My role in F&B and Hospitality management has been pivotal in steering initiatives, reflecting a deep understanding of market trends and customer preferences. With strong financial acumen and a dedication to operational efficiency, have established a reputation for excellence in the Food and Beverage sector, consistently achieving and surpassing our financial and customer satisfaction goals.Throughout my career, my focus has been on elevating the operational and financial performance of the hospitality business. For example, in Raibal Group, applied strategic leadership in opening multiple outlets demonstrating improvements in brand concepts and creative sales strategies, focusing on developing unique/innovative products and placing the brands at the forefront of the industry, while effectively expanding the market reach through diverse channels like e-commerce and B2B partnerships.In YAS Holding a strategic marketing campaign and menu innovation led to a 22% increase in patronage, and the team's dedication to enhancing guest satisfaction has been instrumental in bolstering social media engagement and building a memorable dining experience.With a background in managing Food Fund International's flagship restaurants, I bring a wealth of knowledge in revenue growth and team development. My leadership has been defined by the successful implementation of training programs that resulted in a consistent growth in profit and a 99% guest satisfaction rating, reflecting our commitment to exceeding expectations.
Leopard Pots - Raibal Group
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Operations ManagerLeopard Pots - Raibal Group Aug 2023 - PresentFujairah Emirate, United Arab EmiratesIn charge of the daily operations of 5 outlets, leading the projects from designing, budgeting and hiring employees to strategic sales/marketing planning and team management.• Project Management: successfully opened 2 outlets and 2 pop-ups/kiosks, complying with timelines by strategically planning operations employing Graham’s chards and conducting focus meetings. • Sales and marketing: implemented campaigns to improve sales through new channels like retail, catering & banquets, e-commerce, takeaway boxes, subscriptions and B2B contracts.• Continue improvements: creating and developing new recipes and products focusing on unique healthy trends managed to be ahead of competitors attracting competitors to close B2B deals. Concept/Brands: . Mzllah Specialty Coffee Shop and Roastery. Ida Bakery and Bistro . Scratch Traditional Arabic Cuisine
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Director Of Food And BeverageYas Holding Aug 2021 - Aug 2023Dubai, United Arab EmiratesResponsible for the financial and operational performance of the F&B division, directing 6 venues improving sales and service by implementing marketing and business plans, menu engineering, updating SOP and training senior management. • Marketing: customised a marketing campaign dedicated to brand awareness with massive exposure in social media, websites and local events, managed to increase footfall by 22% compared to N-1. • Guest Satisfaction: improved guest experience by creating entertainment from the FOH staff when serving the dishes, increasing social media reactions by 7% monthly. • Project Management: evaluated current and future projects to predict their financial viability, implementing corrective actions to ensure their success while identifying new opportunities. • Procurement: negotiated with suppliers to formalise contracts and establish quality standards; additionally, conducted research to source trendy products and equipment to optimise production efficiency. As a result, COGS was reduced from 30% to 25%.Concept/Brands:. Walnut Grove Coffee Shop . Berkan Turkish Steakhouse and Traditional Cuisine. GourmetVille Cloud Kitchens -
General ManagerThe Meatco - Foodfund International Mar 2017 - Apr 2021Dubai, United Arab EmiratesIn charge of the company’s flagship luxury restaurants, achieving an AED 50M revenue with a 15% net profit, maintaining a 2% annual growth in profit in the upcoming years. • Operation: conducted training on exceeding guest expectations and high-quality standards on food and service, accomplished a 99% guest satisfaction based on customers’ feedback. • Marketing: built a loyalty program app for top travel agencies, concierges and regular guests and carried out a social media plan to increase restaurant footfall by 2.5% YoY. • Sales: accomplished a 2% YoY increase in revenue through enhancements in guest relations, service standards, and the redesign of outdoor seating areas.• HR: established a culture based on positive attitude and motivation reducing staff turnover by 35%. • Project: supervised revamping 2 restaurants for a value of AED 19M per project from designing, MEP and FF&E to crockery, cutlery and glassware.
