Summary
Overview
Work History
Education
Skills
Skills Certifications
Timeline
Generic

Rocky Cirino

Miami,FL

Summary

A dynamic operations leader with a passion for team building, client relations and cost management. Extensive experience opening stand-alone fine dining and casual restaurants, while also assuming established outlets requiring management restructuring. This experience has honed the ability to foster consensus amongst management teams, streamlining the decision making process, and accelerating results. Seeking to apply these experiences and best practices to an organization in need of effective leadership and improved financial performance.

Overview

25
25
years of professional experience

Work History

Director of Restaurants

Starr Restaurant Organization
10.2021 - 12.2023
  • Led all aspects of operations and facilities for 6 multi-concept restaurants located in Philadelphia generating combined annual revenue of ~$43.0 million
  • Established budgets and sales projections while reviewing actual results, variance reports, and operational goals with General Managers on a monthly, quarterly and annual basis
  • Collaborated with the Human Resources and Training departments in the development of company-wide training policies in addition to site specific SOP’s related to both FOH and BOH
  • Successfully led post-pandemic recruitment efforts to rejuvenate legacy properties
  • Oversaw compliance matters related to facilities management including Health Department, Fire Code and Safety, HVAC, refrigeration, as well as kitchen equipment maintenance
  • Managed CapEx projects including two major kitchen floor replacements at two properties
  • Established delivery service at a premier steakhouse resulting in ~$500K incremental annual sales
  • Led concept transition efforts for existing property
  • Other achievements include, but not limited to: Significantly outperformed 2022 budgets by 7-10% margin by revamping reservation systems, monitoring kitchen overtime, and reinvigorating post-pandemic culture and morale
  • Food cost reduction at renowned Sushi restaurant by 4% through leadership restructure, menu engineering and tighter purchasing protocols.

Managing Director

Altamarea Group
06.2013 - 07.2021
  • Led all business operations for 7 multi-concept restaurants located in New York City and abroad, collectively generating over $60 million in annual revenue
  • Led new concept development including site selection, design, menu, as well as FOH/BOH workflows
  • Established budgets and sales projections for all properties while reviewing actual results and operational goals with General Managers on an ongoing basis
  • Led recruitment efforts with a focus on promoting from within, while also leveraging network contacts for individuals with the potential to enhance workplace culture
  • Led Training Department in the development of company-wide policies in addition to site specific SOP’s related to the FOH and BOH
  • Oversaw all matters related to facilities management including Health Department compliance, fire safety, HVAC, refrigeration, as well as kitchen equipment maintenance
  • Drove efforts to establish third-party delivery at 5 Manhattan properties including vendor due diligence and contract negotiations for more competitive fees and delivery zones
  • Review and approve all client-facing communication including Marketing materials and Social Media
  • Other achievements include, but not limited to: $250K annual savings from implementing a 2.5% deduction from credit card tips to offset merchant fees
  • Significant food cost reduction from 31.5% in 2016 to 28.7% in 2017 and 2018 to 25.9% in 2019 through kitchen leadership restructure, tighter purchasing protocols, Product Mix analysis and SKU reduction while still maintaining an innovative position in the marketplace
  • Overhaul hourly staff schedules to mitigate impact from minimum wage increase.

General Manager

Altamarea Group
04.2009 - 06.2013
  • Opening General Manager responsible for all hiring, training and HR matters
  • Ultra-successful property, winner of 2009 James Beard Best New Restaurant, 2-star Michelin award for 8 years as well as numerous “best of” awards
  • Instrumental in creating an exclusive client base that formed the foundation for successful inroads into the world of finance, real estate, medicine and entertainment
  • Year one revenue of 13 million that grew steadily to 23 million in 2019
  • As Director, successfully expanded the brand oversees to Dubai in 2019.

Assistant General Manager

Cru Restaurant
02.2007 - 11.2008
  • Managed day-to-day operations of wine focused boutique restaurant
  • Restructured FOH operations, reducing labor by 25%
  • Earned a Michelin star.

Captain

Daniel Restaurant
03.2004 - 02.2007

Captain

Gary Danko
01.2002 - 02.2004

Captain - Room Service Manager

The Four Seasons Hotel
01.1999 - 12.2001

Education

AD -

Le Cordon Bleu College of Culinary Arts
Scottsdale, AZ
06.2021

BA in English Literature -

Arizona State University
Tempe, AZ
05.2000

Skills

  • Guest Relations
  • Promotions Coordination
  • Labor Management
  • Menu Development
  • Employee Retention
  • Cost Control
  • Operations and KPI Management
  • Conflict Resolution

Skills Certifications

  • Proficient in assorted restaurant POS, reservation, and inventory management systems, notably Micros, Open Table, Aloha, Resy, Seven Rooms, Seven Shifts, Toast, Caviar, GrubHub among others
  • NYC Food Protection Certificate
  • RAMP Certificate

Timeline

Director of Restaurants

Starr Restaurant Organization
10.2021 - 12.2023

Managing Director

Altamarea Group
06.2013 - 07.2021

General Manager

Altamarea Group
04.2009 - 06.2013

Assistant General Manager

Cru Restaurant
02.2007 - 11.2008

Captain

Daniel Restaurant
03.2004 - 02.2007

Captain

Gary Danko
01.2002 - 02.2004

Captain - Room Service Manager

The Four Seasons Hotel
01.1999 - 12.2001

AD -

Le Cordon Bleu College of Culinary Arts

BA in English Literature -

Arizona State University

Similar Profiles

CREATE PROFILE