Italian man 53 y.o., I'm a Italian Restaurant General Manager. F&B Manager, Bar manager Mixology, Head Sommelier. I live in Italy,
Available for relocation Salary expectation...
Personal presentation: smart and presentable. Scheduling, performance management, training, recruiting, and organizing. Carrying out business development activities in the reference district with sales figures, playing an active role in the most complex negotiations. I identify in the area the various players in the labour market, useful for supporting: the identification of companies' needs, recruitment channels for identifying candidates, partners for the implementation of necessary training interventions. Analysing and managing collection issues (credit management).I promote and develop the company's image and activities in a territorial context with companies, organizations, public bodies and institutions in Are responsible for the support and development of their own resources in both operational and commercial terms. AREAS OF EXPERTISE: Experienced in quality management systems Experienced in quality system audits Hands on experience with implementation of HACCP, ISO 9000, ISO 22000. STCW95 SAFETY SECURITY. Strong organizational skills, leadership and problem solving skills along with the ability to work effectively with cross-functional departments Revenue and Cost Analysis, Operational and Financial Benchmarking, Menu Analysis and Development, Budgeting, Forecasting and Strategic Planning. Experienced in quality management systems . Expense Reporting, Analysis, and Optimization, Experience with e-Sourcing, and Tools. Sap-Oracle, SaaS, Fidelio opera, Nuconga, Micros, As-400, B2b, B2C, Cost Analysis, Operational and Financial, Drink cost, Food cost, POS. Store. Office pack ( Excel, power Point, Access, Word ), Forex, Gold, CFDs, Marketing Strategy.
English ( C2 )
French ( B2 )
Italian Mother
Kind regards
Mr. Cappello Giorgio
giorgino.cappello@gmail.com
Industry: Hotels & Resorts
Department: General Management
Job Level: Director
Job Role: Restaurant Manager
Nationality: Italy
Current City: Ragusa
Current Country: Italy
Education Level: Post Graduation
2024 - Present (0 Year)
Dga srl, Italy
2022 - 2023 (1 Year)
Cibarti srl, Italy
I supervise daily operations to provide a high level of organization for our guests on a consistent basis. brI supervise and ensure the quality of food, wine sales, guest service, hygiene, cleanliness and tidiness to achieve total customer satisfaction and comply with company standards. I hire and train staff to work in the catering environment. brI manage administrative tasks that include listing staff and duty positions. timetables and length of service. I solve and evaluate staff problems and performance. I take on a demanding and fast-paced role with various tasks. I handle and resolve problems and complaints in a professional manner. I supervise all members of staff in their tasks and encourage or reprimand them if necessary. I control labour and other related costs according to budget, assessing and developing revenue according to company guidelines, going from a base Budget of € 5 million for pre-opening to the current state of affairs increased by 42%, with potential development of 4 restaurants, 3 lounge bars, and a lounge wine bar and with customer satisfaction, developing new forms of marketing for further procurement of services essential to company revaluation.
2015 - 2018 (3 Years)
In Primis T.O,, Egypt
Monthly control of budget compliance in the department and proposal of corrective actions in case of deviations. Activity planning and monitoring of results. brMonthly, weekly and/or daily scheduling of restaurant and bar staff according to services and scheduled shifts, days off or staff leave. Managing the catering and bar department\\s supplies, soliciting the necessary orders, supervising the reception work and the correct storage and preservation of goods, supervising the inventory of stocks and supplies.
2012 - 2014 (2 Years)
veratour S.p.a., Greece
Scheduling, performance management, training, recruiting and meetings with Food & Beverage staff in the lounge & bar and wine departments. Staff recruitment, training and organizational development. Creation and introduction of new menus in all restaurants ( 3 ) working closely with hotel staff. Creation and agreement with Executive Chef to constantly increase product quality and sales, both food and beverages, cost control, and depreciation Initial budget.
