Michael Maronski

• Managed supplier relationships to ensure timely delivery of products and services.
• Achieved cost savings by negotiating contracts and pricing with suppliers.
• Sourced vendors, built relationships, and negotiated prices.
• Evaluated supplier performance through regular audits and assessments, ensuring compliance with quality standards and contractual terms.

-created menus based on clients needs/wants to make sure we exceeded their expectations.

-started a food inventory system to track purchases/COGS.

-made systems so that any employee would not forget any food/items to each event.

-at the end of the day, made sure each client was happy and we provided the best food/service that we could have.

• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Oversaw business operations, inventory control, and customer service for restaurant.