Mark Denicolas
SARASOTA,FL
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
18
18
years of professional experience
Work History
Restaurant Manager
Daiquiri Deck Siesta Key Village
Sarasota, FL
01.2024 - Current
- Managed daily operations to ensure a high level of efficiency, consistency and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records. (Morning Admin Work)
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections. (Doggy Dining)
- Streamline operations, adapting new scheduling system to ensure staffing levels.
Executive Sous Chef
Marriott
Tierra Verde, Florida
02.2022 - Current
- Performed financial analysis and recommended effective methods to cut costs.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored quality, presentation and quantities of plated food across line.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Improved performance of team members resulting in high-quality meals produced daily.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Observed food safety and sanitation protocols to reduce germ spread.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
Bodybuilding Contest Prep Coach/Training-Nutrition
Independant
FL
05.2010 - Current
- Guided athletes with encouragement, motivation and nutritional advice to support athletic performance and overall well-being.
- Adjusted coaching techniques to meet athlete needs and address strengths and weaknesses.
- Displayed strong telephone etiquette, effectively handling difficult calls.
- Identified needs of customers promptly and efficiently.
- Worked with cross-functional teams to achieve goals.
- Conducted assessments to evaluate clients' current physical condition, strength, flexibility, and body composition.
- Established clear benchmarks for performance and monitored individuals progress
- Explained and demonstrated fitness and conditioning techniques and movements.
- Grew customer base through word-of-mouth referrals based on customer satisfaction and results.
- Maintained records of client's performance data such as weight loss, muscle gain.
- Worked with food service personnel to update patient meal programs and public cafeteria menus.
- Recommended nutrient dense meal plans that are culturally appropriate for each client's individual needs.
- Identified potential risks or complications related to malnutrition or dietary deficiencies.
- Analyzed food labels to help clients make informed decisions about what they eat.
- Encouraged clients and caregivers to follow recommended food guidelines for well-balanced diets by giving suggestions of various wholesome foods and meals.
- Instructed clients on proper portion sizes for meals based on their age, gender, activity level and body type.
- Recommended appropriate feeding schedules and methods to meet nutritional needs and abilities.
- Conducted nutritional assessments of patients, including review of medical history and laboratory results.
- Counseled individuals regarding nutrition related issues such as weight loss and gain, chronic diseases, allergies and eating disorders.
Chef De Partie
Castile Restaurant
Saint Pete Beach, FL
01.2021 - 01.2022
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Displayed strong telephone etiquette, effectively handling difficult calls.
- Observed food safety and sanitation protocols to reduce germ spread.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Managed food usage with proper stock rotation to prevent spoilage.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Supervised food preparation staff to deliver high-quality results.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Assisted with interviewing, hiring and training kitchen personnel.
Manager of Operations
The Anthony Group
Boston, MA
01.2013 - 01.2020
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Created new menu items based on customer feedback and industry trends.
- Resolved problems or concerns to satisfaction of involved parties.
- Created detailed reports on weekly and monthly revenues and expenses.
- Provided exceptional customer service by anticipating guest needs before they arise.
- Optimized profits by controlling food, beverage and labor costs.
- Maintained detailed records of sales transactions and daily shift reports.
- Delegated work to staff, setting priorities and goals.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Oversaw food preparation, production and presentation according to quality standards.
- Created weekly meal plans for a variety of dietary needs and restrictions.
Personal Trainer
Signature Fitness Club
Belleville, NJ
09.2006 - 12.2009
- Built and continually expanded knowledge and expertise on latest fitness trends and programs and kept class content fresh and interesting.
- Explained and demonstrated fitness and conditioning techniques and movements.
- Measured client overall fitness by completing comprehensive evaluations and physician clearances.
- Recommended modifications of exercises to help participants avoid injuries.
- Researched new training methods, trends, and equipment to stay up-to-date on industry standards.
- Created personal training experiences for clients.
- Assisted clients in setting realistic short-term and long-term goals.
- Enforced safety rules and procedures to minimize injuries.
- Assisted clients with developing reasonable diets and nutritional guidelines.
- Explained and taught proper use of weights, exercise bands and other fitness equipment.
- Studied multiple programs to provide health education, wellness and fitness program development to clients.
- Developed personalized fitness programs for clients based on their individual goals and needs.
Education
Associate of Arts - Culinary Arts
Keiser
Melbourne, FL03-2012
Bachelor of Science - Criminal Justice
Seton Hall University
South Orange, NJ05-2009
High School Diploma -
Nutley High School
Nutley, NJ06-2004
Skills
- Staff Scheduling
- Quality Assurance
- Banquets and Catering
- Food and Beverage Pairing
- Forecasting and Planning
- Customer Service
- Budgeting and Cost Control
- Food Stock and Supply Management
- Safe Food Handling
- Hiring, Training, and Development
- Performance Assessments
- Menu Planning
- Order Management
- Team Leadership
- Problem and Complaint Resolution
- Fine Dining
- Equipment Maintenance
- Catering and Events
- Kitchen Operations Oversight
- Strength Training
- Exercise Program Design
- Client Coaching
- Health and Wellness
- Motivational
- Personal Training Techniques
Affiliations
- Health / Fitness
- Bodybuilding
Timeline
Restaurant Manager
Daiquiri Deck Siesta Key Village
01.2024 - Current
Executive Sous Chef
Marriott
02.2022 - Current
Chef De Partie
Castile Restaurant
01.2021 - 01.2022
Manager of Operations
The Anthony Group
01.2013 - 01.2020
Bodybuilding Contest Prep Coach/Training-Nutrition
Independant
05.2010 - Current
Personal Trainer
Signature Fitness Club
09.2006 - 12.2009
Associate of Arts - Culinary Arts
Keiser
Bachelor of Science - Criminal Justice
Seton Hall University
High School Diploma -
Nutley High School