Mo Scariano Email & Phone Number

New York, New York, United States

-Helped opened Chef Missy Robbins new restaurant/retail store concept-Developing & implementing new systems for the restaurant-Manage a team of 3-5 line cooks

New York, New York, United States

-Learned how to manage high volume dinner service-tasting, seasoning, & evaluating all 20 menu items daily -Learned how to cook fresh & extruded pasta and maintain a consistent standard daily

Chicago, Illinois, United States

-Managing the operations of 3 different food outlets: Restaurant, Cocktail lounge, & Room Service simultaneous -Empowering a staff of 25, both FOH & BOH; ensuring smooth relationships between both teams-Leading scheduling, payroll, financial analysis of nightly sales-Facilitating conflict resolution between unionized employees-Organizing orders for all necessary supplies for the restaurants; glassware, dishes,

Bozeman, Montana, United States

-Founded a locally-sourced, craft pasta company focusing on direct-to-consumer sales and private client dinners. Managed all aspects of the business including purchasing, sales, social media marketing, menu development, and event planning-Leading all aspects of the business including purchasing, sales, social media marketing, menu development, and event planning-Successfully executing a variety of events including farmers market stands, private dinners, and restaurant pop ups consisting of a 10 course tasting menu

San Francisco, California, United States

-Worked in a 1 star Michelin kitchen, 2-3 extensive pasta courses for 75-85 covers, 5 days a week-Established extreme discipline, dedication, cleanliness, and time management-Expanded knowledge and skill-set of how fine dining operations work

Bozeman, Montana, United States

-Thrived within a variety of roles including server, garde manger, woodfired oven, and sauté-Improved sales and communication skills by conversing with customers regarding wine and food -Enhanced relations between BOH and FOH teams