MARK DEL MONTE
San Diego,CA
Summary
Dynamic managerial professional with a strong foundation in operational excellence and team leadership. Proven success in driving growth and enhancing productivity through strategic planning and effective resource management. A collaborative and adaptable approach ensures alignment with organizational goals, complemented by exceptional problem-solving and decision-making skills. Committed to fostering a high-performance culture that empowers teams to excel and achieve outstanding results.
Overview
25
25
years of professional experience
1
1
Certification
Work History
General Manager
AVANT
01.2025 - Current
- Implemented innovative operational strategies aimed at elevating customer satisfaction and streamlining service efficiency.
- Directed budgeting and cost control measures to enhance financial efficiency and accountability.
- Designed and executed targeted training initiatives aimed at enhancing service standards and team effectiveness.
- Conducted thorough evaluations of market trends to create promotional campaigns aimed at enhancing restaurant visibility.
- Established comprehensive standard operating procedures aimed at maintaining health and safety standards.
- Facilitated team dynamics and initiatives aimed at enhancing employee satisfaction and engagement.
- Crafted and executed strategic initiatives aimed at increasing sales and improving overall profitability.
- Developed and maintained strategic partnerships with clients and vendors to support sustained business growth.
- Managed financial reporting and forecasting initiatives to ensure adherence to organizational objectives.
- Ensured adherence to standards necessary for sustaining Forbes 4-star recognition in hospitality.
General Manager
Red O Restaurants
09.2020 - 10.2024
- Analyzed market trends to support achievement of $7 million in annual sales volume.
- Executed strategies that resulted in $4 million incremental revenue within a two-year timeframe.
- Analyzed and refined sequence of service order expediting to reduce wait times and increase table turnover rates.
- Managed operational workflows, ensuring seamless coordination and supervision of restaurant activities.
- Cultivated a culture of excellence by encouraging leaders and staff to consistently exceed customer expectations.
- Monitored budget performance for COGS, ensuring alignment with quality benchmarks.
- Executed daily checks and updates of ordering and inventory systems to uphold accuracy and reliability.
- Implemented and maintained rigorous sanitation protocols to support operational integrity.
- Managed the creation and maintenance of essential reports and records, encompassing timesheets, daily staffing updates, inventory assessments, and cash reporting.
- Coached and mentored managers and crew members, fostering leadership capabilities and team cohesion.
General Manager
Estiatorio Milos
11.2018 - 03.2020
- Directed sales strategies to achieve an annual volume of $25 million, enhancing revenue growth.
- Delivered continuous training programs to improve staff competencies and performance.
- Led staff with motivational strategies to drive continuous improvement and exceed customer expectations.
- Monitored COGS budgets to guarantee financial targets were met without compromising quality.
- Monitored and coordinated daily and weekly inventory activities to ensure optimal supply availability.
- Conducted regular inspections and training to maintain rigorous sanitation practices throughout the operation.
- Evaluated and enforced food quality and presentation protocols to uphold brand reputation.
General Manager
Public House
03.2012 - 04.2018
- Analyzed market trends and implemented initiatives to sustain annual sales volume at $12 million.
- Implemented strategic inventory management and supervision to decrease food and beverage expenses, boosting profitability.
- Oversaw advanced line-level management processes, ensuring alignment with AGM and GM objectives for improved team performance.
- Evaluated and managed P&L components, focusing on key details that drive operational effectiveness.
- Delivered tailored customer experiences to ensure high satisfaction levels and encourage repeat clientele.
- Analyzed vendor offerings to secure improved pricing while maintaining high-quality service standards.
- Sourced, interviewed, and selected qualified candidates to fulfill staffing needs and strengthen workforce.
Education
Associate of Science - Culinary Arts
Baltimore International College
Baltimore, MDSkills
Leadership and team building
Problem resolution
Operations management
Efficient multi-tasker
Time management
Training and coaching
Customer relations
Inventory control
Accomplishments
- Staffing - Worked directly with Human Resources to streamline hiring and onboarding process.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Resolved product issue through consumer testing.
Certification
- ServSafe
- Responsible Beverage Service
- Level 2 Cicerone
- Meat Cutting Apprentice
Timeline
General Manager
AVANT
01.2025 - Current
General Manager
Red O Restaurants
09.2020 - 10.2024
General Manager
Estiatorio Milos
11.2018 - 03.2020
General Manager
Public House
03.2012 - 04.2018
Associate of Science - Culinary Arts
Baltimore International College