James Casazza

Current

Restaurant Manager at Chili's

Past

Catering Manager Coronado Springs Resort at Walt Disney World
AGM at TGI Fridays
Culinary Events Manager /Executive Chef at Jo-Lin Catering Service

Kitchen Manager at Stoney River Legendary Steaks
Restaurant Manager/Sous Chef at Planet Hollywood Int.
Chef at The Walt Disney Company

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3 more...

Education

Johnson and Wales University
Canterbury School
The Sherman School

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Recommended

6 people have recommended James

Connections

69 connections

Industry

Hospitality

Websites

James Casazza’s Summary

A tenured professional with over 20 years in the hospitality industry, with a proven track record of performance driven results. I am an engaged leader who inspires the people around me to strive for excellence, through building great relationships and having excellent verbal communication. My goal is to continue on my current path in order to obtain a General Managers/Managing Partners position with a company that shares my goals, commitment, vision & passion for this industry in order to create an excellent recipe for success for the company I am with and myself.

James Casazza’s Specialties:

* Expert knowledge in the areas of: Catering and Banquet operations, Restaurant operations, Food cost, declining budgets, P&L management, labor and maximizing productivity management, reducing waste, streamlining processes
*Use of and familiarity with Windows, MICROS, H.S.I. POS software, Microsoft Office, and KMS software.
* Successful Catering and Banquet Experience ( 6000+ guests)
* Excellent communication skills with Guests, Associates, Vendors and Management team

James Casazza’s Experience

Restaurant Manager

Chili's

(Public Company; Restaurants industry)

May 2009 — Present (9 months)
Catering Manager Coronado Springs Resort

Walt Disney World

(Public Company; Entertainment industry)

August 2008 — April 2009 (9 months)

Responsible for: planning, coordination and management of catered events at Disney's largest convention space (over 220,000 square feet of meeting space), within and outside the hotel for up to as many as 6000 guests. Daily responsibilities would include, meeting with the clients to discuss room sets and any special requests on food and beverage, in order to ensure event success, as well as, direction of cast members to guide them through what their specific roles and responsibilities are on any event. Coordination with the convention services and facilities teams, to ensure equipment pulls and room sets get done to client’s wishes. I was a liaison to celebrity and VIP guests, both during events and backstage. Other responsibilities include being the convention center bar manager, responsible for ordering of products, training of staff and maintenance of equipment and area. I am also familiar with all Disney IT software, back office systems and Microsoft Office applications.
AGM

TGI Fridays

(Public Company; Restaurants industry)

October 2001 — August 2008 (6 years 11 months)

Responsible for driving store performance through maintaining established guidelines, policies and procedures; achieving high operational standards; managing a team of staff including hiring, training and coaching and recognition; ensuring the delivery of exceptional customer service; controlling costs and managing budgets; and for all aspects of day-to-day management and operations.
CHARACTERISTICS AND RESPONSIBILITIES
*Human resource manager for FOH operations
*Lead training coordinator, facilitator and validator
*Ensuring FOH is fully staffed for success, with minimum to zero OT used
*Forecasting sales and trends
*Increased retention for all FOH employees
*Increased GEM results
*Company standards manager
*Staff development through timely and direction driven PA’s
*Manage full shift responsibilities in absence of the GM
*Partnering with the bar manager to optimize beverage cost-vs-ideal costs
*Guest relations director
*Taking full responsibility for everything
*Excellent verbal and people development skills
*Building strong relationships with staff, guest & vendors
*Being the catalyst to influence the decisions and actions of others
Culinary Events Manager /Executive Chef

Jo-Lin Catering Service

(Privately Held; 11-50 employees; Hospitality industry)

September 1999 — June 2001 (1 year 10 months)

Prepare and design customized and creative menu plans and event details for off site catered events both corporate and private. Assist with food purchase and vendor relations. Assist the owner with all facets of executing the details of each event. Maintain Kitchen manager duties as needed. Consult with prospective clients and the owner to assist in securing contracts for services. Present and prepare elegant and imaginative food displays for buffets. Manage and direct event staff. Maintain guest and client relations. (1000+guests)
Kitchen Manager

Stoney River Legendary Steaks

(Privately Held; 201-500 employees; Hospitality industry)

August 1999 — June 2001 (1 year 11 months)

(Performed KM function for this $5 million upscale, fine dining Atlanta establishment specializing in Seafood and Black Angus Steakhouse cuisine, celebrity clientele, wine bar )

• Supervised 1 AKM,8 chefs, 4 floor managers,115 associates
• Hire, Train and develop BOH positions, Managed back house operations.
• Responsible for all kitchen operations, controlling food and labor costs Train and development MIT's for company. Research and development seasonal and new menu plans. Forecast food trends and sales.
Plan menu, assure quality control, and minimize waste.
Other responsibilities Included:
Plan & coordinate tradeshow booths, setup, product selection & vendor selections
> Director of Catering Contract with MLB Braves Clubhouse & other offsite events
> Atlanta Food Tasting Events - Showcasing Stoney River
Restaurant Manager/Sous Chef

Planet Hollywood Int.

(Public Company; 10,001 or more employees; Hospitality industry)

October 1998 — November 1999 (1 year 2 months)

($13+ Million dollar establishment specializing in Americana cuisine, Casual Dining themed restaurant and Bar for Hollywood movies)

• Administer operation of entire restaurant with a very strong bearing on guest focus, guest satisfaction and top line sales. Responsible for being staffed efficiently to take care of the business at hand as well as holding a high accountability for quality service and food and beverage.
• Maintaining monthly/quarterly declining budgets for restaurant supply costs
• Head coordinator of the busser-training department
• Responsible for closing restaurant, handling cash out procedures, bank drops/deposits, and maintaining a reconciled safe.
• Responsible for management and professional development of over 600 employees and eight restaurant supervisors working hand in hand with a 15 man management team.
• Initiate continuous improvement of processes and procedures enhancing guest service and reducing costs and waste.
Chef

The Walt Disney Company

(Public Company; 10,001 or more employees; DIS; Entertainment industry)

September 1994 — October 1998 (4 years 2 months)

(Oversaw production of high-volume establishment for this $5 million dollar upscale restaurant specializing in fine dining, gourmet steakhouse and seafood cuisine, and top shelf wines. Supervise back of the house functions and operations (expeditor, sauté, and broiler).
• Accountable for opening the restaurant and ensuring restaurant was in order to receive guests (i.e. table settings, linens, cleanliness, server stations, host stand)
• Monitor seasonal trends, market new menu items. Create nightly specials, menu planning. Use of CBORD menu applications package in order to cost out recipes effectively while monitoring budgeted food cost. Support to the front of the house as well as over exceeding guest expectations.

James Casazza’s Education

Johnson and Wales University

A.O.S. , Culinary Arts , 1989 — 1992

Activities and Societies:

Member of Delta Sigma Phi Fraternity
Canterbury School
The Sherman School

Additional Information

James Casazza’s Websites:

James Casazza’s Interests:

Music, playing guitar, singing, boating, fishing, golf, camping, cooking

James Casazza’s Groups:

Johnson & Wales University Alumni (JWU) (1,000+ Members)
Hospitality Recruiting Network { 3,500++ Hospitality Recruiters}
Restaurant Network
Hotel Industry Professionals Worldwide
All Food, Beverage, Hospitality, Hotels, Restaurants, Culinary, Catering, Coffee, QSR Professionals
High Powered Food & Beverage Forum - Foodservice & Retail Executive Networking - Job Opportunities
Food Safety and Refrigeration Monitoring for Food Services