Gabriele Giuliano Gatti
Summary
Results-driven restaurant general manager with over 20 years of extensive experience in leading high-performing teams and managing operations in the food service industry. Proven track record of achieving operational excellence, optimizing productivity, and enhancing customer satisfaction. Proficient in strategic planning, financial analysis and staff development to drive profitability and growth.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Restaurant General Manager
Negroni
03.2023 - 07.2023
- Carefully interviewed, selected, trained, and supervised staff.
- Set clear expectations and created positive working environment for employees.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Led and directed team members on effective methods, operations, and procedures.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Developed unique events and special promotions to drive sales.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained facility and grounds to present positive image.
General Manager
Kendall's Brasserie
10.2021 - 01.2022
- Spearheaded opening of the restaurant
- Carefully interviewed, selected, trained, and supervised staff.
- Developed and implemented strategies to increase sales and profitability.
- Built and leveraged community relationships to drive business and maximize catering programs.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Developed unique events and special promotions to drive sales..
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Purchased adequate quantities of food, beverages, equipment, and supplies.
- Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
- Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
Director of Food and Beverage
Viceroy Santa Monica
09.2020 - 10.2021
- Hired as Food and Beverage Manager and promoted to Director 6 weeks later.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Worked with qualified chef to diversify menu with new offerings.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Developed unique events and special promotions to drive sales.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
General Manager
Fia Restaurant
09.2020 - 10.2021
- Increased guest average checks through training staff in steps of service to increase sales.
- Carefully interviewed, selected, trained, and supervised staff.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Motivated staff to perform at peak efficiency and quality.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Built and leveraged community relationships to drive business and maximize catering programs.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Cultivated strong vendor relationships
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
General Manager of Operations
OTG
10.2019 - 02.2020
- Increased guest average checks through training staff in steps of service to increase sales
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Decreased COGS percentages through inventory, purchasing, invoices and running variances
- Increased guest satisfaction by diligently addressing and resolving customer service reviews to establish trust and increase satisfaction.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Focused on training and developing staff to succeed in the hospitality industry.
- Achieved A Grade in DOH inspection by setting and enforcing performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Oversaw food preparation and monitored safety protocols.
- Developed unique events and special promotions to drive sales.
Restaurant General Manager
Fig And Olive
04.2015 - 10.2019
- Increased guest average meal checks by setting and implementing steps of service
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Decreased COGS percentages through inventory, purchasing, invoices and running variances.
- Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Built and leveraged community relationships to drive business and maximize catering programs.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability .
Maitre D' and Restaurant Manager
Ten Downing
01.2010 - 12.2015
- Served as leader of FOH team by assigning duties, work stations and responsibilities.
- Trained, coached and evaluated subordinates to raise performance to company standard.
- Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
- Trained new hostesses on customer service best practices and restaurant policies to maintain high standards of service.
- Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Food Expeditor/Host/Maitre D'
The Breslin
01.2009 - 03.2010
- Trained new expeditors and food runners according to company policies and standards.
- Served as leader of FOH team by assigning duties, work stations and responsibilities.
- Maintained speed of service for food orders while minimizing errors and complaints.
- Maintained kitchen productivity, guaranteeing timely preparation, and serving of dishes in alignment with customer specifications.
- Executed and supervised plate preparation according to temperature and condiment specifications.
- Resolved guest and employee complaint s to maintain complete customer satisfaction and workforce effectiveness.
- Cultivated positive guest relations by managing information and orchestrating speedy seating.
- Developed and maintained up-to-date knowledge of menu items and daily specials to accurately respond to customer queries.
- Organized dining area based on reservations, minimizing waiting times.
Fast Food Manager
Pop Burger
02.2008 - 11.2010
- Supervised food preparation stations to observe hygiene and taste quality of food served to customers.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Reconciled cash and credit card transactions to maintain accurate records.
- Created and implemented policies to achieve customer satisfaction and maintain food service standards.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Led and directed team members on effective methods, operations, and procedures.
Restaurant Owner/Operator
Locanda Gatti
01.2003 - 01.2008
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Managed payroll, daily deposits, and cost controls.
- Recruited, hired, and trained talented staff to fill vacancies.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Supervised daily activities of restaurant and employees.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Created and deployed successful strategies to boost restaurant performance , streamline food prep processes and reduce waste.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability .
- Oversaw food preparation and monitored safety protocols.
Education
Associate of Arts - Restaurant And Culinary Management
Hunter College of The City University of New York
New York, NYHigh School Diploma -
La Guardia High School
New York, NYSkills
- Recruitment
- Kitchen staff coordination
- Marketing and sales
- Strategic planning
- Communication
- Customer Engagement
- Business Management
- Staff Scheduling
- Purchasing
- Inventory Management
- Food Safety
- Pre-Shift Walk-Through
- Menu Development
- Staff Management
- Operations Management
- Customer Loyalty
- Point of Sale (POS) System Operation
- Complaint Resolution
- Passion for Customer Satisfaction
- Kitchen Equipment Operation and Maintenance
- Food Service Background
- Health Code Compliance
- Food Plating and Presentation
- Regulatory Compliance
- Talent Development
Certification
- ServSafe Manager Certification
- Certified Food Service Manager (CFSM)
Timeline
Restaurant General Manager
Negroni
03.2023 - 07.2023
General Manager
Kendall's Brasserie
10.2021 - 01.2022
Director of Food and Beverage
Viceroy Santa Monica
09.2020 - 10.2021
General Manager
Fia Restaurant
09.2020 - 10.2021
General Manager of Operations
OTG
10.2019 - 02.2020
Restaurant General Manager
Fig And Olive
04.2015 - 10.2019
Maitre D' and Restaurant Manager
Ten Downing
01.2010 - 12.2015
Food Expeditor/Host/Maitre D'
The Breslin
01.2009 - 03.2010
Fast Food Manager
Pop Burger
02.2008 - 11.2010
Restaurant Owner/Operator
Locanda Gatti
01.2003 - 01.2008
Associate of Arts - Restaurant And Culinary Management
Hunter College of The City University of New York
High School Diploma -
La Guardia High School
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