Manager Management

Massimo Giannetti

**** ********* ****, **********, ** 22308

Phone: 202-***-****, E-Mail: *******.***********@*****.***

District Manager / Area Manager – Director of Operations

Versatile and highly competent operations management professional possessing more than 24 years of experience in directing F&B management initiatives and in business development. Acquired extensive profit /loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily & weekly transactions as well as preparation of by-weekly payroll. Significantly improved organizational effectiveness, business & image via customer and market focused strategy development. Clear understanding of budgets, cost analysis, stock, P&L, business requirements and experience of operating numerous units. Possess solid management skills and the ability to analyze issues, devise continuous process improvements and incorporate initiatives to increase efficiency, streamline operations and decrease overall expenses with minimal resources.

~ Holds the distinction of turning one location with $20,000/month negative cash flow-reinvented business model; deftly introduced storage and prep procedures and restored to positive cash position within 4 months at Culinaire International, Trattoria Nicola’s / Todd Gray’s Watershed ~

~ Significant contributions towards development of advertising strategies, layout and design for Washington City Paper; successfully provided complimentary meals to Z104-Radio in exchange for promotional air-time ~

~ Recognized for cultivating long term, stable staff with team-player philosophies; credited with increasing revenues 80% over three years by increasing customer base and average check at Spezie Restaurant ~

SKILL AREAS: Strategic Planning Multi-Unit Operations Management Business Development Vendor Sourcing & Management P&L Management Inventory Control Customer Relations & Satisfaction Food & Beverages Operations Marketing Budgeting & Cost Control HRM Sales, Product & Market Analysis Facility Management Team Mentoring & Coaching Process & Quality Improvements Administration Multitasking in Fast-paced Environments Highly Organized & Strong Analytical Abilities Articulate Oral & Written Communication Quick Problem Resolution & Decision Making Client Relationship Management

PROFESSIONAL EXPERIENCE

Culinaire International, Trattoria Nicola’s / Todd Gray’s Watershed, Location (Jan 2007 – Present)

Multiple Roles & Designations

Culinaire International, Inc. is a privately held food and beverage, and hospitality management company headquartered in Dallas, Texas. The company operates in the hospitality industry, specializing in hotels, cultural centers, entertainment arenas, private clubs, venues for public assembly, off-premise catering, zoos, and freestanding restaurants.

Area Director (Feb 2012 – Present)

Responsible for overseeing the entire operational activities including the development of people, sales and profits for assigned locations. Involved in handling a team of 120+ employees and $10.6M in annual revenue.

Played a key role in turning one location with $20,000/month negative cash flow-reinvented business model; deftly introduced storage and prep procedures, talked staffing problems as well as restored to positive cash position within 4 months

Successfully initiated and handled event planning/logistic and kitchen operation for two Taste of DC stands; efficiently managed restaurants profit and loss centers, including food, supply and labor cost to meet annual operating budgets

Instrumental in ramping up sales volume by $40,000/month developing different topics happy hours and live music

Carried out monthly financial analysis to evaluate financial position and to clearly communicate expectations & actions to maximize restaurants’ financial performance

Efficiently & effectively improved management/labor relations and reduced employee turnover rate by 110%

General Manager / Food & Beverage Director (Jan 2007 – Nov 2015)

Responsible for supervising outlet, banquet and catering managers to increase profitability and guest satisfaction. Also functioned as onsite controller thereby ensuring that all receivables are collected, invoices paid and revenue reported in a timely manner.

Successfully transitioned operation from old management company and championed in:

oManaging food & beverage and catering sales operations consisting of 3 food and beverage outlets and 8,000 square feet of meeting space

oDeveloping and updating long & short term financial forecast ensuring a profitable operations

Shouldered responsibilities as onsite human resources; completed new hire paperwork and maintained personnel files accordingly; monitored payroll and successful in feeding employee hours into payroll system

Held accountable for developing, advertising and launching food and beverage outlet promotions

Efficiently tracked Hilton SALT scores and communicated to management & hourly staff

Took care of $400,000 restaurant renovation project; implemented inventory controls measure to ensure proper costs are maintained

Reviewed financial transactions and monitored budget to ensure efficient operations /expenditures stay within budget limitations

The Cheesecake Factory, Location (Apr 2005 – Jan 2007)

Assistant General Manager

The Cheesecake Factory, Inc. is a distributor of cheesecakes and restaurant company based in the United States. The company operates 185 full-service dining restaurants.

Responsible for administering day-to-day operation of the restaurant, following prescribed policies and practices.

Successful in providing leadership of production and service teams that produced outstanding services with instant approach, excellent quality food, a nice, clean atmosphere and gracious hospitality

Efficiently & effectively ensured proper training of new associates and managers; devised work schedules, and maintained good customer and public relations within the community

Essayed a stellar role in:

oMaintaining strict safety and sanitation standards; maintained proper inventories, ensured compliance with proper cash control procedures and completed related accounting & administrative reports as required

oDeveloping period & annual projections for unit; studied past sales records and consulted District Manager in preparing these forecast

oRecruiting and maintaining hourly staff to ensure efficient operations of restaurant

Spezie Restaurant, Washington, DC (Sep 2001 – Apr 2005)

General Manager

Spezie is a Restaurant in Washington, DC, offering a wide range of Italian cuisine.

Responsible for handling total strength of 48 associates in the restaurant.

Successful in orchestration of recipe/menu development based on guests trends/preferences and seasonal considerations; sourced various vendors and negotiated inventory costs

Steered initiatives towards Development of advertising strategies, layout and design for Washington City Paper; provided complimentary meals to Z104-Radio in exchange for promotional air-time

Recognized for cultivating long term, stable staff with team-player philosophies; credited with increasing revenues 80% over three years by increasing customer base and average check

Essayed an important role in developing & effectuating all formalized employee handbook, flow charts, forms, check lists, server/bartender/kitchen associate job descriptions and incentive programs

Successfully configured server station charts to assure high degree of cost-efficient customer service, focusing on customer problem identification and resolution

Developed a wine list with up to 90 wines from all around the world

PREVIOUS EMPLOYMENT HISTORY

Henley Park Hotel Sep 2000 – Sep 2001

Food & Beverage Manager / Restaurant Manager

LA Tomate Restaurant Jan 1998 – Sep 2000

General Manager

Caffe Sesto Jan 1996 – Jan 1998

General Manager

IL Fornaio Jan 1994 – Jan 1997

Manager

Caffe' Massimo Jan 1991 – Jan 1994

Owner

PROFESSIONAL DEVELOPMENT & CREDENTIALS

Bachelor’s Degree, Architecture, Architecture and Related Services 1993

Università degli Studi di Roma 'La Sapienza'

Professional Certifications:

Food Protector Manager Certification, ServSafe

Certified Food Manager, Washington DC Department of Health

Tips Certification

Certified ABC Manager

Technical Skills: MS Office Suite (Word, Excel & PowerPoint)

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