ANTHONY STURIALE

Northvale, New Jersey 646-***-**** ady8n3@r.postjobfree.com

PROFESSIONAL EXPERIENCE

Atria West 86, New York, NY March 2022 – November 2022 Director of Food and Beverage

· Managed food and beverage operations for four outlets: Main Restaurant (180 seats), Café, Grill, In-Room Dining, and events which provided daily dining services for all meal periods for 200+ residents

· Fulfilled monthly budget targets which included: product, labor, supplies and sustainable cost-control services

· Established an inventory, purchase order, and storage practice which decreased food waste by 6%

· Created and implemented internal staff health and safety standards compliance training, achieved score of 99% Thompson Central Park New York (Previously, Parker New York), New York, NY August 2019 –March 2020 Food and Beverage Director of Outlets

· Oversaw all food and beverage program operations including promotions, product selections, and beverage control for two restaurants, one bar, in-room dining and banquet events with revenues of $9M+

· Increased food and beverage customer survey quantity and quality scores through menu redesign and food presentation

· Collaborated with management team on all guest feedback, guided staff, and implemented strategies which enhanced guest experience

Westhouse/Park Central, New York, NY April 2014 – August 2019 Complex Assistant Director of Food and Beverage

· Appointed, trained, and coached 50+ staff members on company expectations, customer service skills, food and beverage knowledge, and health and safety standards

· Improved the profit margin by 12% of select menu items by changing to local supplier with reduced ingredient costs Four Seasons Hotel New York (various positions), New York, NY May 1999 – April 2014 Food and Beverage Manager: Four Outlets, Banquet Events and In-Room Dining December 2010 – April 2014

· Opened and closed all outlets, developed luxury operational experience and maintained Forbes five-star status

· Provided assistance to Food and Beverage Director with guest satisfaction, operating costs, cleanliness and hygiene

· Conducted walk-throughs of all outlets to monitor inventory and process weekly orders via purchase order system Hospitality Coordinator: L ’Atelier De Joel Robuchon January 2010 – December 2010

· Greeted guests upon arrival, ensured all guests’ needs were met such as VIP guest preferences and dietary restrictions

· Handled all Open Table, telephone reservations and coordinated large group party logistics

· Printed, updated and maintained restaurant menus and wine lists Chef de Tournant: L ‘Atelier De Joel Robuchon September 2006 – January 2010

· Executed assigned cooking tasks, created elegant composed dishes, floated and relieved chefs throughout kitchen

· Modeled proper culinary techniques and mentored new line cooks Chef de Cuisine: 5757 Restaurant June 2002 – September 2006

· Directed culinary team and executed nightly fine dining services within hotel outlets

· Developed station ingredient lists, created cleaning maintenance schedules and menu design/recipes Saucier Sous Chef: Four Outlets, Banquet Events and In-Room Dining May 2000 – June 2002

· Ensured that each dish was checked for quality, quantity, presentation and correct temperature before it left the kitchen

· Assisted with training and continuing education of staff as directed by the Executive Chef and Chef de Cuisine

· Created a variety of gravies and sauces for cooked meals, desserts and appetizers Line Cook: 5757 Restaurant April 1999 – May 2000

· Prepared all breakfast and lunch items in high volume kitchen – Contemporary American Restaurant with 150 capacity EDUCATION

Institute of Culinary Education (Previously, New York Restaurant School), New York, NY Associate Of Science: Culinary Arts / Restaurant Management SKILLS

MS Suite, G Suite, Zoom, Micros POS, ADP, Kronoss, Paylocity, TIPS Certification, Food Protection Manager Certification