Join Hosco and view Massimo's full profile, it's free !
As a Hosco member, you will:
- Make yourself visible to thousands of companies in the hospitality industry'
- Join a community of 180'000+ students and professionals
- Learn more with new articles & videos every week on hosco.plus
A challenging long-term opportunity with responsibilities where my professional food an beverage experience, excellent communication and team management skills, together with my languages (Italian, French, English and German) may be maximised. Experience gained across the domains of luxury hotels, family office, food and beverage departments of private banks, events, hospitality, luxury brands in Switzerland and internationally.
Ultima-Gstaad - Saanen, SwitzerlandOtherJuly 2017 - Now · 1 year and 5 months
Hospitality , Hotel management , Luxury, Scheduling , Forecasting , Administration , Coaching , Policies, MS Office. I am responsable for all aspects of operations at the hotel, to day-to-day staff management and guests. I am an ambassador for the brand, provider leadership and strategic planning to all départements in support of our service culture, maximized operations and guest satisfaction. Work Very closely with the hotel owners and other stake holders. Responsible for managing the Hotels management team (HOD's) and overall hotel targets to deliver an excellent Guest experience, between profitability and guest satisfaction measures.
Private Hospitality Bemido Family Office - Geneva, SwitzerlandManagementAugust 2015 - June 2016 · 11 months
Management of all aspects of two substantial exclusive properties, assistance with the smooth running of a sizeable private Residence set in several acres of land. Oversee and manage all private social events dinner. Coordinate between family and team of household staff; understand how to maintain a private property at the highest level of service and efficiency. Respect for budgets and ability to adopt a confident, active team leadership during moments of stress and reactivity to last minute changes. Discretion and flexibility as key requirements. Assist with planning and implementation of new policies and procedures, to introduce new structures and create more efficient ways of working.
Chalet Operations Manager
Châlet Trois Couronnes SA - Verbier, Bagnes, SwitzerlandManagementDecember 2013 - June 2014 · 7 months
Responsible for a private entrepreneur's exclusive chalet in Verbier contact with the Swiss based family office budget management plus coordination with all internal and external suppliers. As well as attending to all of the needs of the family and their guests during their frequent visits, including hospitality management, concierge services and all related ad hoc requests
Ciran Palace Kempinski Residences - Istanbul, TurkeyFront Office conciergeDecember 2012 - November 2013 · 12 months
Opening of new SDG promoter and Kempinski Group luxury residences at Mont Pélérin. Direct overall project strategy in conjunction with holding company, SDG, which included: human resource planning and related interviewing processes, important follow up of engineering. Responsible for defining pre-opening cuisine catering, various food and beverage concepts, forming an essential aspect of the room service delivery to the different apartments and in respect of assigned budgets and deadlines.
Audemars-Piguet - Geneva, SwitzerlandGuest RelationsJanuary 2011 - October 2011 · 10 months
Organisation of the catering service for Audemars Piguet, which included banquets, conferences, gala dinners and looking after VIP customers. Additional day-to-day responsibilities included: prospecting and identifying potential new customers, managing the sales team, receiving customers, helping to launch new Audemars Piguet products as well as participating in in-house training with master watchmakers.
Public Relations Manager
Hotel La Réserve - Ramatuelle, FrancePublic RelationsJanuary 2009 - December 2010 · 1 year and 12 months
On-site reception and management of VIP clients from arrival to departure, including Rooms division Front Office concierge, Front Office reception and Guest Relations point of contact in relation to enquiries, responding to ad hoc requests, dealing with complaints and problem solving. Role included discretion as well as effective crisis management during periods of stress and effective team communication. Position required flexibility at all times, long hours and new business development.
Private Family Office - Brussels, BelgiumF&B otherJanuary 2008 - November 2009 · 1 year and 11 months
Coordination of high profile events (cocktails, dinners, themed evenings) in Paris, London, Brussels, Geneva, St-Tropez and Megève. Other general responsibilities included: budget planning for the family; concierge services such as reservations of planes, private boats, houses, cars, catering services, complex logistical coordination and management and recruitment of the in-house team. Premium personalised service and support working in complete discretion at all times.
Responsable Salons Privés
Banque Ferrier Lullin - Geneva, SwitzerlandF&B serviceNovember 2004 - March 2008 · 3 years and 5 months
Responsible for organisation of events, cocktails and table service in the top management restaurant. Re-organisation of customer service, creation and updating of menus and all related preparations and logistics. Day-to-day order follow-up and external relations with suppliers. Stock management, F&B cost structure study, resulting in an overall 24% reduction in total costs and charges.
Director Senso Restaurant
The Senso Group - Geneva, SwitzerlandF&B serviceFebruary 2002 - February 2003 · 1 year and 1 month
Opening for the Senso group Restaurants, (existing the same concept in Singapore and Crans-Montana, I have had experience in managing a team involved in the opening concept at the Rue du Rhône in a magnificent palace of the 18th century with a Italian fine cuisine based on an old kitchen recipes. This position has provided me with considerable visibility and responsibility, which I have greatly valued. Working alongside the team who this has nonetheless enabled me to learn first-hand about the business as typical tasks prior to the scheduled opening have involved negotiating contracts with suppliers, managing budgets, staff recruitment, responding to sales enquiries, meeting and party’s with clients as well as ensuring effective reporting and day-to-day coordination with the owner, at the holding company.
Director Restaurant Le Loti et Bar
The Hotel La Réserve - Geneva, SwitzerlandManagementFebruary 2002 - May 2004 · 2 years and 4 months
Pre opening Management, coordination and training of waiting team and related processes for the Lounge and “Le Loti” Restaurant. Organisation of themed evening events and in close contact with senior management.
Food and Beverage
Hôtel Splendide Royal - Lugano, SwitzerlandEventsSeptember 1999 - August 2002 · 2 years and 12 months
Banquet organisation, conferences, gala dinners, catering service, looking after VIP customers, preparing offers and closure of account. Checking, updating and translation of restaurant menus, front office concierge and Helpdesk, Rooms division, front Office reception, Guest Relations.
Swiss Army Granadier Infantery
swiss Army - Isone, SwitzerlandOtherJune 1987 - November 1992 · 5 years and 6 months
State Tourism and Hotel Management School (SSSAT) Scuola specializzata superiore alberghiera e del turismo - Bellinzona, SwitzerlandJanuary 1996 - January 1999
ItalianNative or fluent100%