RICHARD MARRERO JR.

***** ********** ****** #*** *********, VA

703-***-**** ac5669@r.postjobfree.com

PROFESSIONAL PROFILE

Over 20 years of increasing responsibility in both leadership and management. Responsibilities have included owning and operating a special occasion restaurant, managing and directing up to 125 employees, full P&L accountability for properties ranging from $4 million - $10 million in sales to include budgets, inventory/cost control, customer/employee relations, hiring, training and scheduling. Responsible for marketing, public relations, processes and procedures to maximize both efficiency and effectiveness, and profitability of organization. Proven history of reducing overall operating cost and maintaining a high performance well-trained staff.

EXPERIENCE

04/17 TO PRESENT

OWNER/OPERATOR/EXECUTIVE CHEF, DENIM & PEARLS WARRENTON, VA

●Develop restaurant concept to include menu/recipe development, style of service, kitchen functionality, and dining room layout

●Hire and develop promotable staff members

●Train Front of the House staff

●Responsible for P&L, including adherence to store budgeted sales, cost of sales, and labor, sales forecasts, maintain high sanitary standards, resolve execution problems

●Implement cost control programs

●Conduct all ordering and receiving

●Create company culture

●Develop daily features

●Organize special events within the restaurant such as wine dinners, wine tastings, and catering opportunities

●Develop and initiate marketing programs

●Implement community outreach to include working with schools and local charities

●Develop in house marketing and sales programs designed to increase sales and return visits

04/16 – 04/17

MANAGER, chick-fil-a haymarket, va

●Cultivated an environment where associates respect and adhere to company standards

●Drive execution of merchandising plans and profitable sales growth for the operation

●Worked through management team to establish a budget

●Monitor employee effectiveness, productivity, to ensure efficient labor utilization

●Monitor customer relations and service levels to ensure a positive and productive work environment

●Participated in corrective action notices

●Provided recommendations for employee advancement

●Opening team member

04/15 – 04/16

GENERAL MANAGER, parallel wine & whiskey leesburg, va

●Managed significant remodeling project that enhanced and rebranded the restaurant

●Increased staffing levels through improved hiring and training practices

●Maintained consistent and continued sales growth prior to leaving

●Worked closely with Chef on group and holiday events

●Planned, implemented and executed sales driven programs that increased the number of return guests

●Played major role in rebranding and creating new company culture that resulted in a sustainable sales gross sales increase of 14%

09/06 – 01/15

OWNER/OPERATOR, DESIDERIO ITALIAN AMERICAN GRILL GAINESVILLE, VA

●Act as on-site construction supervisor for final 30 days of restaurant build out

●Develop restaurant concept to include menu/recipe development, style of service, kitchen functionality, and dining room layout

●Hire and develop promotable staff members

●Train Front of the House staff

●Responsible for P&L, including adherence to store budgeted sales, cost of sales, and labor, sales forecasts, maintain high sanitary standards, resolve execution problems

●Implement cost control programs

●Conduct all ordering and receiving

●Create company culture

●Develop daily features

●Organize special events within the restaurant such as wine dinners, wine tastings, and catering opportunities

●Develop and initiate marketing programs

●Implement community outreach to include working with schools and local charities

●Develop in house marketing and sales programs designed to increase sales and return visits

09/05 – 10/06

GENERAL MANAGER, LEGAL SEAFOODS ARLINGTON, VA

●Responsible for directing all operations at this $4 million high end seafood restaurant.

●Responsible for P&L, including adherence to store budgeted sales, cost of sales, and labor, sales forecasts, maintain high sanitary standards, resolve execution problems

●Supervised a staff of 60-70 employees, responsibilities included, director of all employee training, maintain adequate staffing levels, staff performance appraisals, manage performance and salary reviews and manager and hourly staff promotions.

●Initiated store participation in local marketing opportunities including Taste of Arlington and Grapes with the Apes.

●Created an incentive driven sales program which resulted in a 10% increase in high dollar menu items

01/01 – 09/05

GENERAL MANAGER, HARD ROCK CAFÉ BOSTON, MA, WASHINGTON DC, NEW YORK

●Responsible for directing all operations at the Boston location, $5 million restaurant with a retail store on-site.

●Responsible for P&L, including sales forecasts, preparing and administering an operating budget, purchasing, inventory management, controlling food and labor costs, resolving operational problems, and extensive guest service.

●Supervise a staff of 150-175 employees, with responsibility for interviewing, hiring, and training, delegating assignments, motivation, scheduling, performance evaluation, salary review, promotions and dismissals.

●Also handle public relations for individual and corporate catering functions, and tour groups.

●Volume in NYC $11 million, volume in Washington DC $9 million. Assistant General Manager in DC prior to promotion to GM in Boston.

08/00 – 08/01

MANAGING PARTNER, BORDER BLUES CLIFFSIDE PARK, NJ

●Directed the opening of new property; implemented all front-of-house systems/ procedures, hired and trained a staff of 35, implemented cash handling and store accounting procedures, and created all promotions, marketing and advertising.

●Responsibilities encompassed all phases of daily operation at this 200-seat fine dining restaurant specializing in Southwestern cuisine.

●Duties included supervising and delegating assignments to staff, managing liquor and food inventory, maintaining effective cost control, preparing daily deposits, resolving problems, and extensive customer service.

04/00 – 08/00

KITCHEN MANAGER, CHART HOUSE DOBBS FERRY, NY

●Responsible for inventory control and re-ordering.

●Scheduled back-of-house staff of 12 employees.

●Catered and supervised on-site functions for 50-150 guests.

●Other duties included expense control, daily deposits and closing.

●Promoted from initial position of Manager.

●Oversaw all operations in absence of the Restaurant Manager.

●Implemented successful food cost control programs which reduced costs by 2% within two weeks.

08/95 – 04/00

CHESAPEAKE FOOD CORPORATION VIENNA, VA

ASSISTANT MANAGER, CHILIS GAITHERSBURG, MD (1998 –2000)

ASSISTANT MANAGER, CHILIS SPRINGFIELD, VA (1996 – 1997)

ASSISTANT MANAGER, CHESAPEAKE BAY SEAFOOD HOUSE & BUFFET BAILEYS CROSSROADS, VA (1995-1996)

●Responsible for managing staff and inventory.

●Trained new staff for management positions.

●Established policies for guest relations.

●Represented the corporation at Niagara University Job Fair.

●Implemented a successful food cost reduction program.

EDUCATION

MAY 1995

BACHELOR OF SCIENCE DEGREE IN HOTEL AND RESTAURANT, NIAGARA UNIVERSITY NIAGARA UNIVERSITY, NY

SKILLS

Hospitality and Culinary Management

Front and Back-of-House Operations

Budgeting and Cost Controls

Five-Star Dining/Menu Development

Teambuilding/Training/Supervision

Vendor/Inventory Management

Strategic Marketing and Sales

Payroll/P&L Management

Profit and Growth Strategies

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