Operations management

September **, ****

*****@***.***

C. 910-***-****

MICHAEL COSTELLO

Restaurant Operations

Restaurant FOH and BOH

Managing day to day operations

Budget for full service restaurant, purchasing and payroll

Development and management of catering services

Business to business promotions

Menu design & Recipe creation - modifications

Hiring and training for restaurant front end and kitchen staff

Maintained service line contracts with vendors

Background and Training

Operations management

Culinary arts education

Staff talent development

T.I.P.S., Serve Safe certified,

Customer experience focus

Bar menu creation – bartending

02/1998 to 07/2017 Managing Partner

Primo Pizza Italian Eatery Fayetteville, NC

Scheduled and directed staff in daily work assignments to maximize productivity

Direction and development of employee mentoring for compliance

Oversight of food safety procedures and quality control guidelines

Optimized profits by controlling food, beverage and labor costs

Lean staff model approach

Concurrent computer system upgrades with pricing and daily food specials

Consistently obtained highest rating from the county health department

04/1989 to 10/1997 Bartender/Mixologist

Marriott Copley Boston, Ma

Maintained full knowledge of all menu items, contents and preparation methods

Customer experience driven with guests to grow .and maintain brand loyalty

Integral member of winning Bartender of the quarter Bartender Magazine

Two-time recipient of Teiffel award for excellence in service

Education

West Virginia University Parkersburg Parkersburg, WV

Coursework: Accounting and Bookkeeping, Management

University of Massachusetts, Boston Boston, MA, general studies

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