Fabio Sinicropi

Fabio Sinicropi

F&B, logistic and finances manager at Swiss Confederation (Swissint)
Lives in Prishtina
over 6 months ago

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Graduated from the prestigious Hospitality Management School of Geneva, I completed my education by obtaining the Leadership Certificate from the Swiss Managers Association during my experience in the Swiss army as manager in charge of F&B, events and finances (Quartermaster Sergeant).

Passionate, rigourous, motivated, motivating and with a taste for excellent service, I quickly adapt myself to a team in order to share my experience and my optimism.

Open-minded and curious, I am fulfilled in environments that allow me to evolve alongside professionals from all cultures and backgrounds.

My professional and personal experiences have always led me to receive quickly responsibilities and collaborate with people with very different values and opinions. These achievements sublimated by my natural orientation towards others have endowed me with ease in the study and analysis of needs as well as in negotiations and conflict management. It is to me, the qualities and the necessary mindset to every leader, entrepreneur or anyone seeking to develop a winning project within a company.

Experience

  • F&B, logistic and finances manager

    Swiss Confederation (Swissint) - Prishtina

    Management
    February 2018 - Now · 11 months

  • F&B, logistic and finances manager

    Swiss Confederation - Thun, Switzerland

    Management
    November 2016 - December 2017 · 1 year and 2 months

    *Second Biggest Kitchen in the whole Bern Canton (up to 2000 people to welcome 3 times a day)* F&B Management -Training, Control and Maintain of Health and Safety Regulations -Direction of the restaurant -Tasks distribution and supervision (up to 40 people) -Analysis and improvement of the policies and procedures -Reorganization of the department Logistic and administration management -Goods and storage management (orders and suppliers prices negotiation) -Staff training (up to 100 people) -Staff hiring and assessment -Staff qualification -Staff coordination (events, service, training and kitchen) -Schedule management (up to 45 people for 3 department) Daily finances management -Debtors follow-up -Monthly accounting closure -Debtors and creditors billing -Control, study and reduction of costs Daily events management (Guest Follow-up and coordination): -Conferences (up to 200 guests),cocktails (up to 200 guests), banquets (up to 200 guests)

  • F&B Manager

    Victoria Angkor Resort & Spa 5* - Krong Siem Reap, Cambodia

    Management Trainee
    July 2016 - October 2016 · 4 months

    Victoria Angkor Resort & Spa 5* features 130 rooms, a western and eastern specialities restaurant (200 seats), a gastonomic French restaurant (65 seats) and a bar (65 seats). Under the direct supervision of the GM I managed to: Daily operation Lead a team of 40 people Daily guest relations Handle effectively guests complaints Analyze and improve policies and procedures Control, study and strengthen revenues Create and launch new ideas (marketing) Promote internal communication Recruitment and assessment Control, study and reduce costs Reorganize the department Organize events Train staff

  • F&B and Sales & Marketing Management Consultant

    Freelance - Neuchâtel, Switzerland

    Management
    January 2016 - July 2016 · 7 months

    Customer needs assessment and appropriate recommendations Human Resources tools creation and development Commercial and marketing strategies development F&B management tools creation and development Company policies and procedures development Market analysis (desk an field research) CRM tools creation and development New concepts creation Staff training

  • Sales & Hospitality Manager

    Villa Florius Espace de Santé et Bien-être - Neuchâtel, Switzerland

    Sales & Marketing
    September 2015 - December 2015 · 4 months

    *Pre-opening of a SPA & Wellness containing: 1 last generation gym, 1 brand new wellness area, 6 therapy and massage rooms, 1 boutique.* Projection budgets elaboration Launch of products and services Brochure and website texts edition Market analysis (desk an field research) Commercial and marketing strategies development E-marketing (Facebook, Twitter and LinkedIn pages creation and management)

  • Manager in charge of F&B, events and finances (Quartermaster Sergeant)

    Swiss Army - Neuchâtel, Switzerland

    Management
    October 2013 - March 2015 · 1 year and 6 months

    *Award as the best senior executive in its field (Quartermaster Sergeant)* Menu engineering (strict budget: 8.75 CHF credit per day and per person) Training, Control and Maintain of Health and Safety Regulations Goods and storage management (orders and suppliers prices negotiation) Daily accounting and administration (responsible for up to 200 people) Direction of the kitchen (up to 300 people to feed 3 times a day) Tasks distribution and supervision (up to 10 subordinates) Staff training (up to 100 people) Costs analysis and control Organization and events management: -Conférences (up to 200 guests),cocktails (up to 400 guests), banquets(up to 200 guests) -100km March for the candidates officer (head of logistics for refueling station 24h/24h), -125 years of the Swiss Army Campaign Post in Morat (CH) (400 guests)

