Carlo Stanisci

• Accountable for meeting COGS, labor, and profitability goals.
• Empowered and motivated staff to take ownership, resulting in increased accountability and improved performance.
• Resolved customer complaints involving food or beverage quality and service.
• Utilized customer feedback and demand data to enhance wine list, boosting program credibility and profitability per glass.
• Assisted in hiring decisions by conducting interviews with prospective candidates suited for various roles within the establishment.
• Designed creative cocktail recipes that became popular among guests, driving repeat business.

• Managed financial responsibilities including budget development, cost control measures, and revenue tracking.
• Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention.
• Organize and supervised shifts, adjust staffing levels as needed, and fostered supportive learning environment for team members.
• Led daily pre-shift meetings to ensure staff were informed of updates, processes and policies, menu changes, and upcoming events.

• Directed menu development, food costing, and food preparation from breakfast to dinner.
• Established loyal customer base by providing personalized attention, addressing concerns promptly, and exceeding expectations.
• Managed social media presence and advertising.
• Ensured upkeep of kitchen equipment and cleanliness standards.

• Owned and operated gourmet sandwich shop.
• Created marketing materials and managed website updates.
• Crafted and cooked menu offerings.

• Developed and executed opening plan and timeline.
• Recruited and trained FOH staff.
• Curated beverage list and managed vendor relationships.
• Addressed customer inquiries and complaints.
• Organized and executed special events.

Transferred from Morimoto to assist in opening new restaurant

• Monitored and controlled costs, including labor and overhead expenses.
• Led (FOH) team recruitment, training, management, and development.
• Manage payroll expenses, ensuring timely and accurate payment of staff.
• Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.

• Managed staff of 150 employees, including FOH scheduling for 196-seat dining room.
• Led training and mentoring for new and current staff, including bi-weekly beverage training.
• Implemented strategies to increase profitability, such as upselling, promotions, and cost-effective practices.
• Oversaw procurement of small wares and beverage supplies, in addition to managing payroll.