Antonio Mastrofrancesco

I was a restaurant owner includes the following responsibilities: Independently running a dining establishment, often fine dining in upscale communities. Cultivating relationships with customers, vendors, and contractors. Managing inventory, ordering, menu planning, payroll, organizing banquets, bookkeeping, and always cooking. Overseeing day-to-day operations, managing staff, resolving customer issues, and working to make the establishment profitable. Developing and implementing marketing strategies to attract and retain customers.