Francesco Emmulo Email & Phone Number

Melbourne, Victoria, Australia

Sydney, New South Wales, Australia

• Developed new drink list for the group chain with one of best seller drink at 20% COGS, helping increasing cocktail mix revenue percentage• Organized and developed business strategies to secure a consistent and fast deliver of the offer within a high-volume environment and under pressure• Rostering with labor cost control at 30% achieving the target• Facilitated drinks activations helping reaching given goals, example: (Tequila week: 950 margaritas sold of a set goal of 500)• Hiring and training Staff to maintain the standards and consistency of drink offer, team development within the business• Curating the spirit selection to maximize sells, stock rotation

Hotel Esplanade

• Career driven setting up new challenges and developed myself within the company from Bar Supervisor to Venue Bar Manager within 3 Years• Been part of the opening team of one of the most iconic venues in Melbourne “The Espy” • Creating new cocktail list with 75%GP and above, curating premium spirit offer • Striking weekly revenue goals, shift records helping raising the revenue • Implementing new business strategy, example: a membership card to help collecting data, marketing upcoming events for a secure guest return and entertainment • Rostering keeping labor cost below 33%, • Building relationship and collaborating with Spirit’s brand to maximize COGS, showcasing new products keeping staff engaged with weekly incentive and specials to drive revenue up • Staff training development and mentoring• Run a Batching department groupwide, allowing speed of service in high volume environment maintaining high quality drink offer• Building relationship with all venue departments such as Marketing, Function team, Store Team, Beverage Director, Company Sommelier and Executive Chef to ensure the smooth run of the business

Hotel Esplanade

Hotel Esplanade

Garden State Hotel/ Hotel Esplanade

• In charge of a fast-paced, high profile cocktail bar within a reputable hospitality company, writing rosters, collaborating with the Bar manager in the creation of new cocktail list including costing and maintaining 75%+ GP keeping in consideration the importance of COGS.• Running shifts into the other area of the venue and also Responsible for back of house cocktail batching and preparations needed for a high-volume venue including 4 bars.

Sydney, New South Wales, Australia

• Delivered quality and service that Merivale is renowned for at one of Sydney’s most iconic speakeasy bars.• Helped maintaining sequence of service • Assisted in developing their cocktail list.• Fruit and Stock Ordering• Monthly Stock take

Sydney, New South Wales, Australia

• Acting as Head Bartender I was involved in the day to day running of the bar, ensuring a consistent high level of service and cocktails.• New menu creation, developing six new cocktails, taking inspiration from a variety of sources. • Organized training schedule, keeping staff engaged• Maintain and optimize beverage offer assisting F&B management

Sydney, New South Wales, Australia

• As a bartender, I was responsible for delivering an excellent level of service within the Five-Star venue catering for sophisticated clientele. • Been part of a team that required aptitude and worked under management who pushed me to improve my cocktail skills and introduced me to the hotel industry within Australia.

Sydney, New South Wales, Australia

• Upon arriving in Australia, I worked as a Bartender at the Coogee Pavilion. • Fast-paced environment gave me an insight into the Australian drinks industry, expanding my knowledge of local beverage brands and suppliers.

London, England, United Kingdom

• Respected UK cocktail chain in the most central destination in London, where customer entertainment and experience were a huge focus within the role. • Complied with Be At One Bartender training and certification