Executive Chef General Manager

PMike Nardilla

Executive Chef/Multi Unit Director/General Manager ****************@*****.*** •

**** ******* ******, ********, ** 718-***-****

Highly accomplished and innovative leader harnessing 20+ years of experience in the food and beverage industry to steer kitchen operations and teams. Demonstrated track record of transformin financial performance and driving sales growth by leveraging high-quality culinary skills to develop recipes and plan menus. Proven success in overseeing inventory, supply chain, and logistics to ensure seamless kitchen operations. Committed to adhere to food, safety and health regulations. Adept at all finance management such as budgeting, forecasting, and P&L. Recognized for leadership qualities, strong client relationships, strategic planning and ability to build cohesive teams focused on delivering outstanding fine dinning experiences for 5000+ events. Certified Trainer and Exam Proctor for ServSafe.

Areas of Expertise

● Leadership & Training

● Culinary Expertise

● Catertrax ● Menu Planning & Development

● Customer & Guest Service

● Purchasing, Stock & Inventory Control ● Food Safety Regulations

● Menu Graphics

● Budgeting & Financial Oversight

Professional Experience

Sodexo-NYU Langone, Brooklyn NY

Executive Chef 2019 — Present

Spearhead complete kitchen operations, ensuring seamless service delivery and high culinary standards. Manage a team of chefs, focusing on efficient ordering, inventory control, and stock rotation to maintain freshness and minimize waste. Uphold strict adherence to recipe compliance, guaranteeing food safety and customer satisfaction. Evaluate team performance, providing feedback and coaching to drive continuous improvement.

● Elevated Press Ganey Scores from 20 to 40 over three years, reflecting improved patient satisfaction.

● Decreased food costs by 10% by implementing rigorous cost controls.

● Introduced plant-based entrées, sustainable local fresh fish, shellfish and produce, driving a 20% increase in retail sales two consecutive years.

● Nominated for prestigious "Spirit of Sodexo Award" in recognition of outstanding contributions.

● Implemented Labor Optimization Plan that increased productivity by 25%.

Sodexo-Lenox Hill Hospital, New York, NY

Executive Chef 2015 — 2018

Orchestrated culinary operations with a focus on quality, cost-effectiveness, and innovation. Managed and improved five key concepts: retail, patient feeding, high-end catering, bistro, and concierge room service. Oversaw menu development, ensuring compliance with food safety regulations. Conducted monthly cooking classes, fostering culinary education and engagement.

● Led culinary operations in a 656-bed hospital, managing a $15M+ volume.

● Tripled Press Ganey Score and boosted retail sales by 20%, while slashing annual food costs by $80K+.

● Earned "Above Average" on Yearly Review and consistently secured Tier 1 in Employee Engagement Survey for three years.

● Revamped patient menu with fresh fish, vegetables, antibiotic-free meats, and plant-based Healthy Choice options.

● Created specialized menus including Cardio Vegan and Healthy Asian Cuisine Alternates, enhancing dietary diversity.

● Selected for prestigious Sodexo Global Chef Tour in 2018, showcasing culinary expertise on an international platform.

● Earned “A” rating for employee engagement survey for four consecutive years by Lenox Hill Hospital.

Chartwells Higher Education – St. John's University and Manhattan College, New York, NY

Multi-Unit General Manager 2007 — 2014

Managed operations for four multi-unit P&L accounts, including cafe, meal plan, convenience store, catering, and retail operations. Oversaw kitchen operations, leading a team of 25 staff members to maintain high standards, innovate menu offerings, and efficient production. Employed strategic cost control measures to reduce food and labor expenses. Upheld health and safety standards, consistently achieving top ratings from regulatory inspections.

● Increased profit by $400K+ annually over three years on sales of $6.4M.

● Transitioned accounts from subsidized to break-even and bolstering profit margins.

● Achieved maximum yearly bonus for 2010, 2011, and 2012 due to exemplary performance.

● Consistently earned 'A' ratings from NYC Board of Health Inspections for seven consecutive years.

● Instrumental in driving catering and retail sales up by 15% and cutting labor costs by 10%.

Additional Experience

Chef, Marriott, New York, NY

Chef / Operating Partner, Captain's Quarters Restaurant and Clam Bar-Fine Dining Ala-Carte Restaurant-Brooklyn, NY

General Manager of Multi-Unit Business Food Service Account and Higher Education, Marriott International, New York, NY. Serving 11,000 meals daily. District Financial Coordinator. Aviation Lounge, Conference Center and Restaurant Manager.

Adjunct Professor, Nassau Community College, Garden City, NY. Industrial Engineer, Fairchild Republic, Farmingdale, NY. Collect data on processes and production. Devised efficient systems that integrate workers, machines, materials, information, and energy to improve productivity.

Education

Bachelor of Science - Management and Marketing

New York University, New York, NY

Continuing Education - Advanced Seafood Cookery and Global Vegetarian

Culinary Institute of America, Hyde Park, NY

Associate of Arts

Nassau Community College, Garden City, NY

Awards & Honors

US Congressional Certificate of Merit for Community Service

Diploma of Honor Long Island Culinary Association

Earned a five-star rating from the NY Daily News - Executive Chef at Captains Quarters

Rated NYC Seafood Restaurant of the Year by the NY Post

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