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À propos de moi
My name is Lorenzo Monaco,
As you can resume from my work path, I have gained a significant experience in the HO.RE.CA. industry and in particular in the restaurant sector, covering all the roles for carrying out the activities, specializing definitively in the figure of manager. Complete my profile capacity to problem solving, customer orientation and a strong attitude towards interpersonal relationships, thanks also to a strong multiculturality developed in my all career with the perfect knowledge of the English language.
Specialties: Catering / Food & Beverage
Financial Control
New Openings and Refurbishment
Training and Coaching
Ops management
Banqueting
Expérience
18 ans et 11 mois
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Food & Beverage Manager
Small Luxury Hotels of the World™ - Rome, Italie
Restauration - Managementjuillet 2019 - Maintenant · 4 ans et 9 moisManage all F&B and day-to-day operations regarding six outlets in three Luxury Boutique Hotel, one 5***** and two 4****, within budgeted guidelines and to the highest standards. Managing a team of 55 people. Preserve excellent levels of internal and external customer service. Design together with the Executive Chef menus, purchase and monitor goods according with the present stock keeping necessary improvements. Identify customers needs and respond proactively to all of their concerns. Lead F&B team by attracting, recruiting, training and appraising talented personnel. Establish targets, KPI’s, schedules, policies and procedures. Review P&L statements in order to maximize profits. Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork. Comply with all health and safety regulations. Report on management regarding sales results and productivity.
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Food and Beverage Manager
Rome Luxury Suites - Rome, Italie
Restauration - Managementjuillet 2019 - Maintenant · 4 ans et 9 moisManage all F&B and day-to-day operations regarding six outlets in three Luxury Boutique Hotel, one 5***** and two 4****, within budgeted guidelines and to the highest standards. Managing a team of 55 people. Preserve excellent levels of internal and external customer service. Design together with the Executive Chef menus, purchase and monitor goods according with the present stock keeping necessary improvements. Identify customers needs and respond proactively to all of their concerns. Lead F&B team by attracting, recruiting, training and appraising talented personnel. Establish targets, KPI's, schedules, policies and procedures. Review P&L statements in order to maximize profits. Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork. Comply with all health and safety regulations. Report on management regarding sales results and productivity. Overlooking the overall F&B operations generating more then 4M Euro per year.
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Restaurant Manager
“InterContinental Hotel & Resort” - Abou Dabi, Émirats arabes unis
Restauration - Managementjanvier 2018 - mai 2019 · 1 an et 5 moisFollowing the standards of IHG IMEA R&B Action Plan ( Profit, Sales&Cost Discipline, Aggressive Marketing, Highly Trained Team, Appealing Design, Delivering and WOW Guest Service, Great Food and Drinks) Manage a high volume restaurant by improving all controllable costs, thereby maximising financial performance. Working toghether with the sales/marketing team in order to constantly generate promotional campains, set operational goals and plans to achieve budgets. Review monthly P&L statement. Liaising with the Head Chef and the Chef Executive to discuss and develop the menus and ensure efficient food service and quality ingredients. Also responsible for effectively developing, managing and leading the restaurant service team (11 people )to provide excellent service by conducting briefings and daily audit, creating shift schedules, training and evaluate food service crew performance. Ability to create a great atmosphere & be a inspirational host by ensuring cleanliness of the restaurant, maintaining high standard quality hygiene, health and safety, advising customers on wine/food selection, overseeing client bookings & reservations. Immediately manage all concerns, complaints and questions from customers.
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Restaurant General Manager
InterContinental Hotel & Resort" - Al Bateen, Abou Dabi, Émirats arabes unis
Restauration - Managementjanvier 2018 - avril 2019 · 1 an et 4 moisFollowing the standards of IHG EMEA R&B Action Plan ( Profit, Sales&Cost Discipline, Aggressive Marketing, Highly Trained Team, Appealing Design, Delivering and WOW Guest Service, Great Food and Drinks) Manage high volume restaurants in 5*****L property by improving all controllable costs, thereby maximizing financial performance. Working together with the sales/marketing team in order to constantly generate promotional campaigns, set operational goals and plans to achieve budgets. Review monthly P&L statements. Liaising with the Head Chef and the Chef Executive to discuss and develop the menus and ensure efficient food service and quality ingredients. Also responsible for effectively developing, managing and leading the restaurant service team (30 people )to provide excellent service by conducting briefings and daily audit, creating shift schedules, training about company standard and services procedures, and evaluate food service crew performance. Ability to create a great atmosphere & be an inspirational host by ensuring the cleanliness of the restaurant, maintaining high standard quality hygiene, health and safety, advising customers on wine/food selection, overseeing client bookings & reservations. Immediately manage all concerns, complaints and inquiries from customers.
