John Mastroianni

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

Willow Spring N.C. 27592

919-***-****

Education: Hotel / Restaurant Management May, 1985 Quinsgomand Community

College Worcester, Mass Hotel/Restaurant Management: Serve Safe 2008

June 2007 – August 2008: (Owner sold 9 /1/08) Pizza Inn General Manager

Overall operation of Restaurant P&L, labor cost,food cost, employee training, Marketing

April 2006 – June 2007 Fisher Rex Sandwich and Bakery Route Sales Supervisor.

Nov 2002 – June 2008: Part Owner of a Ladies Fitness Center Garner NC

My wife runs the day-to-day operation of the club and is the other owner.

Nov 2002 – Oct 2005 Eurest Dining Foodservice Executive Chef

Kitchen staff of 12, we serve breakfast and lunch. Annual sales of about 1 million. I am

responsible for inventory menu planning and food cost, and labor. This is a P& L account. I am

also acting Manager when General Manager is not working.

NCSU University Dining, Raleigh NC Atrium Food Court Manager

July 2000- Nov 2002

Chick Fil A, Hot Dog Construction, Stone Willy’s, Lil Dino’s, Freshens Smoothie, Seattle’s Best

Coffee Bar. Sales in excess of $222,500.00 per month. Staff of 55 to 60 Responsible for training,

supervising, and hiring staff employees for all areas. Required to produce labor and food cost

reports based on daily and weekly sales, place food orders, and establish monthly inventory

reports. Schedule routine meetings with other supervisors to ensure the highest quality of food

service and to maintain an efficient staff

Dec. 1997 - July 2000 OH Brians, Raleigh NC Assistant Manager: Guest service, Quality.

Checks of food and service, Training of staff, Sanitation, Payroll, Food Cost, Labor figures, Acting

G.M. When G.M. was off premise. Marketing and Promotions.

Sept. 1995- Nov. 1997 Aramark Food Services Cary, NC Executive Chef: Train and

supervise kitchen staff and front of the house staff. Responsible for food cost and inventory

control (theft and usage) and daily forecasts. Assess and create cycle menu, daily breakfast

specials and assist Banquet Manager in menu planning for executive functions

June 1994- July 1995 Chateau Resort Tannersville, PA (Bank Foreclosed) Executive Chef

Create new image and following for the restaurant. Responsible for hiring, supervising, training,

motivation, weekly payroll, cost control, and direct supervision of the Purchasing Agent and

Stewarding Crew. Create new menus for breakfast, lunch, and banquets. Assemble labor and

food costs, and production and execution of consistency in high quality.

Courtside Deli Lynchburg, VA Owner/Operator

May 1993-June 1994

Lynchburg Hilton Lynchburg, VA Executive Sous Chef: Train and

Mar. 1992-Apr. 1993

supervise kitchen staff of fifteen employees, including Banquet Chef. Able to motivate them in a

positive, productive direction. Successful in creating new recipes, modifying existing ones,

production and execution of daily lunch, dinner specials, and Sunday brunch buffets. Production of

weekly cycle menus, daily production forecasts, and menu plans.

Ramada Inn Concord, N.H. Food and Beverage Director

Transfer - Mar. 1992

Jan. 1985-Transfer within company Sheraton Hotel Resort and Conference Center

Sturbridge, MASS Manager Trainee

Contact this candidate