Summary
Work History
Education
Skills
Timeline
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NICK TARANTINO

Stuart,FL

Summary

An enthusiastic, results-orientated Restaurant Manager offering focused leadership to drive sales and profitability in a highly competitive market. Versed in planning daily operations, staffing, and inventory management. Noted for my continued leadership and achieving superior results while impacting the development of others within my restaurant and community. Consistently reaching performance goals through coaching and development, which complements my knowledge in customer service excellence, driving business performance, and demonstrating 1st Egg Leadership.

Professional managerial candidate with deep understanding of operational excellence and team leadership. Proven ability to drive growth and enhance productivity through strategic planning and effective resource management. Emphasizes collaboration and adaptability to meet organizational goals, showcasing excellent problem-solving and decision-making abilities.

Professional leader with comprehensive experience in driving operational excellence and strategic growth. Proven track record of fostering team collaboration and achieving impactful results in dynamic environments. Skilled in navigating complex challenges, optimizing processes, and cultivating positive workplace cultures. Known for adaptability, effective communication, and strong decision-making abilities.

Experienced with strategic planning, team leadership, and operational excellence. Utilizes forward-thinking approach to drive business growth and streamline processes. Track record of fostering collaborative environments and achieving measurable results.

Work History

General Manager

Sterling Spoon Culinary/Valencia Grand
Boynton Beach, Florida
  • Manage sales and operations while overseeing FOH and HOH management teams to ensure we are providing the best experiences possible for our team members and guests. Manage club events, communities’ social events, birthday & block parties, daily restaurant while working with the lifestyle’s director as well as all of the club chairs. Maintaining food and liquor cost, FOH and BOH labor, work hand in hand with our purveyors to provide the best products at the best price.
  • Developed staff training programs to improve service quality and team performance.
  • Conducted regular performance evaluations, providing constructive feedback to promote professional growth.
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.

Sales Consultant

Sysco Foods
West Palm Beach, Florida
  • Building a customer base through cold calling as well as picking up accounts from other sales consultants. Making weekly visits to customers to present new items, discounts on pricing and providing product specialists to help answer product questions. Responsible for setting up the customer with the online ordering system as well as training them on how to use the system, including list set up, product searches, how to apply discounts and online statement payments.

Sales Consultant

Sothern Eagle
Fort Peirce, Florida
  • Responsible for taking account inventory as well as ordering product based on their inventory. Organizing stock so that delivery drivers have an easier time putting the new stock away as well as making sure stock has been rotated. Complete monthly sales task that included placement of new product as well as building product displays.

Director of Culinary Projects

Antony’s Coal Fire Pizza
Port Saint Lucie, Florida
  • Responsible for all culinary operations to include: menu innovation, recipe revision, sourcing products, created line checks, prep system and procedures, recipe adherence, sanitation, culinary lead on food for menu photo shoots, lead all test restaurants through test while gathering feedback, oversee on and off-premise catering and banquet functions, culinary lead on quarterly regional meetings, Improved new restaurant openings (NRO’S), tracked coal usage, created system to save on coal usage, gave weekly communication to restaurants on the items and system that need their attention.

Regional Culinary Manager

Cheddar’s – Darden
Port Saint Lucie, Florida
  • Working with Directors of Operations and General Managers on all kitchen operations including: QFC, HACCAP, prep procedures, recipe adherence, ROP, sanitation, plating procedures, cooking procedures, scheduling, and AVT. Ensure they meet key expectations, by aligning the management team effectively. Through utilizing Culture of Accountability and the desire to succeed. Implement and oversee all new restaurant openings (NRO’S) leading the culinary trainers as well as helping the opening management team acclimate to the process, I lead and aide the development of my management team.

