Robert Citto Email and Phone Number

Overseeing all food and beverage operations in a 166-seat full-service restaurant.

Considering today’s competitive talent landscape, top candidates are in high demand, and companies are investing more time and resources to attract great people. At Discovery Talent Strategies, we understand that recruiting needs can change by the hour. Through our partnership, we evolve our strategy to maximize the talent pool across your company. Our relentless and creative approach to candidate sourcing sets us apart from others in our industry by focusing on three pillars.- Virtual Talent Recruiting- Recruitment Process Outsourcing- Talent Acquisition ConsultingTalent acquisition has changed drastically in the last several years. Gone are the days when simply posting an open job produces a sufficient pool of quality applicants. Instead, companies that get top talent are the most diligent and resourceful, catering to the needs of the candidates instead of the strict requirements of the role. Offering a virtual approach to talent acquisition has become an expectation. Our Virtual Talent Acquisition Services (VTAS) enable our team to serve your company in the most efficient and cost-effective way possible. We provide virtual talent recruiting, process outsourcing, and other customized talent acquisition consulting services. We have refined our approach. We source, attract, qualify, and present top candidates to hiring managers and business owners. There is no magic bullet or quick fix —just diligence, speed, creativity, flexibility, and genuine care for the candidate. You can visit our website (discoverytalentstrategies.com) to learn more or email us at rcitto@discoverytalentstrategies.com if you have any questions.

Executive chef managing full culinary operations for Jekyll island club and Jekyll Ocean club four diamonds 2021 The Grand Dining room four diamonds 2021 6 culinary outlets.

Executive Chef managing stadium operations for all food and beverage outlets. Major League Soccer Real Salt Lake City and Monarchs. Created Stadium Covid-19 action Plan for Private Suites, Clubs and concessions areas 22 games 2020Managed Stadium Premium and Concession Food and beverage Operations maintaining a 25% Food Cost blended21500 seat stadium. 3 Premium Private clubs 750+2 club seat concession kitchens serving 1200 guestBar Restaurant7 Concession Kitchens 32 private suites Private cateringManaging 20-40 staff.

NCAA Division one football 22000 max capacity. The Pit arena 15500 seats 6 concession kitchens 2019-20 ESPN Bowl 40 private suites 4 private clubs 6 concession kitchens Catering Managed 15500 basketball arena. NCAA basketball 5 concession kitchens2 main kitchens. 42 private suites Managing staff of 15-30 cooks managers and supervisors. Concerts, tournaments.

Regional Executive Chef Traveling to our Communities to support training/mentoring growing Executive chefs, Sous Chefs and Dining Room Supervisors and Culinary Team. Making our residents happy and comfortable everyday.Scratch cooking and baking 550 meals per day In charge of all food and dining services for 170 residentsMentoring and training staff to adhere to current company policies and culture. Maintained budgetary guidelines for food and labor models getting accolades from home office and management.Have done multiple grand openings as training chefGrowing and learning about remote management Managing 17-20 employees including two managers Cooking breakfast lunch and dinner for 170 Residents

Director of food & beverage/executive chef for 123 room hotel and conference center Manage 4 Food and Beverage Outlets including full service bar/lounge 124 seat restaurant-catering/banquets -kitchen- catering sales Banquets in 9 conference rooms Manage Staff of 26 including 1 kitchen manager -1 sous chef/ banquets chef- Am dining room manager- Pm dining room manager and catering sales manager Created Current menus for all food and beverage departmentsCreated wine and drink menus for lounge Training sales department in selling of banquets and off premise site eventsMaintaining 31% food cost 25% liqueur Consistently maintaining all budgeted labor cost for all outlets Marketing of the restaurants and bar

• Large seasonal resort chef experience • Managing two restaurant’s a banquet facility and 55-seat private member club • 570 Private member community • Beer and wine paring dinners • Train and mentor 25 kitchen staff in multiple outlets • Wrote banquet menus and restaurant menus • Cooked for 1200 people daily during Holidays using fresh ingredients from scratch cooking • Managed all ordering, food budgets and forecasting • Teach food safety classes for up to 70 employees