Marco Palumbo
Summary
Experienced Production & Operations Manager with a strong background in food production, restaurant operations, and team leadership. Expertise in managing daily operations, controlling food and labor costs, optimizing production processes, ensuring regulatory compliance, and leading high-performing teams. Committed to operational excellence, continuous improvement, and delivering consistent quality in fast-paced, high-volume environments.
Overview
9
9
years of professional experience
Work History
Pizza Production & Operations Manager
La Fontana D Orazio LLC
Miami, FL
03.2023 - 07.2024
- Managed daily restaurant and production operations, ensuring efficiency, quality, and profitability.
- Controlled food and labor costs to achieve operational and profitability targets.
- Managed staff scheduling and shift coverage for weekends, holidays, and peak business periods.
- Supported employee hiring, onboarding, training, and performance development.
- Controlled inventory levels and coordinated food, packaging, and supply orders.
- Verified incoming deliveries for quality, freshness, and compliance with company standards.
- Supervised pizza preparation and food production, ensuring consistency and quality standards.
- Assigned daily production priorities and organized workflow based on business demand.
- Reduced food waste by monitoring inventory rotation, storage procedures, and product usage.
- Maintained food safety, sanitation, and workplace cleanliness standards throughout the restaurant.
- Assisted with food cost analysis and menu pricing to improve profitability.
- Collaborated with ownership and management to improve operational efficiency and workflow.
- Resolved customer concerns and operational issues while maintaining high service standards.
- Ensured consistent execution of recipes, portion control, and presentation standards.
Head Pizzeria Manager
Farina Pizzeria Ristorante
London, United Kingdom
01.2020 - 12.2021
- Managed daily operations of a high-volume pizzeria and production center.
- Controlled food and labor costs to achieve profitability targets.
- Managed supplier relationships, purchasing, and inventory procurement.
- Developed and implemented Standard Operating Procedures (SOPs) for production, food safety, and sanitation.
- Conducted dough preparation training sessions for staff, enhancing their skills in making high-quality dough.
- Line organization and working hours
- Control out of stock and orders
- Ingredient conservation control
- Ingredients quality control
- Cleaning control of the working environment
- Conducted interviews, oversaw the hiring process, and ran staff training for 5+ employees
- Generated regulations and safety standards checklists and reminders, posting them in staff areas, resulting in 0 policy violations and 99% health inspections scores.
- Communicated with FOH and BOH staff, reducing unnecessary staff stress and turnover
- Overhauled menu pricing, calculating ideal price-points for menu items, using raw food costs and ideal food cost percentages, increasing net revenue
- Utilised Schedule fly software systems to assign shifts, ensuring weekends, holidays and events
Head Pizzeria Manager
Franco Manca
City of London, United Kingdom
09.2018 - 08.2019
- Managed daily operations of a high-volume pizzeria and production center.
- Controlled food and labor costs to achieve profitability targets.
- Developed and implemented Standard Operating Procedures (SOPs) for production, food safety, and sanitation.
- Dough preparation trainings
- Line organization and working hours
- Preparation of different baked goods
- Control out of stock and orders
- Ingredient conservation control
- Ingredients quality control
- Cleaning control of the working environment
- Conducted interviews, oversaw the hiring process, and ran staff training for 5 + employees
- Generated regulations and safety standards checklists and reminders, posting them in staff areas, resulting in O policy violations and 99% on health inspections
- Spearheaded restructuring of menu items, including the elimination of 12+ items, reducing the occurrence of diner 'paradox of choice'
- Delivered exceptional service, earning a 4+ star rating
- Communicated with FOH and BOH staff, reducing unnecessary staff stress and turnover
- Overhauled menu pricing, calculating ideal price-points for menu items, using raw food costs and ideal food cost percentages, increasing net revenue
- Utilised Schedule fly software systems to assign shifts, ensuring weekends, holidays and events
Pizzeria Manager
Pizzeria Sette Stelle
Isernia, Italy
03.2016 - 08.2018
- Dough preparation trainings
- Line organization and working hours
- Preparation of different baked goods
- Control out of stock and orders
- Ingredient conservation control
- Ingredients quality control
- Check end of stock
- Cleaning control of the working environment
Pizza Chef
Guakamaya da Carlo
Isernia, Italy
08.2015 - 03.2016
- Dough preparation
- Line organization and working hours
- Preparation of different baked goods
- Control out of stock and orders
- Ingredient conservation control
- Ingredients quality control
- Check end of stock
- Cleaning control of the working environment
Education
High School Diploma -
Enrico Fermi
Isernia07-2018
(ESL) Program - English As A Second Language (ESL) Program
MILO INTERNATIONAL LANGUAGE CENTER
Miami07-2026
Food Production And Operations Management Course -
FederImprese Molise
Isernia08-2018
Professional Pizza Chef Certification -
Federimprese Italia
Isernia03-2018
HACCP Food Safety Certification -
Federimprese ITALIA
Isernia03-2018
Skills
- Operations Management
- Food Production Management
- Restaurant Operations
- Team Leadership
- Production Planning
- Inventory Management
- Food Cost Control
- Labor Cost Management
- Purchasing & Procurement
- Menu Engineering
- Quality Assurance
- HACCP & Food Safety Compliance
- Process Improvement
- Staff Training & Development
- ScheduleFly
Languages
- Italian
- English
- Spanish
Personal Information
- Date of Birth: 02/09/1999
- Nationality: Italian
Timeline
Pizza Production & Operations Manager
La Fontana D Orazio LLC
03.2023 - 07.2024
Head Pizzeria Manager
Farina Pizzeria Ristorante
01.2020 - 12.2021
Head Pizzeria Manager
Franco Manca
09.2018 - 08.2019
Pizzeria Manager
Pizzeria Sette Stelle
03.2016 - 08.2018
Pizza Chef
Guakamaya da Carlo
08.2015 - 03.2016
High School Diploma -
Enrico Fermi
(ESL) Program - English As A Second Language (ESL) Program
MILO INTERNATIONAL LANGUAGE CENTER
Food Production And Operations Management Course -
FederImprese Molise
Professional Pizza Chef Certification -
Federimprese Italia
HACCP Food Safety Certification -
Federimprese ITALIA