Thomas Rossana
Highland Park,MI
Summary
Grew within a company from opening server to General Manager of Maru Sushi Detroit. I have been a part of 4 restaurant openings in different capacities including three as the lead. I have also developed and established a company wide beverage program. I have administered operations in various capacities with a focus on efficiency, profitability, and autonomy. I have been the bar manager for Como’s Pizzeria for the last three years. While I have an inclination for business, I value people over capital and am ready to find a more intentional and socially proactive endeavor.
Overview
19
19
years of professional experience
Work History
Event Concierge
Charles H. Wright Museum of African American Hist.
Detroit, MI
03.2024 - 07.2024
- Managed event budgets, tracking expenses to ensure cost-effective planning and execution.
- Served as a key point of contact before, during, and after each event, addressing any concerns quickly and professionally.
- Increased overall guest satisfaction through timely communication of updates and changes in event schedules or venues.
- Facilitated smooth transitions between different segments of an event, keeping everything on schedule without sacrificing quality or enjoyment for attendees.
Bar Manager
Como’s
Ferndale, MI
03.2021 - 01.2024
- Interviewing, hiring, training, and maintaining desired culture standards
- Ordering beverage products, working with vendors, training bar team, menu development, inventory, and invoicing.
- Communicate with management team for immediate and upcoming professional needs.
- Scored in desired percentile in staff surveys my entire experience at Como’s.
General Manager
PAO
05.2019 - 11.2019
- Tracked weekly sales to develop senior leadership reports for business development planning
- Performed daily tasks pertaining to customer accounts, including purchasing, sales and marketing to increase service and efficiency
- Enhanced operational performance by developing effective business development strategies, systems and procedures
- Encouraged, trained and disciplined employees to maximize performance
- Trained and developed culinary personnel to strive for continuous knowledge and professional development
- Directed safety operations and maintained clean work environment in adherence to FDA and OSHA requirements
Restaurant General Manager
Maru Sushi Detroit
09.2012 - 10.2018
- Set performance expectations through two direction feedback.
- Maximized customer service by training staff, overseeing operations and resolve issues in a timely manner.
- Managed bar inventory, restocked supplies and placed orders.
- Negotiated product prices, availability, distribution and delivery deadlines.
- Conducted weekly sales meetings with team members to establish menu, sales and profit objectives.
- Addressed guest concerns and resolved all issues to restaurant satisfaction.
- Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
- Developed and maintained positive working relationships with others to reach business goals.
- Carefully interviewed, selected, trained, and supervised staff.
- Set clear expectations and created positive working environment for employees.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Effectively managed payroll, timekeeping, and paperwork for new hires and terminations.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
Certified Server Trainer
P.F. Chang's China Bistro Inc.
02.2005 - 11.2012
Independent Living Skills Instructor
Kevin Moody Youth Home
06.2009 - 09.2012
Education
Bachelor of Arts - Psychology
Michigan State University
East Lansing, MI2008
Skills
- ServSafe Manager Certification
- ServSafe Allergen Certified
- TAMS Certification
- Team leadership
- Excellent Communicator
- Maintain positive professional relationships
- Strong work ethic
- Adaptable
- Budget development
- Goal and Feedback Oriented
Professional References
Henry Van Dusen Executive Chef Como’s Ferndale
517-474-0879
HVanDusen@peasandcarrotshospitality.com
John O'Meara Director of Operations Maru Hospitality Group
517-899-0868 John@marusushi.com
Richard DeVault Mortgage Broker
616-698-0183
Timeline
Event Concierge
Charles H. Wright Museum of African American Hist.
03.2024 - 07.2024
Bar Manager
Como’s
03.2021 - 01.2024
General Manager
PAO
05.2019 - 11.2019
Restaurant General Manager
Maru Sushi Detroit
09.2012 - 10.2018
Independent Living Skills Instructor
Kevin Moody Youth Home
06.2009 - 09.2012
Certified Server Trainer
P.F. Chang's China Bistro Inc.
02.2005 - 11.2012
Bachelor of Arts - Psychology
Michigan State University