New Concept of Coffee & Wines Room : catering for people looking for something different with an extra hint of style and standard ..

At the moment I'm looking for a New Position or a new Opportunity in Catering / Hospitality / Tourism Industry .

Employed to Re-organize a 4 Restaurants business from a family run to a proper organisation part of a big Company with high volume of sales . Responsible from A to Z for all the daily running of the Operation : Ordering, Suppliers, Staff recruitment & training , Stock control, System Control Organisation , Menus , Marketing, Staff & Food Costs Control ..... Left the Company on my Own accord .

Project Manager to follow the rebuilding of an old cottage to a Restaurant & Lounge Bar in full included electric, plumbing and kitchen plan . Moving to the full plan develop of the Start-up from the Equipment and Furniture , Menu and Wine list , Supplier selector and Staff recruitment , Kitchen and Restaurant staff training . Organizing the System control and Procedure controls from Health Hygiene, Roster, HACCP , IT and Marketing operation ... finalized the project with the final target of the opening of the full operation ,

Organize the re-opening of a 50 covers restaurant with the full organisation of menu, wine list , marketing, recruitment and staff training.

I'm at the moment having a collaboration with the opening of a new unit " Pepe Nero " in Swieqi .

started as manager in the Water Front Valletta branch , I then concentrate on the project to open a new location in Swieqi -Ibragg called Pepe Nero @ Jessie's ...

In March 2012 I joined a newly established company – RR Company ltd – managing two Restaurants in St. Julians - Baluta Bay –Malta- : Dolce Vita Restaurant ( a well known classical fish restaurant ) and Meat & Co Restaurant ( a new steak house concept ). As General Manager I was in charge of and responsible for the management, and liaison with the Managing Directors of both premises as follows:• Finalize the structure and organization of both restaurants as far as the staff team were concerned.• Prepare the HR department and the PA Secretary• Following the Marketing, and preparing the running costs of all the single departments • Contacting different suppliers and organizing the running of the store-room• Work out all the pricing with the Head Chef, food costs and finalize all the Menus and special Events • Control of daily takings, and responsible for all ordinary bank operations, approval of all monthly payments • Daily, weekly and monthly reports – Management Accounts –• Organizer of a stock control and monthly stock taking• Preparation of quarterly , half and yearly Budgets • Organization of training courses, health and safety aspects, security and licensee holder • Programming maintenance aspects, planning repairs and new investments.• Starting a Franchising Plan Operation for “ MEAT & Co “ building ideas for the structure of the Marketing , HR department to present a PORTOFOLIO for future potential Franchising Clients ..

In February 2011, I accepted the role of special consultant for a structure in Malta. After an initial collaboration period I then accepted a proposal as Food and Beverage Manager for 6 months which was then confirmed for another 6 months with complete management of the structure “Palazzo Parisio and Gardens”.With my recruitment the association wasable to bring the structure back to its original state and is now able to respond to true restaurant-tourist politics, with a real organizational and operational chart structure where it was once inadequate.My job description covered a 360° management of all the departments:° two restaurants – banqueting – fully operative kitchen° maintenance division and gardening management° internal gift shop° control and management of visitors whether single persons or groups to the Palace and the Palace Museum° reorganization of sales and marketing division° laying down of financial plans with the reorganization of the control of general spending and management costs, from fixed spending, food cost control, acquisition controls, laying out of annual budget, to weekly and monthly controls of the maintenance and eventual operative corrections to obtain proposed aims.° general control and hygiene maintenance and the security of the structure° maintenance, control and development of the structure’s computer technology for use by the business° control of general spending on personnel, engagement and personnel promotion, with particular attention to personnel training of those working in areas in direct contact with food and beverage.My consultancy contact terminated at the end of February 2012.

In February 1992 I opened a restaurant called “Bagatelle” along with a good and faithful friend. Starting from scratch we were able to create a renowned restaurant with an excellent clientele. Maintaining a very high standard and level of gastronomy and service until its closure in 2011. During our time there we achieved acknowledgement gastronomically, nationally and internationally. We also gained acknowledgement in the main food guides obtaining a star in the “Veronelli” food guide. In 1998, while the Bagatelle restaurant was still operative, we opened and managed a small restaurant called “La Grigliarella”, along the sea front of Cecina Mare. A restaurant which was to attract a younger clientele and which was seasonal.