Mark Rosenberg

About Mark Rosenberg

After spending years in retail, from sales, to management, from large corporations to small mom and pop stores, I finally decided to go it on my own and opened a restaurant in 2017. I successfully built the restaurant from a small take out only establishment, to a thriving sit down restaurant with a huge following. Having gained so much experience in the customer service sector prior to opening the restaurant, I had all of the necessary skills under my belt to run and manager this business.In all my years of customer service, I operated as an account manager in many different forms, always being customer driven to maximize sales and revenue. Being flexible to understand each customer is an individual with different needs, champining my relationships to ensure the best possible outcome for all.

Experience

1. Chef & Owner

   Sharkie\'s

   Mar 2017 — Present

   Fast casual restaurant and local craft beer shop, specializing in house made meatballs. Enjoy Sharkie\'s for dine in, take out, frozen to take home to enjoy later, or have them shipped anywhere in the US.Owner and GM of the restaurant for over 6 years. Responsible for customer satisfaction and business operations on a daily basis. Success operating independently and navigating competing priorities in a constantly changing environment. Taking a small take out concept with one employee to half a million dollar gross business annually with multiple full time staff members. Proven track record of success in meeting and exceeding goals annually. Experience with Square POS systems through extensive years of hands on training.Transition from Square to Toast product suite. Completed onboarding through Toast to maximize POS systems to fully integrate into our Resturants daily operations.

Education

• Interlochen Arts Academy

  Diploma, Sculpture

  1992 — 1994

• Western Reserve Academy

  Diploma

  1990 — 1992

• Rhode Island School of Design

  Leave of Absence, Sculpture

  1994 — 1998