DANTE COSTA
Montvale,NJ
Summary
Proactive Assistant General Manager/Sommelier with history of success managing operations, building teams and equipping employees with skills to independently handle business needs. Offers progressive experience combined with sound judgement and good problem-solving abilities. Strong record of surpassing organizational goals.
Enthusiastic and hardworking individual, passionate for hospitality, food & wine.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Assistant General Manager
Fogo de Chao
Paramus, NJ
08.2022 - Current
- Assisted in recruiting, hiring and training of team members.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Collaborated with other department managers on cross-functional projects, fostering cooperative atmosphere that drove overall organizational success.
- Ensured compliance with all health department regulations by implementing strict sanitation guidelines throughout establishment.
- Enhanced communication among team members through regular meetings, promoting open dialogue about challenges and opportunities for improvement.
- Oversaw inventory management processes to maintain proper stock levels and minimize spoilage or waste.
- Optimized scheduling practices to ensure appropriate coverage during peak hours while reducing up to 8% labor costs.
- Participated in community outreach events, strengthening ties with local organizations while enhancing brand visibility.
- Mentored and motivated team members to achieve challenging business goals.
- Managed financial aspects of business, including budgeting, forecasting, and cost control for optimal profitability reaching up to 38% EBITDA
- Developed and executed strategies to improve guest experience, resulting in positive customer reviews and increased repeat business.
- Monitored facility maintenance needs, coordinating repairs and upgrades as necessary to keep operations running smoothly.
- Handled cash accurately and prepared deposits.
- Mentored up to 120 staff members, fostering supportive work environment that enhanced employee performance and retention.
- Implemented business strategies, increasing 22% revenue, and effectively targeting new markets.
Customer Service Representative
Fogo de Chao
New Yotk, NY
02.2021 - 07.2022
- Increased efficiency and performance by monitoring team member productivity and providing feedback.
- Delivered exceptional customer service to every customer by leveraging extensive knowledge of products and services and creating welcoming, positive experiences.
- Delivered prompt service to prioritize customer needs.
- Trained new personnel regarding company operations, policies and services.
- Exceeded performance metrics consistently, earning recognition as top performer within team.
- Contributed to sales growth by upselling products and services based on individual customer requirements.
- Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
- Participated in cross-functional initiatives aimed at enhancing overall business operations and customer satisfaction levels.
- Exhibited high energy and professionalism when dealing with clients and staff.
- Responded to customer requests, offering excellent support and tailored recommendations to address needs.
- Resolved customer complaints with empathy, resulting in increased loyalty and repeat business.
- Fostered customer-centric culture within team by consistently reinforcing importance of empathy, understanding, and patience in all interactions with clients.
- Provided coaching and mentoring to new hires, contributing to their successful integration into team.
- Educated customers about billing, payment processing and support policies and procedures.
- Developed rapport with customers through active listening skills, leading to higher retention rates and positive feedback from clients.
Beverage / Inventory Manager
Fogo de Chao
New York, NY
02.2021 - 07.2022
- Managed bar and wait staff and directed hiring program.
- Integrated service and team management strategies to boost business profits.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maintained bar cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Enhanced financial controls to minimize theft and loss risks continuously maintaining accurate accounts and cash drawers.
- Collaborated with vendors for better pricing, leading to increased profit margins.
- Maintained compliance with all local, state, and federal regulations pertaining to alcohol sales and service protocols.
- Implemented new drink policies, reducing over-pouring by 25%.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program increasing profit up to 10%
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Managed budgeting and financial reporting, maintaining accurate records of revenues and expenses.
- Used WineQuest to record ordering data and created organization and room storage system.
- Maximized performance by monitoring daily activities and mentoring team members reducing waste and spillage by 15%
Assistant General Manager
Via Brasil Restaurant
New York, NY
03.2015 - 01.2019
- Coordinated daily Back of House (BOH) and Front of House (FOH) operations
- Assisted in recruiting, hiring and training over 45 team members.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths reducing labor costa in 22
- Increased customer satisfaction by addressing and resolving concerns in timely manner.
- Ensured compliance with all health department regulations by implementing strict sanitation guidelines throughout establishment.
- Analyzed sales data to identify trends and opportunities for menu expansion or modification based on customer preferences..
