Ambizioso Direttore di Hotel con maturata esperienza su navi Passeggeri. Preciso ed attento ai dettagli, con ottima conoscenza Food & Beverage e Guests Service.
OTTIME DOTI DI COMUNICAZIONE, TEAM BUILDING, ORGANIZATION, AND Costabile CONTROL
Ottima capacita di formare team di lavoro solidi ed affiatati
Capace di organizzare e coordinare staff fino a 400 persone
HACCP, LUXORY GUEST SERVICE, SAFETY, WINE SERVICE.
Languages
Italian (Native)
English (Advanced)
French (Advanced)
Spanish (Intermediate)
Portoguese (Intermediate)
Dutch (Intermediate)
Experienced Hotel Manager with a track record of successfully leading and optimizing operations in high-volume restaurants and cruise ships. Seeking a challenging role to utilize my exceptional leadership skills and deepen my expertise in delivering top-notch customer service.
HOTEL MANAGER
(Feb 2021 – Jul 2023)
European Space Agency - Netherlands
Responsibilities & Accomplishments: Leading teams of up to 100 employee - Start up and opening of all FB outlets -Development of
new projects related to sustainability - Development of international procurement platform - Cost control and management - Ensured
compliance to all hotel standards - Setting up and standardization of the F&B Service Department - Achievement of all targets of
customer satisfaction - Achievement of all financial targets
RESTAURANT MANAGER
(Jan 2007 – Dec 2020)
Costa Crociere – On board Cruise Ship
Responsibilities & Accomplishments : Leading teams of up to 300 employee - In charge for the start up and opening of brend new ships - Table Reservation - Inventories - Supervision of all outlets (25) - Organizing Departmental Training - Ensuring the cleanliness of all food and beverage facilities including the restaurant, lounges, banquet rooms and storage rooms. Achievement of all targets of customer satisfaction
RESTAURANT MANAGER
(Jun 2001 – Sep 2006)
Zeffirino - Portofino- Budapest - Prague
Responsibilities & Accomplishments : In charge of development and opening of new restaurants - Leading a team of 150 employees - Inventories - Supervision of all services - Costs control - Sourcing, interviewing and hiring of all F&B colleagues - Maximizing revenues/profits by promotions & in-house activities - Keeping the set food cost & beverage cost target