Responsabile Business Development

• Dec 2019 - Present

Food and Beverage Manager Consultant

• Jan 2019 - Dec 2020

Food & Beverage Management training courses for small companies in southern Italy. Topics covered: - Organization and management of a restaurant - The menu from the cost to the selling price - The costs and human resource management - The budget and the P&L - Customer management and sales techniques Food & Beverage Management training courses for small companies in southern Italy. Topics covered: - Organization and management of a restaurant - The menu from the cost to the selling price - The costs and human resource management - The budget and the P&L - Customer management and sales techniques

Manager

• Oct 2017 - Dec 2018

Complete Management and direction of three B&I Restaurants in three different location in Milano Staff organization and management, making them autonomous, in carrying out daily activities. Economic management and cost control. Optimizing and lowering the Food Cost from €3,65 each to €2,50 and the Labor Cost from 45% to 32% reaching relevant economic goals from €15000,00 loss each month to €2000,00 gain after six months and more by time - Managing a difficult client respecting all the contract rules. Show less

Food & Beverage Manager Consultant

• 2017 - 2017

Training Course at the managerial staff in the field of Food & Beverages Management. Topics covered: • Organization and management of a restaurant. • The menu from the cost to the selling price. • The costs and human resource management. • The budget and the P&L. • Customer management and sales techniques. Training Course at the managerial staff in the field of Food & Beverages Management. Topics covered: • Organization and management of a restaurant. • The menu from the cost to the selling price. • The costs and human resource management. • The budget and the P&L. • Customer management and sales techniques.

F&B Manager

• 2016 - 2016

Intercompany restaurant management: - Annual budget drafting - Staff and production planning reducing cost, bringing the profit back, after more than two years about €20000,00 monthly loss, to €10000,00 gain - STREET FOOD project development by inspections - feasibility plan - choice of menus - contracts - invoicing and reporting. Aiming to renew the relationship with the customer, obtaining public success and economic benefits. Intercompany restaurant management: - Annual budget drafting - Staff and production planning reducing cost, bringing the profit back, after more than two years about €20000,00 monthly loss, to €10000,00 gain - STREET FOOD project development by inspections - feasibility plan - choice of menus - contracts - invoicing and reporting. Aiming to renew the relationship with the customer, obtaining public success and economic benefits.

Team Leader

• Apr 2015 - Oct 2015

Food & Beverage Manager

• May 2015 - Jul 2015

Management of a 4 * hotel restaurant: customer management, à la carte restaurant, conferences, meetings and private events. Staff planning, cost optimization and drafting of the Banqueting Folder. Management of a 4 * hotel restaurant: customer management, à la carte restaurant, conferences, meetings and private events. Staff planning, cost optimization and drafting of the Banqueting Folder.

Food Beverage Manager

• May 2014 - Oct 2014

Reorganization of the F&B dept. Menu engineering- organization and bargaining suppliers - cost optimization and production planning - staff planning - budget- protocol - procedures - job description. Reorganization of the F&B dept. Menu engineering- organization and bargaining suppliers - cost optimization and production planning - staff planning - budget- protocol - procedures - job description.

Food And Beverage Manager consultant

• Nov 2013 - Mar 2014

Consultancy Organization - food cost - Suppliers - Protocol and Business procedures for a new catering concept to support new planned Italy and abroad openings. Consultancy Organization - food cost - Suppliers - Protocol and Business procedures for a new catering concept to support new planned Italy and abroad openings.

F&B Manager

• Feb 2013 - Oct 2013

Start-up of the PHP Restaurant and PHP Piano Bar and all the services of the new Park Hotel Pacchiosi. Staff selection and training, menu engineering, production planning. Selection of excellent products from the best local producers and the best breeders. Setting warehouse and sales program management, with food cost and sales price. Start-up of the PHP Restaurant and PHP Piano Bar and all the services of the new Park Hotel Pacchiosi. Staff selection and training, menu engineering, production planning. Selection of excellent products from the best local producers and the best breeders. Setting warehouse and sales program management, with food cost and sales price.

F.&.B Manager

• Oct 2010 - Jan 2013

With the chef Marcello Leoni (Michelin star), I followed the entire project from the design and construction of the restaurant and Osteria inside the new Unipol Spa Business Center in Via Stalingrado, Bologna. From the strategic management choices, to the suppliers, customers, marketing, events, corporate image, press and public relations. Budget and P&L control. Staff Selection, training and planning. With the chef Marcello Leoni (Michelin star), I followed the entire project from the design and construction of the restaurant and Osteria inside the new Unipol Spa Business Center in Via Stalingrado, Bologna. From the strategic management choices, to the suppliers, customers, marketing, events, corporate image, press and public relations. Budget and P&L control. Staff Selection, training and planning.

F&B manager

• Jan 2010 - Apr 2010

Reorganization of the warehouse - menu - organization and programming of personnel - choice of raw materials and suppliers - food cost - resolution of problems related to production equipment - review of the H.A.C.C.P self-control system - customer care - marketing strategies Reorganization of the warehouse - menu - organization and programming of personnel - choice of raw materials and suppliers - food cost - resolution of problems related to production equipment - review of the H.A.C.C.P self-control system - customer care - marketing strategies

F&B manager and chef

• May 2009 - Nov 2009

Startup of the new restaurant-bistro-shop within the resort with breakfast lunch, dinner and café, from choosing the equipment to the menu engineering, from the choose of suppliers to the cost control. Startup of the new restaurant-bistro-shop within the resort with breakfast lunch, dinner and café, from choosing the equipment to the menu engineering, from the choose of suppliers to the cost control.

CHEF E DIRETTORE STRUTTURA

• Jan 2005 - Mar 2007

Organization of events and banquets. Management from the Idea to realization of the project: Business Plan, Choise of equipment, Selection of the staff, P&L, ISO/9001 Certification Organization of events and banquets. Management from the Idea to realization of the project: Business Plan, Choise of equipment, Selection of the staff, P&L, ISO/9001 Certification