Richard Marose has over 20 years of experience managing restaurants and food service businesses. He has a proven track record of increasing sales, implementing strategic staffing changes to reduce payroll costs by 20%, and developing training programs. Marose is skilled in budgeting, inventory management, marketing, and ensuring high levels of customer satisfaction.

1. RICHARD MAROSE
12071 Alta Carmel Court, #97, San Diego, CA. 92128
Email: richmars1217@gmail.com Tel: 858-752-8873
Professional Summary
Twenty years of experience in directly managing a broad range of businesses and
employees to ensure a high level of customer satisfaction and profitability in, restaurant
management, budget management, ordering/inventory control, catering/event sales and
exceptional customer service skills.
SUMMARY OF QUALIFICATIONS
• Proven background in developing strong working relationships and partnerships
in both Business to business and within the organization through diplomacy,
reliability and attention to detail with excellent written and verbal communication
skills.
• Able to analyze and interpret complex legal and financial materials and
accurately articulate findings to others via written and verbal presentation.
• Wrote and edited all documents keeping staff informed aas to policies and
procedures
• Implemented marketing through social media, resulting in a 21% growth in
customer base.
• Initiated key staffing changes that resulted in 20% payroll savings.
• Created and developed a procedures manual, and directed all training needs.
• Command strong leadership skills through the use of decisiveness, fairness, tact
and good judgment.
WORK HISTORY
Operations Manager, OGGI’S Brew Pub, Santee CA. 2007- 2015
• Responsible for 50 employees, including: all hiring and termination, orientation
and training, scheduling, record maintenance, payroll and floor operations.
• Conducted analysis to address staffing which resulted in a 20% payroll savings
per year.
• Increased sales by 40% in a seven year period.
• Successfully led key projects which resulted in being voted “Best Full Service
Restaurant” 2 years in a row.
• Developed and implemented onsite training.
• Continually updated social media sites to promote customer interest and
interaction.
• Personally handled all customer complaints.
• Planned and executed all menu changes.

2. Managing Partner, Hot Java Café, LLC, San Diego, CA.2005-2007
General Manager, JACK’S La Jolla, La Jolla, CA. 2003-2005
Manager, The Field Irish Pub Restaurant, San Diego, CA. 2001-2003
Held various management positions in the food and beverage industry ranging
from high-end to franchising businesses. Managed, supervised, trained and
coordinated the daily operations of the business. Responsibilities include
customer service, payroll, purchasing, budget, marketing, staffing, inventory
management, and directing/coordinating special events.
• Managed all HR functions including, payroll, records, recruiting, hiring and
termination of employees, as well as managing staffing levels and creating
schedules that support both customer service and meet budget requirements
• Developed and implemented in-house policies and procedures manual to
establish guidelines for daily procedures, operations, and accounting.
• Established cooperate banking relationships, coordinated new business
accounts, short term loans and lines of credit.
• Maintained expenses below budget through accurate planning and waste
reduction.
• Planned and managed significant remodeling projects that enhanced capacity
and profitability.
• Accountable for budgeting cost control, payroll, general accounting and full profit
and loss.
• Developed marketing campaigns to increase visibility, analyzed market
demographics, defined target markets, and determined advertising placement.
• Planned menus, established food and beverage costs, and purchased inventory.
• Investigated and resolved quality and service issues, ensuring customer
satisfaction and repeat business.
• Created new business through community involvement and active public
relations programs.
• Recruited, hired, supervised, scheduled and motivated a staff of over 100
employees.
• Trained staff to enhance customer service and increase profits through
suggestive selling.
• Improved productivity and morale by initiating systems for accountability and by
instituting effective training programs
EDUCATION
University of California, Berkeley California
REFERENCES
Professional references available upon request.