Mark Gardner
Daytona Beach,FL
Summary
Seasoned Restaurant Owner/Operator with a strong business acumen and a proven track record in restaurant operations. Notable skills include strategic planning, staff training, menu development, and financial management. Known for improving operational efficiency while maintaining high quality food and service standards. Have positively impacted profitability through effective cost control measures.
Overview
26
26
years of professional experience
Work History
Restaurant Owner/Operator
Harbor Shack Bar and Grill
Rock Hall, Maryland
01.2006 - 05.2026
- Directed daily operations for Harbor Shack Bar and Grill dining room and kitchen
- Managed staff hiring, scheduling, and training across front and back of house
- Oversaw food safety, sanitation, and health compliance procedures
- Developed menus, specials, and pricing for seasonal service
- Controlled inventory ordering, receiving, and vendor coordination
- Monitored guest service standards and handled customer concerns
- Reviewed labor, sales, and expense reports for Harbor Shack Bar and Grill
- Led cash handling, deposits, and daily reconciliation processes
- Scheduled staff shifts on a weekly basis based on expected demand levels.
- Interacted closely with customers through social media platforms like Facebook and Twitter.
- Maintained detailed records of stock inventory levels in order to minimize losses due to spoilage or theft.
- Monitored daily operations including customer service delivery, kitchen production levels, cash handling procedures.
- Ensured adherence to all local health department regulations regarding sanitation practices.
- Resolved customer complaints in a timely manner while maintaining high standards of hospitality.
- Developed relationships with suppliers in order to secure discounts on bulk orders of ingredients or supplies.
- Established quality assurance protocols for food preparation processes to ensure consistency in product quality.
- Coordinated promotional events such as fundraisers or special occasions at the restaurant.
- Created budgets for food costs, staffing needs, overhead expenses, and capital investments.
- Negotiated contracts with vendors for food supplies, equipment purchases, catering services.
- Reviewed financial statements and analyzed sales data to identify trends and develop new business opportunities.
- Identified areas of improvement in restaurant operations, staff training, menu development, pricing, and inventory management.
- Implemented cost-saving measures such as energy conservation initiatives and waste reduction programs.
- Updated the restaurant's website regularly with new menus items or promotional offers.
- Managed payroll activities including processing time sheets and tracking employee hours worked.
Business Owner/Operator
Sea Shines Marine
Chestertown, Maryland
04.2000 - 06.2006
- Managed marine service operations for Sea Shines Marine, coordinating schedules, crews, and customer requests.
- Directed safety procedures, equipment use, and worksite compliance for marine service teams.
- Built customer relationships, answered service questions, and handled estimates and follow-up calls.
- Monitored inventory, supplies, and vendor orders for marine cleaning and maintenance materials.
- Trained staff on service standards, tools, and proper care for boats and surfaces.
- Resolved operational issues, adjusted work priorities, and supported daily business decisions.
- Maintained service records, billing details, and business documentation for Sea Shines Marine.
- Managed daily operations such as sales transactions, accounts receivable, payable, shipping, receiving functions.
- Maintained up-to-date knowledge of local laws regarding business licenses, permits, taxes.
- Made financial and logistics decisions in best interest of company.
- Supervised staff, managed payroll and ensured compliance with labor regulations.
- Negotiated contracts with vendors and suppliers to reduce operating costs.
- Ensured that all safety protocols were followed in order to maintain a safe working environment.
- Developed estimates for services based on in-depth knowledge of labor and material expenses.
- Monitored inventory levels, ordered supplies as needed, and maintained accurate records of purchases.
- Developed pricing models based on cost analysis of materials, labor, overhead expenses.
- Built strong vendor relationships by providing exceptional customer service throughout the supply chain process.
- Assessed quality and approved work before releasing to clients.
Skills
- Restaurant operations
- Menu pricing
- Inventory control
- Food safety compliance
- Payroll administration
- Staff training
- Vendor negotiation
- Budget analysis
- Financial reporting
- Customer service
- Team leadership
- Problem solving
- Clear communication
- Conflict resolution
- Decision making
- Staff management
- Operational efficiency
- Menu development
- Food presentation
- Waste reduction
- Local regulations compliance
- Online ordering management
- Complaint investigation
- Wine history
- Sales expertise
- Performance improvement
- Business planning
- Sales proficiency
- Staff supervision
- Employee scheduling
- Inventory management
- POS system operation
- Small business operations
- Accounting oversight
- Budget monitoring
- Local sourcing
- Schedule coordination
- Cost control
- Staff leadership
- Financial planning
- Portioning
- Building upkeep
- Customer engagement
- Vendor relations
- Schedule management
- Allergy awareness
- Marketing strategy implementation
- Health code compliance
- Staff hiring
- Revenue generation
- Vendor engagement
- Sales oversight
- Operations management
- Health and safety regulations
- Employee supervision
- Food plating and presentation
References
References available upon request.
Timeline
Restaurant Owner/Operator
Harbor Shack Bar and Grill
01.2006 - 05.2026
Business Owner/Operator
Sea Shines Marine
04.2000 - 06.2006