Summary
Overview
Work History
Education
Skills
Timeline
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Paul Makolondra

Littleton,CO

Summary

Experienced restaurant professional with over 20 years of expertise in driving revenue growth in competitive regions. Skilled in developing innovative strategies, training and mentoring staff, executing sales and marketing plans, building customer relationships, and implementing effective accounting and people management practices to enhance a restaurant's brand, increase awareness, and foster repeat business.

Overview

24
24
years of professional experience

Work History

Executive Chef/Owner

Mak’s Shack
10.2023 - 07.2024
  • Founded and built Mak's Shack brand from, establishing strong market presence and loyal customer base
  • Developed and executed comprehensive business strategies, including market research, branding, and positioning
  • Created and implemented innovative sales and marketing campaigns to drive traffic and boost revenue
  • Built and maintained strong relationships with suppliers, vendors, and customers, ensuring high-quality products and services
  • Oversaw all operations, including kitchen management, customer service, and daily restaurant activities
  • Implemented robust accounting practices, including budgeting, financial forecasting, and expense management
  • Designed creative and seasonal menus to attract and retain customers
  • Trained, mentored, and managed staff to ensure high performance and professional growth.

Executive Chef/Owner

Elevation 5280 Food Truck
09.2014 - 02.2024
  • Conceptualized, launched, and built the Elevation 5280 brand into a recognized and respected food truck business
  • Conducted extensive market research to identify target demographics and optimal locations for the food truck
  • Developed and executed effective marketing strategies, including social media campaigns and event participation
  • Cultivated strong relationships with local businesses, event organizers, and customers to expand the food truck’s reach
  • Managed all aspects of operations, including menu planning, cooking, and customer service
  • Conducted detailed accounting, including profit and loss analysis, budgeting, and financial reporting
  • Hired, trained, and supervised staff to maintain high standards of food quality and customer service
  • Designed unique and appealing menu items to differentiate the food truck in a competitive market.

Sous Chef

Aramark Food Service, 3M World Headquarters
09.2013 - 08.2014
  • Supervised a team of 10 cooks, ensuring efficient kitchen operations and high-quality food preparation
  • Managed daily, weekly, and monthly inventory to maintain optimal stock levels and minimize waste
  • Developed weekly menus for three stations, incorporating customer feedback and seasonal ingredients
  • Collaborated with management to improve operational efficiency and customer satisfaction
  • Implemented cost control measures to adhere to budget constraints.

Sous Chef

Old Market Deli
01.2012 - 09.2013
  • Oversaw daily kitchen operations, managing a team of three cooks
  • Conducted daily and weekly inventory to ensure proper stock levels and minimize waste
  • Controlled food costs and expenses through efficient purchasing and waste management practices
  • Created and updated seasonal menus to keep offerings fresh and appealing to customers
  • Maintained high standards of cleanliness and food safety.

Office Manager

Fleet Sheets
06.2006 - 12.2010
  • Managed office operations, including order processing, customer service, and deliveries
  • Supervised a team of five employees, ensuring efficient workflow and high-quality service
  • Built and maintained relationships with customers, ensuring satisfaction and repeat business
  • Implemented accounting practices, including invoicing, payroll, and financial reporting.

Assistant Manager

Qdoba Mexican Grill
04.2005 - 06.2006
  • Directed all aspects of restaurant operations, ensuring high standards of food quality and customer service
  • Conducted weekly inventory of all products and paper goods to maintain optimal stock levels
  • Managed all financial aspects, including budgeting, payroll, and expense tracking
  • Ensured consistent prep levels to meet business demands and minimize waste
  • Trained and supervised staff to maintain high performance and professional growth.

Front Office Manager

Four Points by Sheraton Silverthorne
12.2000 - 04.2005
  • Managed overall hotel operations, including front office, restaurant, housekeeping, and engineering
  • Oversaw budgets for all departments, ensuring efficient allocation of resources
  • Maintained labor and cost efficiency for each department through effective management practices
  • Fostered a positive customer experience, building relationships with guests to encourage repeat business.
  • Monitored financial transactions at the front desk, ensuring accurate billing procedures and minimizing discrepancies.

Education

Associate of Applied Science - Culinary Arts

Le Cordon Bleu
Mendota Heights, MN
01.2012

Red Rocks Community College
LAkewood. CO
06.2007

Red Rocks Community College
03.2001

Skills

  • Food Safety
  • Menu Planning
  • Cost Control
  • Menu development
  • ServSafe Certification
  • Hiring, Training, and Development
  • Team Leadership
  • Vendor Relationship Management
  • Restaurant Operations
  • Purchasing management
  • Process Improvements
  • Vendor Relations

Timeline

Executive Chef/Owner

Mak’s Shack
10.2023 - 07.2024

Executive Chef/Owner

Elevation 5280 Food Truck
09.2014 - 02.2024

Sous Chef

Aramark Food Service, 3M World Headquarters
09.2013 - 08.2014

Sous Chef

Old Market Deli
01.2012 - 09.2013

Office Manager

Fleet Sheets
06.2006 - 12.2010

Assistant Manager

Qdoba Mexican Grill
04.2005 - 06.2006

Front Office Manager

Four Points by Sheraton Silverthorne
12.2000 - 04.2005

Associate of Applied Science - Culinary Arts

Le Cordon Bleu

Red Rocks Community College

Red Rocks Community College

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Paul Makolondra