Marco Marani
Los Angeles,CA
Summary
Adept at kitchen management and fostering team spirit, I significantly boosted guest satisfaction and efficiency at Ristorante. My expertise in menu development and motivational skills led to surpassing revenue targets and reducing food waste, marking me as a dynamic leader in high-pressure culinary environments.
Diligent with strong background in managing high-volume kitchens and leading culinary teams. Demonstrates expertise in menu development, food safety standards, and cost control. Proven ability to enhance kitchen efficiency and staff performance.
Overview
26
26
years of professional experience
Work History
Executive Chef Manager
Ristorante
04.2024 - Current
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Increased guest satisfaction scores through personalized service and attention to detail in both front-of-house and back-of-house operations.
- Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Promoted a culture of continuous improvement by regularly reviewing performance metrics and implementing necessary changes to enhance operational effectiveness.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Private Chef
Myself
03.2020 - 01.2024
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Sous Chef
Number 10
03.2019 - 01.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
Sous Chef
Osteria Angelini
03.2018 - 03.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Sous Chef
Restaurant Tutti Santi
09.2016 - 02.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sales Manager
Mercedes Benz
02.2010 - 06.2016
- Handled customer relations issues, enabling quick resolution, and client satisfaction.
- Increased sales revenue by developing and implementing effective sales strategies.
- Built long-lasting client relationships through excellent customer service and consistent followups.
- Led a successful sales team by providing motivational coaching and performance-based incentives.
- Organized regular sales meetings to review progress, share best practices, and set achievable targets for continued success.
- Maintained relationships with customers and found new ones by identifying needs and offering appropriate services.
- Managed key accounts with strategic planning and relationship building, resulting in increased customer loyalty and repeat business.
- Consistently met or exceeded quarterly sales targets through diligent effort and persistence in closing deals.
- Negotiated contracts with vendors and suppliers, ensuring the best pricing and terms for company profitability.
- Overcame objections from potential clients by addressing concerns effectively and offering customized solutions based on their unique needs.
- Analyzed market trends to identify new business opportunities, leading to expansion into profitable territories.
- Evaluated competitor offerings to adapt sales strategies and maintain competitive advantage.
- Collaborated with marketing teams to create targeted promotional campaigns, driving customer engagement and sales growth.
- Boosted customer retention rates, establishing robust follow-up system and personalizing client interactions.
- Optimized sales funnel management, enhancing lead generation and conversion rates.
- Built relationships with customers and community to establish long-term business growth.
- Resolved problems with high-profile customers to maintain relationships and increase return customer base.
Sales Agent
Mercedes Benz
04.2001 - 01.2010
- Developed strong relationships with clients through excellent customer service and regular followups.
- Assisted call-in customers with questions and orders.
- Explained features and advantages of [Type] products or services to promote sales.
- Expanded client base by diligently prospecting new leads and effectively presenting product offerings.
- Negotiated contracts with prospective clients, helping to secure long-term business partnerships.
Sous Chef
Ristorante - Il Pescatore
07.1999 - 02.2001
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Education
High School Diploma -
Scuola Alta Cucina
Rimini Italy 06-1998
Skills
- Food presentation
- Kitchen management
- Menu development
- Team management
- Event planning
- Relationship building
- Goals and performance
- Motivational skills
- Analytical problem solver
Languages
Italian
Native or Bilingual
English
Professional Working
Spanish
Elementary
Timeline
Executive Chef Manager
Ristorante
04.2024 - Current
Private Chef
Myself
03.2020 - 01.2024
Sous Chef
Number 10
03.2019 - 01.2020
Sous Chef
Osteria Angelini
03.2018 - 03.2019
Sous Chef
Restaurant Tutti Santi
09.2016 - 02.2018
Sales Manager
Mercedes Benz
02.2010 - 06.2016
Sales Agent
Mercedes Benz
04.2001 - 01.2010
Sous Chef
Ristorante - Il Pescatore
07.1999 - 02.2001
High School Diploma -
Scuola Alta Cucina
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