Peter Vaccaro
Director of Operations @Culinart Group
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WORK HISTORY
Director of Operations @Culinart Group
Spearheading leadership and oversight of all departmental functions, including the management, planning, direction, and evaluation of operational activities.Providing fiscal oversight of operations and financial reports to the RDO. Exercising fiscal responsibility by overseeing operations and financial reporting to the Regional Dining Officer (RDO), recommending cost control measures, and identifying innovative strategies to optimize labor and material costs. Directly managing West Side Dining Halls and ROTH Café, ensuring effective supervision of both management and union staff to maintain operational excellence. Collaborating in the development and execution of short-term and long-term departmental goals and strategic objectives. Providing strategic guidance and input on University-wide initiatives and programs that align with company operations. Offering expert counsel on the formulation and execution of strategic plans, and the integration of cross-functional programs. Monitoring and assessing internal processes, ensuring compliance, and recommending improvements to strengthen operational controls and efficiency. Leading the development and implementation of new policies or revisions to existing policies to enhance operational performance
EDUCATION
Adelphi University
Bachelor of Science (BS)
SKILLS
ABOUT PETER VACCARO
I am a results-driven Restaurant Operations Manager with a proven track record in overseeing daily operations, delivering exceptional guest service, and driving operational excellence. My expertise includes training and developing management teams, ensuring food safety compliance, managing P&L, and cultivating corporate partnerships.With a background as Director of Operations and General Manager in high-end dining establishments, I bring extensive experience in team leadership, fostering a culture of outstanding customer service, and maintaining composure in fast-paced, high-pressure environments.My career is built on progressive experience in both front-of-house (FOH) and back-of-house (BOH) operations, giving me a well-rounded business acumen. I excel at anticipating guest needs, guiding team development, and adapting my approachable, grounded management style to meet operational goals, enhance the guest experience, and achieve financial targets.
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