Accomplished Manager successful orchestrating operations and leading employees in fine dining establishments in the Greater Boston area. Robust background encompassing, managing and creating award winning wine list comprised of 600 bottles and 50 plus by the glass list. Insightful Manager with experience directing and improving operations through effective employee motivational strategies and strong policy enforcement. Proficient in best practices, market trends and regulatory requirements of industry operations. Talented leader with analytical approach to business planning and day-to-day problem-solving.
Hi, I’m
Exequiel Cohen
Randolph,MA
Summary
Overview
39
years of professional experience
Work History
Top Of The Hub Restaurant And LoungeBoston, MA
Wine and Beverage Director /Manager
05.2013 - 03.2020
Job overview
- Expanded cross-functional organizational capacity by collaborating across departments on priorities, functions and common goals.
- Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.
- Developed and maintained relationships with customers and suppliers through account development.
- Onboarded new employees, including training, mentoring and new hire documentation.
- Established and updated work schedules to account for changing staff levels and expected workloads.
- Cross-trained existing employees to maximize team agility and performance.
- Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
- Delivered feedback to decision-makers regarding employee performance and training needs.
- Improved operational planning and business frameworks to enhance resource utilization and reduce waste.
Locke Ober RestaurantBoston, MA
Manager of Operations
03.2003 - 12.2012
Job overview
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Orchestrated positive customer experiences by overseeing every area of business operations.
- Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
- Built and leveraged community relationships to drive business and maximize catering programs.
- Maintained facility and grounds to present positive image.
- Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Venezia And Rapheal ResturantNorth Quincy, MA
Maitre D'/ Manager
03.2002 - 05.2012
Job overview
- Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
- Cultivated positive guest relations by managing information and orchestrating speedy seating.
- Served as leader of FOH team by assigning duties, work stations and responsibilities.
- Greeted guests, escorted to dining tables and provided menu and information about restaurant to encourage seamless flow of service.
- Routinely supported other areas of restaurant as requested, including answering telephones and completing financial transactions for other staff members.
- Answered customer questions about hours, seating and menu information.
- Kept track of event finances, including initial deposits, due payments and final balances.
- Maintained highly loyal clientele by delivering unparalleled service at every stage of restaurant dining experience.
- Assisted FOH and BOH staff with preparing for events to coordinate smooth execution to maximize guest satisfaction.
- Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales.
- Governed dining area with natural leadership talents and organizational strategies focused on balancing guest and business needs.
Locke Ober RestaurantBoston, MA
Manager of Operations
08.1981 - 12.1993
Job overview
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Drove excellent customer service through coaching, role modeling and incorporating customer feedback to reinforce and improve quality of service.
- Managed day-to-day FOH operations to drive quality, standards and meet customer expectations.
- Controlled cash and credit receipts by adhering to cash handling and reconciliation procedures to comply with company policies and procedures.
- Resolved guests complaints while maintaining positive customer environment.
- Managed inventory through effectively ordering and stocking uniforms, linens, beverages and front of house supplies.
- Created and distributed staff schedules and maintained time cards to facilitate efficient payroll process.
Education
Universidad LatolicaChile, South America
Associate of Science from Agricultural Engineering
12.1976
University Overview
Patmos SchoolChile, South America
High School Diploma
06.1967
University Overview
Skills
- Strategic planning
- Staff Management
- Policies and procedures
- Operations management
- Extensive knowledge and experiencing curating extensive wine lists
Languages
Spanish
Native or Bilingual
Timeline
Wine and Beverage Director /Manager
Top Of The Hub Restaurant And Lounge
05.2013 - 03.2020
Manager of Operations
Locke Ober Restaurant
03.2003 - 12.2012
Maitre D'/ Manager
Venezia And Rapheal Resturant
03.2002 - 05.2012
Manager of Operations
Locke Ober Restaurant
08.1981 - 12.1993
Universidad Latolica
Associate of Science from Agricultural Engineering
Patmos School
High School Diploma
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