  • Sales & Marketing final internship before graduation

    Mövenpick Hotel & Casino Geneva - Neuchâtel, Switzerland

    Sales & Marketing
    April 2013 - October 2013 · 7 months

    5* Hotel with 350 rooms, 3 restaurants, 2 bars, 19 conference and banquet rooms Sales of goods and services (B2B, B2C) Follow up of the e-reputation (social media marketing) Customer needs assessment and appropriate recommendations Contracts drafting (papers and RFP platform management “Lanyon”) Proactive prospecting for new customers and customer portfolio management Preparation of commercial presentations and development of personalized offers

  • Cashpool department and cost control internship (12 Restaurants)

    Select Service Partner - Geneva - Geneva, Switzerland

    F&B other
    May 2012 - October 2012 · 6 months

    Cashdesks and production control per employee Cost Controller support (control of receipts, deliveries, costs and reports making)

  • Restaurant And Bar Assistant

    Radisson Edwardian, Bloomsbury 4* - London, United Kingdom

    F&B service
    November 2009 - January 2010 · 3 months

    Assistant at the restaurant (150 seats) Assistant at the lounge bar (30 seats)

Education

  • B2 from the common EU framework of reference for languages (intermediate)

    Interlangue - Neuchâtel, Switzerland

    April 2016 - June 2016

    Intensive German lessons

  • B1 from the common EU framework of reference for languages (intermediate)

    Interlangue - Neuchâtel, Switzerland

    May 2015 - June 2015

    Intensive German lessons

  • Leadership Certificate (Swiss Managers Association)

    Association Suisse pour la Formation des Cadres (ASFC) - Payerne, Switzerland

    January 2014 - September 2015

    Module 1: Self knowledge Module 2: Self Management Module 3: Presentation Module 4 : Communication and Information Module 5: Conflicts management Module 6: Leading a team / a group

  • Advanced Federal Diploma of Higher Education In Hospitality Management

    Ecole Hôtelière de Genève - Geneva, Switzerland

    March 2011 - October 2013

    Semestre I (theory and practice): -Menus planification (wine pairings) -Food knowledge -Beverage knowledge -Service and selling techniques -Reception -Housekeeping -Accountancy Semestre II (6 month internship) Semestre III (administration and planification): -Administration -Accountancy -Law -Political economy -Reception management -Restaurant management -Site visits organisation -Meetings, incentives, conferences, events organisation -Marketing -Sustainable development -Housekeeping Semestre IV (management and administration): -HR management -Marketing management -Communication management -Financial management -Hotel management -Restaurant management Semestre V (6 month internship) Diploma Thesis (Developing a Commercial Strategy for the Restaurant and Catering Services "Le Picotin")

  • Certficat des examens préalables (Passerelle Dubs)

    Prep Lausanne - Lausanne, Switzerland

    September 2010 - February 2011

  • English Advanced Certificate

    Kaplan Aspect Covert Garden London - London, United Kingdom

    September 2009 - June 2010

  • Apprenticeship as Electronic Technician & Professional Baccalaureate

    Centre professionnel du Littoral neuchâtelois (CPLN) - Neuchâtel, Switzerland

    August 2005 - July 2009

Languages

  • French
    Native or fluent
    100%
  • Italian
    Native or fluent
    100%
  • English
    Full professional
    80%
  • German
    Professional working
    60%
  • Spanish
    Notions
    20%
  • Portuguese
    Notions
    20%

Skills

  • Analytical
  • Budgeting & Forecasting
  • Business Development
  • Business plan
  • Business Strategy
  • CRM
  • Customer oriented
  • Degree in Hospitality
  • Enthusiastic
  • Event Management
  • F&B management
  • Flexible
  • Food and Beverage Costing
  • Helpful and understanding
  • Hospitaly Management
  • Leadership
  • Marketing
  • Menu planning
  • Negociation skills
  • Perfectionist
  • Pre opening
  • Protel
  • Sales Skills
  • Windows Pack Office
  • Wine knowledge

Other

  • HOBBIES

    Football, standing paddle, gym, running, cooking, wine, traveling, reading and music

  • PERSONAL ACCOMPLISHMENT

    Main Football Referee
    5th Division - Swiss Football Association
    June 2007 - Now

    *10 years in the referees talents*
    - Qualification as assistant referee, 5th Division

    Soft skills: conflict, stress and priorities management, communication and teamwork

    Renovation of Family’s Home
    February 2016 - April 2016

    -Plaster, Roughcast and Installation of Wooden Flooring

    Soft skills: multitasking, attention to details, physical resistance and time management

Connections
Suzanne Brunier
Internship and Alumni Office Manager chez Ecole Hôtelière de Genève
Sareith SAKHON
Coordinatrice de stage / Enseignante Gestion de Carrières / Relation Alumni at Ecole Hôtelière de Genève
Carl Julien
Co Founder & COO at Hosco
View 6 connections
Following
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