Domenic Caporale

Manage daily restaurant operations encompassing staff scheduling, budgeting, and inventory oversight.

• Oversaw daily operations for casual dining Italian restaurant to ensure efficiency and quality.
• Monitored food preparation methods, portion sizes, and presentation standards for compliance.
• Reviewed budgets and payroll records to validate authorized expenditures.
• Established performance standards for personnel and customer service excellence.

• Oversaw daily operations of one of province's busiest Starbucks locations.
• Monitored food preparation methods and presentation standards to ensure quality.
• Resolved complaints regarding food quality and service efficiency.
• Reviewed budgets, payroll records, and financial transactions for compliance.
• Established performance standards for personnel and customer service excellence.
• Directed worker training programs, hired new staff, and evaluated employee performance.
• Analyzed KPIs to identify weaknesses and strengthen high-performing areas.
• Reviewed work procedures to enhance service quality, performance, and safety.

• Resolved complaints related to food quality and service through thorough investigation.
• Scheduled staff hours and assigned duties to enhance operational efficiency.
• Established performance standards for personnel and customer service excellence.
• Planned menus and food utilization based on guest estimates, popularity, and cost analysis.
• Organized training programs, addressed personnel issues, hired staff, and evaluated employee performance.

• Monitored compliance with health and fire regulations within dining facilities.
• Ensured acceptable food preparation, portion sizes, and presentation standards.
• Investigated and resolved complaints related to food quality and service efficiency.
• Scheduled and received food and beverage deliveries, verifying product quality and quantity.
• Organized and directed training programs while resolving personnel issues and evaluating staff performance.
• Reviewed operational procedures to identify improvements in service, performance, or safety.
• Monitored employee and patron activities to enforce liquor regulation compliance.

• Oversaw daily operations of restaurant, bar, room service, terrace, and banquet halls within hotel.
• Maintained government-required records related to sanitation and food subsidies.
• Ordered and purchased equipment and supplies for operational efficiency.
• Reviewed menus and analyzed recipes to determine costs and assign menu item prices.
• Scheduled facility use for events, negotiating arrangements with clients.
• Created specialty dishes and developed recipes for dining facilities.
• Estimated consumption of food, liquor, wine, and beverages to guide purchasing decisions.

• Oversaw customer service excellence within five-star, four-diamond venue.

• Managed customer service operations and promotion

• Monitored compliance with health and fire regulations in dining facilities.
• Ensured acceptable food preparation methods, portion sizes, and presentation standards.
• Investigated and resolved complaints related to food quality and service.
• Scheduled and inspected food and beverage deliveries for quality and accuracy.
• Organized training programs, addressed personnel issues, hired staff, and evaluated performance.
• Reviewed work procedures to identify improvements in service, performance, or safety.
• Oversaw employee and patron activities to ensure adherence to liquor regulations.

• Managed daily restaurant operations, including scheduling, budgeting, and inventory control.
• Supervised staff training to uphold service standards and enhance operational efficiency.
• Implemented effective inventory management practices for food and beverage supplies.
• Coordinated staff scheduling to maximize coverage during peak hours.
• Ensured compliance with health and safety regulations in food service operations.