En résumé

Viadeo Members;
I am a Food & Beverage junior manager, as soon as confirmed Restaurant manager, and I have had 21 years of experience in catering both in Italy and abroad, I love so much my profession and I strive to pursue my career and increase my knowledge whenever possible.
Therefore I would like to bring to your attention, with a view to being employed should there be a future opening for me, however I could take care also of the others job opportunities concerning my professional skills .
The seriousness and continued commitment to my duties during working life in hotels of a high international fame(like Intercontinental Hotels & Resorts, Starwood Hotels & resorts, Starhotels Italy,etc), has permitted me to reach a high professional level, satisfying my career aims,
which are constantly evolving.

Actually I was employed until actual time, as Home restauration consulting manager freelance, previously I was employed Restaurant Director of the Italian Restaurant “L’Assaggio”(lastest Il Cortile)at the STARHOTELS Castille Paris 33/37 Rue Cambon 75001 Paris.
Integrating myself in the hotel team manager I can define my duties in restaurant management, supervising the quality service standards, staff management, the wine list and corresponding P&L, the customer relations for advertising the originality of Italian culinary and wine products, offering to customers a professional advice and expert discovering of Italian Culinary. I’ve taken care all restaurant and bar activities during evening serving time until the closing. Accurately I am taking care of the firm brand for an original “Made in Italy” recognition, implementing the service and organization standards.
At the Baia Portigliola”Relais et Restaurant de charme” in Cannitello (Rc-Italy).
The historic villa, which has recently been restructured, covers a large area opening on to the beach at Cannitello and the exceptional view of the Strait of Messina, reaching a high position in the setting of Calabrian high gastronomy in a short time. Integrating myself in the staff on average about 32 worker units, I have determined following an accurate “vision”, the needs of the business. By accurately taking care of the brand of the enterprise for an immediate recognition, I have implemented service and organization standards, I have developed the restaurant activities with food and wine festival events, having a wine cellar with 564 labels, both national and international ones, entering into the meetings and congress market, and wedding events, getting economic satisfaction and satisfied and faithful customers. Successively I have undertaken a careful program of public relations, presenting the firm brand through publicity and marketing action planning, consolidating the business around an operative organigram.
For major efficiency, I have restructured administration and supplies, setting up basic procedures of financial control, food and beverage costs, and human resources appraisal management, with constant cross training for all the staff to improve information and operative levels to increase professional knowledge and for a better employment of human resources during the day work with specified job planning.
I previously was employed as Hotel-F&B manager at the Hotel Regent Catona****(RC).
If my application will be accepted favourably, I wish to inform you that I am at your disposition for interview at any time, as far as compatible with my actual work obligations .
I declare that the informations given in my curriculum vitae are true and exact.
I authorise the use of my personal details in conformation with the international privacy rules.
In waiting your welcome reply, I’d like to present you the sincerity of my best regards.
Yours faithfully, Gerardo Gargiulo

Mes compétences :
Enthousiasme pour le travail d'équipe
Travail d'équipe


  • La Terrazza Fiat by Nolita Paris - Directeur Restauration La Terrazza

    2011 - maintenant
  • Home Restauration - CONSULTANT opérationnel RESTAURATION Freelance

    2011 - maintenant opérationnel RESTAURATION Freelance, réalisation événementiels Home restauration personnalise pour particuliers dans le domaine parcours découverte de la tradition régionale et de l'originalité des produits d'appellation de la cuisine Italienne interprété comme cela de ma grand-mère et de ma mère...
    Au même moment en Italie chez vous ce que vous ne trouvez pas ailleurs...
    sans se deplacer!!!
  • Starhotels CASTILLE Paris - Directeur du Restaurant gastronomique

    2010 - 2010 Tâche professionnelle: restaurant management, supervision des standards de qualité et de service, gestion de la cave à vins (250 étiquettes) et de la grande carte des vins ,administration et management P & L, relations clientèle,
    représentant du concept restauration de la tradition culinaire italienne, des produits typiques de appellation d'origine dans le domaine gastronomique et de l'œnologie.
  • Baia Portigliola Relais & Restaurant de charme - F&B manager

