Italy
I have a strong background in Bars, Restaurants and in Small Luxury Hotels, I have built a career over the past sixteen years gained expensive experience in various environments. These include Members Bars an Upmarket Restaurant Bar a High Profile Events Venue a Luxury Business Hotel and Hotel Resort. I have been working in UK “London”, in the Far East ”Shanghai”, “Hong Kong” in the Middle East “Dubai” and in Seychelles "Mahè" giving me a deeper awareness of different cultures as well as provided me with a very good understanding of attention to detail, high levels of customer service and mostly customer recognition, a broad knowledge of cocktails, wines and spirits as well as managing people and achieving targets. Communication is the key for the next level! Communication for me is in primis listen
Duties & Responsibilities: Part of opening team, overtaking different roles as start-up, Marketing Resource, HR, Recruiting, Creation of layout and content of food and beverage menu, Setting up with suppliers around 40 of them, working with the Project Managing Company, Designer and Contractor for the build of the restaurant. Setting up EPOS software for F&B Management (Stock take, Ordering, Costing), arrange and deal with PR company, Setting up social media, Accountable for P&L, follow up DIFC – Dubai regulation and Visa regulation UEA, dealing with DJ’s, Bands and Music for the restaurant, liaise with Uniforms style, Accommodation for 70 member of employees Achievements: Opening on time Very positive feed back from guest and especially Dubai community Create a very pleasant work atmosfere A new step in my career
Duties & Responsabilities: Part of the opening team of The H Resort Beau Vallon Beach, Seychelles In charge of setting up everything concerned F&B departments. Marketing resaerch Recruiting staff Create beverage menus, costing and traning 20 member of staff Setting up 6 outlets/restaurant and 3 bars Setting up room service and room standard Negotiating deals with brand managers Setting up Micros Setting up opening and closing procedures Service and standard supervision Achievements Opening on time and in budget Very positive feed back from guest and local community Create a very pleasant work atmosfere
Duties & Responsibilities: Setting up bar as per new opening, Recruting staff, creation cocktail menu, Training 10 members of staff Negotiating deals with brand managers Beverage management inventory Controlling beverage supply Opening to closing procedures Service and standard supervision Achievements: Improvement in relationship between members of staff Improved quality and consistency in cocktails Decreasing wastages Introduction of standard operating procedures Regular guest about 70% Won 'What's on Awards 2013 as best american restaurant in Dubai' http://whatson.ae/dubai/knowledge/4255/whats-on-awards-2013-results/?galleryid=4315#.VW_qqKbJMb0 Caterer Awards hosts F&B industry leaders http://hoteliermiddleeast.com//pictures/gallery/ITP%20EVENTS/CAT%20Awards%202014/FnB%20industry%20folk/640x422/Caterer%20Awards%202014%20Names%20001.JPG
Duties & Responsibilities: Setting up bar, recruting staff, creation cocktail menu, training 6 members of staff Involve in changing spirits and fruit supplier Reletionship with customers is my focus during the services as they need it to bring back the standards Achievements: Improvement between members of staff Improved quality and consistency in cocktails Guest recognition