Antonio Ruotolo, CHE

Antonio Ruotolo, CHE

Operation Manager (Geschäftsführer) at BINDELLA terra vite vita SA
Lives in Zürich, Switzerland
over 6 months ago

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Professional Qualifications


Gastronomy
Competent knowledge of Gastronomy/Restoration, Hotels .

Management
I'm a person who like to work independently and takes responsibility for it. It is easy for me to establish facts quickly and synergies with other areas. I'm analytical and I like to implement new ideas. I work efficiently and can make decisions. It is a fascinating work for me to create processes, optimize work processes or controlling systems improve Quality standards. My organization talent is completed with the participation in few new opening projects.


Administration
For me are entrepreneurship, increase of the efficiency and productivity no abstract thought. Targeted planning of austerity help me get closer to the budgeted target.


Leadership
In the management of employees I take each one seriously. I include the employees in the common goal to motivate them. I can delegate without letting things out of hands. Team work is important to me and I'm happy and excited by the ideas of others. I learned to mate my assertiveness with a dose of diplomacy.

Marketing
My knowledge in the field of marketing and my strong creativity support me in this interesting Task.
Identify customer needs and respond, analyze competition and quickly plan measures belong to my Intuitive abilities.

„Imagine“ „Il Faro“ „Gasthof Neubad“(Pre-opening and new opening)
In the framework of new openings (Zurich, Basel ), I had the opportunity to deal with the
topics design, calculations, and introduction of new products. Intense and challenging tasks which I mastered with very good results
My tasks included also inventories, controlling, recruiting and selecting Staff , menu design and statistics.

Experience

  • Operation Manager (Geschäftsführer)

    BINDELLA terra vite vita SA - Zürich, Switzerland

    Other
    July 2015 - Now

    Coordinate, manage and monitor the workings of various departments in the Restaurant. Review financial statements and data. Utilize financial data to improve profitability. Prepare and control operational budgets. Control inventory. Plan effective strategies for the financial well being of the Restaurant Improve processes and policies in support of organizational goals. Formulate and implement departmental and organizational policies and procedures to maximize output. Monitor adherence to rules, regulations and procedures. Plan the use of human resources. Organize recruitment and placement of required staff. Establish organizational structures. Delegate tasks and accountabilities. Establish work schedules. Supervise staff. Monitor and evaluate performance. Coordinate and monitor the work of production, pricing and distribution of goods. Monitor performance and implement improvements. Ensure quality of products. Manage quality and quantity of employee productivity. Manage maintenance of equipment and machinery. Provide technical support where necessary. Monitor, manage and improve the efficiency of support services such as IT, HR, Accounts and Finance. Facilitate coordination and communication between support functions. Marketing and Customer Service - Manage customer support. Plan and support sales and marketing activities. Liaison with top management. Assist in the development of strategic plans for operational activity. Implement and manage operational plans.

Languages

  • Italian
    Native or fluent
    100%
  • German
    Native or fluent
    100%
  • English
    Native or fluent
    100%
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