Managing Partner

Chili’s – Brinker International
Port Saint Lucie, Florida
  • Manage sales and operations while overseeing FOH and HOH management teams to ensure we are providing the best experiences possible for our team members and guests. Ensure we hit our key expectations, by demonstrating leadership and aligning my management team effectively. Through utilizing Culture of Accountability and the desire to succeed, I lead and aide the development of my management team.
  • Specific Highlights and Accomplishments:
  • 1st Egg Award in GM Leadership – 2nd Quarter: F16
  • GM of the Quarter – 2nd Quarter: F16
  • Verge Development Program Graduate - 2016
  • Continue to maintain Top 10% of the Brand in Key Performance Indicators
  • 5 Star Challenge winner - 2014, 2015, & 2016
  • Restaurant of the Quarter - 3rd and 4th Quarter: F16
  • Turned under-performing restaurant into a role model environment with a running KPI of a 4.20%

Circle Dining Room Chef

The Breaker’s Palm Beach Hotel
West Palm Beach, Florida
  • Responsible for all kitchen operations to include banquet events, buffet lines, room service orders, and hotel restaurants. Developed and prepared specialized menus for parties, holiday meals, luncheons, special functions, and other social events. Ensured minimal product shrink and coordinated secondary usage of product. Directed and trained a staff of 45 employees, while maintaining a professional tone at all times, about correct business operations, kitchen organization, all food related activities – including the presentation and serving of food.

Executive Chef

Cucina de’ Artis
Palm Beach Island, Florida
  • Composed menus, developed recipes, and daily specials. Developed a variety of menu items catering to customers with food allergies and dietary restrictions, such as gluten free. Trained and oversaw a staff of ten cooks and two sous chefs as part of HOH operations to include: correct facility procedures, safety codes, proper recipes, and plating techniques. Developed popular daily specials with personally sourced ingredients for broiler and sauté stations. Effectively communicated with kitchen staff regarding customer allergies, dietary needs, and other special requests. Answered questions about menu selections and made recommendations when requested.

Executive Chef & Banquet Chef

Airport Hilton
West Palm Beach, Florida
  • Responsible for all kitchen operations including banquet events, buffet lines, room service orders, and hotel restaurants. Performed daily operations and restaurant walk-throughs to gauge cleanliness and excellent service quality. Developed and maintained a staff that provided hospitable and professional service while adhering to policies and business initiatives. Managed accounts payable, accounts receivable, and payroll. Established positive relationships with guests and employees by using excellent communication and strong interpersonal relationship skills.

Education

High School Diploma -

York Suburban High School
York, PA

AA Degree - Hotel Restaurant Management

Baltimore Culinary College
Baltimore, MD

AA Degree - undefined

LaVerene Culinary School
France

Skills

  • Culinary Arts degree
  • Operations management
  • French cuisine talent
  • Proven sales record
  • Menu development skills
  • Strong leadership talent
  • Full-service restaurant background
  • Staff development talent
  • Leadership and team building
  • Problem resolution
  • Team player
  • Efficient multi-tasker
  • Effective leader
  • Time management
  • Team leadership
  • Staff management
  • Customer relations
  • Training and development
  • Relationship building
  • Inventory control
  • Staff training/development
  • Customer relationship management
  • Goal setting
  • Employee scheduling
  • P&L management
  • Motivation
  • Team training and development
  • Labor cost controls
  • Customer retention
  • Vendor relationships
  • Staffing
  • Purchasing
  • Recruitment
  • Project planning
  • Cost analysis and savings
  • Business administration

Timeline

Sales Consultant

Sothern Eagle

Director of Culinary Projects

Antony’s Coal Fire Pizza

Regional Culinary Manager

Cheddar’s – Darden

Managing Partner

Chili’s – Brinker International

Circle Dining Room Chef

The Breaker’s Palm Beach Hotel

Executive Chef

Cucina de’ Artis

Executive Chef & Banquet Chef

Airport Hilton

AA Degree - Hotel Restaurant Management

Baltimore Culinary College

AA Degree - undefined

LaVerene Culinary School

General Manager

Sterling Spoon Culinary/Valencia Grand

Sales Consultant

Sysco Foods

High School Diploma -

York Suburban High School

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