Restaurant Agm, Gm, Manager, General Manager

SCOTT CANZONERI

SAN DIEGO, CA

cell 619-***-****

Email **************@*****.***

PROFESSIONAL EXPERIENCE & SUMMARY

Measurable experience in :

Training managers/staff, restaurant openings, creating operational systems and programs, reducing/maintaining controllable costs, Local Store Marketing, line checks, passing inspections, and safety.

08/2019 – 09/2022

OUTBACK STEAKHOUSE San Diego, CA

Restaurant Manager

●Annual Sales: $4 Mil - $5 Mil.

●Staff: 35-40 employees.

●Australian-themed casual dining.

●AOR's: bar inventory, ordering, FOH scheduling, expo during peaks.

●Maintained labor cost @ budget of 18% - 19% within budget, COGS @ budget of 28% and reduced bar costs by 3%.

●Trained new servers, bartenders, hosts, and expeditors.

(Reason for leaving: Sept 2022 to Current. Providing post-hospitalization family care. That role has completely concluded)

01/2016 – 08/2019

SURFRIDER PIZZA CO. San Diego, CA

General Manager / Co Mgmt Trainer

●Annual Sales: $3 Mil - $4 Mil - 3 stores.

●Staff: 10-15 team members.

●Scratch East Coast style pizza’s, sandwiches, and salads.

●AOR's: ordering, inventory, P&L Management, position training, and scheduling.

●Maintained labor @ budget of 18% - 20% and COGS @ budget of 29%-30%.

●Increased monthly sales 20% within 1st 6 months through Local Marketing.

●Trained all incoming management for 3 newer store openings, and developed the official 'SURFRIDER Training Manual'.

(Reason for leaving: CA state shut down our 3 units due to legal stock issues.)

08/2013 – 01/2016

ROSSIS ITALIAN RESTAURANT San Marcos, CA

Shift Manager

●Annual Sales: $2Mil - $2.5Mil.

●Staff: 20-25 team members.

●Local Pizza Restaurant and Sports Bar.

●AOR's: prep, cooking, bartending, scheduling, training, hiring and LS Marketing for the restaurant.

(Reason for leaving: Owners sold business)

06/2008 – 08/2013

BRAVO ITALIAN CUCIANA Dearborn, MI

FOH & BOH Manager

●Annual Sales: $3Mil - $3.5 Mil.

●Upscale-casual Italian chain serving pasta, grilled dishes, pizza and cocktails.

●Staff: 35-40 team members.

●AOR's: marketing, hiring, scheduling, weekly food and bar inventory, FOH training, bar ordering.

●Maintained labor costs @ budget of 20%, COGS @ budget of 25% - 26% and reduced bar costs from 26% to 23%.

●Increased wine sales by 8%-10% by implementing wine seminars.

(Reason for leaving: Moved to California 2013)

EDUCATION

Mesa College San Diego, CA

●AS/ Architecture

CURRENT CERTIFICATIONS

●ServSafe - Food Manager

●Leads - Alcohol

●RABS - Alcohol

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