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A dynamic, results-oriented, multilingual General Manager highly respected for providing focused leadership to drive sales and profitability in competitive markets. Known for outstanding communications skills, both with guests and staff. Keen ability to resolve problems quickly and equitably to ensure satisfied customers and happy employees. Consistently exceed stringent performance goals through enthusiasm, tenacity, and initiative. An innovative leader with the ability to motivate staff members and turn under-producing teams into record-breaking units. Well organized with a track record that demonstrates self-motivation, perseverance, and the creativity to achieve both personal and corporate goals.
Seven Group - Ascona, SwitzerlandF&B serviceFebruary 2016 - May 2017
• In charge of daily restaurant operation and managing 27 employees (14 FOH & 13 BOH) • Organizing recruitment, staff training as well as staff incentives to increase revenue • Responsible for monthly P&L • Achieved budget top and bottom line • Increased revenue during low season • Decreased overall labor cost by more than 10% • Managed food & beverage cost as per budget • Overseeing the entire HACCP program • Analysis and adjustments of sold menu items • In charge of daily food & beverage orders • Monthly food & beverage stock take • Plan and implement food & beverage promotions to increase sales • Handling guest complaints • Programming and updating of POS • Working outside of my duties ex. (marketing, cross marketing, recruiting, profitable purchasing and development of new product line).
Seven Group - Ascona, SwitzerlandF&B serviceFebruary 2015 - January 2016
Responsible for the day-to-day operations of a world class restaurant. Always ensure HAACP guidelines are applied. Manage the front and back of house staff. Implement policies and procedures to increase efficiency and sales. Create a fine dining experience for all patrons. Personalize food menus and events to enhance the customer experience. Run comparisons on new restaurants to maintain a competitive advantage. • Effectively implemented new POS systems and procedures that increased sales by 20%. • Responsible for the strategic marketing and advertising efforts that increased brand awareness, exposure, and overall revenues by 30% during the low season. • Conducted interviewing, hiring, training, and development of qualified employees. • Managed 5 front of house personnel and 3 chefs: creating a record low turnover of 20% and through creative improvement initiatives, decreased labor expenses by 10%. • Handled customer complaints and concerns achieving record 95% customer satisfaction ratings. • Created employee schedules to ensure labor hours fall within projected guidelines and accommodating numerous employee requests.
Sheraton Resort Fiji - Nadi, FijiF&B serviceMay 2013 - January 2014
Managed the front of the house for a high volume, fine dining restaurant. Trained and mentored new and existing staff members. Maintained expenses below budget through accurate planning and waste reduction. Coordinated the dining experience for large groups and weddings. Provided maximum customer satisfaction and effective management of operations and supporting services by sustaining growth and quality while driving profitability. • Managed 25 + front of house restaurant staff. • Achieved targets and goals. • Revitalized the Restaurant menu with financial viability in mind by developing and introducing new concepts. • Initiated restaurant promotions which increased customer base by 10%. • Constantly trained staff on improving their customer service standards and Food and Beverage product knowledge, wines and spirits. • Exceeded corporate and personal quotas on a consistent basis.
SHL - Schweizerische Hotelfachschule Luzern - Lucerne, Switzerland
GermanNative or fluent100%
Swiss GermanNative or fluent100%
ItalianNative or fluent100%
- F&B Marketing
- Miscrosoft excel
- P&L Management
- Restaurant Manager
- Restaurant Operations