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Restaurant Manager
"Basara" Venezia & Milano - Milan, Italie
Restauration - Managementmars 2017 - novembre 2017 · 10 moisFocusing on both brands belonging to the main holding. Delivery, Take away, Catering, Restaurant operations. Being co-founder of « BASARA » Independent Delivery Concept. Main website composed by full menu-payments-advertising banners, technologically advanced packaging, mobile App with relative clients history preferences. Marketing and promotion through social media and events. Manage and coordinate both restaurants by improving all controllable costs throughout accurate inventory opperations, thereby maximising financial performance directly reporting to the owner. Focused on the development of the brand and the continuous growth of the product. Supervise promotional campains, events and marketing operations. Ensuring toghether with the Head Chef food offer and quality ingredients. Responsible of effectively managing and training the restaurant team to provide excellent service. Maintaining high standards quality hygiene. Advising customers on wine/food selection. Manage all concerns and complaints from guests.
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Restaurant and start up manager
"Nikkei Fusion Restaurant" - Milan, Italie
Restauration - Managementfévrier 2016 - janvier 2017 · 1 anConduct and establish market index together with the owning company, build up detailed business product plan, accurate research of close competitors, restyling of the interior design, acquisition of job licenses, assembling equipments regarding kitchen and service stations, hire and train staff members, create and finalize food & beverage menu, promote and develop the concept all around the web network. Manage and coordinate the restaurant by improving all controllable costs throughout accurate inventory opperations, thereby maximising financial performance directly reporting to the owner. Focused on the development of the brand and the continuous growth of the product. Supervise promotional campains, events and marketing operations. Ensuring toghether with the Head Chef food offer and quality ingredients. Responsible of effectively managing and training the restaurant team to provide excellent service. Maintaining high standards quality hygiene. Advising customers on wine/food selection. Manage all concerns and complaints from guests.
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Restaurant and Start Up Manager
Nikkei Fusion Restaurant" - Milano, Italie
Restauration - Managementfévrier 2016 - janvier 2017 · 1 anConduct and establish market index together with the owning company, build up detailed business product plan, accurate research of close competitors, restyling of the interior design, acquisition of job licenses, assembling equipments regarding kitchen and service stations, hire and train staff members, create and finalize food & beverage menu, promote and develop the concept all around the web network. Manage and coordinate the restaurant by improving all controllable costs throughout accurate inventory operations, thereby maximizing financial performance directly reporting to the owner. Focused on the development of the brand and the continuous growth of the product. Supervise promotional campaigns, events and marketing operations. Ensuring together with the Head Chef food offer and quality ingredients. Responsible of effectively managing and training the restaurant team to provide excellent service. Maintaining high standards of quality hygiene. Advising customers on wine/food selection. Manage all concerns and complaints from guests.
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Restaurant Manager of a StartUp Project
"Mezzalibbra Burger and Bakery" & “Peperino Pizza & Grill” - Udine, Italie
Restauration - Managementjanvier 2014 - février 2016 · 2 ans et 2 moisConduct and establish market index together with the owning company, build up detailed business product plan, accurate research of close competitors, restyling of the interior design, acquisition of job licenses, assembling equipments regarding kitchen and service stations, hire and train staff members, create and finalize food & beverage menu, promote and develop the concept all around the web network. Manage and coordinate both restaurants by improving all controllable costs throughout accurate inventory opperations, thereby maximising financial performance directly reporting to the owner. Focused on the development of the brand and the continuous growth of the product. Supervise promotional campains, events and marketing operations. Ensuring toghether with the Head Chef food offer and quality ingredients. Responsible of effectively managing and training the restaurant team to provide excellent service. Maintaining high standards quality hygiene. Advising customers on wine/food selection. Manage all concerns and complaints from guests.
