About
Top-performing Hotelier credited with combining superior staff management, customer service, and problem-solving expertise to deliver unsurpassed quality customer experiences in city hotels and resorts.
Strong expertise in Food and Beverage management and standards.
Global hospitality experience extends to Europe, Asia and Australia, USA, Caribbean and the Middle East.
Highly accomplished in motivating, leading, training and developing customer-focused staff members. Fluent in Italian, English, Spanish, and Dutch languages, with speaking and writing skills in Portuguese and basic Japanese language speaking skills.
Basic Info
Date Of Birth: 23 Feb 1980
Industry: Hotels & Resorts
Department: Food and Beverage Service
Job Level: Management
Job Role: Food & Beverage Director
Nationality: Italy
Town/City: Cagliari
Current Country: Italy
Education Level: PG Diploma
Experience
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F&B Development
April 2018 - Present (3 Years)
V SENSI, Singapore
Develop standard operating procedure (SOP’s) for 5 Sensi consultancy project and/or our client’s project.
Creating new or develop existing F&B Concept in line with our client’s need and expectations.
Business plans, financial projection, budgeting for project(s), profitability study.
Operational aspects: price point, F&B menus, suppliers, staffing, recruitment.
Development of training manual, HACCP, on job training.
Brand positioning based on client’s vision.
Kitchen and restaurant set up planning: sourcing equipment’s, furniture & fixtures.
Culinary: menu research, development, engineering, market food trend.
Knowledge in wellness, healthy cuisine and basic nutrition.
F&B pricing strategy: costs and profitability analysis (during pre-consultation phase)
Beverage, and wine menu.
Marketing action plan (for restaurant set up together with a marketing/PR agency).
F&B design building (Facilities Design): Cooperating with ID Design and external related contractors.
Working in social media/digital marketing, Public relations and sales. -
F&B Director
May 2018 - May 2019 (1 Year)
Bawah Reserve, Indonesia
Developed the entire F&B department with a new vision and structure.
In charge of 3 restaurants, 3 bars, all F&B activities and created the room service department for the entire resort.
Oversaw strategic planning, business development, marketing, forecasting, pricing, staffing and training for all locations.
Developed and implemented strategies to retain former and current clients in a competitive set.
Negotiated and approved contracts.
Changed and created new menus, increasing F&B profits of over 30%.
Ensured compliance with health and safety regulations and company policies and procedures. -
F&B Manager
October 2016 - October 2017 (1 Year)
Royalton Resorts & Spa, Saint Lucia
Royalton Resorts- The largest Five- Stars resort in Saint Lucia, 455 rooms,14 outlets, 21 bars, 24 hours room service, 4 large meeting rooms, convention center for 650 guests.
In charge of 14 outlets, 21 bars and 24 hours room service for 455 rooms.
Managing staff of more than 500 hotel employees.
Oversaw the full operation for a guest’s number ranging from 2400 to 4000 covers daily, including banquets and all different functions in the resorts. -
Senior Restaurant Manager
September 2015 - October 2016 (1 Year)
Crowne Plaza Dubai -IHG, United Arab Emirates UAE
Crowne Plaza - One of Dubai’s First Five-Star Hotel with 573 Rooms, 13 Outlets, 2 Banquet Halls, and 12 Meeting Rooms with Annual Occupancy of 450,000 guests. br brIn charge of 3 restaurants, 2 bars, in room dining. brManaging staff of more than 40 hotel employees. brOversaw the full operation for a guest’s number ranging from 200 to 350 guests daily. brIncreased the average check of the 40% with promotions based on the slow moving items. brOrganized the best S. Valentine day of the last 5 years in terms of presentation and budget expectation. brManaging the TripAdvisor and Facebook pages of the outlets in charge, organizing photos and post to be online 2 times per week, responding all the customer’s messages on daily basis. brSupervised kitchen staff and performed regular staff evaluations,hiring process, ensured safe food and beverage handling standards were observed at all times in restaurants operations, storage and delivery. brDeveloped and promoted 2 team members to the next level. brDeveloped and organized staff work schedules, ensuring sufficient coverage for hotel needs. brIn absent of the Director of FB oversaw the full department operation of 13 restaurants and 7 bars. brBudgeting and forecasting, increased profitability by stabilizing then reducing costs, increasing the efficiency of the team, developing new menus with the culinary department, restructuring the front of house and back of house, developing sales promotions, reducing stock. -
Senior Restaurant Manager
September 2013 - September 2015 (2 Years)
Sandals International, Saint Lucia
Started as Restaurant Manager in charge of room service, breakfast, lunch, and dinner at Armando's Italian area, took over the outlets with a monthly score of 3.9 and make it consistent at 4.5 stabilizing a record for the area in 18 years of operation.
Promoted as Senior Restaurants Manager, overlooking now also of Kimonos and Soy the Asian area, Piton Restaurant and Piton room service which is the Caribbean area of the resort, totally 5 restaurants which become 9 in absent of the others Seniors Managers.
Organizing working schedule, stock, hiring, evaluating and training staff, taking care of customer service and complaining handling.
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