GIANLUCA PENNA

• Pre-opening Organization of duty and responsibility.
• Pre-opening configuration of MICROS and FMC software.
• Coordination of FOH layout and service system.
• Recruiting, training & developing restaurant staff. 
• Coordinating with IT team on any electronic issue.
• Ensure high standard of F&B service. 
• Ensure high level hygiene standards HACCP.
• Responsible for health and safety PIC.
• Having in-depth knowledge of menu and dishes availability. 
• Configuration of food Menu, wine list and drinks list layout.. 
• Coordinate with the kitchen staff to ensure efficient food service. 
• Assisting guest on wine selection.
• Training of the Staff about wine and spirits. 
• Resolve guest complaints and ensure satisfaction.
• Oversee guest bookings & reservations. Open Table software knowledge. 
• Organize duty roster for the FOH staff. 
• Prepare reports (Cashing Up, End of Day) and share with all Partners and Managers.
• Supervision of Inventory and Stock availability.

• Established the best costumers relationship and the perfect costumers service experience.
• Planned off-premises events ensuring higher quality of service.
• Wine director and ass. Sommelier, selecting the highest quality wines and perfectly paired with the food.
• Beverage director, working back to back with sommelier and bartenders to minimize the wastage and increase the sales.
• Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
• Scheduled and directed staff in daily work assignments to maximize productivity.
• Efficiently resolved problems or concerns to the satisfaction of all involved parties.
• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
• Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
• Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
• Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.

• Assisting the Restaurant Manager on a daily basis operation.
• Monitored Bar & pastry counter and took appropriated action to ensure food quality of service standards were met.
• Espresso Machine and Cafeteria Expert.
• Customer Service & Relation. Assure quality control, and minimize waste.
• Consistently obtained highest rating from the county health department.

• Barista Cafeteria and Espresso machine expert.
• Costumers service and relationship. Assure quality control and minimize waste

• Organizing the Room service.
• Scheduling and training all the staff.
• Costumers service Responsible of handling cash and revenue report.
• Budgeting and cost control.
• Training barista and bartender, Waiter & Ass Sommelier

Working at the pool bar, beach bar and main dining room Fallowing the assistant manager bar. Catering serviceLearningdaily task from all the head management. Costumers service, Room service.

Two year of english school to improve the knowledge of the language

6 months of Bartender and mixologist course

Three level of Sommelier course

Completed the Full graduation of Hospitality High school with 94/100 point.

Participating on many master and courses about alimentation and hospitality business.