Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
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Robert Vicari

Wyckoff,NJ

Summary

Bottagra Restaurant Owner/Operator

Overview

29
29
years of professional experience
1
1
Certification

Work History

Owner/Operator

Pesca INC/Bottagra Restaurant
08.2008 - Current
  • Managed day-to-day business operations.
  • Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
  • Increased customer satisfaction by providing high-quality services and timely communication.
  • Managed daily operations for optimal efficiency, streamlining processes to reduce costs.
  • Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Established strong relationships with suppliers, ensuring consistent delivery of goods and services at competitive prices.
  • Ensured compliance with relevant regulations, maintaining proper documentation and licensing requirements.
  • Developed and implemented successful marketing strategies, resulting in increased brand awareness and customer base.
  • Kept all building areas and equipment functional and well-organized to promote business performance.
  • Cultivated a positive work environment, leading to higher employee retention rates and overall job satisfaction.
  • Evaluated company performance against objectives, adjusting strategies as needed to achieve desired results.
  • Trained and motivated employees to perform daily business functions.
  • Assessed income and expenses and adapted plans to improve profit levels.
  • Overseeing inventory management, reducing waste and maintaining adequate stock levels to meet demand.
  • Implemented effective financial management practices, improving cash flow and profitability.
  • Oversaw the hiring process, selecting highly skilled candidates who contributed significantly to company success.
  • Developed and nurtured lasting customer relationships by projecting professional corporate image and responding quickly to logistical and scheduling issues.
  • Contributed positively to the local community through involvement in various events or charitable organizations.
  • Collaborated with industry partners to expand networking opportunities, fostering mutually beneficial relationships that drove growth for all parties involved.
  • Monitored daily cash discrepancies, inventory shrinkage and drive-off.
  • Implemented innovative programs to increase employee loyalty and reduce turnover.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.

Owner/Operator

Vicari's Market Gourmet
07.2003 - 06.2008
  • Managed day-to-day business operations.
  • Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
  • Managed daily operations for optimal efficiency, streamlining processes to reduce costs.
  • Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Established strong relationships with suppliers, ensuring consistent delivery of goods and services at competitive prices.
  • Trained and motivated employees to perform daily business functions.
  • Overseeing inventory management, reducing waste and maintaining adequate stock levels to meet demand.
  • Interacted well with customers to build connections and nurture relationships.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Implemented business strategies, increasing revenue, and effectively targeting new markets.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Assessed income and expenses and adapted plans to improve profit levels.
  • Implemented effective financial management practices, improving cash flow and profitability.
  • Kept all building areas and equipment functional and well-organized to promote business performance.

Executive Sous Chef

Richie Cecere's Restaurant & Bar
01.2001 - 01.2003
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Coordinated with team members to prepare orders on time.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Executive Sous Chef

Sorrento Restaurant
04.1999 - 05.2001
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Monitored food production to verify quality and consistency.
  • Assisted with menu development and planning.
  • Participated in food tastings and taste tests.
  • Set up and broke down kitchen for service.

Cooking Intern

MGM Resorts
09.1998 - 06.1999
  • Collaborated closely with other interns to successfully execute large-scale catering events.
  • Contributed to team efficiency by maintaining cleanliness and organization in all work areas.
  • Enhanced cooking techniques by assisting in the preparation of a diverse range of dishes.
  • Strengthened teamwork abilities through cooperation with fellow interns on group projects.
  • Honed knife skills, becoming proficient at various cuts and techniques for efficient food prep.
  • Assisted with inventory management, helping to minimize waste and control costs.
  • Cleaned kitchen counters, refrigerators, and freezers.
  • Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
  • Maintained food safety and sanitation standards.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.

Pizza Shop Assistant

Pizza Town USA
01.1996 - 02.1998
  • Maintained a clean and organized workspace, adhering to health code regulations for optimum food safety.
  • Managed phone orders professionally, providing clear communication and accurate order details to kitchen staff.
  • Collaborated with team members for smooth operations during busy hours, minimizing wait times for customers.
  • Supported kitchen staff by prepping ingredients and assembling pizza toppings as needed, expediting order fulfillment.
  • Operated cash register accurately, processing transactions quickly to maintain efficient customer flow.
  • Built rapport with repeat customers by remembering names, preferences, or dietary restrictions.
  • Contributed to positive work environment by maintaining open communication with coworkers and supervisors.
  • Enhanced customer satisfaction by efficiently taking and preparing orders with accuracy and speed.
  • Kept kitchen, counter and dining areas cleaned and sanitized.
  • Performed serving, cleaning and stocking to high standards and provided excellent customer satisfaction.
  • Kept drawer balanced by accurately processing cash, credit and debit payments.

Education

Associate of Arts - Culinary Arts

Culinary Institute of America
Hyde Park, NY
1999

Skills

  • Operations Management
  • Documentation And Reporting
  • Hiring
  • Business Planning
  • Staff Training and Development
  • Staffing
  • Operations Oversight
  • Payroll Processing
  • Human Resources
  • Delegating Work
  • Customer Service Management
  • Staff training/development
  • Scheduling
  • Business Management
  • Inventory Control
  • Team Leadership
  • Purchasing and planning
  • Employee Scheduling
  • Employee Motivation
  • Payroll Administration and Timekeeping
  • Hiring and Onboarding
  • Process Improvements
  • Goal Setting
  • Staff hiring

Certification

Food Safety Certification

TIPS Trained

Languages

Italian
Professional Working

Timeline

Owner/Operator

Pesca INC/Bottagra Restaurant
08.2008 - Current

Owner/Operator

Vicari's Market Gourmet
07.2003 - 06.2008

Executive Sous Chef

Richie Cecere's Restaurant & Bar
01.2001 - 01.2003

Executive Sous Chef

Sorrento Restaurant
04.1999 - 05.2001

Cooking Intern

MGM Resorts
09.1998 - 06.1999

Pizza Shop Assistant

Pizza Town USA
01.1996 - 02.1998

Associate of Arts - Culinary Arts

Culinary Institute of America
Robert Vicari