Marcello Di Napoli

Marcello Di Napoli

Director of Services at Costa Crociere
Lives in Genoa, Italy
over 6 months ago

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Experience

  • Director of Services

    Costa Crociere - Genoa, Italy

    Administration & General
    January 2015 - Now · 4 years and 2 months

    Responsibilities: • Responsible for the management and supervision of all Food and Beverage department (650 people) restaurants (7) and all related areas and 19 Bars and 1night Club • Controlling of Food and Beverage costs and quality and Standard • Training staff in safe handling of food and beverage supplies • Ongoing training and reinforcement of service standards • Budgeting and forecasting • Responded to all guest complaints in person or written • Enforcement of US public Health standards at all times • Reporting of malfunctions and necessary repairs to the technical departments • Supplied the main office with all requested reports and inventories • Delivered induction programme

  • Executive Assistant Manager

    Ramada Hotels - Locarno, Switzerland

    Administration & General
    February 2012 - October 2014 · 2 years and 9 months

    Hotel Ramada La Palma Locarno **** (68 Rooms) Hotel Ramada Arcadia Locarno ****( 90 Rooms) Locarno, Switzerland Responsibilities: • Ensure the highest quality according to Ramada standards • Design the hotel business strategy • Management of issues in the property • Guests satisfaction and complaint handling • Reorganization of hotel manning • Costs control and departmental productivity • Preparation of hotel budget and forecast • Development of department head succession plan

  • General Manager

    Louvre Hotels Group - Turin, Italy

    Administration & General
    July 2008 - December 2011 · 3 years and 6 months

    Louvre Hotel *** (115 Rooms), Turin, Italy Responsibilities: • Ensure the highest quality according to Ramada standards • Design the hotel business strategy • Management of issues in the property • Guests satisfaction and complaint handling • Reorganization of hotel manning • Costs control and departmental productivity • Preparation of hotel budget and forecast • Development of department head succession plan

  • Deputy General Manager/ Director of Operations

    Hilton Cobham Hotel - Palma, Spain

    Administration & General
    October 2007 - June 2009 · 1 year and 9 months

    Opening of Hilton Sa Torre***** Mallorca (110 Rooms), Mallorca, Spain Responsibilities: Selection of operational equipment for the following departments: Front Desk, Housekeeping, Maintenance, Security, Restaurants, Kitchens, Business Centre, Conference Centre and Spa. • Implementation of company policies and new standards • Preparation of the Standard Operating Procedures for Front Desk, Housekeeping, Maintenance, Security, Food and Beverage, Kitchen, Business Centre, Conference Centre, Spa and Reservations • Preparation of the recruitment plan for key management positions and followed by front line employees in line with the projected opening date • Created Business Plan for the first year of operation • Preparation of Pre and Post Opening Budgets and Forecasts • Preparation of a yearly catering and culinary calendar including menus with corresponding menu costs and selling prices • Implementation of HACCP throughout the property • Training calendar for all the employees in the Operations department • Preparation job profile for all the employees in the Operations department • Preparation of snagging lists for the entire property and all equipment • Coaching department heads to improve their performance

  • Director of Operations

    Hilton Hotels & Resorts - Rome, Italy

    Administration & General
    March 2005 - October 2007 · 2 years and 9 months

    Hilton Rome Airport**** (517 Rooms), Rome, Italy Responsibilities: • Management and supervision of: Front Desk, Housekeeping, Maintenance, Security, Kitchen, Food and Beverage Department, Business Centre, Congress Centre • On a one to one basis worked with the Departmental Managers, coaching for improved performance • Implementation and reinforcement of company policies and standard operating procedures • Departmental budgeting and forecasting • Responsible for the Departmental Profitability and constantly seeking to improve • Challenged existing levels of POMEC expenditure and with the Chief Engineer ensured that energy, payroll and other costs were at the lowest possible level whilst ensuring consistent safety and quality standards

  • Director of Food and Beverage Assistant

    Princess Cruises - Santa Clara, CA, United States

    Administration & General
    March 2004 - March 2005 · 1 year and 2 months

    Responsible for the management and supervision of all Food and Beverage department (650 people) restaurants (7) and all related areas and 19 Bars and 1 night Club • Controlling of Food and Beverage costs and quality and Standard • Training staff in safe handling of food and beverage supplies • Ongoing training and reinforcement of service standards • Budgeting and forecasting • Responded to all guest complaints in person or written • Enforcement of US public Health standards at all times • Reporting of malfunctions and necessary repairs to the technical departments • Supplied the main office with all requested reports and inventories • Delivered induction programme

  • Restaurant Manager

    Hyatt Hotels - Muscat, Oman

    F&B service
    January 2003 - January 2004 · 1 year and 1 month

    Restaurant Manager Tuscany – ‘The Hotels Signature Restaurant’ Grand Hyatt Muscat*****, (370 Rooms), Muscat Oman Responsibilities: • Managed the 160 set Italian fine dining restaurant of the hotel • Maximized hotel restaurant seating • Worked with graphic designer on menu design, and promotional materials

  • Restaurant Manager

    Small Luxury Hotels of the World™ - Boston, MA, United States

    F&B service
    January 1997 - December 1998 · 1 year and 12 months

    Restaurant Manager Tuscany – ‘ Hotels Signature Restaurant’ Responsibilities: • Managed the 190 set International fine dining restaurant of the hotel • Maximized hotel restaurant seating • Worked with graphic designer on menu design, and promotional materials

  • Restaurant Supervisor

    Hilton Hotels & Resorts - Zürich, Switzerland

    F&B service
    January 1990 - November 1995 · 5 years and 11 months

    Signature Restaurant’ Responsibilities: • Managed the 80 set International fine dining restaurant of the hotel • Maximized hotel restaurant seating • Worked with graphic designer on menu design, and promotional materials

Education

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

    January 2000 - June 2004

  • Bar and Restaurant diploma

    Kaltembach - Zürich, Switzerland

    January 1995 - January 1996

Languages

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