Mario Silvestri has over 10 years of experience in human resources and over 20 years of experience as an executive chef and restaurant owner. He has worked for companies like PFG Food Group, Harbor Seafood, and Sysco Foods in seafood buying and regional sales management roles. Silvestri also has experience as an executive chef for restaurants producing $20 million in annual revenue and opening new restaurants through the construction process. He holds an Associate's Degree from Johnson & Wales University and is currently a speciality buyer for PFG Food Group, focusing on seafood, poultry, beef, and lamb purchases.
1. Mario Silvestri
9852 Costa Del Sol Blvd, Doral 33178
305-281-6951
chefmario67@me.com
Areas of Expertise
• 10 years of Human Resource experience
• Executive Chef experience with million-dollar, fine dining
• Creating new menus & recipes for restaurant
• Opening Restaurants through the construction process
• Seafood Specialist/buyer
• Regional Manager/Sales
Professional Experience
2/14-Present Speciality Buyer PFG Food Group
Currently a speciality buyer in COP items such as Seafood, Poultry, Beef,
Lamb, Veal & more.
Update of all earned income on current vendors for 2016
Overseas shrimp, soft shell crab buyer, staying current on pricing
Negotiating best prices on COP buys
10/14–2/14 Regional Sales Manager FLA, Harbor Seafood Miami, FL
• Responsible for all performance within region including Broker
and Account Executive
• Management of sales growth to meet Harbor Seafood goals and targets
• Building and protecting the Harbor Seafood brands and region
11/13-1014 Seafood Market Manager, Sysco Foods Miami, FL
• Build sales on current and new products regarding seafood
• Source product for the sales force/customer
• Build new seafood program, Central Fresh Seafood
11/09-11/13 Sysco South Florida Inc. Medley, FL
Executive Chef
Sysco’s business review process in an in-depth consultation that covers
everything from menu planning to back of the house logistics.
5 key goals to assist the Customer during a Business Review, Menu planning,
Operation/Financials, FOH, BOH, marketing
01/09-10/09 The Bova Group Boca Raton, FL
Corporate Executive Chef
• Corporate Executive Chef for four locations
• Maintain food and labor costs
• Complete daily purchase orders for all locations
05/08-01-09 Devito South Beach South Beach, FL
2. Executive Chef
• Producing $20 million in revenues
• Hire and training of entire kitchen staff
• Plan menus, assure quality control, and minimize waste
01/08-05/08 Chispa Restaurant & Bar Doral, FL
Sous Chef
• Running day to day operation & maintain food, labor cost
03/07-12/07 Restaurant Depot Medley, FL
Seafood Manager
• Responsible for the ordering all fresh & frozen seafood
• Complete daily purchase orders
• Maintain all seafood stock
10/06-03/07 Silvestri’s Italian Restaurant Boca Raton, FL
Owner/Executive Chef
• Responsible for running day to day operation for FOH & BOH
• Maintain low food cost and create daily menus
• Responsible for all Restaurant expenses & Payroll
01/05-10/06 Azul at Mandarin Oriental Miami, FL
Line Chef
• Responsible for all kitchen duties on the PM shifts
• Plan and Prep all Specials
• Cover Saute & grill stations in addition to the hot appetizer station
02/04-01/0 Doral Golf Resort & Spa at Marriott Doral, FL
Windows Restaurant, Cook 2
• Responsible for all kitchen duties on the PM shift
• Prep and plan specials
• Cover all areas of the kitchen and stations
10/86-12/04 American Airlines Coral Gables, FL
Human Resource Representative
• Manage planning, sourcing, recruiting, testing, qualifying and screening
candidates for employment
• Participates in grievance hearing for both union and non-union employees
• Company Representative for unemployment hearings, NMS cases and grievance
11/94-02/00 Customer Service Manager
• Coordinate daily manpower schedules, create shift bids, run the day to day
operation control room.
02/89-11/94 Ramp Service Supervisor
• Supervise Crew Chief and Fleet Service Clerk, resolve operational issues, monitor
work performance, and ensure compliance to Company rules and Regulations
3. 12/86-02/88 Line Cargo Crew Chief
• Oversee Fleet Service Clerks loading and unloading aircraft’s calculated weight
and balance of al cargo and bags.
10/86-12/88 Fleet service clerk
• Loading and unloading bags and cargo,
Education – Associates Degree from Johnson & Wales University