Mike Vassallo

• Collaborate with restaurant and bar owners to enhance menu offerings, improve FOH and BOH operations, and elevate overall product quality.

• Conduct in-depth menu analysis, ingredient sourcing, and cost-effective procurement strategies to maximize profitability.

• Develop customized recipes for signature dishes and cocktails that align with the client's vision and target audience.

• Provide comprehensive training and mentorship to all staff, ensuring consistent execution of recipes and adherence to rigorous standards.

• Implement efficient restaurant workflow, food safety protocols, and quality control measures to optimize operations and minimize waste.

• Keep clients current on industry trends and techniques, offering innovative methods to stay ahead of the competition.

• Collaborate with clients on special events, seasonal menu changes, and kitchen renovations, ensuring seamless transitions and successful outcomes.

• Founded, designed, and launched Ostrica from concept to reality, including location selection, interior design, and menu development.

• Successfully secured necessary permits and licenses, as well as negotiated leases and vendor contracts, to ensure smooth business operations.

• Built and managed a dedicated team, oversaw hiring, training, scheduling, and performance evaluations.

• Implemented cost-effective inventory management strategies, resulting in reduced food costs and increased profitability.

• Created and executed marketing and promotional campaigns to increase brand visibility and attract a loyal customer base.

• Maintained strict quality control standards to ensure consistently high-quality product and service.

• Continuously monitored financial performance, analyzed sales data, and adjusted strategies to achieve revenue and profit targets.

• Fostered positive relationships with customers, addressing feedback and ensuring exceptional dining experiences.

• Navigated challenges such as staffing shortages, supply chain disruptions, and health and safety regulations, adapting strategies as needed.

• Led a dynamic team in an NYC restaurant, overseeing all aspects of operations.

• Created and executed all food and beverage menus for a successful restaurant and bar in Manhattan, while maintaining food cost under 30% and beverage cost under 19%.

• Purchased all food and beverage products from a varity of carefully chosen purveyors.

• Designed all menus and marketing material.

• Handled financial responsibilities such as budget planning, purchasing, and payroll on a weekly basis with a focus on generating revenues yearly and effectively capitalizing on industry growth.

• Oversaw a 2014 revamp project to turn the original Italian wine bar concept into a modern tapas bar.

• Established strong vendor relationships, negotiated contracts, and managed food cost budgets to maximize profitability.

• Introduced seasonal menu changes and innovative dishes that received rave reviews from customers and critics alike.

• Implemented rigorous training programs for all staff, resulting in improved performance and reduced turnover.

• Ensured compliance with health and safety regulations and consistently received excellent health inspection ratings.