Alberto Alfonzo

Over 15 years of restaurant management and leadership experience including: Performed extensive P&L analysis and developed systems for profitability and cost control. Managed over 100 restaurant locations across multiple states. Conducted menu and recipe development, including new seasonal and promotional menus. Opened over 80 restaurants with experience in training, operational systems, and menu development. Provided manager and staff training by developing programs for various positions, including Kitchen and Front of the House management and Regional Managers. Managed purchasing and procurement, including vendor assessment and pricing contracts. Developed and implemented Standard Operating Procedures to reduce costs, improve food quality, and enhance overall service and customer experience. Possessed extensive knowledge of food cost and labor controls and analysis. Created workshops for managers on Leadership, Cost Controls, Financial Analysis, and Service. Served as an Adjunct Professor at Culinary Institute Le Notre, teaching Purchasing & Cost Controls, Wine, and Sanitation.