Marc Limonciello

Marc Limonciello

General Manager/Chef

Location
Greater New York City Area
Industry
Food Production

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Marc Limonciello's Overview

Current
  • Gen Mgr at Sodexo
  • General Manager at Sodexo
Past
  • General Manager 3 at Sodexo
  • General Manager 3 at Sodexo
  • Chef Manager/Patient Services at Sodexo
  • Executive Chef at Pasta for You
  • Sous Chef at Marriott International
  • Line Cook/Production Chef at Dandelion Green
Education

Marc Limonciello's Summary

Skills Summary:
• 18 years of kitchen administration experience developed thru management of diverse client accounts.
• Over see functionality of both the kitchen and the front house to maintain a high standard of food quality.
• Felicitate and manage special events, including but not limited to executive catering.
• Manage all financials for the account including payroll, operations and finance.
• Hire and train new employees to meet health and the company’s high standards.
• Work with client and staff to achieve and maintain a high level of customer satisfaction.
• Assume administrative responsibilities including pre and post production, ordering and inventory.

Marc Limonciello's Experience

Gen Mgr

Sodexo

Public Company; 10,001+ employees; SW; Facilities Services industry

November 2013Present (11 months) new york

General Manager

Sodexo

Public Company; 10,001+ employees; SW; Facilities Services industry

November 2009Present (4 years 11 months) canon usa

• Lowered client subsidy from $365,000 to $180,000 during first year of managing the
account
• Oversaw staff of nine in a union account and was able to reduce down to seven F.T.E.
• Thru the cross training of employees, was able to reduce labor costs by $120,000
during the first year
• Raised lunch participation from 55% to 65% thru introduction of new cuisine

General Manager 3

Sodexo

Public Company; 10,001+ employees; SW; Facilities Services industry

20072009 (2 years) BAE Systems

• Built a strong relationship with client which resulted in an extension of the account contract
• Thru menu restructuring was able to reduce food costs from 55% to 48% during the first
year

General Manager 3

Sodexo

Public Company; 10,001+ employees; SW; Facilities Services industry

20042007 (3 years) Rohm & Haas

• Achieved double gold scores in NSF Audits in the first two years as manager
• Received high scores from client as per client survey by establishing “ Clients for Life”
Program
• Executed “Ultimate Deli Roll-Out” which increased lunch sales by 8%

Chef Manager/Patient Services

Sodexo

Public Company; 10,001+ employees; SW; Facilities Services industry

20012004 (3 years) Beth Isreal Hospital

• Responsible for patient meals
• Helped raise patient survey scores to meet required district goals
• Helped maintain high food standards for the staff and visitor cafeteria
• Worked alongside hospital nutritionist to maintain meal nutrition requirements
• Responsible for all catering for the Board of Trustees
• Thru the expansion of the breakfast and lunch menu was able to raise daily cash sales
up 18% from the previous year

Executive Chef

Pasta for You

February 19992001 (2 years) North Andover, Ma

• Developed Italian style “make your own pasta dish” menu.
• Responsible for all food and beverage operations.
• Established inventory system based on menu.
• Trained wait staff, ensuring food quality was maintained.
• Interacted with customers, ensuring that their needs were met while upholding standards of the restaurant.
• Performed catering events both onsite and offsite.
• Work with other management personnel to plan strategic marketing, advertising and business projection

Public Company; 10,001+ employees; MAR; Hospitality industry

September 19981999 (1 year) Newton Ma

• Established 4 month cycle menu for the upscale restaurant on-site.
• Collaborated with Executive Chef on developing new seasonal menu ideas.
• Executed banquet events for high profile clients
• Attend weekly meetings to interact with management, sales, and culinary to review and discuss past and future events.

Line Cook/Production Chef

Dandelion Green

September 19951998 (3 years) Burlington, Ma

• Supervised a staff of 10 production chefs.
• Maintained high standards of food quality.
• Responsible for all production of food prior to service.
• Maintained sanitation, health, and safety standards in the work area.

Marc Limonciello's Certifications

  • Serv Safe

    • June 2010
  • ACF Member

    • January 2011

Marc Limonciello's Skills & Expertise

  1. Income Statement
  2. Catering
  3. Food
  4. Fine Dining
  5. Food & Beverage
  6. Restaurant Management
  7. Restaurants
  8. Menu Costing
  9. Culinary Management
  10. Food Cost Analysis
  11. Food Cost Management
  12. Sanitation
  13. Food Preparation
  14. Menu Engineering
  15. Inventory Management
  16. Food Quality

Marc Limonciello's Education

Mount Ida College

Bachelor of Business Administration (BBA), Hotel, Motel, and Restaurant Management

19971999

Newbury College

Bachelor's degree, Culinary Arts/Chef Training

19931997

Contact Marc for:

  • career opportunities
  • consulting offers
  • new ventures
  • job inquiries
  • expertise requests
  • business deals
  • reference requests
  • getting back in touch

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