Seasoned Food Service Operations Leader
Resume:
Andrew J. Scafidi
** ******** ****, *******, ** *1742
***********@*****.***
PROFESSIONAL EXPERIENCE
Scafidi Bros. Market & Deli Newton, MA Owner/Operator Feb. 2025 to March 2026
Managed all aspects of daily business operations, including food preparation, inventory, purchasing, scheduling, and customer service
Managed staffing, scheduling, training, and team leadership
Handled all purchasing and vendor relationships to maintain product quality and control costs
Oversaw bookkeeping, cash management, and overall financial performance
Ensured compliance with food safety and health regulations
Provided direct customer service and built strong relationships with the local community
Spoonfuls Newton, MA
Food Rescue Coordinator March 2023 to Feb. 2025
Collect prepared, perishable, and other rescued foods from retail stores, farms, and wholesale partners
Inspect all products to be donated following food safety guidelines
Deliver food to non-profit beneficiaries
Develop and maintain positive relationships with vendors and beneficiaries
Smart Lunches Malden, MA
Packaging Feb. 2022 to Dec. 2022
Responsible for bringing all hot food to proper temperatures
Packaged hot food items in a timely manner for delivery
Prepared, weighed, and panned food for over 2,500 children daily
Kept inventory separated, organized, and in good rotation
Revolution Catering Woburn, MA
Expeditor March 2017 to Nov. 2021
Ensure the efficient flow of orders from the kitchen
Approve dishes before delivery for accuracy and presentation
Continually bridge connection between front of the house and kitchen
Controlled food cost and food purchases for production
Wicked Catering Boston, MA
Operations Manager July 2010 to March 2017
Responsible for overall day-to-day operations of a large catering business
Facilitate communication of production needs to kitchen staff
Maintain constant communication with expo staff acting as facilitator for all requests
Monitored all equipment rentals, maintenance, and storage
Involved in initiation and development of quality leads to ensure growth of sales
Tennessee’s BBQ Milford/Leominster, MA
General Manager Nov. 2002 to May 2010
Managed total restaurant operations in areas of staff management with 30 + employees, customer relations, vendor relations, inventory control, food preparation, and all purchasing of food and equipment
Organized and executed all catering inquiries and functions
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