After having completed the Data School programme at The Information Lab UK, I had the chance to continue to work for this amazing company while coming back to my home country, Italy. Working as a consultant for The Information Lab Italy will allow me to keep developing my abilities in Tableau and Alteryx, as well as learning new technology that the company has adopted, like the cloud database solution Snowflake.

After several years spent in the hospitality industry, I have decided to shift my career towards the data analysis field. This decision came after I attended an event organised by my university regarding a career in big data analysis. This event introduced me to The Information Lab and the programme Data School. By joining this programme, I had the pleasure to be trained by Andy Kriebel and Carl Allchin, two worldwide-renowned experts in Tableau and Data Analytics. Moreover I had the chance to work on several client projects, including 4 client placements, where I had the chance to work for several months with well known companies, learning about their day-to-day operations, and becoming an overall better consultant.

4th Data School Placement. Working with the existing Tableau team for a specific project

3rd Data School Placement. Helping the company to kickstart and develop their Tableau environment

2nd Data School Placement. Delivering training in Tableau, Alteryx and Power BI to PwC's employees

1st Data School Placement. Supporting IAG Cargo Business Insight department in their day-to-day job with Tableau and Alteryx.

After several years spent into the F&B sector of the industry I decided to move to a position in room division, in order to have a more holistic view of the hotel operations. I started this employment as Receptionist and quickly got promoted to team leader within 3 months.The main duties requested by this position are:▪ Welcomes visitors by greeting them, in person or on the telephone; answering or referring inquiries;▪ Dealing with reservations, making amendments and adjustments to match the availability of the hotel;▪ Carry out check-in and check-out of guest, assisting the latter using self-service kiosks;▪ Perform the night audit, and other cashier responsibilities, maintaining a high standard of accuracy, complying with the company’s financial policy; ▪ Ensure that Health and Safety standard checks are completed, applying corrective actions if needed;▪ Gathering and process guest feedback data;▪ Train new staff in regards to the property management system and brand standards.

I undertook this position after a year of employment as Waiter. It was a new position within the venue, therefore involved the creation of standards operating procedures.Other main duties are:• Upselling techniques of drinks;• Re-organisation of bar layout;• Creation of cocktail list, including pricing; • Training of new staff;• Accountancy responsibility (end of the day banking). This position is currently giving me the challenge of a semi-managerial role, which includes duties such as:• Shift planning;• Stocktakes of drinks and equipment• Dealing with suppliers and deliveries• Plans for upgrade of equipment• Rotas planning

This position involved the responsibility for the evening restaurant service, as well as support to the bar and delicatessen departments.The main duties carried out were:• Accurate description of dishes and wines available;• Upselling and stock rotation of the wine stock (100+ wines)• Deliver a customer-driven service• Deal with reservations and tables allocation• Opening and closing procedures of tills This place gave me a good knowledge of the Italian restaurant scenario within the UK. It broadened my knowledge of Italian wines and improved my communication skills (via reservations).

I worked here for 2 winter and 1 summer season among 2 years,I became supervisor in the 2nd season, after one as a chef-de-rang. The main duties carried out during the employment were:• Ensure high standards of operations during breakfast, lunch and dinner shifts;• Dealing with foreigner clientele in English and French;• Reservation and allocation handling• Responsibility of stocktakes• Opening/ Closing season procedures This place gave me the chance to work in a luxurious boutique hotel, famous to offer entire chalets rather then rooms. It enhanced my knowledge of the tourism in ski resorts, and improved my supervisory skills.

Responsible for the Restaurant of the Italian national football team camp base among the UEFA Euro 2012 period.The main duties carried out during the employment were:• Handling a young team of 8 people with different nationalities (Italian, Polish);• Running the service of lunch and dinner daily, plus several events during match days;• Giving support to the F&B Manager in organise off-site catering services in different polish cities (Gdansk, Poznan)• Caterer 200+ people per day during the final phase of the tournament.This position has been a great experience, it broadened my knowledge of hospitality on an international scale, and was a great opportunity to improve my leadership skills.

Worked there for 3 summer seasons among 3 years, for an internship with my high school.Main duties:▪ Welcomes visitors by greeting them, in person or on the telephone; answering or referring inquiries.▪ Directs visitors by maintaining employee and department directories; giving instructions.▪ Maintains security by following procedures; monitoring logbook; issuing visitor badges.▪ Efficiently carry out procedures of check-in and check-out▪ Help the bar department when needed