Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic
Salvatore Giambanco

Salvatore Giambanco

Restaurant and kitchen and Cook manager
Sayville,NY

Summary

Dynamic manager with a proven track record at Sal Pizza, excelling in team leadership and customer service. Enhanced operational efficiency through strategic planning and staff development, achieving significant improvements in customer satisfaction. Skilled in budget control and conflict resolution, fostering a positive workplace culture while driving business growth.

Overview

2007
2007
years of professional experience
1
1
Certification

Work History

Manager

Sal Pizza
  • Managed and motivated employees to be productive and engaged in work.
  • Maintained professional, organized, and safe environment for employees and patrons.
  • Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Cross-trained existing employees to maximize team agility and performance.
  • Controlled costs to keep business operating within budget and increase profits.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
  • Achieved departmental goals by developing and executing strategic plans and performance metrics.
  • Improved safety procedures to create safe working conditions for workers.
  • Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
  • Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
  • Improved marketing to attract new customers and promote business.
  • Reduced operational costs through comprehensive process improvement initiatives and resource management.
  • Oversaw inventory management, optimizing stock levels, and reducing waste.
  • Developed comprehensive risk management plan, minimizing potential disruptions to business operations.

Cook Supervisor

Prima Restaurant
  • Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
  • Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
  • Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
  • Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
  • Collaborated with management to develop innovative menu offerings that catered to diverse customer preferences.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Proactively addressed maintenance issues with kitchen equipment, ensuring minimal downtime and uninterrupted operations.
  • Continuously evaluated staff performance levels through regular assessments, identifying areas for improvement and providing targeted coaching.
  • Managed food orders efficiently by coordinating with suppliers for timely deliveries while minimizing costs.
  • Exceeded health inspection standards consistently by maintaining a stringent focus on cleanliness and sanitation practices throughout the kitchen space.
  • Implemented effective time-management strategies within the kitchen team, enabling smoother meal preparation during peak hours.
  • Optimized kitchen workflow by assigning tasks based on employees'' strengths and abilities, maximizing productivity.
  • Increased customer satisfaction by addressing complaints promptly and making necessary improvements to menu items and service.

Cook Manager

Capellini Restaurant
  • Enhanced kitchen efficiency by streamlining prep processes and optimizing ingredient usage.
  • Adapted cooking methods to accommodate special dietary requests without compromising dish integrity or taste.
  • Reduced food waste by implementing proper portion control techniques and monitoring inventory levels.
  • Trained new hires on kitchen procedures, safety protocols, and recipe execution to maintain consistency in service quality.
  • Upheld strict food safety guidelines to minimize the risk of contamination or illness resulting from improper handling practices.
  • Boosted customer satisfaction ratings through consistent delivery of delicious meals prepared according to established recipes.

Cook Shift Leader

Villa Grazia Restaurant
03.1997 - 03.2006
  • Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
  • Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
  • Placed orders to restock items before supplies ran out.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
  • Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
  • Supported overall restaurant success through cross-training in various positions when necessary to provide adequate coverage during busy times.
  • Assisted in menu planning and development, incorporating guest feedback and industry trends to keep offerings fresh and appealing.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
  • Upheld strict adherence to company policies regarding food handling practices, employee conduct, and dress code requirements.

Education

High School -

West High School
West Islip, NY
07.1986

Skills

  • Customer service
  • Team leadership
  • Time management
  • Decision-making
  • Verbal and written communication
  • Complex Problem-solving
  • Staff training and development
  • Staff management
  • Task delegation
  • Goal setting
  • Documentation and reporting
  • Relationship building
  • Strategic planning
  • Operations management
  • Project management
  • Cross-functional teamwork
  • Project planning
  • Customer relationship management (CRM)
  • Performance management
  • Staff development
  • Shift scheduling
  • Sales techniques
  • Policy implementation
  • Conflict resolution
  • Schedule preparation
  • Sales management
  • Workforce management
  • Performance evaluations
  • Business administration
  • Negotiation
  • Product management
  • Business development
  • Business planning
  • Budget control
  • Lead generation
  • Clear communication
  • Safety procedures
  • Employee onboarding
  • Coaching and mentoring
  • Inventory management
  • Partnership development
  • Innovation management
  • Positive attitude

Certification

Cook

Languages

English
Elementary
Spanish
Elementary

Timeline

Cook Shift Leader

Villa Grazia Restaurant
03.1997 - 03.2006

Manager

Sal Pizza

Cook Supervisor

Prima Restaurant

Cook Manager

Capellini Restaurant

High School -

West High School

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Salvatore GiambancoRestaurant and kitchen and Cook manager