Bob Montanari Email & Phone Number

Apex, North Carolina, United States

Raleigh

Norwalk, Ct

Provided expertise in daily operations, staff management, business administration, and customer service to drive results across all divisions: dining room, internal and external catering, and various club functions. Held full P&L accountability, closely managing both capital and human resources for optimal return on investment. Key Achievements:- Increased sales 30% over 5-year period using a multi-pronged approach that focused on server training, catering, and food quality.- Expanded catering sales at restaurant and club locations, identifying potential customers by actively participating in Chamber of Commerce events as well as cold calling local companies. - Developed specialty theme dinner nights throughout year, such as house-made pasta night, New England lobster bake, wine dinners, and New York steak night that generated enjoyment and patronage with targeted audiences.

Norwalk, Ct

Recruited to turnaround an underperforming restaurant and brewery with catering services and party space. Implemented strategies, standards, and programs producing immediate impact. Instituted a major hiring effort. Established a culture of customer satisfaction via extensive training resulting in full knowledge of diverse food, beer, and wine menu. Held authority for daily operations, vendor management, purchasing, and inventory management. Diligently supervised 60-70 employees through 3 managers. Key Achievements:- Revamped restaurant experiencing serious monthly revenue loss to achieving $50-55K in weekly sales.- Launched Sunday champagne brunch increasing sales $500K annually and voted best brunch in Fairfield County numerous times by local dining magazines.- Initiated an annual Oktoberfest celebration featuring German bands, food, and beer: generated additional sales of $250K during the month of October and raised customer counts in the dining room over prior year.- Secured corporate following by offering space for training, holiday parties, and events, capturing $100K annually.- Significantly expanded market reach at minimal cost by introducing use of social media to promote restaurant and assisted in new website design. - Supervised chef in overhauling menu to feature locally sourced ingredients, such as produce, meats, and seafood, increasing food quality and attracting a higher-profile customer.- Transformed restaurant into a local favorite for loyal clientele with extensive staff training focusing on customer service and creating personal interaction with guests.

Chicago, Il

Retained for senior position in one of the company’s iconic restaurants. Charged with overhauling systems, service, and food quality to boost lagging sales and improve overall customer satisfaction. Assumed full P&L accountability for a $2.5M operation. Closely monitored both front- and back-of-house costs to minimize waste and maximize return on investment. Hired, trained, and mentored 60-person staff.Key Achievements:- Revitalized business with history of profit loss (-$233K in 1993) to achieve 3% YOY growth in 1995 and 8% in 1996.- Voted by corporate as most improved restaurant in a 35-unit chain for 2 consecutive years (1994 and 1995).- Lowered labor cost from 47% to 29% in revenue by eliminating overtime and staggering staff based on traffic flow; improved cost control, food quality, and recipe accuracy with tools such as inventory sheets, prep sheets, and line checks.- Implemented Thanksgiving dinner service, generating $25K in additional sales on a day that was usually closed. - Significantly improved service levels by retraining wait staff to focus on service, with a “customer is always right” philosophy, as well as creating smaller sections that allowed for more attentive, faster, and better quality service.