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I am 33 years old professional with more than 7 years of Managerial experience in the Hospitality field.
Flexible and motivate, I’m a person which enjoys working in dynamical and challenging environments. Sociable and talkative I am strongly oriented toward the Luxury Hospitality Industry with the main goal to obtain a secure and rewarding position in a people-oriented organization within a supportive and learning environment. I would like to raise my job position to a higher level of corporate management for a long-term view in the hospitality universe.
I truly believe in the power of the team, able to strive under pressure, with a strong global outlook which will allow me to quickly adapt to different cultural, religious and linguistic situations.
I’m fully engaged with hotel’s world.
Many can do my job but nobody can be me.
7 years and 8 months
Food & Beverage Director
Costa Crociere - Genoa, ItalyManagementMay 2017 - Now · 2 years and 8 months
Assistant Food & Beverage Director
Costa Crociere - Genoa, ItalyManagementNovember 2014 - April 2017 · 2 years and 6 months
Carnival Corporation Cruise Ships – Costa Cruise Ships Reporting directly to the F&B Director and Hotel Director, managing of all the shipboard food and beverage operations including all practices, procedures, trainings. Ship size: variable with a capacity between 3500 and 4700 Passengers for 1200 Crew Members. Resources managed: 620 approx – directly reporting 5 Top results achieved: - Monthly ParStock reduced of 19% in 5 months; - Guests Comment Form “Dining Experience” increased of 0.8% on a scale of 10; - Guests Comment Form “Dining Personnel” increased of 1.1% on a scale of 10;
Assistant Food & Beverage Manager
Forte Village Resort - Cagliari, ItalyManagementMay 2013 - October 2014 · 1 year and 6 months
Forte Village Resort – Eleganzia Hotels & SPAs collection www.fortevillage.com Five Stars Resort part of the Leading Hotels of the World awarded as World's Leading Resort. 8 Hotels with 750 Rooms and 44 Suites, 21 Gourmet Restaurants and 17 Bars. Resort size: 2400 Guests. Resources managed: 400 approx – directly reporting 8 Top results achieved and projects developed: - Scored 98 on 100 points in an Audit from Leading Hotel of the World; - Wine cellar “La Cantina del Forte” beverage revenue increased of 14%; - Wine cellar “La Cantina del Forte” food revenue increased of 18%; - Implemented a new information system for the Guests and Employees with all the F&B news; - Created and implemented a Restaurant Operation Manual;
Food & Beverage Management Trainee – Restaurant Supervisor
One&Only; Royal Mirage, Dubai - Dubai, United Arab EmiratesF&B serviceNovember 2012 - April 2013 · 6 months
Beach Bar & Grill - One & Only Royal Mirage – Kerzner International – Dubai UAE www.one&only;.com Five Stars Resort considered one of the most stylish resort in middle east. 3 Hotels with 450 Rooms, 8 Restaurants and 4 Bars. Restaurant size: 200 covers per meal (lunch & dinner) Resources managed: directly reporting 25 Worked as assistant to the manager of one of the Resort’s signature restaurant called Beach Bar & Grill: a la carte restaurant with 200 covers lunch and dinner. Maintained supervision, controlled operation of the outlet on daily basis, and ensure the delivery of platinum service to the Guest. My duties involved developing a nice ambience for guests by greeting them at the door, monitoring the operation during the service time. I also oversaw private functions and parties, which took place in the outlet in order to maintain a smooth operation and further enhance the reputation of the restaurant and resort.
Food & Beverage Interim
Forte Village Resort - Cagliari, ItalyF&B otherMay 2012 - October 2012 · 6 months
Forte Village Resort - Eleganzia Hotels & SPAs collection. www.fortevillage.com Five Stars Resort part of the Leading Hotels of the World awarded as World's Leading Resort. 8 Hotels with 750 Rooms and 44 Suites, 21 Gourmet Restaurants and 17 Bars. Support the F&B Management team to manage and supervise the administration, restaurants and bars, to set performance standards for guest service and oversee guests dining experience. · Preparing daily cover count and revenue report for the F&B and in case of any function as group, MICE, banquet, etc… · Monitoring and analyzing menu and products of competitive restaurants; · Conducting month-end inventory of food and beverage supplies, operating supplies and equipment; · Monitoring employees to ensure that established policies and procedures are being followed.
Master in Five Stars Hotel Management
Luiss Business School - Hospitality and Tourism Management - Rome, ItalyOctober 2011 - October 2012
Degree in Business and Hospitality Management
LUM Jean Monnet University - Bari, ItalyNovember 2006 - March 2011
Native or fluent
Date of birth
February 09th 1986
- F&B Revenue
- Food Costing
- Food Safety
- KPI analysis
- Microsoft Excel
- Reports & Documentation
- Restaurant Operations