VINCENT CORSO
West Harrison,USA
Summary
Results-driven General Manager and Restaurant co-owner with 35+ years in the Food and Beverage Industry. Expertise in delivering exceptional guest experiences, optimizing efficiency, and driving revenue growth. Skilled in menu development, staff training, and strategic planning.
Overview
34
34
years of professional experience
Work History
General Manager
Tiki Beach Pier Restaurant and Bar
Rye Playland, New York
03.2023 - Current
- Hired to manage operating expenses and provided leadership over a world-class waterfront dining venue
- Directed a positive team and succeed at this start-up waterfront dining establishment, a new and innovative restaurant concept that made waves in the historic downtown Rye Playland area!
- Work together with an exclusive team in directing the daily operations of this thriving establishment
- Oversaw staff ranging from 50-100 employees in the operations of a 400-seat dining establishment, as well as an after-hours music entertainment venue
- Ensured the entire property was run properly as it had multiple moving parts, the main dining area, the patio deck, the boardwalk, the beach garden, the VIP Lounge and featured live music and entertainment nightly
- Created and implemented continuous process improvements to ensure optimal efficiency and productivity throughout the organization
- Collaborate with my team to drive the company initiatives and ensure their successful implementation
- Foster a positive and engaging environment for both staff and guests, promoting a memorable dining experience
- Delegate and oversee daily tasks, ensuring efficient and smooth operations
- Supervise and motivate staff, fostering a culture of teamwork and excellence
- Ensure adherence to company policies and procedures, promoting a safe and compliant work environment
- Lead by example, demonstrating exceptional organizational and leadership skills
- Implement strategies to control costs and maximize profitability
- Seasonal sales (6 months) over $3.5 Million
- Able to keep Labor and Food Cost below 25%
- Manage operations for smooth functioning while maintaining a high standard of customer satisfaction
- Responsible for the overall food and beverage operations by formulation of policies, business goals and exceeding revenue targets
Director of Food and Beverage
The Castle Hotel and Spa - Luxury Hotel/Events Venue
Tarrytown, New York
01.2023 - Current
- Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate
- Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations
- Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest
- Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives
- Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service
- Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality
Owner; General Manager; Director of Special Events
Corso Consulting & Catering
West Harrison
01.2009 - Current
- Restaurant Expertise personally assists newcomers to the industry with experienced restaurant concept development
- From restaurant start-up to concept innovation, to product development, to management contract services - depth of experience, collaborative management style and innovative training methods will result in improved performance at all levels
- This new turn is a consulting and development firm serving restaurants, bars, lounges, and any enterprise with a food or beverage component
- From full-service Concept Development and Restaurant Management Contracts to Menu Development and Hands-On Opening Support and all the details in between
- Developed close relationships with clients and analyzed their needs to develop and build menus and personalized events to ensure top level customer service, retention and referrals
- Ensure company standards for quality and service are exceeded by each team member
- Effectively implemented new systems and procedures that have increased sales
- Responsible for the strategic marketing and advertising efforts that increase brand awareness, exposure and overall revenues
Director of Food and Beverage
Harrison Meadows Country Club - The Meadows/Social Kitchen and Bar
Harrison, New York
01.2022 - 01.2023
- Responsible for Clubhouse Food and Beverage Service operations, including restaurant dining, banquet operations, pool house services, as well as other additional ancillary F&B operations
- Brought onboard to rebuild the F&B program after the location was depleted of all equipment, small wares, and furniture as if a startup
- Responsible for food service management, providing superb dining and food and beverage experiences for the Club Passholders and Guests
- Creating relationships with the Culinary, Catering, Passholders, Marketing and Banquet Service Teams
- Brought onboard to implement policy, procedures and protocols and was the public face of these operations with a hands-on approach and understanding that guests and staff engagement is critical to success in this position
- Adapted relationships with the Culinary, Catering, Passholders, Marketing and Banquet Service Teams
- Assist with budget preparation in all Food and Beverage related areas
- Assists with interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates, addressing complaints and resolving problems
- Assists in the management of department members that include Servers, Reservationist, Runners, Bartenders, Hosts, Banquet, Building Maintenance
- Promoted and reviewed the day's business levels in all operations and assigns priorities as needed
- Relays pertinent information to key staff including Executive Chef, Beverage Manager, Dining Manager, Executive Offices, Concierge, and Membership Office as needed
- Assists General Manager in monitoring success of Food and Beverage related departments and associates, including semi-annual performance reviews, as needed
- Conducts regular staff meetings with colleagues, subordinates and related parties
- Assured that effective orientation and training are given to each new associate
- Assists in developing ongoing training programs
- Prepares and monitors quarterly revenue goals and expenses as well as generating various (weekly, monthly, quarterly, and annual) business volume reports and forecasts
- Responsible for pre-approving, receiving and ultimate inventory control for all Food and Beverage related areas
- Exceeded monthly revenue targets by 30%
