Antonio D'Anello
Ancaster,ON
Summary
Accomplished leader in hospitality management, adept in operations oversight and organizational development, with a proven track record at Vrancor Hospitality. Excelled in enhancing customer satisfaction, reducing costs by strategic financial planning, and driving revenue growth. Skilled in vendor negotiations and fostering team collaboration. Demonstrates exceptional leadership and bilingual communication abilities, ensuring operational excellence and profitability. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities.
Overview
29
29
years of professional experience
Work History
GM | Director of Food & Beverage
Vrancor Hospitality
01.2023 - Current
- Delivered exceptional customer experiences through personalized service offerings tailored to individual preferences.
- Fostered a positive work environment to improve team morale and productivity levels.
- Reduced costs with thorough budget analysis and strategic financial planning.
- Streamlined operations for increased efficiency by identifying areas of improvement in workflow processes.
- Achieved sales targets consistently by employing persuasive negotiation techniques and building strong relationships with key clients.
- Drove revenue growth through the execution of targeted marketing campaigns designed to attract new clientele.
- Implemented quality assurance measures, ensuring consistent delivery of high-quality products and services.
- Optimized inventory management, implementing accurate forecasting methods to minimize stock discrepancies and prevent excess waste.
- Negotiated favorable contracts with suppliers, securing competitive pricing without compromising on product quality or service delivery standards.
- Assisted in recruiting, hiring and training of team members.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
Executive Chef | F&B Consultant
Devine Epicure Inc
01.1995 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Implemented successful cross-marketing strategies such as food and wine pairings.
VP | Director of Operations
Edge Hospitality
07.2001 - 12.2022
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Reduced operational risks while organizing data to forecast performance trends.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Trained and guided team members to maintain high productivity and performance metrics.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Ensured optimal resource utilization by employing effective project management methodologies that maximized ROI without compromising quality or deadline adherence.
- Mitigated risks by developing comprehensive contingency plans that ensured business continuity during unforeseen events or challenges.
- Contributed to talent acquisition efforts by participating in recruitment activities, identifying top candidates and facilitating smooth onboarding processes.
- Monitored and coordinated workflows to optimize resources.
- Led cross-functional teams for successful completion of projects, resulting in increased productivity.
- Analyzed customer feedback and identified areas for improvement to drive business success.
- Hired and managed employees to maximize productivity while training staff on best practices and protocols.
- Spearheaded cross-functional initiatives across departments to achieve business goals for bottom-line profits.
Education
Certified Chef De Cuisine - Culinary Management
Humber College
Toronto, ON09.2000
Red Seal Certified Chef - Professional Chef
Ministry of Education & Training
09.1998
Skills
- Operations Management
- Organizational Development
- Marketing expertise
- Staff Training and Development
- Business Analysis
- Vendor Negotiations
- Vendor relationships
- Client Relations
- Purchasing
- Staff Development
- Labor Cost Controls
- Efficient multi-tasker
- Business Development
- Change Implementation
- Workflow Planning
- Strategic Planning
- Project Planning
- P&L Management
- Sound Judgment
- Total Quality Management
- Proficient in MS Excel
- Recipes and menu planning
- Team Player
- Time Management
- Leadership and team building
- Inventory Control
- Facility Management
- Branding
- Operations Oversight
- Budget Analysis
- Vendor Sourcing
- Bilingual
- Loss Prevention
Languages
English
Native or Bilingual
French
Professional Working
Italian
Professional Working
Timeline
GM | Director of Food & Beverage
Vrancor Hospitality
01.2023 - Current
VP | Director of Operations
Edge Hospitality
07.2001 - 12.2022
Executive Chef | F&B Consultant
Devine Epicure Inc
01.1995 - Current
Certified Chef De Cuisine - Culinary Management
Humber College
Red Seal Certified Chef - Professional Chef
Ministry of Education & Training
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