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Food And Beverage ManagerOne&Only Resorts Aug 2016 - Mar 2017Dubai, United Arab EmiratesAccountable for the operation and P&L of 3 successful luxury fine-dining restaurants, lobby lounge, in-room dining and banquet room; managing a team of 156 employees, worked under the supervision of the top celebrity French Chef Yannick Alleno. • Development: Set up the Best Breakfast in Dubai project by redesigning buffet stations, building a fresh organic juice bar, and a superfood station, and offering organic homemade jams and pastries.• Operation: Implemented weekly meetings with restaurant managers and chefs to discuss goals, updates and challenges, increasing productivity in the F&B department by 10%.• Feedback: ranked in the top 3 hotels on TripAdvisor in Dubai, accomplished 99.5% guest satisfaction.• Purchasing: Supervised suppliers’ performance, assessing delivery, product quality, price-value, and timing to reduce F&B costs by 6-8% YoY. -
Food And Beverage ManagerTime Hotels Feb 2014 - Aug 2016Dubai, United Arab EmiratesResponsible for strategic operations: 4 outlets, 4 meeting rooms, room service and outside catering; monthly P&L, revenue report, expenses and product cost analysis, sales forecasts, FF&E and ROI.• Marketing: analysed market trends to introduce new unique campaigns and create marketing calendars, increasing venues’ footfall and making new concepts fully booked from the opening day.• Sales: increased revenue in low season achieving up to 96% of the budget in the first 4 months and 6.9% higher profit related to N-1. • P&L: decreased expenses and CoP to 6% compared with N-1 by cutting unnecessary expenditures.• HR: reduced staff turnover by 14.33% in S2 compared to S1 2015 by setting a staff development plan. • Sales: contacted and negotiated with potential clients for events, catering and meeting room rental, increased banquet business by 18% and banquet revenue by 8.5% YoY. -
Beverage ManagerGaucho Restaurants Sep 2011 - Feb 2014DubaiRelocated to Dubai for the pre-opening of a new outlet, responsible for the design of the beverages menu, set up the system database and selected suppliers by arranging payment terms and quality standards. . Cost control: planned, budgeted and controlled beverage purchases, inventory and wastage. Kept stock variance below 0.5% per month and reduced COS at 23.5% in S2.. Training: conducted employee training schedule and implemented a new service standards program improving guest satisfaction by 20% in the first half-year. . Administration: by strategic action plans, achieved 83% of the company’s KPI in Y1.. Financial: budgeted beverage cost and profit for menus and events. -
Head Bertender/Beverages Cost ControllerGaucho Sep 2009 - Sep 2011London, United Kingdom. HR: oversaw staff operations in busy bars credited as the best steakhouse restaurants in the UK, trained FOH staff for 4 outlets.. Cost control: planned, budgeted and controlled beverage purchases, inventory and wastage maintaining stock variance below 0.5% per month.. Marketing: attended managers’ meetings to plan and improve guest satisfaction, employee performance and marketing strategies.. Administration: made orders to suppliers, checked deliveries and updated staff working hours in the system.
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Sales Administrative AssistantSwissquote Bank Mea Ltd Apr 2013 - Oct 2013Dubai, United Arab EmiratesWorked as an intern in all the departments of the bank with a special focus on administrative and accounting duties supporting employees to reach their goals: . Communication: managed distribution of information from different departments communicating it to the CEO.. Finance: Prepared, updated and maintained financial reports; assisted auditors in the elaboration of the balance and cash flow statements; updated ledgers and balance financial statements. . Administration: Assisted with the preparation of the monthly budget; prepared and reconciled bank statements and petty cash.. Sales: Searched new customers’ backgrounds; monitored and reported customers’ accounts transactions; supported the sales department through the elaboration of sales proposal reports. -
Sous ChefBodegas Salentein Apr 2003 - Aug 2009Mendoza, ArgentinaOpened a restaurant for one of the top 10 wineries in Argentina, leading a team of 25 employees, achieving financial objectives and quality standards in the first year.Operation: cooked and controlled the quality of products and final dishes according to standard recipes. Administration: Carried out suppliers’ payments, and calculated employee wages and productivity. Sales: planned, designed and conducted functions and special events along with the F&B manager. Purchasing: made orders to suppliers, and checked deliveries and invoices. Cost control: monitored food stocks, analyzed and reduced costs of production.
Aldo Nicolas Palumbo Skills
Aldo Nicolas Palumbo Education Details
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Business Administration And Management, General -
Pass With Merits -
Escuela Internacional De Turismo, Hoteleria & Gastronomia9.2
Frequently Asked Questions about Aldo Nicolas Palumbo
What company does Aldo Nicolas Palumbo work for?
Aldo Nicolas Palumbo works for Leopard Pots - Raibal Group
What is Aldo Nicolas Palumbo's role at the current company?
Aldo Nicolas Palumbo's current role is Food & Beverage and Hospitality Management | Bachelor in Business Administration | Strategic F&B leadership | Excelling in customer experience, accomplish finance goals, team development and product quality.
What schools did Aldo Nicolas Palumbo attend?
Aldo Nicolas Palumbo attended Royal Holloway, University Of London, Wine & Spirit Education Trust, Universidad Del Aconcagua, Escuela Internacional De Turismo, Hoteleria & Gastronomia.
What are some of Aldo Nicolas Palumbo's interests?
Aldo Nicolas Palumbo has interest in Business Administration, Cost Control, Football, Job, Economic Empowerment, Rugby, Business Analysis, Environment, Polo, Sports.
What skills is Aldo Nicolas Palumbo known for?
Aldo Nicolas Palumbo has skills like Food And Beverage, Customer Satisfaction, Food, Cost Control, Guest Service Management, Hospitality Management, Microsoft Office, Accounting, Menu Development, F&b Management, Micros, Restaurant Management.
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