Tony Cavataio

**** ******* ****** ******** ********* 70003

504-***-**** acvvj4@r.postjobfree.com

Objective

To obtain a full-time position in the Food Plant or relative business where I can utilize my vast experience I have gathered in the last 30 years.

Summary of Qualifications

Over 20 years + management/supervisory experience in positions including service manager, kitchen manager, Production manager, Director of Ops, General Manager.

Skilled in all aspects of restaurant operations, inventory, personal management, customer relations, P&L, budgets, scheduling, R&D recipes, testing of products, new menu roll-outs, and kettle cooking.

Well- developed communication skills demonstrated through interaction with individuals at all levels & training employees.

Knowledge in computer operations and applications including up to date windows, word and excel.

Consistently increased sales in the restaurant business and increased efficiency in food plants.

Multi-award winning employee, including increased sales of 5%-45%, putting people first, and superior customer service.

Work experience

July/2011 to present, Kajun Kettle Foods

Plant Manager/Inventory Manager

•Plant Manager over 40+ employees

•In charge of recipe data entry into excel/word, including all ingredient, and finish good inventory

•In charge of costing out and changing batch sizing of all ingredients for all recipes

•Complete knowledge of USDA/FDA regulations, also of Big 8 Allergens

•In charge of testing viscosity, PH, and bricks to assure consistency of products

•Ensuring OSHA safety and guidelines

•Responsible for complete preparation leading to full production schedule of 15-25 2500 lb. cooks a day

•Responsible for training of new employees and evaluations

•In charge of staffing Plant employees to ensure proper par levels for prep, packaging and staging

•In charge of making production schedule with sales of up to 225,000 lbs. a week

•Responsible for employees following SOP/HACCP guidelines to assure perfect Practices and Procrdures

Aug 2007 to June 2011, Smiles Restaurant, Harahan Louisiana

Kitchen Manager (Annual sales of 3 million)

•Monitor BOH for consistent sanitation, quality of recipes, and presentation.

•Purchase control, weekly inventory with attention to budget guidelines of all menu items.

•Balance food cost of menu items to ensure profitability.

•Create daily specials (from scratch) and implement new menu items.

•Supervision in a hands on management style .Managed/cooked for restaurant, banquet, and café’ up to 800 guests.

•In charge of scheduling of 15+ employees with labor cost in mind.

Feb 2004 to July 2007, Sal and Judy`s Food Plant, Slidell LA

Plant Supervisor

•In charge of testing, monitoring, and recording of all food products. Calibration of all scales.

•In charge of 15+ employees, scheduling and budgeting labor costs.

•Ensuring OSHA guidelines and creating HACCP manuals and setting up clean-ups for entire plant.

•In charge of all food preparation through the cooking process in 300 gallon kettles.

•Worked close with chef in research and development Lab

Feb 1985 to Jan 2004, Bennigan`s Restaurant, Kenner LA

General/Kitchen Manager (Annual sales of 2-5 million)

•Managed all aspects of front/back of house operations.

•Direct efficient guest flow through participative shift management, scheduling a full working staff of 50 to 75 employees including managers.

•Observe employee relations encompassing staff recruitment, training, and performance evaluations.

•Handle weekly inventory and vendor relations to ensure the timely and cost effective purchasing of food Beverages, liquor, beer, wine, and small wares.

•Effectively lead and motivate employees through implementation of in house training and incentive plans resulting in increased productivity levels and employee satisfaction.

•Resulting in increased productivity levels and employee satisfaction. Budgeting profit and loss statements, with perfect knowledge of every line of the P&L. While balancing labor cost and turnover.

•Ensure the integrity of restaurant operations through excellence in customer relations.

•Attract, retain, and promote new business by developing, advertising strategies and local store marketing. Yearly Sales increases of 3-48 %

Education

Specialized Training

•Service first customer satisfaction

•Guest focus seminars/classroom hiring and proper management skills

•East Jefferson High School, Metairie LA. 70003

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