Marco Refrigeri

Marco Refrigeri

Food & Beverage Director - Deputy of General Manager at Costa Cruise Line
Lives in Genoa, Italy
over 6 months ago

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A highly successful results-oriented professional hotelier with robust experience in the international hospitality industry.

His extensive international industry experience has resulted in an exceptional ability to communicate at all levels and with all nationalities. Has a guest focused and a “hands on” management style, excellent presentation and total commitment to quality and success at all times, together with first-class organization, finance and administration, sales and marketing, people development, Food and Beverage and training skills together with total refurbishment and pre-opening experience.

Experience

  • Food & Beverage Director - Deputy of General Manager

    Costa Cruise Line - Genoa, Italy

    Administration & General
    April 2014 - Now · 4 years and 9 months

    Reports to the General Manager & Corporates ashore. Directs the total operation of the Ship Hotel, leading a group of more than 400 associates, maintaining established cost and quality standards, attaining projected revenue and profit levels, achieving guest satisfaction goals and ensuring maintenance and security of hotel’s physical assets. Develops/updates the hotel business plan and monitors financial performance with the Hotel HOD. Ensures compliance to company policies and procedures. Maintains a positive community image and remains updated with local business trends. Reviews the operation of the hotel’s Human Resources system ensuring that work climate is maintained consistently with the vision, mission and core values of the Group. • Ensures that all Departmental Operations Manuals and Processes are maintained and continuously updated as necessary. • Assists the development and implementation of Strategic and Marketing Plans, Budget and Goals Programme to ensure on an on-going basis optimum guest satisfaction, sales potential and profitability • Ensures that deadlines on all projects are met and timely submitted to the Corporate Office or the relevant department • Ensures that meetings are well planned and results-oriented, producing effective outcomes. • Conducts frequent and thorough inspections of all Hotel operations areas. • Spends time in various operations, ensuring operation is well managed by the Management team and works properly to exceed expectation. • Implementation of the complex F&B Project, created to ensure the whole Italian Food & Beverage is accomplished with exclusively Italian food firms. • Conducts regular training sessions with the assigned team & HOD F&B in line with the departmental SOP's

  • Hotel General Manager

    OPULENT DOUBLE TREE BY HILTON - Zanzibar, Tanzania

    Administration & General
    October 2013 - February 2014 · 5 months

    Reporting directly via the Regional Director to the owner and owning company and being responsible for: • Sourcing, recruitment and training of all new staff in all departments. • Pre-opening preparation and daily liaison with builders and suppliers. • Relationship and connection with all local authorities. • Quality control of building, fitting out and all supplies. • Place standard operating procedures, maintaining brand awareness in line with company policies and procedures

  • Executive Assistant General Manager

    THE GRAND HOTEL - Sharm El-Sheikh, Egypt

    Administration & General
    February 2012 - September 2013 · 1 year and 8 months

    Reporting directly to the Resort General Manager, being fully responsible for the resort during the absence of the General Manager. Also had all department heads reporting directly into him and was responsible for all operational aspects of the hotel on a routine basis. • Growing revenues and maximizing the financial performance of the hotel. • Managing a large food and beverage operation with 12 different all-inclusive and a-la-carte restaurants and numerous bars. • Developing and implementing property-wide strategies, which deliver products and services to meet and exceed the expectations of the brand's target customers and, at the same time, providing a return on investment.

  • Food & Beverage Director - Commissioning of Costa Favolosa 2011

    COSTA CRUISE LINE - Genoa, Italy

    Administration & General
    October 2009 - December 2011 · 2 years and 3 months

    Responsible for the supervision, development and performance of all managers and their respective departments, which included: • Front Office, Housekeeping, Maintenance, Accounting, Inventory, Casino, Health & Spa Centre, Photo Shop and Restaurants, Tours Office in order to ensure the highest levels of guest and employee satisfaction in a cost-efficient manner. • Ensuring all hotel policies and procedures were fully implemented and compliant in all departments and at the same time ensuring the departmental working hours were respected, in line with company policy and individual contracts. • Responsible for overall food & hygiene quality assurance, menu planning, vendor management, food preparation, food safety, kitchen management, cost controls, kitchen staff - training and development. Preparation of formal management reports and monitoring and analysis of revenue by department, together with food costs, discrepancies, yield management, and injury reports of all incidents that occurred on board.

  • Executive Assistant Manager

    QUEEN SHARM – VERA CLUB - Sharm El-Sheikh, Egypt

    Administration & General
    January 2008 - September 2009 · 1 year and 9 months

    • Deputy in case of absence of General Manager. • Responsible for overall food quality, menu planning, tour bus operator relations, food safety, kitchen staff management, cost controls, and kitchen staff training and development. • Supervision and performance development of all managers and their respective departments. • Development, implementation, monitoring and achievement of objectives as per Annual Budget, including Sales Strategies, Pricing, Revenue Management and Operations/Capital Budget. • Guaranteeing that all hotel policies and procedures are fully implemented and compliant in all departments. • Development and supervision of programs that promote a positive work environment for all employees, insuring that all employment related processes comply with local, state and federal regulations, including compliance of specific union regulations as appropriate. Provide routine forecasting and financial re-projections that correspond to forecasted sales. • Review and approval of all operating expenses for the hotel. Conduction of staff meetings to report key operating results to staff in areas of General Manager’s Meetings and leading improvement ideation sessions between staff and management.

  • Executive Assistant Manager

    MAWIMBINI RESORT – VENTAGLIO - Zanzibar, Tanzania

    Administration & General
    July 2006 - December 2007 · 1 year and 6 months

    • Maintaining, on a day-to-day basis, Operational Standards of the company as agreed by the General Manager. • Taking the necessary actions to maximize (within agreed range of responsibility) profits in order to exceed the operational budget in all hotel departments. • Supporting all departments with an internal cross-selling attitude. • Maintaining careful control over costs in all hotel departments. • Ensuring the hotel is kept in excellent conditions, whilst ensuring R&M expenses are kept under budget. • Maintaining standards of appearance and hygiene of all staff. • Effectively handling all guest complaints concerning hotel and taking the appropriate corrective action to prevent recurrence whilst converting the guest into a repeat customer. • Ensuring all Operational Standards and internal policies are complete and kept up-to-date at all times. • Assisting the General Manager in the preparation of the Annual Budget and the Investment Plan (Replacements/Investments/Projects) and being responsible for the hotel in his absence

  • Rooms Division Manager- Start-up

    HOTEL FORTYSEVEN – SUMMIT HOTELS & RESORTS - Rome, Italy

    Administration & General
    March 2004 - June 2006 · 2 years and 4 months

Education

  • Bachelor in Tourism Administration

    University of Bologna - Bologna, Italy

    January 1988 - December 1992

    Bachelor in Tourism Administration

  • Diploma in Hotel Management

    Hotelier Institute - Fiuggi, Italy

    January 1985 - December 1987

    Diploma in Hotel Management

Languages

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

Skills

  • Food & Beverage
  • Hospitality
  • Strong leadership
  • Teamwork
Following
Vienna House
Vienna, Austria
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