PAOLO FAZZARI

Larkspur, California 94939 415.847.7789 pf.alacarte@gmail.com

DIRECTOR OF OPERATIONS
QUALIFICATIONS PROFILE

Highly organized, diligent, and detail-oriented professional with over 20 years of experience in management. Expert in maximizing
profits, strategic planning, and cost reduction through operational excellence. Experience in both establishing new restaurants as
well as expanding existing restaurants. Excels in identifying areas of improvement, developing and implementing plans to increase
profitability. His collaborative leadership style instilling motivation to his team(s) and individuals of diversity achieves organizational
alignment that consistently delivers improved service/customer satisfaction, operational efficiency. Developed Marketing and PR
strategy resulting in multiple media appearances, including being featured on television.

CORE COMPETENCIES

Sales & Marketing Leadership/People Management Executive Relationship Building

First-Rate Customer Service P&L and Inventory Management Development and maintenance of
Operations Management Employees Recruitment, Training, and preferred vendors list
Contract Negotiation & Staff Development Regulatory compliance
Management Events Planning & Execution Fluent in Italian, Spanish, French

PROFESSIONAL EXPERIENCE

Restaurant Operations Consultant A La Carte Restaurant Consulting January 2015 - Current

Aiding in opening and launching of new restaurants & helping existing ones become more profitable
Offering services in the following areas: P&L review, operation optimization & improvement, cost reduction, purchasing
strategy, inventory management, sales, selling techniques, staff training, control and maintenance; bar operations,
marketing, special events and regulatory compliance

Director of Operations Emporio Rulli/Ristobar, Larkspur, CA: 2013 -2015

Successfully managed eight restaurant and cafes in the San Francisco Bay Area with 130 employees
Increased sales and profit of the flagship Union Square location by 25%
Initiated and delivered high-end catering and special events (e.g. Ferrari dealership opening in San Francisco with 600
guests)
Accurate revenue and profit forecasting by analyzing historical data and current market condition

General Manager BIN 38 Restaurant and Wine Bar, San Francisco, CA: 2012- 2013
Developed Top 100 best wine list in the country recognized by Wine Spectator
Turned around business and made it profitable by improving sales and operations
Networked and established relationship with major Bay Area hotels and tourism associations and increased referrals
Hosted Northern California Concierge Association meeting for November 2012

General Manager Crab House at Pier 39, San Francisco, CA: 2010 2012
Developed server and bartenders training program, which lead to excellent guest satisfaction
Managed purchasing, inventory management, payroll, and overall maintenance
Boosted 20% of sales, increased banquets sales by 300%, maintained back house labor cost under 10%

General Manager PlumpJack Balboa Caf, San Francisco, CA: 2007 2009
Managed and led more than 50 personnel on all aspects of restaurant and bar operation
Increased profit by 20% by increasing sales and reducing labor cost
Streamlined and optimized all operations from workforce scheduling to inventory management

Regional Manager Managing Partner Pasta Restaurants, Sausalito, CA: 2004 2007
Led 200 employees including executive chefs and general managers in 4 locations
Responsible for the selection to establishment of two new locations, including construction project management.
Centralized purchasing of various materials for all company restaurants and negotiated better terms with vendors
Executed various marketing campaigns resulting in expanding customer base

General Manager Frantoio, Mill Valley, CA: 2002 2004

Recognized as one of the top restaurants in Michael Bauers 2003 and 2004 San Francisco Chronicle Top 100 Bay
Restaurants