Director of Dining Services
Morrison Living Division of Compass group- The Towers at Tower Lane
New Haven, Connecticut
01.2020 - 01.2022
- Oversee food and beverage operations for a senior living community, ensuring high standards of service and compliance with health regulations
- Responsible for food service management, dedicated to improving healthcare dining service experiences
- Brought onboard to implement policy, procedures and protocols from a different perspective
- Collaborated with the culinary team to create nutritious and appealing meal options for residents
- Input on the revamping of the Fine Dining Handbook used country -wide for the Compass Group
- Develop and execute menus that cater to the dietary needs and preferences of residents
- Adapted a Kosher philosophy to a community of 350 residents
- Implement cost-control measures, resulting in a reduction in operational costs
- Financially responsible for the department in accordance with the approved budget
- Always maintained the department in an "inspection ready" state, assuring the department operates within federal, state, and local guidelines
- Promoted professional growth and development of the entire Morrison Senior Dining team and community department employees
- Implements change to the dining service program that enhances the desirability of the community for current and future residents
- Train and manage team and staff members, improving overall team performance and guest satisfaction
Co-owner; General Manager of Operations; Director of Special Events
Westchester Burger Company
White Plains, Rye Brook, Mt. Kisco, Stamford, Scarsdale
01.2011 - 01.2019
- Responsibility for all locations
- Trained all staff regarding skills, strategies, and software; focused on continuous training and development to ensure policies and procedures are followed
- Always provide superior service to all customers, while following restaurants' etiquette guidelines
- Plan, supervise and coordinate the daily operations of Food & Beverage both front and back of house
- Exercise supervisory authority over restaurant and bar
- Implement training manuals and supervise training of employees
- Plan and conduct staff meetings
- Confer regularly with staff to coordinate activities, assign and check work, resolve problems, etc
- Plan work schedules
- Supervise and assist as necessary with all operations, which may include line set-up and inventory food preparation, customer service; menu development, large party reservations etc
- Annual sales regularly exceed $6 Million
- Developed and implemented all operational systems, controls and procedures
- Successful individual site marketing at each location
- Ongoing promotion of catering and special events
- Prepare a variety of administrative/operations reports and records, timesheets, daily staffing reports, inventories, cash reports etc
- Monitor daily liquor counts and verify accuracy through POS system
- Developed and implemented all operational systems, controls and procedures
- Successful individual site marketing at each location
- Responsible for conducting sales calls, client visits, promotions and maintained relationships with suppliers
Co-owner; General Manager of Operations/Director of Special Events
Blue
White Plains, New York
01.2003 - 01.2010
- Responsible for creation of upscale NYC style restaurant as part of revitalization of White Plains
- Directed sales and profitability of start-up restaurant; increased annual sales to $3M
- Implemented successful advertising campaign; brought a cosmopolitan type of venue to Westchester
- Developed and implemented all operational systems and procedures
- Catered high end events both on and off premises
- Assisted with interviewing, hiring, training, and development of qualified employees
- Managed front of house staff including servicers, bussers, hostesses and bartenders had a record low turnover of 10% and through creative improvement initiatives, increased productivity by 40%
- Managed back-of-house operations including food preparation, quality control and expediting continuously achieved a 100% audit and 98% customer service satisfaction on food quality and timing
- Ensured quality and critical communication between the front and back of the house: this resulted in a record number of nights with zero mistakes and increased revenues of over 130%
- Created numerous in-store contests and promotions to increase sales, productivity and facilitate team building: ideas were so successful they were adopted by the corporate office and used for training purposes
Owner
Corso Catering
White Plains, New York
01.1991 - 01.1996
- Upstart company straight out of high school
- Catered for private events both on and off premises
- Annual sales over $4 Million
- Manage operations for smooth functioning while maintaining a high standard of customer satisfaction
- Responsible for the overall food and beverage operations by formulation of policies, business goals and exceeding revenue targets
- Created employee schedule to ensure labor hours fall within projected guidelines and accommodate numerous employee requests
- Assisted a team of workers with setting up weddings, corporate parties, and special events
Skills
- Operations Management Food Service Management Multi-site Operations Hospitality Management Food & Beverage Operations
- Staff Development Recruiting/Hiring Talent Optimization Training & Coaching Motivation/Empowerment
- Customer Service Guest Satisfaction Increased Occupancy Customer Retention Quality Assurance
- P&L Management Budget Management Cost Controls (Labor, F&B) Asset Management Strategic Planning
Timeline
General Manager
Tiki Beach Pier Restaurant and Bar
03.2023 - Current
Director of Food and Beverage
The Castle Hotel and Spa - Luxury Hotel/Events Venue
01.2023 - Current
Director of Food and Beverage
Harrison Meadows Country Club - The Meadows/Social Kitchen and Bar
01.2022 - 01.2023
Director of Dining Services
Morrison Living Division of Compass group- The Towers at Tower Lane
01.2020 - 01.2022
Co-owner; General Manager of Operations; Director of Special Events
Westchester Burger Company
01.2011 - 01.2019
Owner; General Manager; Director of Special Events
Corso Consulting & Catering
01.2009 - Current
Co-owner; General Manager of Operations/Director of Special Events
Blue
01.2003 - 01.2010
Owner
Corso Catering
01.1991 - 01.1996