all company products and concepts

. Developed corporate cycle menu's, meeting all budgeted costs

. Liaison between company and clien and union.

. Catered all company affairs & daily catering needs

Fontina Grille Rockville, Maryland June

2000 to Sept 2002

Owner / Operator

. Total responsible for opening a full service 200 seat upscale fine

dining restaurant

. Design both kitchen and dining room

. Developed both food and wine menu

. Hired and train staff, both front and back of the house

. Developed budgets and inventory levels

. Set all policy's and procedures

. Developed marketing and training systems

. Order all food, liquor, equipment and supply's

RESTAURANT MARKETING ASSOC., N.Y., N.Y. Oct. 1994 to June 2000

Food Service Director Multi- Unit

. Responsible for total P&L, operational standards and guidelines for

products,

Procedures, policies, marketing and training programs for

three companies

concepts.

. Merchandising and marketing P.O.S. in each concept over and above

Corporate marketing and advertisement.

. Developed corporate cycle menu reducing food cost

. Responsible for marketing and catered all special

events from cocktail

reception to black tie affairs held at International

Design Center of New York ( 100 to 4,000 guests ).

. Complete supervision over ordering and receiving of inventory

and supplies;

set par levels and control costs.

. Liaison responsibility between parent company representatives and

client day

today communications, marketing and corporate directives.

RUSSIAN TEA ROOM N.Y., N.Y. Nov 1986 to Sept.1994

General Manager

. Complete supervision over successful upscale full service fine dining

restaurant generating annual sales of up to $15.5 million.

. Handled management development functions including hiring, training,

Scheduling, and administrating performance evaluations for staff of

up to five

Assistant managers and 125 crewmembers.

. Exposed to all aspects of food preparation and assisted with B.O.H.

shift

control with regard to food production and presentation, along with

food

inventory and controls.

. Developed and implemented restaurant policy and procedures.

. Marketed and merchandised all P.O.S. material, and all catered

affairs.

. Handle all union issues

PLAZA HOTEL N.Y., N.Y.

Aug.1984 to Sept 1986

General Manager Palm Court, Oak Room and Oak Bar

. Responsible for daily operations of full service fine dining

restaurant's, generating over $8.5 million in annual sales. Ensuring

customer satisfaction

. Recruited and trained manager trainees in all aspects of restaurant

Management.

. Implemented new menu and food presentation.

. Recruited all entertainment for all the restaurant's.

. Marketed and merchandised restaurants over and above corporate

standards.

. Development of budget and forecasting system.

. Handle all union issues

CATTLEMEN'S RESTAURANT N.Y., N.Y. April 1980 to

July 1984

General Manager

. Responsible for full service upscale fine dining steakhouse

. Full control of P&L, policies, procedures, Marketing,

hiring, training, and overseeing ordering of all products and

supplies.

. Implementing of new menus, both seasonal and holiday.

. Recruited all entertainment for restaurant and lounge

. Increased sales and improved net profits, 1 to 3%, through marketing

and special events.

* Handle all union issues.

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