Mark Patuto

Food and Beverage Manager

Location 15h@2xMelrose, MA

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Work Experience
  • Food and Beverage Manager
    The RestaurantWoburn, MA, US
    Mar. 2016 to Present (2 years)

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    Role & Tasks:

    • Responsible for creation of cocktail menu and beer selection
    • Create, sample and control wine list for quality and value, as well as knowledge.
    • Front person to maintain relationships with vendors
    • Maintain and control inventory pars and all product ordering
    • Book & coordinate all in house events including live bands & promotions
    • Control all staffing, training and scheduling
    • Front person for guest interaction and satisfaction
    • Create organizational set up for food & beverage service
    • Monitor sales figures to control labor costs
    • Person in charge of all social media publications and representation
    • Maintain and monitor cleanliness and sanitation

  • General Manager
    Feb. 2015 to Feb. 2016 (12 months)

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    Role & Tasks:

    • Oversight of all FOH operations based on company specifications
    • Maintain inventory pars in relation to beer, wine & liquor
    • Ordering for all bar needs
    • Coordinate and direct staff on proper service standards
    • Creation of martini & drink lists as well as draft and bottled beer selections
    • Book, plan, and coordinate all functions for two function spaces
    • Assist in kitchen organization, cleanliness and service standards aside with the executive chef
    • Maintain and control cleanliness & sanitation for both FOH and BOH operations
    • Responsible for all social media publications
    • Assist in menu creation with Executive Chef
    • Organize and book onsite special events including wine, beer & spirits tastings and promotions
    • Create and maintain craft cocktails, including house made ingredients and garnishes

  • General Manager
    Trail's End CafeConcord, MA, US
    Mar. 2014 to Jun. 2014 (3 months)

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    Role & Tasks:

    • Order all FOH supplies for breakfast, lunch & beverage for current operations
    • Responsible for all onsite and offsite catering orders
    • Continued currently established banquet reputation and publicized abilities through social media & community events
    • Established quality control methods for both FOH & BOH to reduce labor as well as waste
    • Plan staffing and training for new dinner time operations
    • Create liquor, beer, wine orders & inventory guides
    • Create beverage lists including craft beer, wine list, & craft cocktails
    • Established relationships with vendors for current & new operations
    • Maintain inventory & pars for all items for operation
    • In charge of all staffing and scheduling

  • Assistant General Manager
    The ParamountBoston, MA, US
    Jan. 2013 to Jan. 2014 (12 months)

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    Role & Tasks:

    • Responsible for all daily restaurant functions for both Paramount locations
    • In charge of all invoice reconciliation
    • Maintain inventory pars of beer, wine & liquor to check performance, as well as, protect from loss
    • Established relationships with both first time & regular guests
    • Accountable for all forms of social media to encourage guest involvement & advertise daily specials
    • Responsible for front of house presence to ensure guest satisfaction as well as labor control
    • Ordering of product & supplies for both front of house, as well as, back of house
    • Established & expanded reputation for catering and banquets
    • Creation of daily specials including both food & beverage as well as pairing for nightly service
    • Overseer for overall cleanliness, repairs & maintenance
    • Person in charge for all IT & computer based issues

  • Restaurant Manager
    Oct. 2009 to Sep. 2012 (2 years and 11 months)

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    Role & Tasks:

    Other positions held within the company: host, busser, server, bartender, supervising manager
    • Local store marketing manager for publicity events including off site catering
    • Established relationships with local non-profit organizations with “Not Your Average Cause” program
    • Responsible for booking, organizing, planning, coordinating & executing private events in private dining area.
    • Accountable for restaurant book keeping, cleanliness, organization & maintenance of IT & overall repairs.
    • Front of house presence for labor management, table visits & conflict resolution to ensure guest satisfaction
    • Assisted in kitchen management, responsible for line checks for both opening & dinner preparations
    • Maintained & monitored temperature logs to ensure perfection on all food products
    • Observed & participated in chef preparations of food product as well as garnishes for all dishes
    • Management of kitchen expo line during lunch & dinner hours to ensure plate specifications, proper garnish & temperature of all food products before delivery

    Hospitality & Presidents award- employee who expresses & demonstrates overwhelming guest satisfaction & hospitality

Advanced Knife Handling

Off-site Event Management

Culinary Menu / Recipe Development

Food / Beverage Pairing

Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Safety Knowledge

Kitchen Cleaning/Sanitation

Menu development

Ability To Lift 40+ Lbs


Profit & Loss Management

Beer Knowledge

Classic Wine Service Expertise

Spirits/Cocktails Knowledge

Craft Cocktail knowledge

Staff Education

Creating A Wine Program From The Ground Up

Tips Certified

Food & Wine Pairings

Understanding Of Viticulture & Winemaking

Glassware Knowledge

Wine Buying


List Creation

Wine Knowledge

Wine Ordering

POS Maintenance

Wine Sales Proficiency

Classic Food / Wine Service

Classic Wine Service Knowledge

Menu development

Conflict Resolution

OpenTable or other

Customer service

POS Systems

Event Management / Organization

Experience in a Fine Dining Establishment

Staff Management of 20

Experience in a High Volume Environment

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

TIPS Certified

Food Safety Knowledge

Accounting / Bookkeeping



Profit And Loss

Business Management

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Reservation System Management

Social Media

Food Safety Knowledge

Staff Education / Motivation

Vendor Management

Marketing / PR

Web Maintenance



Microsoft Office

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