Thomas Cannone

Yearly Sales $4,500,000

• Managed daily front-of-house operations, ensuring seamless service delivery and guest satisfaction.
• Trained and mentored staff on customer service best practices and operational standards.
• Implemented inventory management systems to optimize supply chain efficiency and minimize waste.
• Developed and enforced training programs focused on enhancing team performance and productivity.
• Managed staff schedules, optimizing labor costs and enhancing team productivity.

Yearly Sales $10,500,000

• Managed payroll records for employees working within the food and beverage department.
• Evaluated customer feedback surveys in order to identify areas of improvement within the dining experience.
• Ensured adherence to local health codes by inspecting kitchens regularly for cleanliness and safety compliance.
• Developed marketing strategies aimed at increasing business through promotions or targeted campaigns.
• Ordered supplies from vendors as needed while staying within budget guidelines.
• Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.

Yearly Sales $5,500,000

• Prepared employee schedules to maintain appropriate staffing levels during peak periods & verified timesheets for payroll
• Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Resolved and investigated complaints regarding service, food quality and accommodations.
• Spearheaded and admin of launch of new pos system (toast) including inventory software for P&L (xtrachef) for all 4 of owners locations including training of other managers
• Responsible for weekly liquor inventory including variance reports between theoretical and actual inventories
• Booked private events for both in-house and off premise functions.
• Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.

Yearly Sales $750000

• Opening of new Establishment
• Prepared business plan by reviewing demands, local competitors and projecting sales
• Led operational strategies to enhance customer satisfaction and streamline service delivery.
• Developed training programs to improve staff performance and reduce turnover rates.
• Admin and programming of pos (Mobilizes)
• Typical office work (licenses, scheduling repairs, P7L reports, inventory)

Awards-

Gold Medal in Best of Essex - ethnic/other category

Critics choice in NJ Magazine - ethnic/other category

Readers Choice in Montclair magazine -Mediterranean restaurant