Gaetano Cataldo

Gaetano Cataldo

Food and Beverage Manager at Perk Hospitality Group
Lives in Salerno, Italy

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About me

Double Graduated in Hotel, Tourism and Restaurant Management High School and Nautical College with a Professional Master in Food % Beverage Management. I spent my last 25 years implementing my studies and improving seamanship skills, restaurant services/customer care techniques and food & beverage performances. Indeed, working for many companies including Princess Cruises ltd and Costa Crociere, I travelled all around the world 10 times until now becoming a full trained seafarer. I got experience in italian restaurants in different regions, in Dominicana Republic 5* restaurants and in Yacht Industry as well . I speak fluently the English and Spanish languages and as a Professional Sommelier I organize educational about tasting and pairing tecniques, communicating the Mediterranean Diet Heritage also by creative writing being an editor for www.mediterraneaonline.eu. When ashore I continue to be an Advisor for Wineries and Restaurant organizing Wine Lists, Tasting Menu, Food & Beverage Cost Control, Break Even Point and Training Courses to develope the Mise en Place, Wine Services, Up/Cross-Selling Skills of Restaurant Personnel. Recently I became Sake Sommelier for Sake Sommelier Association in London and Cured Meats Technical Taster for Onas.

Experience

6 years and 10 months

  • Food and Beverage Manager

    Perk Hospitality Group - Salerno, Italy

    F&B Management
    July 2018 - Now · 5 years and 9 months

    Food & Beverage Manager at Perk Hospitality Group, a company that currently has several restaurants with an American bar. The consultation takes place within the organization and will last until the achievement of the objectives set: coaching and training of staff, training on leadership, assertive communication, up selling / cross selling, mise en place, wine service, food & beverage cost control included.

  • Food & Beverage Consultant

    Caldarelli Group - Nola, Italy

    Consulting
    October 2017 - March 2018 · 6 months

    Food and beverage advisor, staff educator and professional sommelier for a start-up of a new multi-restaurant reality with a banqueting proposal and events. Pricing List, menu and wine list building, restaurant coaching, break even point analysis and Food & Beverage cost, company policy and standard operation procedures building, Core Values and Job Description. Business leadership, up-selling, cross-selling and business canvas model training other than restaurant coaching.

  • Food & Beverage Consultant

    Eccellenze Campane - Campania, Italy

    Consulting
    May 2017 - August 2017 · 4 months

    Food & Beverage Consultant, Personnel Educator and Professional Sommelier at Eccellenze Campane, food & wine hub and outlets (Naples, Milan, London) based on the philosophy of environmental sustainability and assessment of the territorial food and wine of Campania. Organization and translation of the menus (english and spanish languages), the wine list and related beverage & food cost, implementation of procedures and teaching on haccp procedures, on food & wine culture, on wine techniques, on sales techniques (up-selling/cross-selling) and on room service. Product quality control, Curator of external relations with the actors of the agri-food chain for the acquisition of new products and with strategic partners.

  • Food & Beverage Consultant, Communicator and Professional Sommelier Freelance

    Restaurants and Wineries in the Area - Salerno, Italy

    Consulting
    January 2017 - March 2017 · 3 months

    Expert communicator on food & beverage and enhancement of the typical products of the Italian regions, on food-wine, food-beer, cigars-distillates, world enography and wine and vine distribution in restaurants, hotels and wineries with related organization of courses in Italian, English and Spanish; cellar organisation with in-out plan, creation of personalized wine lists, adjustment of the pre-existing menu to the wine list and implementation of the tasting menu; restaurant coach for mise en place, wine service, leadership, up-selling, cross-selling and sake culture. Construction of the pricing list, calculation of the break even point and of the food & beverage cost with attached monitoring of the average receipt, of the haccp and of the general quality of the catering services.

