Scott Simone

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

Bonita Springs, Florida

34135

Cell - 239-***-****

E-mail aduxcj@r.postjobfree.com

Objective

Join with a company that offers a challenging, exciting environment with great people and performance based growth opportunities for advancement

Work experience

Summary of qualifications

2013-2023 Lil Italy Bistro Full Service Italian restaurant

Bonita Springs, Florida

Owner / Operator of day to day operations.

Hands on daily seven days per week. Staffing in and out of season. Profit and loss statements, food cost control, budgeting inventories implement and follow up on all food safety and sanitation procedures. Ordering. Both food and supplies worked directly with all purveyors developed great business relations. Daily coaching and developing staff both front and back of house. Worked directly with guests on planning menus for banquets and executing with both Front and Back of house successfully. Implemented and executed “Ghost Kitchens” 2019 thru 2022

After many challenges with Covid, Labor, Inflation and Now Hurricane Ian I had made the decision to close the restaurant January 01.2023

Work experience

Work experience

Work experience

Summary of qualifications

Work experience

Summary of qualifications

Work experience

Summary of qualifications

2010-2012

Chili’s Brinker International East Naples

Service manager and bar manager

2009-2012

Perkins Bonita springs, Florida

Dining room manager Kitchen Manager

2003-2005 Buca Di Beppo Italian Restaurants Naples, Florida

Kitchen Manager

Managed and oversee all back of house staff. Oversee day to day operations of, two million dollars annually in restaurant sales. Staffing in and out of season. Profit and loss statements, food cost controls, budgeting implement and follow up on all food safety and sanation procedures.and Ordering. Improved food cost by 5 %, back of house labor by 2 %, and. supply cost by 1.5 % Implemented systems for all ordering both food and supplies with production sheets to. Daily coaching and developing staff both front and back of house. Knowledgeable in all facets of the front of house as well. Worked directly with guests on planning menus for banquets and executing with both Front and Back of house successfully.

2000 to 2003 TGI FRIDAYS Restaurants Cleveland Franchise Group Cleveland, Ohio

General Manager

Oversee day to day operations of annual sales of three to four million dollars a year in annual sales of the restaurants. Develop and coach Management team and employees. Improved moral of restaurant by communication with all facets of the staff on a ongoing basis and management team with Weekly manager meetings and one on ones once a week with individual managers, day to day coaching of controls of daily operations with great employees great customer service, with great food and beverages.

Improved Labor, food and beverage cost controls. Increased sales from previous year by 6 %. Improved food cost by 3 %, beverage cost by 1.5% and Back of house labor by 2%. . Worked directly with pharmaceutical sales reps

1998 to 2000 Thirsty Dog Restaurants Akron, Canton Dayton Ohio

Operations Director

Oversee day to day operations of three units. Develop and coach Management team in ways to improve guest service, Staffing improving employee moral, food and beverage cost controls and sanitation of units. Profit and loss statements budgeting. Improved food cost by 5 % labor by 2% and increased sales from previous year’s sales by 4 to 6 %. Worked directly with owners of restaurants on a daily basis as well as all purveyors.

Work experience

Summary of qualifications

Education

1991 to 1998 TGI Fridays Restaurants, Carlson Restaurants World Wide Cleveland, Canton Ohio

Started as Server manager, bar manager then to kitchen manager. Improved guest service by proper scheduling informative shift meetings, seminars and ongoing coaching and developing of server and host / hostess staff in ways to improve guest service. Improved beverage cost by 6% implementing systems and ongoing training of bar staff and weekly meetings. Implemented computer programs on tracking beverage and food cost on a weekly basis and communicated this through weekly bar meetings and manager meetings. Improved bar sales by 4-7%. Improved moral and hired, promoted and trained a great team environment at the bar level as well as throughout all facets of the restaurant. As Kitchen manager I improved moral, hired great people Scored a 96% on the Unit Review form which focused on food quality, timing, staffing and sanitation. Improved guests service and very involved in return of regular guests through our Frequent Fridays Program. Also proficient in staffing in high volume seasonal environment in the downtown Cleveland, Ohio markets.

1980-1982 University of Akron Akron, Ohio

Studied business management

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