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms increasing 25% profit
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Managed financial aspects of business, including budgeting, forecasting, and cost control for optimal profitability.
- Monitored facility maintenance needs, coordinating repairs and upgrades as necessary to keep operations running smoothly.
- Improved employee morale through recognition programs that acknowledged individual achievements and team successes.
- Negotiated contracts with vendors to acquire competitive prices and quality products.
- Maintained detailed records of all transactions, ensuring accuracy in accounting reports required for tax purposes or audits.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Collaborated with General Manager on marketing initiatives to increase brand awareness and drive sales growth.
- Developed and implemented new operational procedures, streamlining daily tasks and improving overall efficiency..
- Gained strong leadership skills by managing projects from start to finish.
- Proved successful working within tight deadlines and fast-paced environment.
- Learned and adapted quickly to new technology and software applications.
Sommelier / Beverage Manager
Via Brasil Restaurant
New York, NY
01.2010 - 03.2015
- Leveraged personal connections within industry to secure exclusive allocations of sought-after wines, enhancing establishment''s reputation for its wine offerings.
- Answered customers' questions, recommended items, and recorded order information.
- Optimized efficiency in inventory management using software tools specifically designed for tracking wine stock movements.
- Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Trained service staff on wines, spirits and cocktails to maximize revenue up to 20% and maintain stellar reputation for service.
- Improved overall dining experience by attentively addressing guest inquiries or concerns regarding wine selections or pairings.
- Increased wine sales by effectively presenting diverse range of options to customers, showcasing knowledge and expertise.
- Collaborated with chefs and kitchen staff to create harmonious pairings for special events and tasting menus.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
- Ensured regulatory compliance by meticulously tracking all incoming shipments against invoices while keeping accurate records of stock levels.
- Traveled to vineyards around world to discover obscure vintages and varieties and better understand global winemaking process.
- Implemented effective cost control measures, resulting in reduced waste while maintaining highest quality standards.
- Developed and maintained extensive wine list, catering to varied tastes and price points for optimal selection.
- Sourced unique wines from lesser-known regions or producers, offering guests exciting choices not found elsewhere.
- Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
- Managed wine inventory efficiently, ensuring proper storage conditions and rotation to maintain quality.
- Organized exclusive wine tastings and events for VIP clients, fostering strong relationships and repeat business.
- Established lasting relationships with winemakers, importers, distributors, allowing access to limited-production wines or early releases unavailable elsewhere.
Education
Certified Restaurant Operations Management -
New York University – Tisch Center of Hospitality
New York, NY01.2014
Certified Sommelier, Wine and Spirits -
WSET (Wine & Spirit Education Trust)
New York, NY01.2013
Licensed Bartender / Mixologist – Beverage Service / Hospitality -
New York Bartending School Inc.
New York, NY01.2013
Certified Sommelier, Wine and Spirits -
Sommelier Society of America
New York, NY01.2010
Skills
- Fluent in English, Portuguese, and Spanish
- Organizational Skills
- Effective Communication
- Business Leadership
- Operations Management
- Customer Service Management
- P&L Management
- Proficiency in relevant software systems such as POS, Pulse, Back Office, Hot Schedules, OpenTable, Workday
Certification
- New York City Department of Health and Mental Hygiene - Qualifying Certificate in Food Protection
- TIPS Certificate
- ETIPS on premise 3.0 – New York
- State Food Safety
- Food Allergens Essential Course
- Train The Trainer – Fogo de Chao NYC - Certificate of Server and Bartender Trainee
References
Reference upon request.
Timeline
Assistant General Manager
Fogo de Chao
08.2022 - Current
Customer Service Representative
Fogo de Chao
02.2021 - 07.2022
Beverage / Inventory Manager
Fogo de Chao
02.2021 - 07.2022
Assistant General Manager
Via Brasil Restaurant
03.2015 - 01.2019
Sommelier / Beverage Manager
Via Brasil Restaurant
01.2010 - 03.2015
Certified Restaurant Operations Management -
New York University – Tisch Center of Hospitality
Certified Sommelier, Wine and Spirits -
WSET (Wine & Spirit Education Trust)
Licensed Bartender / Mixologist – Beverage Service / Hospitality -
New York Bartending School Inc.
Certified Sommelier, Wine and Spirits -
Sommelier Society of America