Former director of operation at At.mosphere - email@example.com
Since the earliest stage of my career I developed a strong practical foundations in intense and international service environments with high profile clientele supporting a culturally diverse workforce. I gained a wide operational experience with strong focus on Wine and Mixologist world. I collected a high record of achievements in improving quality, revenues and profitability focusing always in costumer satisfaction and employee engagement. I assure you that I have a spontaneous sense of leadership, strong ability to achieve superior results and enthusiasm in others through effective communication and team building. I am very outgoing, positive professional and very passionate regarding my job.
As Bar supervisor at Zuma I am in charge of the bar organization, orders and I also make sure that the operations run smoothly at all time and that the bar team follows all the standards in terms of customer service.
I joined Jumeirah initially as restaurant sommelier in Scott’s, a british seafood restaurant established in London since 1852, which opened a sister restaurant in a more exotic and fine dining enviroment such as Abu Dhabi just in 2012. Immediately I was involved in the operation of the entire hotel, participating to a management exposure program. I had then the possibility to work in different outlets of the F&B division, learning a wide open range of skills in terms of both operation field and paperwork management. I took charge as Hotel Sommelier during my 4th month in the hotel, with the responsability to overlook the wine and beverage program. In April 2014 I permanently moved my focus on Quest, the signature fine dining restaurant of Jumeirah at Etihad Tower, located at the 63rd floor of the Hotel Tower. Quest offers a Singaporean - fusion style of cuisine and in his awards we can highlight the Best new comer Restaurant in Abu Dhabi for What’s on in 2011 and the best chef in Abu Dhabi in 2012. As Assistant Restaurant Manager, my responsabilities included manage a 12 members of the team, manage a 482 labels wine list, updating the cocktail list with the creations of new signatures cocktails, taking care of daily operation and assure the highest standards in terms of service and control guest satisfaction. In May I participated to the Abu Dhabi challenge of the World Class Diageo, passing to the next round that took place in Dubai at the beginning of June, where I was awarded with the 2nd place.
Taking care of daily operation following the operating procedures standards, monitors all aspects of food & beverage quality. Seeks and reviews customer feedback in regard to food quality, service and overall satisfaction and takes appropriate and timely action. Takes full responsibility of all operational issues. During this period I had the great opportunity to work and being inspired by such great bartenders like Erik Lorincz, Tom Walker and Michele Mariotti. I was carrying out monthly stock control, inventory and order. Update all stock forms. Responsible of HACCP standards. In April 2013 I took charge as senior sommelier and involved in the pre-opening of a new restaurant. During the pre-opening I was responsible of creating the beverage service SOS, managing the inventory, order and the waste control for a 60 wines by the glass and 250 wines by the bottle wine list. I was also involved in the recruitment of the sommelier team.
My role was to develop a wine and cocktail list, taking into account the style of restaurant, its menu, client base and emerging trends. Organising and supervising the team in preparation for the ordering and service of wine in line with legislation, company policy and procedure, I ensured efficient service and high standards of customer care. I was ensuring that me and my staff promote the image of the business at all times, have detailed product knowledge and maximise sales.
English - Fluent
Italian - Mother Tongue
Spanish - Good