CHARENTON LE PONT
Dear
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 :
Créative
Enthousiasme
Enthousiasme pour le travail d'équipe
Environnement
MES
Travail d'équipe
