Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Marcos Monge

Rockaway,NJ

Summary

High-energy management professional offers proven skills in strengthening operational procedures, enhancing team productivity and streamlining processes. Adaptable in changing environments with strategic decision-making skills. Offers progressive experience combined with sound judgement and good problem solving abilities. Performance-oriented and hardworking to create approaches to boost long-term business success.


Overview

28
28
years of professional experience
1
1
Certification

Work History

Assistant General Manager

Rails Steak House
03.2021 - Current
  • Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention.
  • Oversaw inventory management processes to maintain proper stock levels and minimize spoilage or waste.
  • Implemented staff training programs that improved service quality and increased customer loyalty.
  • Enhanced communication among team members through regular meetings, promoting an open dialogue about challenges and opportunities for improvement.

Bar Manager

Blue Morel
06.2016 - 01.2020
  • Boosted customer satisfaction by implementing innovative bar management strategies.
  • Enhanced team productivity through effective scheduling and task delegation.
  • Streamlined inventory management for optimal stock levels and reduced waste.
  • Increased revenue with creative marketing initiatives and promotional events.

Assistant General Manager

Park Avenue Club
10.2013 - 06.2016
  • Oversaw inventory management processes to maintain proper stock levels and minimize spoilage or waste.
  • Developed and implemented new operational procedures, streamlining daily tasks and improving overall efficiency.
  • Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention.
  • Implemented staff training programs that improved service quality and increased customer loyalty.

Assistant General Manager

The Ridge Tavern
08.2011 - 10.2013
  • Increased customer satisfaction by addressing and resolving concerns in a timely manner.
  • Managed financial aspects of the business, including budgeting, forecasting, and cost control for optimal profitability.
  • Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention.
  • Oversaw inventory management processes to maintain proper stock levels and minimize spoilage or waste.
  • Implemented staff training programs that improved service quality and increased customer loyalty.

Chef D’cuisine

Café Metro
01.2002 - 08.2011
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.

Bar and Restaurant Manager

Rod’s Steakhouse
06.1999 - 01.2002
  • Boosted customer satisfaction by implementing strategies to improve overall service quality and efficiency.
  • Increased staff retention through effective hiring, training, and performance management practices.
  • Managed inventory control processes for reduced waste and optimized profit margins.
  • Developed innovative marketing strategies for increased foot traffic and revenue growth.
  • Established strong relationships with vendors for better pricing, timely deliveries, and improved product selection.
  • Enhanced the establishment''s reputation through consistent delivery of exceptional service, food quality, and ambiance.

Bar Manager

Main Streets Café
06.1998 - 06.1999
  • Boosted customer satisfaction by implementing innovative bar management strategies.
  • Streamlined inventory management for optimal stock levels and reduced waste.
  • Developed strong relationships with suppliers, negotiating favorable terms and pricing.
  • Mentored and trained staff members to ensure exceptional customer service standards.

General Manager

Tapantí Lodge
08.1997 - 05.1998
  • Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
  • Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
  • Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
  • Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
  • Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
  • Championed continuous improvement initiatives that enhanced operational performance across all departments.

General Manager

Villa Leonor Beach Cabins and Restaurant
05.1996 - 08.1997
  • Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
  • Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
  • Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
  • Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
  • Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
  • Implemented robust inventory management systems to optimize stock levels and minimize waste/costs associated with excess product storage.
  • Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.

Education

Associates of Applied Science Hospitality Management - Hospitality Administration And Management

Community College of Morris
Randolph, NJ
08.2018

Skills

  • Microsoft Office (Word, Excel, Outlook)
  • Micros
  • Open Table
  • Squirrel
  • Jonas’ Software
  • Light Speed/Galaxy
  • Staff training
  • Cross-functional collaboration
  • Resource allocation
  • Vendor relations
  • Operational efficiency

Certification

  • Hospitality and Restaurant Management - CCM/ National Restaurant Association
  • Hospitality and Restaurant Marketing - CCM/ National Restaurant Association
  • Hospitality Human Resources Management and Supervision-CCM/ National Restaurant Association
  • Controlling Foodservice Cost - CCM/ National Restaurant Association
  • Purchasing - National Restaurant Association - CCM/ National Restaurant Association
  • Principals of food and Beverage Management-CCM/ National Restaurant Association
  • Manager’s Servesafe - National Restaurant Association
  • T.I.P.S (Training for Intervention Procedures)
  • Magna Cum Laude- CCM
  • Phi Theta Kappa Honor Society - CCM

Languages

English
Native or Bilingual
Spanish
Native or Bilingual

Timeline

Assistant General Manager

Rails Steak House
03.2021 - Current

Bar Manager

Blue Morel
06.2016 - 01.2020

Assistant General Manager

Park Avenue Club
10.2013 - 06.2016

Assistant General Manager

The Ridge Tavern
08.2011 - 10.2013

Chef D’cuisine

Café Metro
01.2002 - 08.2011

Bar and Restaurant Manager

Rod’s Steakhouse
06.1999 - 01.2002

Bar Manager

Main Streets Café
06.1998 - 06.1999

General Manager

Tapantí Lodge
08.1997 - 05.1998

General Manager

Villa Leonor Beach Cabins and Restaurant
05.1996 - 08.1997

Associates of Applied Science Hospitality Management - Hospitality Administration And Management

Community College of Morris

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Marcos Monge