Sales Manager

Mark Cantarella

Email: ****.**********@*****.*** Phone: 202-***-****

Experienced Sales and Management Professional

A driven, knowledgeable, and award-winning sales and management professional with a focus on the Big Picture.

Strong expertise in lead generation, sales support, operations, marketing and finance. Committed to developing staff members for the next step in their career.

Areas of Expertise

Sales

Change Management

Logistics

Customer Relations

Financial Analysis

Supply Chain Management

Strategic Planning

Sales Lead Generation

Merchandising

Labor Optimization

Product Development

Brand Management

Risk Assessment

Leader Development

Social Network Marketing

Professional Experience

On the Mark Restaurant Consultancy 2013-CURRENT

Founder

A Full-Service Restaurant Consulting Firm specializing in Marketing, Operations, Recruiting, Financial Agility, Staff Retention and Critical Writing.

Services Include:

Driving Top Line Revenue by increasing “Butts in Seats,” check average and return frequency

Evaluation of Who We Really Are vs Who We Think We Are vs Who our Guests Think We Are

Multi-Unit and Regional Director services developing and maintaining Stability, Consistency and Branding

Menu Development with recipes, pricing and HAACP pathing

Formation of a Mission Statement to guide Future Growth

Developing Leaders to continue the growth of your business

Migrating of menus and recipes to more Modern, Functional POS Systems

Creation of Special Events such as Wine Dinners, Cooking Classes and Date Night

Employee tastings and trainings focusing on Chef’s Specials, Beer, Wine and Liquor

Marketing support revolving around the 4-Walls and social Media

Tailored Holiday Events specifically designed for Client’s Demographics

Leadership Recruitment, Staff Retention and Hourly Staff Elevation

Chima Brazilian Steakhouse 2012-2013

General Manager

Turned around an under-performing restaurant by implementing a variety of strategic changes and developing new, more in-depth trainings for employees. Conducted intensive classes focused on customer service and wine knowledge resulting in increased service and higher sales. Created monthly drink specials and wine features.

Accomplishments Include;

Utilized strong technical writing skills to create detailed wine descriptions, develop training manuals and design recipe cards to improve kitchen consistency

Successfully increased the secret shopper average score from 91% to 97% which included 3 consecutive perfect scores

Provided the outline, and contributed edits, to the Corporate Hourly Team Member Handbook

Orchestrated “The Chima Catering Program” that immediately drove sales and increased cash flow to the bottom line. Designed and had built a transportable Rodizio; Planned and priced the Off-Site Catering menu; Developed Catering Service Standards

Migrated menus from paper to iPads

1st & Fresh, A division of Aramark 2010-2012

Multi-Unit General Manager

Responsible for overseeing the daily operations of a multi-million dollar per year catering and conference services organization with a staff of 75 and a growing number of clients. Played an integral role in the organization being profitable within less than a year. Additionally responsible for managing 3 other profit centers; Pew Charitable Trusts, BCBS and Girl Scouts of America.

Accomplishments Include;

Utilized strong organizational skills to coordinate catering services and special events

Routed delivery vans and coordinated catering drop offs and pick-ups

Grew core customers by 20% by focusing on client satisfaction, reducing delivery times and developing exceptional marketing strategies

Assured adherence to Aramark Total Volume Discounts Guidelines

Reduced payroll 8% by hiring more staff and eliminating overtime hours

Managed the growth of conference rooms from 16 to 53 at Pew Charitable Trusts

Facilitated the service of 2,500 meals per day to over 800 campers and counselors for The Girl Scouts of America

Recruited, hired and trained staff members, volunteers, interns and managers, for 4 Girl Scout camps in the Washington, DC area

Rosa Mexicano 2008-2009

General manager

Accountable for overseeing 120 staff members in a fine dining restaurant with revenue of over $10 million per year. Reviewed and redesigned FOH and BOH training materials. Led the opening of two restaurants; requiring recruiting staff, brand management and developing effective marketing strategies.

Accomplishments Include;

Saved the restaurant over 5% by implementing a checkbook mentality.

Lowered labor costs by 3%; resulting in a savings of $45,000

Negotiated contracts to ensure uninterrupted supply and reduced costs of all components of the brand’s signature cocktail, Frozen Pomegranate Margarita, bringing the cost down to 7.5%

Planned and executed a full kitchen renovation including layout changes, equipment purchases, capital expenditure and preventative maintenance contracts

Daily Grill 1998-2008

East Coast Beverage Director/General Manager

Managed a $5.5 million per year upscale casual restaurant with 75 employees. Supervised the beverage program for 6 restaurants across the east coast; negotiated contracts and designed beverage lists and menus. Responsible for driving sales through marketing and promotional strategies.

Accomplishments Include;

Increased regional beverages sales by 14% through a successfully marketing campaign.

Created a business plan which increased quarterly revenue for the 6 restaurants

Created the corporate-wide Merchandising Program selling clothing, recipe books, proprietary steaksauce and glassware

Successfully broke the yearly $1 million net income milestone, grew sales by an average of 6% each year, and increased private dining and catering sales by 120%

Coordinated the upgrade from 20/20 Hindsight to Aloha and led the building of the product, item and recipe databases

Education/Certifications

Bachelors of Science, Economics, the George Washington University, Washington, D.C.

ServeSafe Certified, Level 1 Sommelier

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