    2007 - 2010 Tâche professionnelle: Food & Beverage management, coordinateur séminaires et banquets, relations clientèle, administration financière et gestion RH, marketing développement.
  • Regent Hotel Lungomare Catona **** (Reggio Calabria-Italy) - Food & Beverage jr manager, ass. Hotel manager

    2006 - 2007 Tâche professionnelle: Food & Beverage management, directeur de la restauration et responsable événementiels, coordinateur opérationnelle des services restauration hôtel et résidences plage, assistant hôtel manager.
  • Hotel Altafiumara * **** Luxury Hotel (Reggio Calabria-Italy) - F&B outlet manager

    2005 - 2006 Tâche professionnelle: responsable des services restauration hôtel : les restaurants traditionnel et gastronomique, restaurant œnothèque, breakfast, minibar, room service, lounge bar, banqueting et événementiels de mariage.
  • Armani Banqueting, AFM catering Milan, Il Maestro di casa - Banqueting manager

    2003 - 2005 Tâche professionnelle: responsable et coordinateur séminaires et banquets de l’événementiel en charge, administration concernant la gestion des rapports de compatibilité des couts, de P&L (profit and loss control), de gestion RH et du matériels d’utilisation.
  • Hotel Principe di Savoia Luxury, Sheraton Hotel Diana Majestic Luxury (Milan-Italy) - Restaurant manager- assistant F&B manager

    2002 - 2003 STARWOOD Hotels & Resorts
    Tâche professionnelle: responsable des services restauration hôtel : restaurant gastronomique, restaurant Sunday-brunch, séminaires et banquets, breakfast, room service, minibar.

    2003 Starwood Hotels and Resorts President’s Award attribué par Mr Roeland, Starwood Area Manager Europe, Africa and East Division pour les objectifs atteints et les performances professionnelles.
  • Grand Hotel dei Cavalieri**** (Milan-Italy) - Restaurant manager

    2001 - 2002 Tâche professionnelle: responsable des services restauration hôtelière, lounge bar, responsable banqueting
  • Restaurant & Wine bar GLOBE Milan - Restaurant manager et sommelier

    1999 - 2000 Tâche professionnelle: restaurant et banqueting management, gestion de la cave à vins, coordinateur événementiels œno-gastronomiques.
  • Starhotels and resorts Italy - Chef gerant société gestion restauration hôtelière SIRA – Firenze Invita

    1996 - 1999 Tâche professionnelle: gestion administrative et opérationnelle des établissements en charge et de la coordination de toutes les activités de restauration.
  • Le Grand Hotel Intercontinental Paris **** Luxury (Paris-France) - Premier Chef de rang - ass.Maître d’Hotel

    1992 - 1996 Tâche professionnelle: shift leader restaurant, préparation des buffets et organisation du déroulement du service, gestion service en salle dans le rang, prise des commandes mets et vins, encaissement et clôtures caisse.
  • Restaurant gastronomique italien ” Aux Trois Canettes” Paris 6° - Demi-chef de partie et chef de rang

    1990 - 1992 Tâche professionnelle: en cuisine en qualité de demi-chef de partie et en salle en qualité de chef de rang
  • Club Mediteraneè Italia, Club Med One croisiére (Italy) - Chef de rang

    1988 - 1990 Tâche professionnelle: accueil et service restaurant et bar, room service, beach restaurant, animation restauration


  • Lycée Des Métiers De L’hôtellerie J.D. (Paris)

    Paris 1990 - 1993 BTS Hôtellerie Restauration métier de la bouche, art de la table et œnologie

    Note finale 30/30

    Ecole d’Etude section cours privées
  • Lycée Des Métiers De L’Industrie E Du Tourisme“ R. Elia” (Castellammare Di Stabia-Naples)

    Castellammare Di Stabia-Naples 1984 - 1989 Baccalauréat en Electronique informatique orientation Tourisme-Hôtellerie Restauration

    Logiciels de gestion et systèmes informatique opérationnelle

    Note finale 60/60


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