Professional Summary

Accomplishments

Skills

Work History

MARK MALO

Dalton, NH 03598 603-***-**** adhomw@r.postjobfree.com Seasoned Executive Chef with 20 years of culinary experience. Maintains and handles all operations for establishment and staff. Received multiple awards for culinary excellence. Received Diners Choice for Open Tables Best Chef in New Hampshire Microsoft Office (10+ years)

POS (10+ years)

Inventory control

Massachusetts Crowd Control

Recipes and menu planning

Performance assessments

Signature Dish Creation

Food Plating and Presentation

Team Leadership

Order Delivery Practices

Kitchen equipment operation and

maintenance

Employee training and development

Excel (10+ years)

Customer relations

ServSafe Certification

Forecasting and planning

Payroll and scheduling

Workflow Optimization

Food Spoilage Prevention

Budgeting and Cost Control

Food Preparation and Safety

Hospitality service expertise

Fine-dining expertise

Executive Chef 04/2017 to Current

Sugar Hill Inn – Sugar Hill, NH

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

Aligned seasonal plans with ingredient availability and key area events for optimal promotions. Mentored more than 4 kitchen staff at all levels to prepare each for demanding roles. Executive Chef 01/2016 to 04/2017

LaVista Italian Ristorante – Lincoln, NH

Total P&L responsibility, scheduling, purchasing and menu development. Education

Full production and preparation responsibility.

General Manager 04/2014 to 01/2016

ATKINSON COUNTRY CLUB – Atkinson, NH

Manage all restaurant operations for 250 seat restaurant and 150 seat lounge • Responsible for all budgets relating to food, labor costs • Oversee all menu development, implementation of new menu items • Managed all aspects of function hall events including food and beverage. Assisted with payroll • Tracked sales performance • Managed an operating budget for 50 employees.

Food Service Director 01/2009 to 01/2014

Webster at Rye – NH

Managed deficiency free food service operations including staff management, customer relations, vendor relations, inventory control, purchasing and preparation of food and beverage.

Assistant General Manager 01/2004 to 01/2009

TGIF Fridays – Methuen, MA

Managed front house/back house restaurant operations for this high volume restaurant. Maintained a professional staff of over 60 employees effectively through leadership and motivation including in-house training programs, incentives and performance evaluations. Held P&L accountability reported directly to Corporate. Assistant General Manager 01/1998 to 01/2004

Bertucci's – Boston, MA

Functioned as front house/back house manager.

Effectively lead and motivated staff of 45.

Achieved weekly sales goals and labor cost.

Executive Chef 01/1988 to 01/1998

Back Bay Restaurant Group – Boston, MA

Employee of the year 1990.

Participated in menu planning and contributed to printing and design changes. Managed all kitchen operations including a culinary staff of 25. P&L accountability including timely and cost effective purchasing of food and supplies. ServSafe Food Manager Certification in Food & Beverage 2020 National Restaurant Association - Concord, NH

Bachelor of Science: Nutrition Sciences 04/1985

Additional Information

University of Miami - Miami, FL

Majored in Nutrition

Graduated with 4.0 GPA

Willing to relocate to:

Willing to relocate to:, Authorized to work in the US for any employer

Contact this candidate