Carlo Stanisci

• Accountable for meeting COGS, labor, and profitability goals
• Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
• Organized special events and promotions that attracted new patrons and increased overall sales revenue.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Managed budgeting and financial reporting, maintaining accurate records of revenues and expenses.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Resolved customer complaints involving food or beverage quality and service.
• Purchased beverage stock and handled all inventory needs.

• Manage restaurant operations and ensure superior guest satisfaction by addressing inquiries and complaints promptly.
• Managed financial responsibilities including budget development, cost control measures, and revenue tracking.
• Organize and supervise shifts, adjust staffing levels as needed, and foster a supportive learning environment for team members.
• Administer safety programs, maintain restaurant facilities, and uphold food and beverage quality standards.

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

Owned & Operated Small Brooklyn Style Deli in the heart of Edgartown Martha's Vineyard.

• Established, renovated, and operated a gourmet sandwich shop
• Created marketing materials and managed website updates
• Crafted and cooked menu offerings
• Cultivated business relationships through community engagement

• Managed FOH staff recruitment and training
• Generated comprehensive business, staff, and profit reports
• Curated beverage list and handled vendor relationships
• Handled customer inquiries and complaints
• Organized and executed special events

Transferred from Morimoto to assist in opening a new restaurant

• Recruiting, training, managing, mentoring and developing FOH team
• Responsible for FOH scheduling
• Purchasing of small wares and beverage supplies
• Payroll.

• Maintained labor costs and profitability by managing in-times and appropriate staffing for 196 seat dining room
• Responsible for scheduling, training new staff and mentoring current employees
• Responsible for setting-up and inputting purchases into declining reports
• Purchasing of small wares and beverage supplies
• Responsible for bi-weekly beverage training
• Payroll.

• Designed and executed restaurant organization for front-of-house (FOH) and back-of-house (BOH) operations.
• Responsible for recruiting, mentoring and training staff.
• Trained and coached team members to uphold productivity and performance standards.
• Boosted customer satisfaction by implementing innovative beverage menu options and ensuring quality service.

• Managed restaurant operations, including opening/closing duties, floor plan design, staff recruitment, training, and scheduling
• Created and maintained wine list and beverage menu including purchasing and purveyor relationships
• Maintained and updated pricing and descriptions of salumeria counter items using the Aloha system
• Performed weekly purchasing and inventory of wine and FOH supplies.