Education

  • Professional Master Degree in Food & Beverage Management

    Accademia Nazionale Professioni Albeerghiere - Rome, Italy

    August 2016 - August 2017

    Certificate of professional qualification of Food & Beverage Manager with managerial skills in the field of restaurant marketing; bar management, cafeteria techniques, sensory analysis, tasting and legislation on extra virgin olive oils, mineral waters and cheeses; sales and negotiation strategies; food & beverage revenue and cost control; architecture and interior design for catering. The Master in F & B Management makes the professional who masteres the indispensable knowledge as a catering consultant at all levels, for the analytical phase of the offer and costs, for the management phase of hotels, tourist villages, mass catering, yachts and cruise ships, improving the quality of products offered, revenue and, consequently, providing training and technical tools to all staff, elevating the prestige of the structure.

  • Japan Sake Certified Sommelier Diploma

    Sake Sommelier Association - London, United Kingdom

    January 2016 - March 2017

    The Sake Sommelier Association is the only identity outside of Japan to be recognized worldwide for the education and training of personnel in the field of Nihonshu. Through the teaching of SSA it is in fact possible to become an expert Sommelier of the Sake and to have knowledge of the production phases, of the historical aspects, of the laws, of the typologies and of the combinations concerning this complex and ancient beverage.

  • Professional Sommelier Diploma

    Associazione Italiana Sommelier - Milan, Italy

    December 2006 - January 2008

    History and Diffusion of "Vitis Vinifera" grape in the world, its vegetative cycle, tasting properties and sicknesses. Worldwide History and Regulation of Wines; Basic Wine and Oenology Techniques; The Wine, The Beer, The Liquors and the Spirits in the World, Climate, Soil and Geographical Area Properties; Wine Service and Instruments, Wine List Building and its Pricing List Strategy, Cellar Properties and the Sommelier job in the Hospitality Industry. Wine Marketing and Communication. Food-Wine Pairing Techniques. Wine Tourism and Tasting and Educational Events.

  • Deck Department Nautical College Diploma

    "Giovanni XXIII" Technical Nautical School - Salerno, Italy

    September 1999 - June 2002

    Traditional, astronomical and modern navigation meteorology and oceanography, electronics and electrotechnics, marine machines and engines, controls and automation, transport economics and business organization, ship theory and technique, maritime transport theory and technique, natural sciences and marine biology, GIS system, practical application of navigation instruments, technical drawing and correspondence, maritime practice.

  • High School Diploma

    Professional Institute for Hotel, Tourism and Restaurant services - Nocera Inferiore, Italy

    September 1993 - June 1999

    Merceology and enology, applied sciences and equipment for hygiene, safety and haccp, Business and economics regulations,restaurant revenue, tourism sociology and psychology, Theory and technique of restaurant services and bar management with related practical exercises, organization and technique of hotel, bar and restaurant management.

Languages

4 languages

  • Italian

    Native or fluent

  • Spanish

    Full professional

  • English

    Full professional

  • French

    Notions

Personal information

Nationalities

  • Italian

Skills

44 skills

  • Ability to multi-task
  • Assertiveness
  • Banqueting
  • BEVERAGE COST
  • Champagne
  • Cheese and wine knowledge
  • cigars
  • Cost control
  • Creative Writing
  • Cross selling
  • Cruise Ships
  • Culinary
  • cured meats technical taster
  • Energetic and flexible
  • event organizer
  • Exellent communication
  • extra virgin olive oil taster
  • food cost
  • Good computer skills
  • Good leadership skills
  • Good team work skills.
  • Inventive and creative
  • Knowledge about wines
  • luxury yacht
  • menu building
  • Mise en place
  • On job training
  • Pre-opening a restaurant
  • pricing list
  • Public Speaking
  • restaurant coach
  • revenue growth
  • rhum
  • sake
  • Staff-training
  • standard operations procedures
  • Stock inventory
  • Up-selling
  • Wine and food pairing
  • wine list building
  • WINE MANAGEMENT
  • wine specialist
  • Wine & spirits
  • Wine tasting
Connections
Giorgio Scarselli
owner and restaurant manger at Bikini
Paola Montanaro
Reservations Supervisor at Villa Marina Capri Hotel and SPA*****
Vincenzo Madonna
F&B Manager, Inventory Officer,Financial Controller & Provision Master at Corsica Sardina Ferries
View 4 connections
Following
Ducasse Paris
Ducasse Paris
Paris, France
The Ritz-Carlton Doha Marriott International (Mallorca)
Other members
View more
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