Summary
Overview
Work History
Education
Skills
Executive Summary
Languages
References
Timeline
Generic

Vito Maiolo

Laval,QC

Summary

High-energy Manager successful in building and motivating dynamic teams. Cultivates a company culture in which staff members feel comfortable voicing questions and concerns, as well as contributing new ideas that drive company growth. Strong strategic-planning and people-management skills. Strong leadership and relationship-building skills. Committed, Conscientious, Consistent, Creative, Customer-service focused, Dedicated, Dependable, Disciplined, Dynamic, Effective, Energetic, Highly motivated, Multi-task-oriented and Organized.

Overview

34
34
years of professional experience

Work History

Restaurant Owner

Maiolo-mtlMONTREAL
Montreal, Quebec
03.2019 - 03.2024
  • Managed daily restaurant operations and staff scheduling.
  • Developed menus based on seasonal ingredients and customer preferences.
  • Trained and supervised kitchen and service staff for operational efficiency.
  • Ensured compliance with health and safety regulations in food preparation.
  • Implemented inventory control procedures to minimize waste and costs.
  • Handled customer inquiries and resolved complaints professionally.
  • Coordinated marketing efforts to promote restaurant events and specials.
  • Established strong vendor relationships for quality sourcing of supplies.
  • Managed cash flow by setting budgets for expenses such as labor cost, food cost, ensuring timely payment of bills and taxes as well as monitoring accounts receivable and payable records .
  • Optimized profits by controlling food, beverage and labor costs.
  • Oversaw daily operations of the restaurant including staff scheduling, budgeting and inventory management.
  • Maintained relationships with suppliers and distributors in order to secure best deals on orders placed .
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Established standards for quality control, customer service, health and safety regulations.
  • Made weekly employee schedules, assigned work tasks and regularly checked quality and productivity of team members.
  • Coordinated catering services when requested by customers .
  • Created promotions and special events to attract customers and boost sales.
  • Hired, trained and motivated staff to fill all restaurant openings.
  • Responded promptly to customer complaints or issues related to the restaurant's services or products.
  • Located relevant vendors, set up schedules and coordinated delivery, storage and organization of inventory.
  • Maintained cleanliness and sanitation across foodservice, storage and preparation stations.
  • Managed food preparation, guest interaction, quality control and customer relations.
  • Interviewed potential hires for front-of-house positions such as servers and bartenders .
  • Received and scheduled food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Analyzed financial reports to identify areas of improvement or cost savings opportunities.
  • Implemented operational procedures to maximize efficiency while minimizing costs.
  • Ensured compliance with all applicable laws, regulations and policies governing restaurants in the area.
  • Monitored customer feedback to ensure satisfaction with menu items and services provided.
  • Performed regular inspections of kitchen facilities to ensure cleanliness, safety requirements are met as well as adherence to health codes, regulations set by state, local government agencies .
  • Developed and implemented effective marketing strategies to increase restaurant sales.
  • Trained and supervised kitchen staff in proper food preparation techniques.
  • Developed successful marketing plans to increase sales and profits while managing costs.
  • Collaborated with chefs on new recipes, flavors and presentations for dishes served in the restaurant.
  • Administered finances and led business operations by running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
  • Collaborated with server trainees to promptly resolve potential customer concerns.
  • Developed menus that featured local ingredients while meeting customer demands.
  • Negotiated contracts with vendors for food, equipment and supplies.
  • Created unique recipes and applied various culinary techniques for authentic cuisine.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Evaluated performance of employees regularly through performance reviews, coaching sessions and feedbacks from customers.
  • Planned and executed special events hosted at the restaurant such as wine tastings and live music performances .
  • Trained staff, facilitated staff meetings and spearheaded menu development.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Updated website content regularly in order to promote upcoming events and specials being offered at the restaurant .
  • Produced detailed documentation to outline potential worker issues.
  • Maintained up-to-date knowledge of industry trends and best practices.
  • Ensured compliance with local health codes and safety regulations.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Ensured compliance with health codes, safety regulations, and other applicable laws.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Trained new employees to perform duties.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Distributed food to service staff for prompt delivery to customers.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Delegated work to staff, setting priorities and goals.
  • Explained goals and expectations required of trainees.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.

