Thomas Fazio

• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Planned weekly production schedules to maximize efficiency while minimizing waste.

• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Focused on driving customer perception of value in both BOH and FOH
• Supervised 45 BOH staff members and delivered mentorship to strengthen kitchen skills.
• Worked with vendors to maximize pricing

• Hired and mentored core start-up team, working to outline initial company policies and procedures.
• Implemented effective customer service procedures such as L.A.S.T customer objection procedures and customer loyalty programs to encourage positive feedback.

Managed the day-to-day tactical and long-term strategic activities within the business.
Conducted cost control, schedule, and risk analysis
Reduced and controlled expenses by improving resource allocation.

- Implemented and evolved high-impact strategies to target new business opportunities and new markets.
-Conceptualized targeted gains for customers