Mark Mannetho
Uncasville,Ct
Summary
Accomplished food service management professional with expertise in areas of P&L management, operations management and tactical business planning. Proven team builder who exhibits decisiveness and leadership in determining direction and execution. Skilled problem solver with documented success in driving revenue and reducing expenditures.
Overview
27
27
years of professional experience
Work History
Executive Chef
The Down To Earth Group
08.2018 - Current
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Food Service Director
Compass group – Eurest B&I sector
12.2008 - 08.2018
- Supervised a crew of up to 28 union employees & 2 managers while directing all aspects of food service for 3600 engineers with over 3 million in annual revenue
- Efficiently operated a café and coffee kiosk for 10 years for 2 clients
- Assisted with negotiations of three union/management contracts
- Effectively executed a ¼ million dollar café renovation which included working with, city & building fire departments, health district & various contractors.
- Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
- Enhanced brand reputation through exceptional customer service initiatives that prioritized guest satisfaction at every stage of the dining experience.
Owner
Crow’s Nest Gourmet Deli
12.1996 - 07.2008
- Successfully operated a restaurant/deli which included breakfast, lunch, seasonal dinners and full function caterer
- Tripled sales revenue in first five years of purchasing business
- Worked with other business owners and organizations to plan and promote special town events including, Eagle fest, Essex Ed (ground hog day), Memorial Day, Trees in the rigging & October fest.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Diversified revenue streams by exploring new markets and developing innovative products or services tailored to those markets'' needs.
Education
Certified Wine professional -
Culinary Institute of America
St Helena, CABachelor’s degree - Hotel Restaurant Management
UNH
New Haven, CT01.1990
Associates degree - Culinary Arts
Johnson & Wales College
Providence, RI01.1987
Skills
- Project Management
- Operations
- Procedural Development
- Procurement
- Issue Resolution
- Technology Integration
- Personnel Management
- Contract Negotiation
- Hiring, Training, and Development
- Forecasting and Planning
Timeline
Executive Chef
The Down To Earth Group
08.2018 - Current
Food Service Director
Compass group – Eurest B&I sector
12.2008 - 08.2018
Owner
Crow’s Nest Gourmet Deli
12.1996 - 07.2008
Certified Wine professional -
Culinary Institute of America
Bachelor’s degree - Hotel Restaurant Management
UNH
Associates degree - Culinary Arts
Johnson & Wales College
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