Neil E.

Riggione
73 Paschal Drive (203)-530-2665
Milford, Connecticut, 06461 nr10f9566@westpost.net
HOSPITALITY & MANAGEMENT PROFESSIONAL
PROFILE: A seasoned professional and effectual leader with an extensive backgro
und in high volume business management, logistical operations and successful mar
keting planner. Proficient in fast paced work environments demanding composure,
product knowledge, and organizational skills. Hold high personal standards and
consistently leads by example. Furthermore believes in customer service and con
sistency are key factors for success in any business industry.
QUALIFICATIONS: Comprehensive experience in the following:
*Restaurant Management *Sales Forecasting *Oper
ation Analysis
*Accounting *Budget Planning
*Interior Construction
*Sales and Marketing *Expense Control *
POS System
*Marketing Promotions *Customer Service
*Inventory Control *Training Staff and Development
*Payroll Processing
*Vendor Negotiations
EMPLOYMENT
FPB Associates LLC, Paisans Pizza & Buffet,
Milford CT
Owner & Operator August 2009-Present 2011
Researched the market. Crafted a unique concept. Worked with an architect to des
ign layout and function of restaurant. Hired licensed contractors to do the remo
deling work. Apply for a business permit to operate restaurant. Developed a busi
ness plan. Acquire startup capital for restaurant. Selected location and negotia
ted lease for concept restaurant. Decorated in a way that is welcoming. Purchase
d all equipment. Hired and trained proper staff to assist in restaurant operatio
ns. Created marketing plan for press releases, posters, fliers and business card
s. Developed Promotional strategies to further advertise Pizza Buffet concept. S
uccessfully opened and operated the restaurant for over a year in services.
Olive Garden, Darden Restaurants, Orange CT
Culinary Manager March 2008-August 2009
Darden is the worlds largest full-service restaurant company.
The Darden family of restaurants features some of the most recognizable and succ
essful brands in full-service dining: Red Lobster, Olive Garden, Long Horn Steak
house, The Capital Grille, Bahama Breeze and Seasons 52. Provided leadership for
the preparation of fresh, high quality, Italian food. Guaranteed consistent pla
nning, production, preparation, and prompt delivery of piping hot food. Created
an environment that built energy, vitality, and fun, resulting in excellent food
taste and temperature ratings.
Responsible for the efficient and successful execution of all culinary initiativ
es. Selected and trained culinary employees. Motivated and retain them by provid
ing ongoing training and development. Continually developed culinary employees c
ooking, food preparation, food safety, food and wine pairing and sanitation skil
ls to ensure the delivery of great tasting, piping hot food.

Beltram Restaurant Services LLC

 Sales Representative January 2007-Febuary 2008
In charge of obtaining and managing new accounts for a fast growing small compa
ny expanding throughout New England. Instrumental in product research of bio-fri
endly environmental disposables. Organized and updated office operations, proce
dures, and equipment. Coordinated warehouse receiving and shipping deliveries.
Client list includes: Carmen Anthonys, On the Border, Texas Roadhouse, Red Robi
ns, etc.
Knickerbocker Famous Bar and Restaurant,
Westfield Shopping Center, Milford CT

General Manager March 2000-January 2007

Assistant General Manager 1997-March 2000
Managed high-volume, twenty year old independent restaurant. Directed daily sh
op operations such as administrative, banking and accounting. Coordinated sales
figures, tenant lease and marketing functions. Managed all aspects of the oper
ation from the front of the house to kitchen as well as bar operations and promo
tions. In charge of over 60 employees and all payroll functions. Head of kitche
n operations. Responsible for hiring, scheduling, budgeting, inventory, food cos
t, and production. As bar manager increased profitability through creative and
effective promotions.

Joes Crab Shack, Subsidiary of Landrys Seafood,

Myrtle Beach, South Carolina
Front Manager February 1996-February 1997
Successfully completed corporate training program. Participated in opening ope
rations and opening a new store. Oversaw merchandising, wait staff and hostess
scheduling, customer service, food quality and food expedition.

EDUCATION
University of Tampa, Tampa, Florida 1991-1992
Southern Conn. State University, New Haven, Conn. 1992-1994, Business and Commun
ication
Johnson and Wales, Charleston, South Carolina, 1994-1995, Hotel and Restaurant M
anagement
TRAINING
Olive Garden provides extensive amount of training for managersknown as the best
in the industry. Manager-in-Training (MIT), Program Manager Skill Sessions, Le
adership Assessment and
Development.

TECHNICAL EXPERIENCE
Proficient in Windows, Excel, Access, MS Word, Power Point, Touch Sc
reen POS Systems.