MARIELLA VICTORIO
West New York,NJ
Summary
Results-driven restaurant general manager with over 20 years of extensive experience in Leading high-performing teams and managing operations in the food service industry. Proven track record of achieving operational excellence, optimizing productivity, and enhancing customer satisfaction. Proficient in strategic planning, financial analysis and staff development to drive profitability and growth.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Restaurant Kitchen Director/Operations Director
CFA
09.2022 - Current
- Managing the day-to-day operations of the restaurant, including staff scheduling, inventory management, and customer service
- Lead a team of 65+ employees, overseeing all operations of a busy restaurant and achieving consistent high-quality service
- Ensure compliance with health and safety regulations
- Inspect kitchen to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Develop, improving and implementing operations and production plans to meet company goals.
- Responsible for controlling P&L cost based on predetermined budget
Restaurant General Manager
Red Robin
09.2017 - 08.2022
- Manage the full operation of medium volume NJ unit
- Responsible for Controlling all P&L profits
- Teaching and Coaching on a daily basis of 45 employees
- Hiring of all staff and making sure training is done correctly
- Maintained and balance excellent COGS on a consistently bases
- Responsable for Managers Development and training new ones
- Experienced in driving sales by using all marketing resources to make sure we hit budget sales
General Manager
Buffalo Wild Wings Grill and Bar
07.2016 - 08.2017
- Manage the full operations of high volume NJ unit
- 5M to 6M in sales
- Responsible for controlling P&L cost based on a predetermined budget
- Kept very tight overhead costs to allow for a successful venture
- Maintained and balance excellent food, liquor, and labor cost
- Hire, Trained, and Managed staff of 60 to 70 on a daily basis
- Managing and knowledgeable in Supervising and training team members according to Company policies and procedures
- Experienced in driving sales and applying point of purchase materials skilled in upholding high quality, cleanliness and service standards throughout the restaurant
- Responsible for manager development and training new managers for the NJ Area
- Ensured and maintained kitchen, prep line, and FOH cleanliness in accordance with Eco sure, QSC, AND State Health Department inspection regulation
General Manager
Inkanto Fine Peruvian International Cuisine
05.2015 - 06.2016
- Manage the full operation of the restaurant
- Managing a staff of 15 of hiring FOH and Kitchen Staff
- Scheduled and directed staff in daily work assignments to maximize productivity
- Efficiently resolved problems or concerns to the satisfaction of all involved parties were consistently met
- Optimized profits by Controlling food, beverage and labor cost on a daily basis
- Increased marketing and sales by opening online accounts by 10% with Groupon Goods and Restaurant.com accounts
- Ordering materials, fish, and produce, etc
- With a wide variety of vendors to cut cost and increase quality
- Provide Training and Guidance to staff members regarding Peruvian Culinary cooking procedures and plating
- Prepared and presented all food items, hot and cold as per Peruvian Gastronomy outlet standards and norms
- Prepared, passionately selected and gathered all freshly ordered international ingredients for planned upscale social events and corporate functions
- Ensured and maintained kitchen, prep line, and FOH cleanliness in accordance with State Health Department inspection regulation
- Updated owner regarding operations and products through one on one meeting
Managing Partner
Brinker International Chili's Grill and Bar
11.2013 - 04.2015
General Manager
Brinker International Chili's Grill and Bar
05.2003 - 04.2015
General Manager/Managing Partner
Brinker International Chili's Grill and Bar
12.2009 - 10.2013
- Promoted to Managing Partner in 2011, Promoted to GM in 2009
- Manage the full operations of high volume NY and NJ units
- 4.5-6M in sales
- Responsible for controlling P&L cost based on a predetermined budget
- Kept very tight overhead costs to allow for a successful venture
- Hire, Trained, and Managed staff of 65-85 on a daily basis
- Handled purchasing and inventory control for daily operations
- Handled production schedules for daily operations
- Maintained and balance excellent food, liquor, and labor cost
- Very strong leadership, customer service, and problem solving skills
- Quarterly and Annually reviews for the entire Management Team
- Successfully maintained low employee and manager turnover
- Increased bottom line profit in Staten Island and Jersey City while maintaining high sales
Kitchen Manager
Brinker International Chili's Grill and Bar
08.2007 - 12.2007
- Develop and maintain positive working relationship with others, communicated with crew and held regular meetings to review company policies, roll outs, promotions, and concerns of the restaurant
- Provide superior guest service
- Focused on customer problem-identification and resolution
- Specialize in American/Texas cuisine and serving lunch/dinner offerings seven days a week; accommodates up to 300 guests and manages 78 associates
Bar Manager
Brinker International Chili's Grill and Bar
06.2006 - 08.2007
- Liquor, Food, and Supplies order
- Weekly Schedule for the HOH and Bar
- GEM (Guest Experience Measurement)
- Employee's reviews and raises
- Daily and weekly reports, etc
- Food Control, P&L, Labor Control, MOP, and IFO (Income from Operation)
Certified Trainer Manager
Brinker International Chili's Grill and Bar
03.2003 - 05.2006
- Inventory and Ordering for entire restaurant and bar
- Responsible of ordering supplies for the entire restaurant
- Hiring, Training new employees, and firing of staff
- Training new MIT (Manager in Training)
- Payroll, opening and closing duties, daily and weekly reports
- Track Food Cost, Labor, Overtime, Restaurant Expenses, and P&L (Profit and Loss)
- Weekly Schedule for the Kitchen and Front of the House
Kitchen Supervisor
Lone Star's Steakhouse Restaurant
05.2001 - 02.2003
- Opening and closing duties, daily and weekly reports
- Inventory and Ordering for entire restaurant and bar
- Weekly schedule for the kitchen
- Provide training to all new kitchen staff
- Ensured and maintained kitchen and prep line cleanliness in accordance with state and Eco-Sure inspection regulations
- Managed daily operations of vegetable prep areas and kitchen supervising duties
Education
Bachelor -
DeVry College of Technology
Associated Degree of Applied Science - Applied Science
Brookdale Community College
Skills
- Restaurant Management
- Labor Cost Analysis
- Profit & Loss
- Kitchen Management Experience
- Culinary Experience
- Food Handling
- Management Experience
- Customer Service
Certification
- ServSafe (NJ and NY)
- Bar Safe
Personal Information
- Willing To Relocate: Anywhere
- Authorized To Work: US for any employer
Languages
Spanish
Native or Bilingual
Timeline
Restaurant Kitchen Director/Operations Director
CFA
09.2022 - Current
Restaurant General Manager
Red Robin
09.2017 - 08.2022
General Manager
Buffalo Wild Wings Grill and Bar
07.2016 - 08.2017
General Manager
Inkanto Fine Peruvian International Cuisine
05.2015 - 06.2016
Managing Partner
Brinker International Chili's Grill and Bar
11.2013 - 04.2015
General Manager/Managing Partner
Brinker International Chili's Grill and Bar
12.2009 - 10.2013
Kitchen Manager
Brinker International Chili's Grill and Bar
08.2007 - 12.2007
Bar Manager
Brinker International Chili's Grill and Bar
06.2006 - 08.2007
General Manager
Brinker International Chili's Grill and Bar
05.2003 - 04.2015
Certified Trainer Manager
Brinker International Chili's Grill and Bar
03.2003 - 05.2006
Kitchen Supervisor
Lone Star's Steakhouse Restaurant
05.2001 - 02.2003
Associated Degree of Applied Science - Applied Science
Brookdale Community College
Bachelor -
DeVry College of Technology
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