ANTHONY CAPPADORO
Summary
Innovative and driven executive with extensive experience in food and facilities services. Strong background in food services, including managing resort restaurants and overseeing the development and launch of new restaurants. Solid foundation in facilities management, with expertise in housekeeping, custodial services, and resort duty management. Collaborative communicator focused on coordinating and managing large, multi-faceted establishments. Experience in human resources, successfully handling recruitment, training, and termination processes. Professional operations leader known for optimizing processes, driving organizational efficiency, and leading cross-functional teams. Strategic planning skills, budget management expertise, and ability to foster collaboration consistently lead to measurable results. Proficient in project management, resource allocation, and performance analysis. Reliable and results-focused professional ready to make a significant impact.
Overview
26
26
years of professional experience
Work History
Regional Director of Operations
Aramark Senior LIFE
08.2024 - 03.2025
- Guide a team of 14 managers that provides operational expertise in Food and EVS contracted services while providing hands-on execution management of operations. Manage the client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction. Recommend methods, resources, and implementation for service improvement and growth based on understanding of operational needs, capabilities, & contractual obligations. In partnership with finance, manage a budget and assist in the design of improvements to optimize financial performance and operational productivity. Manage compliance with all local, state and federal regulations.
- Standardized operational procedures across all regional locations to ensure consistency in quality and performance.
- Ensured successful project completion by establishing clear objectives, milestones, and communication channels.
Systems General Manager – Brooks Rehabilitation, Jacksonville FL
Metz Culinary Management
01.2023 - 02.2024
- Oversite and system management of the Culinary Services and Environmental Services for Brooks Rehabilitation, with over 500 beds and two retail outlets. Directed guest services operations with a 12-person management team and 120 hourly team members with both front and back of house and nutritional responsibilities. Provided training and development for staff, improved service delivery and budgetary management. Manage policy procedure development, scheduling, and human resources.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
General Manager – Lutheran Haven, Oviedo FL
Metz Culinary Management
07.2020 - 01.2023
- Managed the oversight of the Dietary Services Department of an independent living community, (CCRC), with 275 independent residents along with a multi service 57 bed nursing home, 30 bed assisted living center and a 25 bed extended congregate memory care. Operated a Pre-K to 8th grade school lunch program for 800 students for St. Luke's private school. Directed guest services operations with a 2 person management team with both front and back of house responsibilities. Provided training and development for wait staff, improved service delivery and budgetary management. Manage policy procedure development, scheduling, and human resources.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
Director of Culinary
Thomas Cuisine Management
11.2018 - 05.2020
- Managed the oversight of the Culinary Services Department of a luxury independent living community with 300 residents with a multi service 60 bed health-center. Directed guest services operations with a 5 person management team with both front and back of house responsibilities. Provided training and development for wait staff, improved service delivery and budgetary management. Manage policy procedure development, scheduling, and human resources. Left Thomas Cuisine Management due to Covid reductions within the company.
- Established strong relationships with local farmers markets and vendors to source premium quality ingredients at optimal prices.
- Championed quality improvement initiatives by regularly reviewing customer feedback, addressing concerns, and implementing necessary changes to exceed expectations.
Guest Experience Manager
Walt Disney World Resorts
05.2016 - 10.2018
- Oversee guest services operations, managing operational needs of high-volume table service restaurant, full-service bar, and quick service operations. Manage policy procedure development, scheduling, cash management, and human resources.
- Trained new team members on company policies and procedures to maintain consistent guest experience standards.
- Organized special events tailored to guests'' interests, promoting engagement and loyalty within the hotel community.
Director of Operations - Owner
Diana's Avalon Park
12.2014 - 12.2015
- Managed all areas of operations for small boutique restaurant serving breakfast, lunch, and dinner. Coordinated all human resource functions including hiring & termination and payroll. Oversaw staff training procedures. Secured agreements with vendors and handled all ordering. Ensured compliance with state requirements.
- Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
- Monitored budget and utilized operational resources.
Restaurant Services & Guest Services Leader
Walt Disney World Resorts
07.2005 - 12.2014
- Managed Walt Disney World Resorts properties including The Grand Floridian, BoardWalk Resort, Port Orleans Resort, Caribbean Beach Resort.
- Key Accomplishments:
- Selected for opening team of Disney celebrity restaurant.
- Trained and developed cast for new service and menu.
- Oversaw the operations of 7 new revenue locations including family table service, room service, lobby lounge, pool bar, and quick service.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Trained employees on new menu items and service standards and assigned duties.
District Manager
Aramark ServiceMaster Facilities Services
06.2002 - 06.2003
- Previous roles with The ServiceMaster Company include Director of Food Services at Pekin Hospital, Director of Food Services at St. Mary's Hospital, and Customer Service Manager at Winter Park Memorial Hospital.
- Supervised various locations, enforcing high-quality standards of operation.
- Ensured compliance with company policies and procedures as well as federal/state regulations by conducting regular audits of operational practices at each location within the district.
Regional Sales Executive
Aramark ServiceMaster Facilities Services
06.1999 - 06.2002
- Previous roles with The ServiceMaster Company include Director of Food Services at Pekin Hospital, Director of Food Services at St. Mary's Hospital, and Customer Service Manager at Winter Park Memorial Hospital.
- Increased regional sales by developing and implementing strategic sales plans.
- Exceeded quarterly revenue targets by skillfully managing a pipeline of opportunities and proactively seeking out new business prospects.
- Delivered exceptional customer service by addressing client concerns and providing product solutions.
Education
Masters of Business Administration -
Strayer University
Washington, DCBachelor of Science - Food Service Management
Johnson & Wales University
Providence, RIAssociate of Science - Culinary Arts
Johnson & Wales University
Providence, RISkills
- Revenue Generation & Sales
- Resort Restaurant Services
- Staff Training & Leadership
- Business Development
- Safety Management
- Project Management
- Relationship Building
- Purchasing
- Problem Resolution
- Operational efficiency
- Data-driven decision making
- Workforce planning
- Cross-functional coordination
- Strategic planning and execution
- Leadership training
- Quality assurance
- Business management
- Process improvement
- Performance analysis
- Cost control
- Risk mitigation
- Customer service
- Problem-solving
- Time management
- Multitasking Abilities
- Reliability
- Excellent communication
- Organizational skills
- Effective leader
- Customer service management
- Analytical thinking
- Operations management
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Full TimeWork Location
On-SiteRemoteHybridImportant To Me
Work-life balanceCompany CultureCareer advancementTimeline
Regional Director of Operations
Aramark Senior LIFE
08.2024 - 03.2025
Systems General Manager – Brooks Rehabilitation, Jacksonville FL
Metz Culinary Management
01.2023 - 02.2024
General Manager – Lutheran Haven, Oviedo FL
Metz Culinary Management
07.2020 - 01.2023
Director of Culinary
Thomas Cuisine Management
11.2018 - 05.2020
Guest Experience Manager
Walt Disney World Resorts
05.2016 - 10.2018
Director of Operations - Owner
Diana's Avalon Park
12.2014 - 12.2015
Restaurant Services & Guest Services Leader
Walt Disney World Resorts
07.2005 - 12.2014
District Manager
Aramark ServiceMaster Facilities Services
06.2002 - 06.2003
Regional Sales Executive
Aramark ServiceMaster Facilities Services
06.1999 - 06.2002
Bachelor of Science - Food Service Management
Johnson & Wales University
Associate of Science - Culinary Arts
Johnson & Wales University
Masters of Business Administration -
Strayer University
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