Marc Ornetti
General Manager / Director Of Operations
New York,NY
Summary
Demonstrated Chief Operations Officer offering extensive knowledge in business development and strategic planning. Adept at analyzing data and performance metrics to obtain a complete business overview.
Resourceful operations leader experienced in monitoring the daily operations of the company and business executives. Adept at leading employees and encouraging maximum growth.
Highly-skilled Chief Operations Officer with extensive experience overseeing operations and employees. Dedicated to promoting the company culture and enhancing brand awareness to increase client bases and profitability.
Ambitious Managing Director with excellent [Skill] and [Skill] skills. Highly effective at promoting positive relationships and building capable teams. Track record of improving overall operations, reducing overhead and increasing corporate value.
Overview
21
21
years of professional experience
3
3
years of post-secondary education
Work History
Executive Director of Operations
New York City Restaurant Group
NEW YORK CITY, United States
01.2010 - 09.2021
- Grew revenue from x to y over x time / Increased sales by $[Amount] by establishing goals, overseeing performance and [Action].
- Increased sales by ($amount) in deliveries
- Cut costs/ renegotiated vendor contracts from ($) to ($)./ Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Directed purchasing of food and liquor and informed management of delays and challenges, as well as suggested resolutions.
- Defined, implemented and revised operational policies and guidelines.
- Oversaw day-to-day production activities in accordance with business objectives.
- Evaluated performance, adjusted strategies and maintained agile, sustainable operations.
- Modernized and improved operational procedures to increase productivity and profitability while tightly controlling costs.
- Provided documentation of processes to comply with regulations and company policies.
- Devised new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
- Monitored budget and utilized operational resources.
- Strategically managed resources, milestones and budgets, saving $[Amount] in expenses.
- Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
- Trained new employees on proper protocols and customer service standards.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Planned and implemented large parties and weddings of guests up to (number of people) and costs up to $ , and used highly effective customer communication skills to promote memorable, consistent and positive guest experiences. Planned and oversaw up to (4 wedding parties?) in a weekend.
- Tracked and analyzed profitability and key metrics of restaurant establishment to improve overall profitability and bring in new clientele while maintaining relationships with existing returning clients.
- Managed [Number] team members across [Number] departments, resulting in approximate $[Number] increase in annual revenue.
- Worked directly with management, CEO/owner, and [Type] department to brainstorm, discuss strategy and mitigate [Type] issues.
- Reported issues to CEO.owner with great detail, resulting in [Result].
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Studied latest trends to add new merchandise to product lineup, improving sales revenues $[Amount].
- Created specific customer tailored menus and redesigned menus to meet expectations of different cliental and promote profit.
- Maintained cleanliness and organization of [Type] workspace, working closely with employees to systemize tasks.
- Delivered leadership to executive team dedicated to driving ambitious targets with well-orchestrated plans.
- Supervised [Number] employees on [Type] shift, overseeing efficiency of [Task] and [Task].
- Built loyal account base and long-term business relationships with [Type] (Kevin/Columbia / NYPD etc accounts.
- Organized and oversaw events such as weddings, planned holiday parties, bah mitzvahs and celebrity dining,as well as corporate meetings and fundraising events.
- Drafted invoices for completed work.
- payroll / hiring
- Interacted well with [Job title]s and customers to build connections and nurture relationships.
- Collaborated with assistant managers to open and close [Type] office, handle large transactions and manage inventory.
- Managed daily operations of [Type] organization, orchestrating forward-thinking strategies to accomplish profit and expansion goals.
- Managed purchasing, sales (?), marketing and customer account operations efficiently.
- Promoted positive customer experience through day-to-day supervision and management of [Type] facility.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Directed management meetings to enhance collaboration and maintain culture based on trust and group problem-solving.
EMT Specialist
Mount Sinai Health System
NEW YORK CITY, NY
01.2006 - 01.2010
- Communicated with lucid patients to gather incident and medical history information.
- Maintained levelheadedness and efficiency in high-pressure situations, effectively prioritizing tasks to save lives and provide medical care.
Director of Operations
New York City Restaurant Group
NEW YORK CITY, NY
01.2001 - 01.2006
- Oversaw day-to-day production activities in accordance with business objectives.
- Defined, implemented and revised operational policies and guidelines.
- Central buyer for all the restaurants.
- Party and event planer
- Responsible for over 450 staff members
- Payroll for the all organization
- Responsible for all public relations
- Building and General Manager and part owner of club “Viscaya”
Education
Bachelor of Arts - Hotel And Restaurant Management
Hotellerie-restauration Ecole Hoteliere De Lausann
France 09.1985 - 07.1988
Skills
Fluent in English, French and Italian
Profitability improvement
Team Bonding
Relationship building
Budget development
Inventory management
Budgeting and finance
Strategic planning
Timeline
Executive Director of Operations
New York City Restaurant Group
01.2010 - 09.2021
EMT Specialist
Mount Sinai Health System
01.2006 - 01.2010
Director of Operations
New York City Restaurant Group
01.2001 - 01.2006
Bachelor of Arts - Hotel And Restaurant Management
Hotellerie-restauration Ecole Hoteliere De Lausann
09.1985 - 07.1988