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Manager Executive Chef

Location:
Sunapee, New Hampshire, United States
Posted:
September 16, 2018

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Resume:

Mark Malo

Executive Chef/ General Manager

Whitefield, NH 03598

ac62g3@r.postjobfree.com

603-***-****

** ***** ** ********** ** high volume, scratch kitchens. 10 years of high volume/sales FOH management experience.

Willing to relocate to: Concord, NH - Littleton, NH - Vermont Authorized to work in the US for any employer

Work Experience

Executive Chef

LaVista Ristorante - Lincoln, NH

April 2017 to June 2018

Executive Chef for 200 seat scratch kitchen restaurant. P&L responsibility, purchasing & menu creation are some of my duties...My reviews on TripAdvisor and Yelp are 5 stars only... Chef de Cuisine

Cresh's - Italian Country Kitchen - North Conway, NH January 2016 to April 2017

Responsibilities

Total P&L responsibility, scheduling, purchasing and menu development. Full production and preparation responsibility.

Kitchen Manager

Matty B's Mountainside Café - Bartlett, NH

April 2014 to January 2016

• Manage all culinary operations for 200 seat restaurant and lounge

• Responsible for all budgets relating to food, labor costs

• Oversee all menu development, implementation of new menu items

• Restaurant sales have grown 15% since employment Food Service Director

Webster at Rye - Rye, NH

2009 to 2014

• Managed deficiency free food service operations including staff management, customer relations, vendor relations, inventory control, purchasing and preparation of food and beverage. Assistant General Manager

TGIF Fridays - Methuen, MA

2004 to 2009

• Managed front house/back house restaurant operations for this high volume restaurant.

• Maintained a professional staff of over 60 employees effectively through leadership and motivation including in-house training programs, incentives and performance evaluations.

• Held P&L accountability reported directly to Corporate. Assistant General Manager

Bertucci's - Boston, MA

1998 to 2004

• Functioned as front house/back house manager.

• Effectively lead and motivated staff of 45.

• Achieved weekly sales goals and labor cost

Executive Chef

Back Bay Restaurant Group - Boston, MA

1988 to 1998

• Employee of the year 1990.

• Participated in menu planning and contributed to printing and design changes.

• Managed all kitchen operations including a culinary staff of 25.

• P&L accountability including timely and cost effective purchasing of food and supplies. Education

ServSafe Food Manager Certification in Food & Beverage National Restaurant Association - Concord, NH

2016 to 2020

Bachelor of Science in Nutrition

UNIVERSITY OF MIAMI FLORIDA - Coral Gables, FL

May 1985

Certification in Culinary Arts

Minutemen Tech - Lexington, MA

1977 to 1981

Skills

Microsoft Office, Excel, POS, Italian, Cuisine

Certifications/Licenses

TIPS

June 2016

ServSafe Certification

August 2016

Massachusetts Crowd Control

October 2016



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