Alessandro Sciaccaluga Email and Phone Number

Successfully conceptualized, launched, and managed a thriving café', overseeing all aspects of daily operations.Spearheaded financial management activities, overseeing the profit and loss (P&L) statement to identify areas for improvement.Conducted comprehensive cost analysis, optimizing inventory management and vendor negotiations, resulting in a 10% reduction in overall costs.Developed and executed employee training programs on cost-saving measures, resulting in improved efficiency and reduced waste.Introduced eco-friendly practices, such as sustainable packaging and recycling initiatives, aligning the coffee shop with environment conscious values.Conducted regular market research to stay abreast of industry trends, competition, and customer preferences, adapting the coffee shop's offerings accordingly.Developed and executed seasonal promotions and themed events, driving foot traffic and increasing sales during slow periods.

Ownership of cost management, staff costs, and all fi nancial aspects of the restaurant operationsOn-going team development, staff training and roster managementWork environment culture-buildingIncreased turnover 30%Worked closely with the restaurant owners and manager to improve proceduresPlanning menus in consultation with the head chefDevelop kitchen procedure that result in 7% saving in COGS

Accountable for the performance of a 35-40 team members and 2 Store Managers across multiple sites. Full accountability for all the operations of FOH, BOH and management team.Accountable for achieving daily/weekly/monthly KPI`s . Direct the activities of store managers to maximize sales, reducing cost, operating efficiency. P&L corrective actions implementation. Working close to the Marketing department to increase sales and promote local awareness of the brand. Setting standards required to operate efficiently.Manage the restaurants in accordance with Company Policies and Procedures.Manage all OH&S/WH&S requirements including restaurant cleanliness and staff/customer safety.Reporting to the Brand Manger.

Leading and developing a team of 15 staff (kitchens and front of house teams)Recruiting, training and supervising staffFulfi lled duties including: rostering, staff training, customer satisfaction, function management, stock control and ordering, opening and closing proceduremanaging operations of the restaurantImplement policies and protocols that will maintain future restaurant operationsHandling customer enquiries and complaintsCreate detailed reports on weekly, monthly and annual revenues and expenses