Manager Staff

Michael LoBasso

516-***-**** ***********@*****.***

Objective: To obtain a challenging, rewarding position in the food industry where I can utilize my creative management skills and experiences.

Professional Summary: Self-motivated professional with outstanding skills as both Chef and Manager. Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues, ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging, and deadline-driven environments. Seeking to bring strong supervisory, and organizational skills to the table with a respected organization that values hard work, commitment, and vision.

~Areas of Proficiency~

I am proficient in ordering, Purchasing, Scheduling, P & L, Menu Design, Menu Costing and Opening Experience in Multiple Types of Venues. I have Consistently Managed a 24% Food Cost across the Board. I am Directly Responsible for Training and Development of Managers and Staff.

WORK HISTORY

Stone Street Ventures Restaurant Group-New York

Executive Corporate Chef

February 2012 – Present

Oversaw all kitchens and food operations for 3 Restaurants

With 15 Million in combined sales

Negotiated with vendors on food supplies, Daily Ordering

Managed a staff of 30 plus per restaurant

Perform monthly inventory duties, plate and recipe costing

Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas

Supervised catering for events accommodating up to 100-1000 people. Conducted budgeting, marketing and financial/cost analyses.

Created Daily Specials, Menu designs, Seasonal Menu Changes

Street Fairs / Major NYC Events

Payroll

Training, Coaching Staff

CJ Wellingtons -New York

Executive Chef 2009-2011

Creating New Menu and daily specials.

Purchase and inventory control with attention to budget and guidelines.

Balance service with cost to ensure profitability. 25% food cost

Daily meetings with wait staff to maximize sales.

Manage staff, including hiring, Training and Coaching

Catering on and off premises.

Cravings Gourmet Food Market – Plainview NY

Executive Chef /Kitchen Manager 2005-2009

Managed kitchen staff of 15

Oversee day to day kitchen operations

Catering off premises for up to 1000 people

Menu Development

Maintain daily production schedule

Fairway Food Market- Plainview New York

Executive Chef 2001-2005

Manage food and labor costs, product pricing, and kitchen budgets

Catering on and off premises, Banquets, Corporate events

Implement training programs for kitchen staff

EDUCATION

Culinary Institute of America

Bachelors in Culinary Arts,1995

New York City / Nassau / Suffolk

Certified Food Safety Manager

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