Elio Scanu Email & Phone Number

Miami, Fl, Us

Salt Lake City - Greater Chicago Area - Miami Area - Latin America

- Work closely with producers, artisan chocolate makers, chocolatiers and leaders to identify and evaluate product and operational improvement opportunities, prioritize and ensure the right initiatives are undertaken and the financial/operational benefits are being fully realized. - Support the development of strategies and implementation plans to improve and standardize all aspects of production and operations. - Assist in design, development and facilitation of business process improvement initiatives involving operational areas.- Post implementation, monitor progress against intended operational and financial targets and develop further refinement recommendations for continuous improvement accelerating transformation and value creation.

Palm Beach, Florida, United States

South Florida

- Identify and evaluate Hospitality and Culinary training and operational improvement opportunities, prioritize and ensure the right initiatives are undertaken and the financial/operational benefits are being fully realized.- Support the development of strategies and implementation plans to improve and standardize all aspects of Hospitality and Culinary operations.- Drive decisions and consensus with Ownership, Directors and front-line level stakeholders.- Provide overarching program guidance, structure and leadership for new concepts and openings.- Coordinate Business Process Improvement initiatives across all areas related to key corporate and frontline stakeholders - Organizational metrics (KPIs), with a specific emphasis on improving efficiency, streamlining processes, eliminating waste and lowering overall expenses.- Design, development and facilitation of business process improvement initiatives involving administrative and operational areas.

Greater Chicago Area

Direct all Operations for 6 diverse and unique locations with two of them being Fortune 500 and combined annual sales of $7.5 million and 72 employees. Lead 6 reports in Corporate Dining and Catering Report to Vice-President of Operations.• Developed strategic plans, positioning organization for smooth change in operating protocols achieving 13.6% Sales increase while keeping operational KPI's below industry standards by 2.3%.• Worked directly with Culinary Leadership in the Banquet and Wedding Division in order to develop menus based on Culinary trends and market expectations.• Designed training and evaluation material for Banquet and Wedding Division.

Providence, Rhode Island & Buffalo, New York

Manage all Culinary Operations for the Alpine Country Club and Brookfield Country Club, with combined annual sales of $6.5 million and 40 employees. Direct five reports in banquet, catering and A-la-Carte. Report to Vice-President of Operations and work directly with General Managers.• Restructured culinary, banquet and catering programs including all menus and operating model to reflect modernism while keeping strong classic foundation.• Developed strategic plan, positioning organization for smooth change in operating protocols reducing FC% from 55% to 37.5%, LC% by 6% and waste by 8.5% within 4 months. • Restructured business models by assessing, developing and implementing sound SOP’s, training and follow through for increased efficiencies, increasing and consistent quality and member satisfaction.

Greater Salt Lake City Area

Lead the restructuring of all Food Service and Catering operations with combined annual sales of $3.5 million and 18 employees. Direct four salaried reports in production and operations, catering sales, marketing, and finance with P/L responsibility. Report to Director of Operations.• Restructured business and operating model resulting in a 20% increase in Net Operating Income • Transformed Food Services in a powerful hiring & retention HR asset to compete with Google and Facebook food programs for talent acquisition.• Transformed the Catering program to entertain V.I.P's, NATO Defense ministers & strategic clients.• Grew sales 17% in six months, while maintaining gross margin percentage. • Developed strategic plan, positioning organization for increase in revenues by 35% within three years.

Greater Salt Lake City Area

Overall operations management with full budget responsibility of a $5 million operation. Restructured operations, handled menu planning, recipe development, and created operating manuals for Catherina Banquet Center. Led a team of six sous chefs, four restaurant managers, two banquet coordinators, two administrative assistants and two marketing assistants.• Restructured the BOH and FOH operations, which increased table turnover, improved order accuracy, food cost reduction and staffing. • Conceptualized the idea and the development of the Vivace Restaurant in Downtown Salt Lake City, awarded “Best New Restaurant in Utah” (Salt Lake Magazine) in 2013.• Opened the new Il Viaggio Restaurant in the Salt Lake City Airport, that generated $2.8MM of revenue in year one.

Greater Salt Lake City Area

Leadership and management with full budget responsibility of a $1.7 million operation. Developed and implemented all ordering, receiving, storage, production, menus, management and service protocols and controls for BOH & FOH including all operations and systems manuals for both the restaurant and the market.• Conceptualized the idea and the development of Zucca Trattoria, which became the “Best Restaurant in Northern Utah” (Salt Lake Magazine) in 2009, 2010, 2011, and 2012.• Opened the Market in collaboration with Caputo’s market in Salt Lake City that produced $500K of revenue in year one.• Led an extremely lean and efficient operation maintaining a 28% food and 19% Labor costs.

Greater Salt Lake City Area

Directed Food and Beverage operations (five venues) with combined annual sales of $3.2 million and 128 employees. Supervised eight reports in production and operations, banquet sales, marketing, and finance with P/L responsibility. Reported to GM. Member of the EC.• Conceived and developed the “Global Food on the Mountain” strategy, which launched Snowbasin to be the #2 ski resort for food and #3 ski resort for service in North America (Ski Magazine) in 2005, 2006, 2007, 2008.• Re-engineered the production and service concept that became the benchmark for food operations in the ski industry in North America.• Developed and implemented a strategic plan, positioning organization for increase in revenues by 75% within three years.• Restructured business model resulting in a 96% increase in net operating income in two years.

Master Certificate, Hospitality Management

The Professional Cook'S Skill Development Program, Culinary Arts/Chef Training

Diploma In International Trade, International Trade

Activities and Societies: Field research Fisheries and Fish/Shellfish processing Plants. Field research in Chocolate Factories in France.

Bs, Business Administration

Major in Production & Operations Management Minor in Modern Languages & Sociology

General Studies, International Business/Trade/Commerce

General Studies, International Business/Trade/Commerce

The Oxford Certificate Of English, English Language And Literature/Letters

Bacaullerate, High School/Secondary Diplomas And Certificates

Chocolate Maker, Chocolate

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