Gianluca Pezzolla

Gianluca Pezzolla

Hotel Manager at AMResorts
Lives in Bávaro, Dominican Republic
over 6 months ago

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A young, enthusiastic F&B professional, specialized in pre-opening luxury hotels & iconic resorts on Caribbean Islands. I have strategically developed profitable business models, created new F&B trends, used "expand the box thinking" to create pleasantly surprising guest experiences.

My strengths lie in driving revenues by focused & innovative strategy implementation, creating top quality product offerings, driving consistency in service delivery through strong process management & nurturing colleagues to ensure a superlative guest & team experience. I apply a pragmatic approach to problem resolution, pay attention to details & have a can do attitude. Result oriented with strong follow up.

My Mantra : 100% commitment to 100% delivery of guest experience. Always endeavor to operate at the highest level of industry standards, delivering success thus raising the bar.


  • Hotel Manager

    AMResorts - Punta Cana, Dominican Republic

    April 2017 - May 2018 · 1 year and 2 months

    Responsible for the daily hotel operations _Supervise work at all levels (receptionists, kitchen staff, maids, office employees etc.) and set clear objectives _Plan activities and allocate responsibilities to achieve the most efficient operating model _Manage budgets/expenses, analyze and interpret financial information and monitor sales and profits _Develop and implement an intuitive and efficient marketing strategy to promote the hotel’s services _Communicate with customers when appropriate (welcome them in the facilities, address their complaints, find solutions to problems, offer information etc.) _Deal with maintenance issues, shortages in staff or equipment, renovations etc. _Collaborate with external parties such as suppliers, travel agencies, event/conference planners etc. _Inspect facilities regularly and enforce strict compliance with health and safety standards

  • Director of F&B

    Blue Diamond Resorts - Cancún, Mexico

    October 2014 - February 2017 · 2 years and 5 months

    Executed plans to maintain event satisfaction scores above both the brand and regional averages. Pre-opening of 10 specialty restaurants, 13 bars and 1 café, unlimited reservation-free dining, 24 hours Butler room service, wedding activities, banquets, caterings 1027 F&B Associates members (FOH-BOH) Implemented strategy to generate sales resulting in obtain 89% in revenue and a 76% in profit. Improved associate satisfaction scores in all food and beverage departments. “Green Globe Awards”. Created business plan, service standards, and training manuals. Developed financial budgets and goals. Implemented cost controls for food, beverage and labor by 15% through menu engineering and instituting new inventory control measures. Upgraded numerous events.

  • EAM i/c F&B

    Karisma Hotels and Resorts - Negril, Jamaica

    F&B service
    November 2013 - November 2014 · 1 year and 1 month

    Pre-Opening of the Jamaica's very first AZUL Sensatori Hotel in Negril. 136 Ocean View rooms, Luxury SPA, 1 Buffet restaurant, 5 specialty restaurants, 1 Grill snack bars, 24 hours Butler room service, 6 bars, wedding activities, banquets, caterings. Directed all aspects of operations for this hotel generating revenues of over $500K in 6 months. Held full P&L accountability and managed direct and indirect staff of 40. Implemented departmental strategies and maximized the financial performance of departments. Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service. Implemented delivery service in 2014, which has increased revenue over $75k Consistently achieved positive sales and guest counts year over year. Received every monthly bonus for effective P&L management and cost containment during tenure. Developed and managed food and beverage annual budgets including capital expenditures. Worked closely with managers to focus on best practices to provide the best possible work environment and foster growth. Implemented a quality training program, valuing employee contribution, creating incentives and turning performance into compensation and company goals. Significantly reduced management and staff turnover. Improved overall operations including food quality, quality controls, employee morale and overall profitability. After acquisition reorganized and restructured departments to make more efficient use of time and to control costs.


  • FoodService management

    Cornell University - School of Hotel Administration - Ithaca, NY, United States

    July 2010 - November 2010


  • Italian
    Native or fluent
  • Spanish
    Native or fluent
  • English
    Native or fluent
  • French
    Professional working
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