MICHAEL J. ROMANO

**** ******* *****, ****** ******, TX 78070 (C) 210-***-**** acybcg@r.postjobfree.com

OVERVIEW

Versatile, creative chef with a passion for food. Guaranteed to deliver the highest level of customer service. Highly accomplished and driven culinary professional with 25 years of diverse experience in all aspects of food service and business operations. Demonstrated ability to develop and lead strong culinary teams with a track record of streamlining operations and delivering the highest level of food quality, presentation, and hospitality. Broad knowledge of various cuisines. Strong business acumen and expertise in cost reduction and budgeting.

EXECUTIVE PROFILE

Accomplished leader in restaurant and food service sales and operations, and large scale event.

Proven ability to simultaneously manage multiple levels of responsibility and duties in a fast-paced environment.

Extensive experience managing all aspects of business ownership, operations, and management from conception to completion.

Excellent communicator with demonstrated ability to collaborate with staff, management, and others at all organizational levels.

SKILLED HIGHLIGHTS AND CORE ACCOMPLISHMENTS

Project and Client Relationship Management

Financial Management and Budget Expertise (P&L)

Sales and Marketing

Inventory and Labor Cost Control

Leadership/Communication Skills

Created a full-service catering co. and a fine dining restaurant in a remote location north of San Antonio, TX. And received People’s Choice Award for best new chef 2012-2013 and rated best restaurant outside of downtown San Antonio.

Spearheaded all aspects of training and management for more than 200 employees and staff for major corporate catering events.

Pursued Culinary Arts Degree while concurrently working full-time; swiftly adapted to dynamic environments, and collaborated with staff to drive maximum performance and efficiency.

PROFESSIONAL EXPERIENCE

03/2008 – Current

01/2001 –Current

Chef/Owner, Mike’s in The Village, Inc., Bulverde, TX

Expertly and efficiently conceptualized, built, and managed the successful operation of this casual fine dining restaurant.

Oversaw 15 plus staff serving up to 150 plus customers daily.

Leveraged knowledge and expertise to maximize performance and streamline operations.

Identified future business needs and market demands to maximize sales, revenue, and profitability.

Managed daily operations and long-term planning.

Maintained a high level of customer satisfaction.

Chef/Owner, Chef Mike’s Nouvelle Catering, Inc., Bulverde, TX

Continuously recognized for outstanding client satisfaction and superlative customer service.

Over 75 plus weddings & corporate events yearly with sit down dinners of 600 guests and corporate events up to 1200 guests.

All business is generated by referrals only.

Managed staff of 30 plus for large events.

08/1997 – 11/2000

06/1992 – 09/1996

1990/1992-

Corporate Events Sales Manager, Joel’s Grand Cuisine - New Orleans, LA

Managed and assisted the Director of Catering in large scale events.

Developed relationships with clients for corporate conventions.

Actively cold called potential clients.

Maintained 24-7 availability for customer questions and concerns.

Catering and Special Events Manager, Audubon Institute – New Orleans, LA

Managed and assisted the Director of Catering in large scale events.

Headed teams of 200 employees for large events.

Developed relationships with clients for corporate events up to 50,000 guests.

Assisted Executive Chef in food orders and production for all events.

Ordered rentals and equipment for all events.

Front & Back of the House Manager, Mike’s on The Avenue –New Orleans, LA

Assisted Owner, Chef & GM in all aspect of operations.

Worked all positions within the 5-star restaurant.

Maintained safety practices and inventory.

EDUCATION

1990

University of Southern Louisiana, Lafayette, LA (1-year non-degree)

1992

Delgado Community College, New Orleans, LA (2 years of Culinary Arts)

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