- Outdoor Recreation
- Gardening
- Backpacking and Hiking
- Martial Arts
- Geocaching
- PADI Certified
Antonio Castro
Summary
Accomplished culinary professional with over 20 years of experience leading high-volume kitchen operations and nurturing talent from entry-level cooks to skilled line professionals. Expertise in designing and delivering comprehensive instruction on core culinary techniques, menu execution, and kitchen organization, with a strong emphasis on food safety, sanitation, and allergen best practices. Recognized as a collaborative educator, providing clear demonstrations and hands-on coaching that foster a positive and professional learning environment. Committed to preparing students for successful careers in the dynamic foodservice industry.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Solutions Consultant
Inovis Energy
Rockland, MA
09.2024 - 01.2026
- Prospected and cold-called commercial and municipal clients, closing over $2M in energy efficiency projects (lighting retrofits, EV charging, HVAC upgrades).
- Built owner and stakeholder relationships through strategic networking, accelerating deal cycles and enhancing close rates.
- Partnered with Eversource and National Grid sales teams to secure rebates and financing, improving client ROI by 25% to 40%.
- Developed proposals incorporating ROI modeling, payback analysis, and incentive stacking strategies to optimize client offerings.
- Managed full sales pipeline, achieving 85% client retention and driving 15% year-over-year territory growth.
Solutions Specialist
TNT / CES
Raynham, MA
05.2014 - 09.2024
- Collaborated with utilities, contractors, and internal teams to close 150+ accounts per year, driving $2M+ in program participation.
- Conducted high-volume cold calling and prospecting, generating 200+ qualified leads annually for utility energy programs.
- Built long-term relationships with SMB owners using a consultative sales approach.
- Reduced intake-to-completion timelines by 30% through improved coordination and communication across stakeholders.
Restaurant Manager
Ninety Nine Restaurants
Lowell / Billerica
01.2012 - 01.2024
- Generated $4.5M in annual revenue through effective management and customer engagement.
- Led one of the company's top-performing locations for labor control, achieving 28.5% labor cost versus budget for two consecutive years.
- Managed scheduling, purchasing, inventory, and forecasting while overseeing vendor relationships to optimize operational efficiency.
- Improved L/B/W mix by 2.5% year-over-year through scheduling optimization and cost controls.
- Mentored Managers-in-Training, cultivating leadership skills and preparing future leaders for management roles.
General Manager
Au Bon Pain (Flagship)
Copley Square
01.2011 - 12.2011
- Maintained 0% management turnover while leading 45-person team.
- Drove business growth by achieving $3.5 million in annual revenue.
- Reduced labor costs by 2% while maintaining service and guest satisfaction standards.
- Cut food costs through tighter controls, purchasing discipline, and vendor negotiation.
- Oversaw daily operations of flagship location to ensure smooth service delivery.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Fostered positive work environment through team building activities that enhanced collaboration among departments.
Manager
The Cheesecake Factory
Burlington / The Prudential
01.2008 - 12.2011
- Coached 220+ front-of-house staff, driving performance in a high-volume $14.9M operation.
- Supported P&L ownership, budgeting, and forecasting to drive financial success in complex operations.
- Led inventory management, optimizing ordering and stock control processes.
- Resolved customer concerns promptly to improve dining experiences.
- Mentored team members to enhance job performance and operational efficiency.
- Provided leadership during organizational changes and crisis situations.
- Negotiated vendor contracts to ensure timely delivery of goods and services.
General Manager / Proprietor
Carrabba's Italian Grill
Tyngsboro, MA
01.2003 - 12.2008
- Generated $3.1M in annual revenue while overseeing compliance with health and safety standards.
- Ranked in top 5% of national wine sales by implementing strategic training and upselling techniques.
- Reduced food costs from 34% to 30% by implementing tighter inventory controls and negotiating with vendors.
- Developed over 60 employees in high-performance training environment to enhance skills and service quality.
- Managed recruitment, training, and development processes to maximize team performance.
- Executed marketing initiatives that boosted awareness of restaurant events and promotions, driving customer engagement.
- Coordinated community events and established local partnerships to enhance brand visibility.
- Analyzed sales reports to improve inventory management and minimize waste.
Education
Bachelor of Science - Food Service Management
Johnson & Wales University
Providence, RIAssociate of Science - Culinary Arts
Johnson & Wales University
Providence, RISkills
- Organized meal prep
- Interactive training delivery
- Food safety knowledge
- Culinary techniques
- Proficient knife skills
- Sanitation practices
- Food presentation
- Culinary expertise
- Sanitation guidelines
- Demonstration skills
- Teamwork and collaboration
- Problem-solving
- Time management
- Attention to detail
Certification
- CPR / Choke Safe / Allergen Safety
- TIPS Certified
Interests
Timeline
Solutions Consultant
Inovis Energy
09.2024 - 01.2026
Solutions Specialist
TNT / CES
05.2014 - 09.2024
Restaurant Manager
Ninety Nine Restaurants
01.2012 - 01.2024
General Manager
Au Bon Pain (Flagship)
01.2011 - 12.2011
Manager
The Cheesecake Factory
01.2008 - 12.2011
General Manager / Proprietor
Carrabba's Italian Grill
01.2003 - 12.2008
Bachelor of Science - Food Service Management
Johnson & Wales University
Associate of Science - Culinary Arts
Johnson & Wales University