MICHAEL COZZI

• Help develop and integrate all SOPs for FOH protocols for opening restaurant

• Develop new hire training protocols.

• Created Liquor program from scratch and maintained a weekly cocktail/ wine list.

• Manage stock levels, reordering, and complete monthly inventories.

• provided exceptional at a high-volume restaurant all while overseeing smooth daily operations.

• Received accolades as a new restaurant, all while running with minimal team members•

• Work directly with Owner to execute new ideas to generate revenue and more clientele.
• Exposed and well-trained in wine knowledge, service, and guest experience at a top-tier wine restaurant in NYC.
• Worked closely with the events team to plan and execute an array of events like weddings, company parties..etc.
• Overseeing guest flow and reservations, ensuring all staff feel supported and guest receive a top-tier dining experience.
• Recruited, hired, and trained initial personnel.
• Facilitate food and beverage distribution between multiple locations and events.
• Worked hand and hand with BOH with menu creation
• Streamlined all FOH serving protocols and operations to increase sales and guest satisfaction.

• Overseeing guest flow and reservations, ensuring all staff feel supported and guest receive a top-tier dining experience.
• Recruited, hired, and trained initial personnel, working to establish healthy employee/life balance and overall employee satisfaction.
• Created weekly schedule for 30+ employees, taking into account restaurant demands and various needs.
• Manage stock levels, reordering, and complete monthly inventories.
• Facilitate all nationwide shipping daily.
• Streamlined all FOH serving protocols and operations to increase sales and guest satisfaction.
• Coordinated with BOH Management and staff ensuring smooth operations and relations with the FOH.
• Strictly enforced and maintained restaurant DOH standards.

• Coordinated events with all respected parties involved.
• Oversaw all banquet and houseman duties.
• Approved labor worked and wages for all union employees.
• Created unique floorplans catering to event needs.
• Remained well-versed on union guidelines and procedures for compliance.
• Managed the creation of all schedules to ensure proper staffing.
• Constantly looked for ways to streamline procedures to create a more efficient dining and guest experience.

• Assist in food service operations, including staffing, scheduling, and coordination services of 10-10,000 people.
• Assist in food service operations, including staffing, scheduling, and coordination services
• Adept at ensuring all guests are satisfied: complaints are rectified quickly and effortlessly.
• Responsible for up to 200 staff members, pending event size.
• Supervised the setup and breakdown of entire event rooms.
• Readily accessible to staff and management for all contingencies.
• Maintained constant contact with kitchen, management and serving staff during an event.
• Monitored food distribution and ensured that meals were delivered correctly in a timely manner in a 2 million square foot facility.
• Implemented food standards making sure that all safety guidelines were rigorously followed.
• Performed all annual reviews which ultimately resulted in change of employee pay scales.
• Responsible for catering inquiries which resulted in scheduled events.
• Prepared banquet event orders in addition to proposals and contracts.
• Took clients from start to completion, improving customer satisfaction and likelihood of return.