Marisa Corzatt

Directed all daily operations of a high-volume French fine dining restaurant, leading a team of 50+ employees while maintaining exceptional guest experience and operational standards. Led hiring, onboarding, coaching, scheduling, performance management, payroll, labor planning, budgeting, and financial reporting.

Directed daily operations of a $4M restaurant while leading a 50-person team across staffing, financial management, and guest experience. Designed and implemented comprehensive FOH training programs, operational manuals, food reference guides, wine education materials, and beverage study resources.

Managed daily restaurant operations, including opening/closing procedures, cash controls, and financial reporting. Scheduled and supervised 50+ employees, managing labor to align with business volume and budget goals.

Conducted monthly merchandise inventory and supported bar inventory. Scheduled and managed FOH staff using Schedulefly and supported Toast programming and general admin functions.

Managed daily restaurant operations, including financial procedures, deposits, tip-outs, and cash controls. Supervised and scheduled a team of approximately 40 employees while supporting front- and back-of-house operations.

Directed all restaurant operations, leading both Front-of-House and Kitchen Managers while ensuring efficient daily execution. Oversaw budgeting, payroll, purchasing, and inventory management across food, beverage, and retail merchandise.

Supervised and scheduled front-of-house staff, leading hiring, training, performance evaluations, and personnel documentation. Managed ALOHA POS programming, beverage and merchandise ordering, and selected and priced the draft beer program.

Earned a High School Diploma from Monmouth–Roseville High School in May 2009.