Peter Marcolini

Restaurant Owner

Aunt Butchie's of Brooklyn

Staten Island, NY

01.2011 - Current

Oversaw food preparation, production and presentation according to quality standards.
Hired, trained and motivated staff to fill all restaurant openings.
Supervised activities of dining room staff to maintain service levels and support guest needs.
Planned and executed special events hosted at the restaurant such as wine tastings and live music performances .
Created promotions and special events to attract customers and boost sales.
Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Negotiated contracts with vendors for food, equipment and supplies.
Performed regular inspections of kitchen facilities to ensure cleanliness, safety requirements are met as well as adherence to health codes, regulations set by state, local government agencies .
Interviewed potential hires for front-of-house positions such as servers and bartenders .
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
Received and scheduled food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Served as primary point of contact for customer inquiries or complaints.
Ensured compliance with local health codes and safety regulations.
Collaborated with chefs on new recipes, flavors and presentations for dishes served in the restaurant.
Trained staff, facilitated staff meetings and spearheaded menu development.
Created unique recipes and applied various culinary techniques for authentic cuisine.
Coordinated catering services when requested by customers .
Implemented operational procedures to maximize efficiency while minimizing costs.
Maintained cleanliness and sanitation across foodservice, storage and preparation stations.
Trained and supervised kitchen staff in proper food preparation techniques.
Ensured compliance with health codes, safety regulations, and other applicable laws.
Responded promptly to customer complaints or issues related to the restaurant's services or products.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Located relevant vendors, set up schedules and coordinated delivery, storage and organization of inventory.
Oversaw daily operations of the restaurant including staff scheduling, budgeting and inventory management.
Managed food preparation, guest interaction, quality control and customer relations.
Updated website content regularly in order to promote upcoming events and specials being offered at the restaurant .
Developed menus that featured local ingredients while meeting customer demands.
Maintained relationships with suppliers and distributors in order to secure best deals on orders placed .
Managed inventory and supplies to ensure materials were available when needed.
Prioritized and organized tasks to efficiently accomplish service goals.
Conducted routine maintenance and repairs on mechanical systems and industrial equipment.

Summary

Overview

Work History

Restaurant Owner

Education

High School Diploma -

Skills

Timeline

Restaurant Owner

High School Diploma -

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