Experience

WineConcept.com.au

• CEO and Founder at WineConcept.com.au

  • Mar 2018 - Present

  Luxury Wine Tastings - Private Cellar Consulting - World Awarded Italian Extra Virgin Olive Oil Luxury Wine Tastings - Private Cellar Consulting - World Awarded Italian Extra Virgin Olive Oil



Bottega 1900

• Australia
• Food and Beverage Services

• General Manager and Founder

  • May 2020 - Present

• General Manager and Founder at Bottega 1900

  • Jul 2020 - Present



Liquid & Larder

• Australia
• Hospitality
• 1 - 100 Employee

• Wine Director at Liquid & Larder (Bistecca, The Gidley)

  • Apr 2018 - Oct 2021

  Wine Director Job Description: I'm responsible for overseeing the overall beverage program at all high end Italian focused concepts, as well as the content and inventory controls of the wine program. -Maintain proper inventory levels of wines, other beverages and supplies. -Direct and engage in wine service during restaurant service hours. -Resolve guest complaints, ensuring guest satisfaction. -Maintain knowledge of the particular characteristics and description of every wine by the glass and major wines on the wine list. -Maintain appropriate beverage costs by managing purchasing and requisitions. -Train employees on wine and beverage service and knowledge. -Maintain a level of professionalism that will make guests want to return to the restaurant. -Work as a team member, assisting all guests' and employees' needs and inquiries. -Maintain complete knowledge of correct maintenance and use of equipment. -Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. -Maintain and update wine list always researching for new and rare wines. Restaurant Manager Job Description: -Recruit, train and supervise staff -Work closely with management to meet revenue objectives -Implement appropriate strategies to resolve adverse trends and improve sales -Maintain safe working conditions -Follow company policies and procedures regarding the handling of cash, property, products and equipment -Audit inventory levels to ensure product availability, and order products as necessary Show less


Apostrophe Wine Pty Ltd
• Australia
• Beverage Manufacturing
• 1 - 100 Employee
• Key Account Manager

  • Feb 2017 - Apr 2018

Terroir al Limit
• Spain
• Food and Beverage Manufacturing
• 1 - 100 Employee
• Cellar hand

  • Jun 2017 - Nov 2017


Saint Peter Restaurant

• Brazil
• Restaurants

• Head Sommelier

  • Nov 2016 - May 2017

  -Maintain proper inventory levels of wines, other beverages and supplies. -Direct and engage in wine service during restaurant service hours. -Resolve guest complaints, ensuring guest satisfaction. -Maintain knowledge of the particular characteristics and description of every -wine/champagne by the glass and major wines on the wine list. -Open and serve wine/champagne bottles. -Maintain appropriate beverage costs by managing purchasing and requisitions. -Train employees on wine and beverage service and knowledge. -Maintain a level of professionalism that will make guests want to return to the restaurant. -Work as a team member, assisting all guests' and employees' needs and inquiries. -Maintain complete knowledge of correct maintenance and use of equipment. -Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. -Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet. Show less



Azienda Agricola COS

• Italy
• Farming

• Cellarhand

  • Aug 2016 - Oct 2016

  I had a chance to work for one of the best wineries in Sicily for over 6 weeks. Being part of a small group, I had a chance to learn the job all around, from bottling, to the vineyard (harvesting grapes, deleafing, fix wires in vineyards), to the winery (crushing, pumping over, punching down, racking, lab tests, anphora management, etc...). I had a chance to work for one of the best wineries in Sicily for over 6 weeks. Being part of a small group, I had a chance to learn the job all around, from bottling, to the vineyard (harvesting grapes, deleafing, fix wires in vineyards), to the winery (crushing, pumping over, punching down, racking, lab tests, anphora management, etc...).



Merivale

• Australia
• Hospitality
• 700 & Above Employee

• Head Sommelier at Uccello Restaurant

  • May 2015 - Aug 2016

  As Head Sommelier I was in charge of stoc, cost and stock control, service and trainings, managing a wine list with 500 labels and a small team of 4 Sommeliers.As Assistant Manager I was supporting the Restaurant Manager in the day to day operations, labour control and rostering, opening and closing procedures, managing a team of 15 people.

• Sommelier at Mr. Wong

  • Aug 2014 - May 2015

  Responsible for ordering, receiving, inventory, organizing and selling wine for all departmentsOversee all wine purchases and cost managementOversee the Wine Committee duties (minutes, wine of the month selection, introduction of new vendors, wineries, etc.)Assist members and guests during the dinner service with wine recommendations and selection for perfect pairing with their dinner, decanting of the wine and wine serviceDevelop a training program for all Team Members to improve their knowledge of wine tasting and wine service. Show less



Dedes Waterfront Group

• Australia
• Hospitality
• 1 - 100 Employee

• Restaurant Supervisor at Flying Fish

  • Oct 2012 - Aug 2014

  I was supervising a team of almost 20 people, opening and closing procedures, briefing preparation and trainings. I was supervising a team of almost 20 people, opening and closing procedures, briefing preparation and trainings.