Manager Sales
Resume:
Mark T. Scala
Yaphank, New York 11787
*******@*********.***
SUMMARY: Successful professional qualified by over twenty years of visible achievements
in the food service/hospitality industry. Offering a tradition of performance excellence
managing upscale front and back room operations, enhancing visibility in market place
and generating high-dollar profits.
OBJECTIVE: Executive level management in the restaurant and hospitality industry.
PROFESSIONAL EXPERIENCE: Restaurant management, operations management,
sales, advertising, marketing, catering, budget development, staffing, cost control, customer
relationship, vendor management, staff management, organization, expense management,
purchasing and business planning.
June 2013-Present
Lusos Restaurant: Working as a FOH manager In charge of booking parties, scheduling
and basically managing the front of house operations.
Country House Restaurant: Stony Brook, N.Y.
December 1999- 2013
Manager
Specialize in American eclectic cuisine and serving lunch/dinner offerings seven days a
week; accommodates 125 guests and manages 25 associates and generating $2,000,000 in
annual sales. Extensive profit/loss experience in standardization of portions and
implementation of labor cost controls, documents end-of-month, daily and weekly
transactions; prepares bi-weekly payroll. Acknowledged for cultivating long term, stable
staff with team-player philosophies; credited with increasing revenues 170% over three
years by increasing customer base and average check. Demonstrated skills accommodating
private parties featuring corporate heads, sports figures and celebrities; credited with high
degree of diplomacy resolving problems without sacrificing customer relations.
Gables Seafood House: Astoria, N.Y.
May 1988 - December 1999
Assistant Manager/ Manager
Upscale seafood cuisine catering to 100 guests and managing 20 associates generating $ 2,500,000 in
yearly sales. Recruited, managed and retained wait staff, kitchen personnel, and bartenders.
Responsible for maintaining health and hygiene standards as well as the level of food and beverage
quality and service. Worked to develop and refine menu and special offerings; built up catering and
special functions; responsible for profit and loss for front room; portion control and customer
satisfaction supervision.
AMTRAK: Nationwide
May 1979 – August 1984
Onboard Service Associate
Waiter / Bartender
Steward Managed Dining Room
EDUCATION:
New Mexico State, Las Cruces, N.M 1984-1988
BA: Business Adm.
MILITARY:
Spec 4 Army Specialists 1976-1979
TRAINING:
Trained in all aspects of front and back room operations, health and hygiene standards, vendor and
inventory control and customer oriented servicing.
Suffolk Community College; Culinary Arts
References upon Request
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