Direttore hotel

01/2021 → Present
DIMORA PALANCA, Firenze, Tuscany
www.dimorapalanca.com
5* L Hotel, 18 Rooms & Suites, Gourmet Restaurant & Bistrot

·	Responsible for the entire development of the Group
·	Pre-Opening & Start Up of the Hotel after a complete restora-tion of an historical Villa
·	Define Service Standards and Operational Procedures with a view to the Hotel becoming a member of The Leading Hotel of the World, R&C, SLH
·	Responsible for Recruiting, Training and Managing Staff
·	Responsible for the creation of the Gourmet Restaurant and Bistrot
·	Responsible for budgeting and analysis of variances prepared for the Owners with Financial Department for weekly and monthly meetings
·	Responsible for Implementation of the commercial network and placing the structure on the Italian market and abroad
·	Implementation of Operating System, PMS, Booking Engine, Channel Manager 
·	Responsible for the acquisition of new buildings to increase the opportunities of business 
·	Responsible for the development of the philosophy related to the Lifestyle and Joye de Vivre
·	First and last point of reference for the Guests

DIMORA PALANCA, Firenze, Tuscany
www.dimorapalanca.com
5* L Hotel, 18 Rooms & Suites, Gourmet Restaurant & Bistrot

·	Responsible for the entire development of the Group
·	Pre-Opening & Start Up of the Hotel after a complete restora-tion of an historical Villa
·	Define Service Standards and Operational Procedures with a view to the Hotel becoming a member of The Leading Hotel of the World, R&C, SLH
·	Responsible for Recruiting, Training and Managing Staff
·	Responsible for the creation of the Gourmet Restaurant and Bistrot
·	Responsible for budgeting and analysis of variances prepared for the Owners with Financial Department for weekly and monthly meetings
·	Responsible for Implementation of the commercial network and placing the structure on the Italian market and abroad
·	Implementation of Operating System, PMS, Booking Engine, Channel Manager 
·	Responsible for the acquisition of new buildings to increase the opportunities of business 
·	Responsible for the development of the philosophy related to the Lifestyle and Joye de Vivre
·	First and last point of reference for the Guests

·	Pre-Opening & Start Up of the Hotel after a complete restora-tion of an historical palazzo
·	Entire organization of the Hotel, opening as 5* L after the res-toration
·	Defined Service Standards and Operational Procedures with a view to the Hotel becoming a member of The Leading Hotel of the World 
·	Budgeting and analysis of variances prepared for the Owners with Financial Department for weekly and monthly meetings
·	Creation of Operating System, PMS, Booking Engine, Channel Manager
·	Creation of the commercial network and placing the structure on the Italian market and abroad with strong focus on luxury market
·	Recruiting, Training and Managing Staff accordingly with the concept of the Hotel
·	Lead the Team to reach the highest level of tailormade service for the Guests
·	First and last point of reference for the Guests
·	Recruiting the General Manager who will manage the Hotel af-ter the opening 
·	Creation of the Gourmet Restaurant, Bar & Lounge

·	Entire development of the Group
·	Defined Service Standards and Operational Procedures accord-ing with Relais & Châteaux Group  
·	Recruiting, Training and Managing Staff
·	Lead the Team to reach the highest level of tailormade service for the Guests
·	Creation of the Bistrot, and the Restaurant on the sea side
·	Budgeting and analysis of variances prepared for the Owners with Financial Department for weekly and monthly meetings
·	Defined standards and procedure to develop the Michelin star Restaurant, “Cielo” 
·	Implementation of the commercial network and placing the structure on the Italian market and abroad
·	Implementation of Operating System, PMS, Booking Engine, Channel Manager 
·	Responsible for the acquisition of new buildings to increase the opportunities of business 
·	Defined standard and procedure to reconfirm the first Michelin star and reach the second one
·	Development of the philosophy related to the Lifestyle and Joye de Vivre
·	First and last point of reference for the Guests

·	Entire development of The Borgo Lifestyle Group
·	Responsible for the entire reorganization of the Hotel
·	Defined Service Standards and Operational Procedures with a view to the Hotel becoming a member of The Leading Hotel of the World (before for the Relais & Chateaux Group )
·	Recruiting, Training and Managing Staff
·	Lead the Team to reach the highest level of tailormade service for the Guests
·	Creation of the Gourmet Restaurant, Brasserie and Trattoria
·	Defined standard and procedure to reach the first Michelin star at the Gourmet Restaurant of Relais Borgo Santo Pietro, in 2015
·	Implementation of the commercial network placing the struc-ture on the Italian market and abroad
·	Implementation of Operating System, PMS, Booking Engine, Channel Manager
·	First and last point of reference for the Guests
·	Responsible for the takeover and reorganization of the new res-taurant in Florence as part of the group, awarded with the first Michelin star in November 2014
·	Defined standard and procedure to reconfirm the first Michelin star and reach the second one

·	Responsible for the entire reorganization of the Hotel
·	Responsible for Recruiting, Training and Managing Staff
·	Defined Service Standards and Operational Procedures with a view to the Hotel becoming a member of The Leading Hotel of the World or the Relais & Chateaux Group
·	Responsible for the creation of the Gourmet Restaurant, awarded in November 2011 with the first Michelin Star
·	First and last point of reference for the Guests
·	Responsible for the creation of a Traditional Restaurant in 2012 
·	Responsible for Implementation of the commercial network and placing the structure on the Italian market and abroad
·	Implementation of Operating System, PMS, Booking Engine, Channel Manager 

·	Responsible for the Supervision of all Departments with a view to the Hotel becoming a member of the Relais & Chateaux Group
·	Defined Service Standards and Operational Procedures for all the Hotels in the Effehotels Group
·	Created a Gourmet Restaurant

·	Responsible for Recruiting, Training and Managing Staff
·	Supervised the Health and Safety Department
·	Supervised the Food & Beverage and Housekeeping Depart-ments
·	Supervised the SPA - Leading. SPA 2007-2009 – including dur-ing the transitional phase leading to external outsourcing
·	Collaborated with the Property Owners regarding work to re-furbish the property and enlarge several rooms. Direct contact with the architect responsible for the project
·	Responsible for drafting an Operations Manual containing Standards of conduct based on internal and LHW Service Standards
·	Prepared and analysed Statistical Reports for the Owners and Financial Director for weekly and monthly meetings
·	Prepared data for the Income and Expenditure Budget with forecast analysis, in collaboration with Financial  Director and General Manager
·	Prepared Statistical Reports to compare Palazzo Arzaga’s Top Producers, taking into consideration data from Travel Agents and Companies over the past three years regarding Room Nights, Room Revenue, F&B Revenue and Yearly Average
·	Carried out Productivity Analyses of Individual Guests and im-plemented a successful loyalty programme
·	Analysed Productivity by Room Type, Market Segment and Nationality


06/2001 – 12/2005		Front Office Manager

·	Responsible for the Front Office Department
·	Operational Management of the Reservations and MICE De-partments – On-Going Control of sales policy, Creation of Pro-motions and/or Packages aimed at different market segments, together with the Sales and Marketing Director 
·	Coordinated Recruitment Activity and Training, Responsible for Implementing Operational and Service Standards
·	Managed the changeover from Preferred Hotels  to Leading Hotels of the World in 2004, including Implementation and Checking of the required Standards
·	Supervised the changeover to a new Operating System and Managed Fidelio and Opera User Interfaces, resolving any prob-lems
·	Analysed Guest Comments and Feedback