Note personali

• 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