MICHAEL CATANIA
Green Bay,WI
Summary
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings, and a strong teacher.
I have developed numerous customer service skills throughout the last 8 years in the sales position along with order entry and product knowledge. Seasoned Sales Representative with exceptional success in business-to-business and business-to-consumer sales within multiple industries. Proven track record in exceeding sales goals, growing business and expanding territories. Accomplished in overseeing day-to-day business operations and fostering relationships with customers and clients for sustained business growth.
Overview
18
18
years of professional experience
Work History
Sales Consultant
Fortune Wisconsin
03.2016 - 03.2024
- Created detailed sales presentations to communicate product features and market data.
- Used consultative sales techniques to understand customer needs and recommend relevant products and services.
- Cold called and conducted face-to-face sales calls with C-level executives and directors in assigned sales territory.
- Evaluated customer purchase requirements and recommended best-fit company offerings.
- Applied knowledge of market and full range of innovative and unique products to meet customer needs, expanding company's customer base.
- Responded to telephone and in-person requests for information.
- Achieved top performance by strategically adapting to rapidly changing, competitive environment.
- Cultivated lasting rapport with key industry clients by providing accurate pricing and credit terms to meet customer objectives.
- Fulfilled orders and sourced products to meet rigorous customer delivery schedules.
- Followed up with existing customers to provide additional support and address concerns.
- Maintained organized, presentable merchandise to drive continuous sales.
- Stayed knowledgeable on latest [Product or Service] innovations and technological advancements through continuous training.
- Increased profitability and pipeline development by leveraging multiple sales strategies and distribution channels.
- Increased overall revenue [Number]% from [Type] sales through effective salesmanship and great negotiation skills.
- Maintained sense of urgency in answering customer questions and requests through email or voice messaging.
- Increased sales by fostering relationships with customers, implementing business strategies and suggesting areas for improvement.
- Maintained sense of urgency in answering customer questions and requests through email or voice message.
- Implemented up-selling strategies, encompassing recommendation of accessories and complementary purchases.
Executive Chef
Republic Chophouse
12.2014 - 03.2016
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Utilized culinary techniques to create visually appealing dishes.
Executive Chef
The Sandy Parrot
03.2014 - 11.2014
- Inspected all equipment, coolers, plumbing, and electrical upon purchase of restaurant
- Lead cleaning crew to bring kitchen to a suffice standard to serve food
- Generate new menu based upon former sales and what would work for the customer
- Trained front of the house staff on new menu and flavor profiles Ordering of new cooking equipment, utensils, plates, and flatware in replacement of old
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Verified proper portion sizes and consistently attained high food quality standards
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
- Inventory and ordering of product Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Executive Chef
Ogan
08.2013 - 02.2014
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
- Verified freshness of products upon delivery
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Actively involved in cost control, menu development, private dining, and catering
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Executive Chef
Royal Scot Golf & Country Club
07.2013 - 02.2014
- Prepared food for daily outings and banquet Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Verified proper portion sizes and consistently attained high food quality standards
- Practiced safe food handling procedures at all times
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Executive Chef
Plae Bistro
03.2007 - 07.2013
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Reduced food costs by 10 percent by using seasonal ingredients, setting standards for portion size and minimizing waste
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
- Led shifts while personally preparing food items and executing requests based on required specifications
- Regularly interacted with guests to obtain feedback on product quality and service levels
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
- Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business
- Practiced safe food handling procedures at all times
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties
- Verified freshness of products upon delivery
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Line Cook/Kitchen Manager
St. Brendans Inn
05.2006 - 03.2007
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
- Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions
- Promptly reported any maintenance and repair issues to Executive Chef
- Practiced safe food handling procedures at all times
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Education
High School Diploma -
Preble High School
Green Bay, WI01.1997
Skills
- Beautiful presentation of food
- Extensive food knowledge
- Strong attention to safe food handling procedures
- Leadership skills
- Effective planner
- Strong work ethic
- Extensive catering background
- Attention to detail
- Hospitality and service industry background
- Design of kitchen and Chefs room
- Excellent Knife skills
- Knowledge of kitchen equipment
- Team player
- Serve Safe Certified
- Community Networking
- Territory expansion
- Product and service knowledge
- Sales Strategies
- Strategic Planning
- Cold-calling
Accomplishments
- Opened three successful restaurants
- #1/421 restaurants in Green Bay 2009-present (Plae Bistro)
- Runner-up Chef Showdown Green Bay 20011
- Winner of four culinary competitions
- Best of the Bay 2009, 2010, 2011, 2012 (Green Bay)
- Golden Fork Awards
- Runner-up best dish Taste of the Beach 2014 (Fort Myers Beach)
- Bi-weekly TV appearances
- Volunteer for numerous non-profit organizations
- Personal Chef
Phone
920-737-0546
Timeline
Sales Consultant
Fortune Wisconsin
03.2016 - 03.2024
Executive Chef
Republic Chophouse
12.2014 - 03.2016
Executive Chef
The Sandy Parrot
03.2014 - 11.2014
Executive Chef
Ogan
08.2013 - 02.2014
Executive Chef
Royal Scot Golf & Country Club
07.2013 - 02.2014
Executive Chef
Plae Bistro
03.2007 - 07.2013
Line Cook/Kitchen Manager
St. Brendans Inn
05.2006 - 03.2007
High School Diploma -
Preble High School