Food and beverage manager

- Development of F&B training programs
- Provided expertise on Food and Beverage Operations Management, Business strategy, and marketing (F&B promotions)
- Staff training
- Audit activity to ensure 5-Star Hotel standards are implemented
- Lectured Hospitality students
- COVID-19 Awareness (procedures to prevent, control, communicate and manage COVID-19 incidents in Hotels)

- Put forth planned strategies to improve company business and brand awareness.
- Diagnosed strengths and weaknesses, opportunities, and threats
- Assessed the strategies of competitors
- Identified issues, developed innovative strategies, and plans to drive the business
- Created presentations for new products’ launch 
- Monitored the implementation and effectiveness of IMC plan/marketing communications
- Monitored the Marketing KPIs (Sales revenue/ROI/LTV) to test the effectiveness of actions taken

(800+ rooms/9 F&B outlets/20 meeting rooms)

Outlet Manager – Volti Ristorante & Bar  
(seating capacity: 180 full service/Buffet style: 200/250 pax)
- Managed and coordinated daily restaurant operations
- Achieved financial and operational targets exceeding budgeted revenue Q1 & Q2 of 2018 by 20% over the previous year
- Regularly reviewed financial reports and statements to determine how the restaurant and bar were performing against the budget
- Managed guest relations resulting in an increasing number of returning guests and positive feedback 
- Improved guest satisfaction (higher scores in both internal surveys and TripAdvisor)
- Event Management: Negotiated and executed events (MICE groups/weddings from 20 pax, up to 280/500)
- Developed optimal collaboration and coordination with other divisions and departments 
- Maximized guests’ satisfaction offering flexible service style and consistency of service standards
- Developed high performing F&B team to take on the next role; promoted 2 team members within 2 years 
- Trained, coached, and mentored over 20+ Regular staff members (up to 50+)
- Ensured smooth adoption of new programs and SOP proficiency
- Developed incentive performance plan resulted in a 22% increase in sales, to motivate staff and promote a healthy competitive environment
- Reduced staff turnover. 
- Integrated new SOPs, inventory control system, and reports digitalization 
- Coordinated menu revisions/menu engineering with the chef, New menu successfully implemented,
  resulting in a noticeable average check increase
- Interviewed by local media for promoting the business
- Assisted in earning the Thailand Tatler and the TICC “Authentic Italian Restaurant” award.

(235 rooms/3 F&B outlets/3 meeting rooms)

Multi-Outlet Manager 
Eat Well Café, The Bar & Bistro Manager.
- A combination of outlets manager and assistant project manager (pre-opening)
- Ensured the F&B Department overall performance and profitability
- Managed day-to-day operations
- Made recommendations for CAPEX regarding the F&B equipment under the business strategy
- Reviewed financial reports and statements to determine Food and Beverage performance
- Assisted Human Resources: interviewed and hired new employees
- Prepared honest staff performance assessments providing information to encourage better working behavior
- Organized Role-Play Exercises to improve service skills and expect customers’ needs
- Developed strategies to improve the department’s financial performance and to ensure the return of investments
- Built relationships with media (video promotions, interviews)
- Managed plan and execution of events
  In charge of:  
- Eat Well Café (ADD Restaurant) - The Twist Bar & Bistro  - Pool Bar - In-room Dining (24-hour room  service) - Meeting rooms (meetings & events) - Set-up and opened the Hotel’s gift shop

*Acted as Director of F&B for 3 months Leading the Food and Beverage Team.

(360 rooms/5 F&B outlets/ 8 events rooms)

- Supported F&B Director in managing budgets, food & operations, menu modifications, events planning & marketing, guest relations. 
- Managed, with the restaurant manager, the daily operations of ADD Waves Pan Asian (capacity 180 seats) and Olea Italian Restaurant (30 seats) 
- Oversaw the Vista Bar, Loong Bar, and Executive Club Lounge. 
- Executed successfully, within the deadline, the Sheraton Paired Program (launch/promotion & adjustments to meet guests’ expectations). 
- Banquets/ Catering services (Boats/Villas)
- Ensured compliance with licensing, hygiene, and health and safety legislation/guidelines. 

*Front Office-guest relations Management Trainee:
- Performed check-in/out, VIP’s rooms quality control & inspections, front office agent duties.

Master in Business Administration

Laurea Triennale in Scienze Giuridiche