Marco Coelho

Background

About Marco Coelho

With six years as an executive chef and 14 years as a chef de cuisine and sous chef, I have cooked a great deal of high-quality, delicious food. I have done pretty much every job there is in the kitchen, and I excel at creating dishes and menus. One of my strengths is managing food costs. I excel at sourcing quality, fresh ingredients and using them effectively to keep costs down while delighting customers with the food I produce. At one restaurant, I reduced food costs from 40-45% to 30-33%; at another, I achieved 45-55% profit while holding food costs steady at 29-32%. Effective food costing goes hand in hand with profitability and revenue generation, and I have been able to take my restaurants’ annual revenue from hundreds of thousands of dollars to multiple millions. Customers love my food. Owners love my business sense. How do I achieve such success? I’m a great leader in a restaurant. Besides keeping things running smoothly in the kitchen, I partner with the general manager and FOH staff. Delicious food plus outstanding service equals happy customers. My team members look forward to coming to work. I hire well, I train well, and I offer opportunities for staff to continue to learn and grow. I have a reputation for being fair and approachable. Even my seasonal staff continue to come back year after year. I develop great menus and execute them with excellence.