Craig Carocci

• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Counseled and disciplined staff to address issues promptly and provide constructive feedback.
• Maintained safe working and guest environment to reduce risk of injury and accidents.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.

Achieved revenue and profit targets through solid promotional and budget control strategies.Protected assets by setting effective access policies and monitoring security risks.Reduced turnover through morale-boosting strategies such as employee appreciation days and effective training policies.Directing the daily operations of a quick service restaurantEnsuring compliance with company standards in all areas of operations, including production, preparation, customer relations, restaurant maintenance and repair,Inventory managementTeam managementRecruitingFinancial accountabilityEnsuring the highest quality products and services are delivered to guests

• Kept crew members on schedule at diverse sites and prepared schedules to carry out accurate work at required times. Performed site evaluations, customer surveys and team audits. Multi Unit Manager, Chickie's and Pete's Philadelphia, PA $250,000-$300,00 average sales per week (based off of combination of locations) Ordering of products multiple times a week Ordering beer multiple times a week Cash close-out's, credit card settlement, proper recording of nightly revenue Supervision of all front of the house and back of the house staff Monitored business levels and realigned team positions to provide optimal coverage for customer demands and patronage patterns. Championed 100% guest satisfaction by providing excellent dining experience. Mentor front of house personnel on company policies customer service techniques and professional communication. Handled escalated customer complaints to provide full resolutions and promote loyalty. Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality. Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue. Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Optimized profits by controlling food, beverage and labor costs daily. Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.

• Supervised 3 - 4 units daily, including 2 markets generating revenue between 125K - 140K, weekly
• Implemented strategies to drive budgetary goals for initiating and leading operational changes assisting the
• General Managers
• Provided leadership for over 300 Crewmembers and ensured each had necessary information, tools, and resources to deliver a great guest experience
• Served as a point of contact to the traveling public, resolving issues as needed
• Cultivated and strengthened relationships with Airport Leadership in Terminal B including; airlines, management companies, and other governmental or regulatory agencies
• Accountable for driving business results in support of operational goals
• C

• Continually monitored restaurant and took appropriate action to ensure food quality and service
• Ensured proper cleanliness in all areas of the Front of House including bar, dining room, waiting room and event room
• Establish and maintained positive relationships with guests and employees
• Provide direct leadership to upwards of 50 personnel, including Assistant Manager, Associate Managers and chef for a restaurant
• Resolved employee, customer, and vendor issues using strong conflict mediation and problem-solving abilities
• Developed staff members with successful training programs based around culture focused on employee empowerment and customer service
• Built a strong, resilient team by identifying and onboarding highly qualified candidates for key front-line and senior management positions
• Managed customer experiences with a close eye on customer and team member interactions, touchstones, and methods of engagement.