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Joseph Maranto

7551 W Belmont, Chicago, IL 60634


Phone: 847-380-0229 Email: jmc1d3c6@westpost.net
Highly qualified Restaurant Professional with twenty-four years of experience in
the restaurant/hospitality industry. Began working as a dishwasher and consist
ently promoted in every position up to general manager. Exceptionally motivated
, ambitious, excellent communication skills and able to motivate staff to the hi
ghest level. Skilled devoted manager with creative, innovative approach to mana
ging staff, generating teamwork and improving customer service. Equally skilled
in front of the house operations as well as back- of -house operations; can eas
ily build a genuine rapport, establish trust and train people of all levels.
PROFESSIONAL EXPERIENCE
John's Restaurant and Banquets - Addison, IL 2008 - 2010
General Manager
* Managed staff of 40 employees in high volume restaurant with take-out, cateri
ng, 200 seat dining room, bar and banquets for up to 120 people.
* Responsible for marketing, P&L, quality control, inventory control and all oth
er day to day operations.
* Increased top line sales 12% by introducing themed events in the restaurant
* Designed new website and developed advertising/promotion campaigns
Chambers Seafood Bar and Grill - Niles, IL 1996 - 2010
Owner/ General Manager
* Managed staff of 30 employees in high volume restaurant with catering, 160 sea
t dining room, bar, live entertainment and banquets for up to 100 people.
* Responsible for marketing, budget control, quality control and all day to day
operations.
* Developed unique culinary fare with kitchen staff
* Revamped bar offerings that resulting in 30% increase sales
* Recruited talent for live entertainment

Villa D'oro Pizzeria & Restaurant- Chicago, IL 1986-1996


Owner/Kitchen Manager
* Managed 20 employees in a high volume restaurant with take-out, catering, 200
seat dining room, bar and banquets.
* Responsible for marketing, budget control, quality control and all day to day
operations.
* Designed & decorated remodeled dinning rooms
KEY SKILLS
* Menu design
* Scheduling staff
* Training staff
* Promotions and advertisement development
* Maximizing profitability
* Inventory control
* Payroll
* Experience with Point of Sales systems
* Spreadsheets (Excel)
* Multi-outlet operations
* Hospitality and culinary management
* Budgeting and cost controls
* Teambuilding/ training/ supervision
* Safety/sanitation/quality controls
* Vendor/Inventory management
* Strategic marketing and sales
* Profit and growth strategies
* Restaurant and kitchen design
EDUCATION
Northeastern Illinois University, Chicago, IL, BA Economics
Additional Training & Certifications:
* Sanitation certificate Chicago and Illinois
* ServSafe Certified