Frank Loiacono

• Oversee sous chefs to make sure grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Make sure kitchen staff is well-organized, and mise en place to keep work consistent.
• Place orders to restock items before supplies run out.
• maintained payroll and paid all bills
• balance books
• interacted with brewers to maintain beer supply and have a cohesive beer menu
• design menu and specials
• hired and maintained utility staff for maintenance of property
• managed a staff of 20 for million dollar a year business runs smoothly
• manage social media and marketing staff for business
• Sell and plan catered events

Operating manager of 5000 sq foot entertainment venue. Jobs included: hiring and training of staff, booking entertainment and promoting these events. budget management and maintaining inventory. Also responsible for book keeping and paying bills.

as head chef, won best of bucks in 3 categories. Fine dining restaurant with staff of 25 people, Responsibilities included, staffing, selling banquets, ordering, preperation,.and menu planning for 80 seat restaurant.