Owner

Trattoria Mundo
Kirkland, Quebec
11.2000 - 09.2016
  • Built sales forecasts and schedules to reflected desired productivity targets.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • Collaborated with the Executive Chef to analyze and approve all food and beverage selections.
  • Initiated negotiations regarding vendor contracts and kept updated records of contracts.
  • Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
  • Carefully prepared weekly payroll to keep up with projected revenue for the week.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Efficiently resolved problems or concerns to the satisfaction of all involved parties.
  • Managed team of 40, Surpassed revenue goals in four consecutive quarters.
  • Reduced and controlled expenses.
  • Developed incentive performance plan which motivated staff and resulted in a increase in sales.
  • Built and maintained effective accounts receivable and cash flow monitoring systems.
  • Optimized the overall customer experience.

general manager

hms-auto-grill
Montreal, Quebec
01.2000 - 11.2000
  • Managed staff scheduling to optimize labor resources and maintain service standards.
  • Oversaw daily operations and ensured efficient workflow across all departments.
  • Developed and implemented training programs for new employees in food service protocols.
  • Enhanced customer service by resolving complaints and improving dining experiences.
  • Coordinated inventory management to maintain stock levels and reduce waste.
  • Conducted regular team meetings to align staff on goals and operational updates.
  • Analyzed sales data to identify trends and inform menu planning decisions.
  • Ensured compliance with health regulations and safety standards throughout the establishment.
  • Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
  • Trained employees on duties, policies and procedures.
  • Resolved customer complaints quickly while maintaining high quality standards of service delivery.
  • Created schedules and monitored payroll to remain within budget.
  • Established and maintained effective communication with staff members to ensure efficient operations.
  • Created a positive work environment by developing team building activities that encouraged collaboration among departments.
  • Administered employee discipline through verbal and written warnings.
  • Tracked monthly sales to generate reports for business development planning.
  • Guided management and supervisory staff to promote smooth operations.
  • Built and maintained loyal, long-term customer relationships through effective account management.
  • Managed inventory levels and conducted corrective action planning to minimize long-term costs.
  • Delivered exceptional client experiences through hands-on leadership of associates and managers.
  • Maintained relationships with vendors to obtain the best pricing on supplies and materials.
  • Ensured compliance with local health department regulations regarding food safety standards.
  • Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
  • Coordinated training activities for employees to ensure compliance with company policies and procedures.
  • Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
  • Provided guidance and support to subordinate managers in order to foster an atmosphere of cooperation throughout the organization.

General Manager

Marché Movenpick
Montreal, Quebec
11.1997 - 08.2000
  • Oversaw the development and launch of restaurant locations.
  • Served as mentor to junior team members.
  • Implemented program that standardized employee training and led to increase in customer satisfaction.
  • Responsible of all store openings in Montreal region, and Ottawa.
  • Hiring staff, Training, Sales, Projection, Cost Control.

General Manager

Max Relco
Rigaud, QC
01.1995 - 09.1997
  • Managing construction development of restaurant and hotel locations.
  • Managed team of 90 employees and junior management.
  • Served as mentor to junior team members.
  • Initiated program that standardized employee training and led to increase in customer satisfaction.
  • Increased productivity by while simultaneously reducing costs.

Regional Manager

Cara Operations
Toronto -mtl , ontario-quebec
07.1990 - 12.1994
  • Managed team of 40 of employees and junior management.
  • Counseled and disciplined staff when necessary.
  • Regularly updated computer systems with new pricing and daily food specials.
  • Collaborated with the Executive Chef to analyze and approve all food and beverage selections.
  • Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Efficiently resolved problems or concerns to the satisfaction of all involved parties.
  • Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Developed and maintained exceptional customer service standards.
  • Ensured proper cleanliness was maintained in all areas of the bar and front of house.
  • Optimized profits by controlling food, beverage and labor costs on a daily basis.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Directed regional operations to enhance service delivery and customer satisfaction.
  • Collaborated with cross-functional teams to implement strategic initiatives and best practices.
  • Managed workforce scheduling to optimize staffing levels and operational efficiency.
  • Conducted regular performance evaluations to support employee development and training needs.
  • Developed and maintained relationships with key stakeholders and business partners.
  • Analyzed sales data to identify trends and inform regional strategy adjustments.
  • Ensured compliance with company policies and regulatory requirements across all locations.
  • Facilitated workshops to promote a positive work culture and team collaboration.
  • Established goals, objectives, policies, procedures, and standards of performance for all personnel in the region.
  • Trained staff on product knowledge, customer service techniques, sales strategies.
  • Managed regional operations including inventory control, staffing levels, logistics, customer service.

