*** ******* *****

North Wales, PA *****

Francesco Giacomarra 215-***-****

SUMMARY OF QUALIFICATIONS

Qualified restaurant management professional with over 30 years experience in all areas of restaurant and general management.

Proven track record of developing, implementing, and running profitable and service-oriented fine dining establishments catering

to high-end clientele. Professional experience includes:

-Managing high-end restaurant operations and staff to attain revenue targets, ensure food and service quality, and grow customer following

-Revenue and profitability attainment through effective marketing, budgeting and cost management, and customer service plans

-Established restaurant business plans through analyzing restaurant demand, community outreach, competitive analysis, financial analysis

-Customer base growth through development and implementation of marketing, advertising, public and community relationship programs

-Budgeting and operating expense control while maintaining a high quality presentation, service, and product

-Development and execution of promotion and branding strategies with high focus on corporate acct development and concierge programs

-Creating a comfortable and enjoyable dining atmosphere for both occasional and regular restaurant patrons and corporate accounts

-Implemented repeat clientele strategies through relationship development, personalized customer service, and food & beverage knowledge

-Service to international clientele through multi-lingual ability

-Extensive knowledge of international and American wines

-New restaurant establishment including theme and menu development, operational setup, and staff procurement and training

-Public relations and media relationship development through outstanding communication and people skills and hands-on leadership

PROFESSIONAL EXPERIENCE

Ristorante San Marco, Restaurant Manager, Spring House, PA April 1999 – Present

Responsible for all aspects of managing an upscale, full service restaurant and bar including booking and coordinating social and business functions. Developed and implemented corporate client program with promotional strategies and sales to local corporate and small business owners. Also implemented and developed relationships with wine vendors creating recognized extensive wine offering. Responsibilities include menu planning, cost and quality control, staff training and management, and developing a strong clientele following.

La Veranda Restaurant, General Manager, Philadelphia, PA March 1998 – April 1999

Responsible for all aspects of managing an upscale, full service restaurant and bar including booking and coordinating social and business functions. Directly managed a 30-team kitchen and wait staff. Developed and implemented a marketing strategy to increase awareness for tourism and corporate client programs with promotional strategies and sales to hotels, corporate, and small business owners. Also implemented and developed relationships with wine vendors creating recognized extensive wine offering. Responsibilities include menu planning, cost and quality control, staff training and management, and developing a strong clientele following.

Sheraton Corporation, Food and Beverage Director May 1995 – February 1998

Sheraton Hotel, Fraser, PA

Responsible for all aspects of restaurant, bar, banquet, and room service management overseeing staff of five direct line managers with total staff size of 40 in union environment. Developed and managed to annual budget with direct responsibility of revenue achievement and growth per forecasted profit projections. Achieved 10% growth in revenue over plan year-over-year and decreased labor and food costs. Developed and implemented private and corporate client program with promotional strategies and sales to local corporate and small business owners. Also implemented and developed relationships with wine vendors adjusting wine program according to target clientele and budget. Responsibilities include menu planning, cost and quality control, staff training and management, and developing a strong clientele following.

Latham Hotel, Philadelphia, PA

Managed operations for Michels Restaurant, Bar 17, banquet functions, and room service throughout hotel. Managed complete purchasing responsibilities, cost management including labor and liquor, and staffing supervision for all food related hotel facilities. Direct responsibility for staff of 25.

Westin St. Francis Hotel, Maitre D’hotel, San Francisco, CA February 1993 – May 1995

Maitre D’hotel and restaurant manager for Victor’s fine dining restaurant. Responsibilities included administrative duties for yearly budgeting, forecasting, and goal establishment. Produced and analyzed daily and weekly revenue reports and prepared revenue forecasting. Daily administrative responsibilities included employee scheduling and menu collaboration with head chef. Implemented new quality improvement program. Developed and executed promotional campaigns coordinated with overall hotel branding and marketing and instituted the San Francisco hotel concierge program. k

Teatro Restaurant, San Francisco, CA, Owner and General Manager May 1991 – February 1993

Restaurant owner / manager operating a full service restaurant specializing in classic Italian cuisine. Managed execution of all restaurant management functions including hiring and training of all kitchen and service personnel. Purchased and remodeled restaurant supervising interior design and concept development. Acclaimed by Gourmet Magazine among other publications for outstanding food and service.

The Blue Fox, Maître D’hôtel, San Francisco, CA May 1988 – May 1991

Maitre D’hotel responsible for overall dining experience including waiting staff supervision, guest management, and customer satisfaction. Also managed staffing and supervision of all service personnel. In addition, performed other management functions including development and implementation of high-level service standards establishing Italian cuisine and general restaurant promotion for this nationally acclaimed restaurant. Recognized as one of San Francisco’s premier Maitre D’hotel and references in area restaurant magazines.

Harry’s Bar & American Grill, Maitre D’hotel, San Francisco, CA April 1986 – May 1991

Maitre D’hotel responsible for overall dining experience coordinating wait staff schedules, seated guests, and worked with kitchen to ensure customer satisfaction.

Annabelle Restaurant, San Francisco, CA May 1984 – April 1986

Hired specifically for restaurant expertise and contacts within restaurant industry to open and establish this restaurant. Worked extensively with restaurant developers in design, décor, concept, food quality, menu development, staff training, and personnel management as well as promotion campaign development.

Prior to 1984, employed by hotels and fine dining restaurants in Italy, Germany, Switzerland, England, and Viking Cruise Line holding various positions in all restaurant roles and restaurant management.

EDUCATION AND LANGUAGES

Scuola Alberghiera, Palermo Italy with B.A. Accounting

With experience in international wines

Fluent in Italian, French, and German with international restaurant and customer relationship development in Italy, England, Switzerland, Germany, and other international experiences through Viking Cruise Line association.

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