Robert Longo
Naples,Florida
Summary
At Collier Food & Beverage-Harold's Place, I spearheaded initiatives that significantly enhanced restaurant operations, integrating effective inventory and labor management to slash waste and boost profitability. My leadership fostered a motivated team, adept in hospitality management and food safety compliance, achieving unparalleled customer satisfaction and loyalty.
Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities.
Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Food and Beverage Director
Collier Food & Beverage-Harold's Place
12.2000 - 11.2024
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Coordinated with staff to deliver food services for special events and functions.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained kitchen cleanliness and sanitation through correct procedures.
- Purchased food and cultivated strong vendor relationships.
- Kept facility compliant with health codes, sanitation requirements and license regulations.
- Developed unique events and special promotions to drive sales.
Education
Associate of Arts - Education
Suffolk County Community College
Selden, NYSkills
- Menu pricing
- Labor management
- Hospitality management
- Cost control
- Bar management
- Catering coordination
- Menu development
- Food and beverage operations
- Inventory management
- Food safety compliance
- Staff supervision
Certification
- ServSafe Food Protection Manager Certification - National Restaurant Association.
Timeline
Food and Beverage Director
Collier Food & Beverage-Harold's Place
12.2000 - 11.2024
- ServSafe Food Protection Manager Certification - National Restaurant Association.
Associate of Arts - Education
Suffolk County Community College
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