David Bertolini Email & Phone Number

Providence, RI

Providence, Rhode Island Area

Boston, MA

Oversee a la carte operations. Responsibilities include managing overall cost of goods, menu development, manpower planning, training, and purchasing programs. Menu development for recreational accounts, executing special events within region, organizing off site catering events and assisting regional managers with food programs at a variety of unique.

Boston, MA

Oversee 10 kitchen operations generating 18 million dollars in food sales yearly. Responsibilities include improving company food cost, developing new menu items and recipes for each location and company wide, sustain specials’ program, manpower planning, participated in hiring, training and development of management personnel both back and front of house.

Boston, MA

Travel to different locations filling in until new chefs are hired. Assist corporate chef with menu role outs. Problem solving: correcting high food cost, food quality concerns, labor cost, and proper use of company systems.

Bozeman, MT

Recruited to open new restaurant in Bozeman, Montana. Created and developed new menu, hired and trained staff, acquired food purveyors, priced menu, developed recipes, purchased and priced small-wares, created kitchen layout for efficiency, and worked with owners to build business.

Providence, Rhode Island Area

Managed restaurant operations involving 2.5 million dollars in annual sales, over 500,000 dollars in purchases, menu development labor cost, food cost, and supervising two Sous Chefs, and 18 kitchen personnel. Awarded for lowest food cost in company out of 13 restaurants.

Providence, Rhode Island Area

Responsibilities included training staff, purchasing, menu development,cost control, daily specials, and kitchen maintenance.

Ba, Anthropology

Education record