Fabrizio Salimbeni Email & Phone Number

New York, United States

New York City Metropolitan Area

Supervise a catering corporate account. Oversee the entire retail operation. Process payroll, inventory, budget, P&L, labor, hiring and terminations. Training all new team members with step of service, customers service and food safety. Make sure that all the food safety guideline for the retail, bakery and restaurant are followed throwout the day.

New York City Metropolitan Area

In charge of the training new team members for multiple restaurants. The training was for costumers service, step of service and food safety procedures. I organized food safety classes for some locations and making sure that the food safety rules were followed. The restaurants always received and "A" grade from the DOH. In charge of maintaining the restaurant clean and pest free. P&L and labor accountability and provide daily reports and weekly inventory and forecast. Payroll and HR paper work.

New York City Metropolitan Area

Directly responsible for supervising the overall foodservice operation in an upscale hotel and restaurant for breakfast, lunch and room service. Financially accountable for the dining and room service department. Ensured that the food offered to the customers and employees of the operation is of superior quality.Directed and conducted safety, sanitation, and maintenance programs.Maintained excellent relationships with employees, guests and clients as well as other departments within the operation. Responsible for staffing and scheduling team, as well as training new members of the team to promote their professional growth.Worked with Executive Chef and General Manager to develop new food and beverage concepts to increase sales.

New York City Metropolitan Area

Supervised and managed a 30 person staff in a 360 seat, midtown Manhattan Northern Italian restaurant. Responsible for creating and maintaining corporate relationships; planned and coordinated corporate functions.Maintained weekly wine and liquor inventory. Responsible for selecting and purchasing all wines for the restaurant.Used an extensive knowledge of Italian food products, with an in-depth experienced background in Italian wines.Managed all purchases with outside distributors and vendors.Instrumental in the hiring process of new employees, developed and maintained a training program for step of service, food safety and costumer service. Assisted the company’s Catering Manager in all day-to-day operations in the TO GO operation.Book and execute catering events for the dining room.Collected and accounted for all daily receipts, calculated revenue at close of business day.Responsible for payroll and P&L Statement.Knowledge of the MICROS computer systems.

New York City Metropolitan Area

Represented Upper West side Italian restaurant and pizzeria serving lunch and dinner.Supervised and managed entire kitchen, wait staff, delivery and catering persons. Responsible for all ordering of inventory, including food and wine, making payments, collecting receipts, accounting for revenue nightly.Designed signature Italian dishes, specialty pizzas and oversaw catering for parties. Instrumental in client relations by building the restaurant image, growing the customer base by ensuring complete customer satisfaction.Managed all relationships with vendors, clients and staff.Maintained all the food safety in place.

New York City Metropolitan Area

Managed a critically acclaimed, intimate Upper West Side restaurant that catered to an upscale Manhattan client base.Developed an in depth Italian food training program for line cooks.Generated daily financial accounting reports for the days register receipts.Conducted daily staff meetings, trained team members and implement existing and new food safety guideline, oversaw all aspects of day-to-day business and service.