28 years Restaurant , Retail Experience

RICARDO J. PISTONE

**A Browns Neck Road

Poquoson, VA 23662

Home: 757-***-****

Mobile: 757-***-****

********@***.***

PROFESSIONAL OBJECTIVE

To pursue employment opportunities that will utilize and challenge my unique talents, skills, and abilities while offering upward mobility, growth, and development within a professional organization.

QUALIFICATIONS SUMMARY

A results-oriented professional with over 15 years of experience in management responsibilities. A strong ability to train, organize, and motivate employees. Offering comprehensive knowledge in the areas of management, marketing and advertising, employee development, and financial administration.

Food Service Industry Skills and Knowledge include:

• Conducting Sales/Marketing Meetings

• Implementing Merchandising Concepts

• Working Directly With Suppliers/Vendors

• Single and Multiple Operations

• Scheduling/Coordinating Sales Events

• P&L/Maintaining Food and Labor Costs

• Family/Fine Dining/Cater/Banquets

• Food/Beverage Ordering/Inventory Control

• Maintaining Regional Contacts

• Employee Training/Development

Management Skills and Knowledge Include:

• General Operations Manager

• Effectively Training/Motivation Staff

• Coordinating TV/Radio Advertising Media

• Business Build-up/Turnaround

• Maintaining Operational Efficiency

• Corporate Liaison/Coordinating Events

• Quality Program Implementation

• Streamlining Procedural Operations

• Multi-Faceted Decision Making

• Well Organized/Time Management

Adept at managing marketing and advertising operations, devising methods to reduce overall expenses, and thereby increasing profitability. Provides insight into management concepts while incorporating effective communication skills to effectively plan and coordinate joint team efforts.

EDUCATION

Johnson & Wales – Providence RI

Associates in Culinary Arts

Food Science, Menu Planning,

SEMINARS AND TRAINING

Randall’s Management Training

People Skills Training

Motivational Training

Catering Seminars

Holiday Seminars

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HIGHLIGHTS OF PROFESSIONAL EXPERIENCE

STRAIGHT OUTTA PHILLY – Newport News, VA

Owner/Operator…………..………………………………………………........................…1999 – Present

• Manage all aspects of operations, develop forecasts, schedule deliveries and build plans in support of customer requirements and sales projections

• Oversee and determine inventory requirements in a Just In Time (JIT) environment while ensuring appropriate stock levels are maintained to cover demands

• Meet with clients and customers to determine cater and banquet requirements, compare costing factors and coordinate function and/or activities

• Maintain appropriate inventory levels and perform cycle counts to ensure that food costs remain as close to food expenses as possible

• Implement and train staff in positive customer service techniques to generate returning business

• Act as a corporate liaison between customers and vendors; resolve concerns while adhering to policies

 Significantly increased company sales by over $100K each year while reducing expenditures

PISTONE’S DELI – Collingdale, PA

Owner/Operator………………………………………………..…………...............................1997 – 1999

• Managed all aspects of a high volume deli business and the building that consisted of five rental units

• Implemented a work order system to maintain a work order file for the deli and rental property

• Organized repairs, capital equipment expenditures, equipment installations, and routine maintenance

 Developed and performed cost analysis on all menus and deli items which efficiently lowered the Cost of Goods Sold (CGS) and increased sales by more than $100K the first year of operation

RANDALL’S – Houston/Austin/Dallas, TX (138 Stores)

Food Service Merchandiser…………………………………………...................................1992 – 1997

• Supervised a perpetual inventory consisting of perishable and nonperishable foods and liquor

• Developed and instituted a facility training program which greatly enhanced operation efficiency

• Revised the lunch menu and expanded food service options to include catering affairs and events that significantly increased the sales and profitability of the business

• Conducted formal training in sanitation and safety training

• Managed all activities of food service personnel responsible for providing all aspects of food and special events including formal dinners, banquets, catered affairs, community events, etc.

Executive Chef and Food Service Merchandiser………………………………………….…….1991 – 1992

• Managed deli-bakery operations for grocery store units

• Made recommendations and managed all phases of grand openings and store remodeling

• Maintained accountability for gross profit, labor, supply shrinkage, and conditions

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LOBSTER POT RESTURANT – Wawa, PA

General Manager…………………………………………………………………………………...….1984 – 1991

• Consulted with staff to develop new, creative menu with regular items and specials

• Generated P&L statement and managed payroll and employee schedules

• Coordinated and prepared full-service dining, a la carte, and Sunday brunch

• Administered all advertising and marketing programs

• Recruited, hired, trained, and managed a staff of 45 employees

EL VALENCIA CATERING AND BANQUET FACILITY – Aston, PA

General Manager…………………………………………………………………………………….…1981 – 1984

• Prepared, cooked, and served all foods for both sit down and buffet banquets

• Hired, trained, managed, and motivated a staff of 20

• Controlled all ordering of perishables and nonperishables for the facility

AWARDS AND ASSOCIATIONS

Newport News Business Association Member

Randall’s Deli – Increasing Sales Awards

Certificates of Thanks – Randall’s Special Events – Numerous Certificates

Recognition for Providing Catering Services to Numerous Schools and Non Profit Organizations

Newport News Business Association Member

ADDITIONAL INFORMATION AVAILABLE AT YOUR REQUEST

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