Marisa Castiglione
Summary
Experienced and dynamic professional with a proven track record in food and beverage management and general operations. Skilled in leading teams, optimizing budgets, and implementing innovative strategies to enhance guest satisfaction and operational efficiency. Adept at creating high-quality dining experiences and fostering organizational growth through collaborative leadership and attention to detail.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Assistant General Manager
Hay Harbor Club
06.2022 - Current
- Oversee overall club operations, ensuring seamless coordination across departments
- Manage staffing, training, and performance of club employees, promoting a high standard of service
- Collaborate with department heads to implement strategic plans, optimizing guest experiences and operational efficiency
- Oversee budget management, resource allocation, and operational improvements to meet club goals
Food and Beverage Director
Hay Harbor Club
01.2019 - 06.2023
- Lead and manage the club’s food and beverage program, including one deli, one fine dining restaurant, and over 50 annual events, over 20 employees
- Develop and monitor budgets, control food and labor costs, and maintain vendor relationships
- Plan and direct food preparation, ensuring high-quality and consistent offerings
- Organize special functions, oversee set-up and breakdown, and ensure alignment with client expectations
- Boosted overall revenue by streamlining operations and optimizing staff productivity
- Analyzed financial reports to identify areas of opportunity for increasing profitability while managing expenses effectively within budget constraints.
Executive Chef
Futures Inc.
09.2019 - 04.2021
- Designed and implemented menu items, adhering to quality and cost standards
- Supervised cooking operations, developed lesson plans, and educated staff on culinary best practices
- Maintained safe and inclusive kitchen environments, supporting individuals with disabilities
- Planned and managed inventory and purchasing to sustain efficient kitchen operations
Executive Chef
Milk Money
09.2015 - 05.2018
- Created innovative menus emphasizing seasonal, farm-to-table concepts, ensuring sustainability and quality
- Collaborated with local farms and purveyors for ingredient sourcing
- Managed food and labor costs, maintaining profitability and operational standards
- Recruited, trained, and evaluated kitchen staff to build a cohesive team
- Partnered with the bar manager to develop complementary drink offerings
Education
Bachelor of Science - Baking and Pastry
Johnson & Wales University
Providence, RI01.2015
Bachelor of Science - Food Service Management
Johnson & Wales University
Providence, RI01.2015
Skills
- Strategic Planning and Execution
- Budgeting and Cost Control
- Staff Recruitment/Management
- Training
- Vendor Management
- Menu Development
- Quality Assurance
- Customer Relationship Management
- Operational Efficiency
Certification
Food Safety Manager Certification
Pursuing - Club Management Certification
Additional Information
Creamy Polenta Recipe - Wicked Local, Milk Money Feature - Phantom Gourmet, Small Bites: Wild Mushroom Polenta
Timeline
Assistant General Manager
Hay Harbor Club
06.2022 - Current
Executive Chef
Futures Inc.
09.2019 - 04.2021
Food and Beverage Director
Hay Harbor Club
01.2019 - 06.2023
Executive Chef
Milk Money
09.2015 - 05.2018
Bachelor of Science - Food Service Management
Johnson & Wales University
Food Safety Manager Certification
Pursuing - Club Management Certification
Bachelor of Science - Baking and Pastry
Johnson & Wales University
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