Education

GED - Hotel Management

LICEO
Lamezia Terme, CZ, Italy
01.1986

High School Diploma -

James Lyng
Montreal, Canada
01.1983

Skills

  • Strong leadership
  • Relationship-building
  • Operations management
  • Staff development
  • Inventory control
  • Policy/program development
  • Staff training
  • Supervision and training
  • Skilled negotiator
  • Complex problem solving
  • Change Implementation
  • Operation Management
  • Operations Start-Up
  • Organizational Restructure and Change
  • P&L Management
  • Change management
  • Service Quality Improvement
  • Compensation/benefits administration
  • Sales
  • Staff Motivation
  • Strategic Planning
  • Team Building
  • Team Leadership
  • Team Player
  • Administrative Skills
  • Multilingualist
  • Communication Skills
  • Event Management and Promotion
  • Fast Learner
  • Public Relations
  • Calm under pressure
  • Customer relationship management
  • Food safety compliance
  • Inventory management
  • Menu development
  • Cost control
  • Vendor negotiation
  • Marketing strategy
  • Team building
  • Problem solving
  • Effective communication
  • Leadership skills
  • Performance evaluation
  • Staff supervision
  • Conflict resolution
  • Staff hiring
  • Food presentation
  • Staff leadership
  • Customer engagement
  • Business planning
  • Staff management
  • Complaint investigation
  • Sales expertise
  • Wine history
  • Budget monitoring
  • Multilingual communication
  • Accounting oversight
  • Portion control
  • Financial planning
  • Marketing strategy implementation
  • Schedule coordination
  • Health code compliance
  • Vendor relations
  • Performance improvement
  • Schedule management
  • Portioning
  • Employee scheduling
  • POS system operation
  • Table management
  • Food pairing
  • Online ordering management
  • Labor cost controls
  • Revenue generation
  • Goal setting
  • Catering management
  • Team leadership
  • Reliability
  • Workflow planning
  • Customer service
  • Food safety oversight
  • Operational efficiency
  • Inventory management software
  • Scheduling staff
  • Multitasking
  • Profitability optimization
  • Purchasing

Executive Summary

High-energy Manager successful in building and motivating dynamic teams., Cultivates a company culture in which staff members feel comfortable voicing questions and concerns, as well as contributing new ideas that drive company growth., Strong strategic-planning and people-management skills., Strong leadership and relationship-building skills., Committed, Conscientious, Consistent, Creative, Customer-service focused, Dedicated, Dependable, Disciplined, Dynamic, Effective, Energetic, Highly motivated, Multi-task-oriented and Organized., Operations management, Staff development, Inventory control, Policy/program development, Staff training, Supervision and training, Skilled negotiator, Complex problem solving, Change Implementation, Operation Management, Operations Start-Up, Organizational Restructure and Change, P&L Management, Change management, Service Quality Improvement, Compensation/benefits administration, Sales, Staff Development, Staff Motivation, Strategic Planning, Team Building, Team Leadership, Team Player, Administrative Skills, Multilingualist, Communication Skills, Event Management and Promotion, Fast Learner, Public Relations, Calm under pressure

Languages

English
Native/ Bilingual
A1
Italian
Full Professional
A1
Spanish
Professional
A1
French
Advanced (C1)
C1

References

References available upon request.

Timeline

Restaurant Owner

Maiolo-mtlMONTREAL
03.2019 - 03.2024

Owner

Trattoria Mundo
11.2000 - 09.2016

general manager

hms-auto-grill
01.2000 - 11.2000

General Manager

Marché Movenpick
11.1997 - 08.2000

General Manager

Max Relco
01.1995 - 09.1997

Regional Manager

Cara Operations
07.1990 - 12.1994

GED - Hotel Management

LICEO

High School Diploma -

James Lyng

Similar Profiles

CREATE PROFILE
Vito Maiolo