Stephen Nappo

53 Wells Avenue
Cheektowaga NY, 14227
Email: garcianapp@hotmail.com
(716) 597-9780
I feel that I can be a positive contribution to your company with my management knowledge and
experience in the service industry. I am a motivated individual and believe this has a positive
influence on my fellow employees and co-workers. I believe that my positive attitude, communication
and team leadership skills are my most valuable qualities. I firmly believe these skills that I have
acquired will make me a valuable asset to your corporation.
Authorized to work in the US for any employer

Experience:

General Manager
University of Buffalo- Campus Dining and Shops
June 2017 to Present
Administrative Management:
 Set unit goals and develop strategies to achieve desired financial and customer service
objectives
 Prepare and monitor budget
 Review financials monthly, including P&L to assure financial targets are met
 Hire, train and supervise union staff
 Meet union policies- discipline policies including events, appeals, and grievance processes,
Navigate and adhere to the union employee contract. Union posting, seniority policies, union
recalls and layoffs, and conduct union reviews
 Student staffing- hire, train, schedule and provide daily supervision of staff including
coaching, counseling, and performance evaluations. Following guidelines for hiring
international students
 Management supervision- Oversee management team with active coaching and mentoring.
Build a team by setting goals and being active and hands on with staff throughout the day
 Work with marketing to develop and execute marketing strategies
 Oversee payroll and time sheets for all staff
Production Management:
 Assure efficiency in ordering, receiving and storage process for the unit
 Assist in recipe and menu development with Executive Chef
 Develop and maintain production and prep sheets
 Cost out recipes and maintain food cost
 Conduct weekly inventories
 Troubleshoot and reconcile areas of food cost that are inaccurate
 Assure excellence of all food and beverage production
 Adhere to franchise guidelines. Moes, Jamba Juice
Service Management:
 Conduct and confirm proper preservice meetings for the union and student staff’
 Conduct table visits during the shift and talk with student and staff about their dining
experience
 Take the lead by having positive customer and employee relationships. Hold all staff
accountable and communicate the expectations of the unit including waste logs reports,
secret shoppers scores, Employee of the week postings
  Assist in catering events which includes weddings, Buffalo Bulls football games, Senior Gala,
Carnival, Senior picnic

Assistant Manager
University of Buffalo- Campus Dining and Shops
November 2012 to June 2017
Manage different areas of the restaurant operations such as customer relations, vendors' relations
and inventory control. Oversee union and non-union staff of 50 employees per shift. Specialize in
training and motivating new staff regarding their work and responsibilities. Control the overall cash
flow on a daily basis to meet the weekly expenditures. Estimated the daily food consumption and
placed orders with suppliers accordingly. Create new menu formats keeping in mind customer
preferences and upcoming varieties available. Maintained the cleanliness and sanitation standards
of the restaurants by routine checkup of the cleaning done by facilities staff

Bartender
Daly’s Tavern
February 2015- Present
Mix and serve beverages from a bar, which is limited to varieties and brands of liquor, soda, beer
and wine. Responsible for the proper operation of the bar, receipts, and inventory accountability.

Bartender
Ralph's Place
March 2007 to February 2015
Mix and serve beverages from a bar, which is limited to varieties and brands of liquor, soda, beer
and wine. Responsible for the proper operation of the bar, receipts, and inventory accountability.

First Cook
HSBC Tower - Buffalo, NY
September 2008 to November 2011
Assists in supervision of subordinates in the food service area Prepares and cooks meats, fish,
gravies, vegetables, cereals, soups and other forms of food in a high volume cooperate dining room.
Provide a positive experience through excellent customer service to our patrons.

Sous Chef
Obrien’s Pub- Eden NY
May 2008 to September 2008
Assist Chef in all aspects of the kitchen. A strong understanding of all functional aspects of the
kitchen. Gauging the quality of products within the kitchen. Responsible for creating menu specialty
items such as soups, entrees, salads, appetizers, side dishes. Management, Inventory and ordering
product for the kitchen

Food Beverage Manager

Holiday Inn
1998 to 2007
Oversee food preparation, presentation and sanitation of a la carte and banquet food as dictated by
recipes. Maintain a 30% food cost and a 20% liquor cost as planned by an annual budget. Evaluate
the annual budget on a monthly basis for constant improvement in labor and Food and beverage
costs for an improved P.N.L. Action plans are often used for documented improvement. Responsible
for menu planning, scheduling, staffing, monthly inventory, food and liquor purchasing.

Education:
Erie Community College North Campus
6205 Main Street Williamsville NY
September 1995- June 1997
Associate degree in Applied Science
Program: Foodservice Restaurant Management

Certifications:
Bartender School of Buffalo- Completion of Bartender’s Professional Training Institute- 40
hour intensive hands on training

TIPS Certified- Completion of course in leading the way in responsible alcoholic service
ServSafe Certified- Completion of course in safety food service. Prevention of foodborne illness
Allertrain Allergy and Gluten Free Certified- Completion of course in food allergies and
recognizing special food needs