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Assistant Manager / Restaurant Manager
“Roomersz Bar” - Trieste, Italie
Restauration - Managementmars 2011 - novembre 2013 · 2 ans et 10 moisProvide administrative and operational support. Manage food preparation, serve, collect payments, manage the cash register, maintain supplies, provide customer support and train new employees. A spirit of teamwork, leadership, resilience, customer service orientation, knowledge of food management and good communication skills have been fundamental in my work growth. As a restaurant manager my main goal was to to ensure that the restaurant operates efficiently and profitably. Having a track record of maximizing guest satisfaction and profitability whilst maintaining high standards of food and service and also present a positive and fashionable image of the business.
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Head Bartender / Restaurant Manager
Roomersz Restaurant & Lounge" - Innenstadt, Frankfurt am Main, Allemagne
Barmars 2010 - novembre 2013 · 3 ans et 10 moisProvide administrative and operational support. Manage food preparation, serve, collect payments, manage the cash register, maintain supplies, provide customer support and train new employees. A spirit of teamwork, leadership, resilience, customer service orientation, knowledge of food management and good communication skills have been fundamental in my work growth. As a restaurant manager, my main goal was to ensure that the restaurant operates efficiently and profitably. Having a track record of maximizing guest satisfaction and profitability whilst maintaining high standards of food and service and also present a positive and fashionable image of the business.
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Room Service Attendant / F&B Attendant
Hotel Hassler - Rome, Italie
Restauration serviceseptembre 2008 - décembre 2010 · 2 ans et 4 moisProvided exceptional customer services to hotel guests and restaurant guests in 5*****L property. Assisting, running food and refilling beverages in the restaurant dining room, banquets and private parties. Demonstrated the ability to interact with customers from diverse cultures and backgrounds by expressing great communication skills and promoting sales. Demonstrated organization and ability to handle stressful situations. Visually monitor and take corrective action to ensure food quality and service standards are met.
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Room Service Attendant / F&B Attendant
Hotel Hassler" - Roma, Italie
Restauration serviceseptembre 2007 - janvier 2010 · 2 ans et 5 moisProvided exceptional customer services to hotel guests and restaurant guests in 5*****L property. Assisting, running food and refilling beverages in the restaurant dining room, banquets and private parties. Demonstrated the ability to interact with customers from diverse cultures and backgrounds by expressing great communication skills and promoting sales. Demonstrated organization and ability to handle stressful situations. Visually monitor and take corrective action to ensure food quality and service standards.
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Flight attendant
“Blue Panorama SpA” & “Neos SpA” & “EuroflySpA” - Rome, Italie
Hôte/Hôtessejanvier 2005 - mai 2008 · 3 ans et 5 moisProvide outstanding customer service to all passengers and ensure passenger and cabin safety. Assist during boarding and deboarding, demonstrate safety equipment and procedures. Sell and serve beverages, meals and snacks, and attend to passenger needs throughout flight duration. Comply with company policies and federal regulations.
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Flight attendant
Blue Panorama SpA
Hôte/Hôtessejanvier 2005 - juin 2007 · 2 ans et 6 moisProvide outstanding customer service to all passengers and ensure passenger and cabin safety. Assist during boarding and deboarding, demonstrate safety equipment and procedures. Sell and serve beverages, meals and snacks, and attend to passenger needs throughout flight duration. Comply with company policies and federal regulations.
Éducation
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Hospitality Management
European international school of Hospitality - Naples, Italie
janvier 2014 - mars 2015Knowledge in hospitality management procedures and F&B operational and techical skills
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Diploma
PIO XI - Rome, Italie
septembre 1999 - juillet 2004Liceo Classico
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High School Diploma
Institute Pius XI, via Umbertide 14
septembre 1999 - avril 2004
Langues
3 langues
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Italien
Bilingue ou langue natale
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Anglais
Compétence professionnelle complète
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Espagnol
Compétence professionnelle
Informations personnelles
Nationalités
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Italien
Date de naissance
August 21st 1985
Permis de conduire
Oui
Compétences
12 compétences
- Client care
- • Excellent Communication Skills.
- F&B Managment
- HACCP certification
- Leadership
- Master Hospitality Management-Professional Trainin
- organizational skills management
- Problem solving
- Service client
- strong attitude to international relations
- Team Building
- training knowledge
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