Experience

Casa Cruz

• United Kingdom
• Hospitality
• 1 - 100 Employee

• General Manager

  • Oct 2021 - Present



Giannino Mayfair

• General Manager

  • Dec 2019 - Sep 2021



Brown's Hotel, a Rocco Forte Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Restaurant Manager

  • Feb 2018 - Nov 2019



IL GIRASOLE

• 1 - 100 Employee

• Director

  • Sep 2014 - Jun 2017

  Opening own restaurant in collaboration with a partnerLooking after all the aspect of the business. Opening own restaurant in collaboration with a partnerLooking after all the aspect of the business.



Bulgari Hotel London

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Restaurant Manager

  • Feb 2012 - Jan 2014

  Feb 2012-Jan 2014 Restaurant Manager / Director Employer Bulgari Hotel & Residences-Opening-Alain Ducasse Role overview Hired to take charge of the Pre-opening and Opening activities of the 90-seat restaurant “Il Ristorante”. I was responsible for all aspects of the restaurant opening, from floor and service design, through operations management to recruitment and training. Achievements Effectively planned, organised and co-ordinated the opening process Achieved exceptionally high quality with a warm and engaging service from the very beginning thanks to effective staff training and motivation programmes. Successfully planned and executed large-scale and high profile events. Duties and Responsibilities Hired and trained 35 staff between restaurant, reception, bar and cinema. Co-ordinated opening operations, from floor design to ordering. Drove guest satisfaction and maintained high standards through my operational leadership. Drove employee satisfaction and ensured continuous improvement, action plan executed effectively, with a focus on team and succession planning culture. Oversaw the timely development and completion of the budgets, regularly monitored performance and assumed responsibility for its achievement. Control on operating expenses/payroll and Food and Beverage coefficients. Guided all staff with weekly training calendar practices. Managed all HR related matters



Locanda Locatelli

• Restaurants
• 1 - 100 Employee

• Restaurant Manager

  • Feb 2002 - Oct 2011

  Feb 2002-Oct 2011 Restaurant Manager–OpeningEmployer Locanda Locatelli - One Michelin StarRole Overview Hired as Assistant Restaurant Manager promoted to Restaurant Manager in 2004. Assisting the GM in the pre-opening and opening activities.Achievements Praised and receive recognition for my dedication and ability. Consistently met sales targets.Instituted service system and models that they have been adopted as standard models to other Giorgio Locatelli restaurant opening.Occasionally selected out the entire management team to join the running of parties in which the restaurant supply F&B catering for high profile events.Duty andResponsibility Assisted the General Manger in analysing and planning sales levels as well as made sure that targets were met. Supervised and motivated a team of employees to ensure the constant delivery of excellent service and expectations were met to the highest standards. Established and maintained loyal customer relationships. Effectively responded to complaints. Participated in the devising and delivery of Professional Development Schemes and staff training. Coordinated the entire operation of the assigned floor during scheduled shift. Attended Executive and Managers meeting.



Gordon Ramsey at Claridges

• Head Waiter

  • Sep 2001 - Jan 2002

  Sep 2001-Jan 2002 Head Waiter-Opening-Employer Gordon Ramsay at Claridges –One Michelin Star-Role Overview Responsible for a section of the restaurant during Breakfast, Lunch Dinner operation.Duty and Responsibility Efficiently supervised assigned outlets and coordinated effectively all the required tasks. Delivered exceptional customer care and went above and beyond customer expectation. Worked closely with the management team to maintain high standard of quality control. Worked closely with colleagues and management team to ensure smooth running of operations. Effectively transmitted and communicated the company ethos through daily services.