Executive Assistant Manager in Charge of Beverage and Food - pre opening team

In charge of Bagni Fiore Beach club operations and F&B operations at Splendido Mare

• Responsible for managing the resort’s (up to 240 rooms) hotel operations (housekeeping, reception, kitchen, bar, restaurant and business & congress)• Accountable for leading a team of 6 managers to achieve costumers satisfaction, business targets and employee internal training and development• Recruiting, supervising, leading, coaching and motivating staff (up to 130 people directly and indirectly managed) by maintaining excellent communication, conducting appraisals and ensuring they have the right skills and tools to perform their individual jobs effectively• Customer relations and conflict management, conducting thorough personal investigations into any complaints that may arise and providing solutions that are satisfactory to the business and the customer• Responsible of the Revenue Management strategy of the resort in order to optimize the occupancy rates• Conducting audits to ensure that the resort complies with all internal quality standards and requirements, including Health and Safety, HACCP and finance• Responsible for VIP guest relations, personalized welcoming and PR for the resort to satisfy any request of the most important clients• Providing visible management presence for customers and maximizing all opportunities to interact with them thereby encouraging repeat business• Development of “menu engineering” customized for the wine list in order to optimize wine sales and to restructure the menu according to customer preferences• Directly responsible for budgeting all hotel operations (cost and revenue in the P&L); personally responsible for excelling wine sales• Improving marketing and sales of the resort to achieve the seasonal budget using E-commerce and direct sales

• Restaurant coordinator for Les Automnales (Geneva fair), coordinate and cooperate with 10 different executive chefs (the Goutatoo Geneva’s chefs association)• Create a VIP lounge bar with a series of events throughout the Les Automnales• Technical coordinator for SIHH (Salon International de la Haute Horologerie), Geneva Car Show and ArtGeneva• In charge B2B and B2C sales of stand space at the fair trough the use of E-commerce and direct sales.• In charge of development and organization of internal databases to study the efficiency of the services provided to customers• Development of internal projects to market the fair to a younger audience

• Daily management a 30 person team, delegating tasks and dividing the employees into areas• Experience in stock control in order to minimize the external laundry expenses • Conflict management between employees; adopting a supportive management style that encourages staff at all levels to openly discuss any concerns and working collaboratively to facilitate solutions• In charge of opening and closing of the housekeeping department • Development of an internal project on redesigning the schedule of the employees in order to achieve better performance to satisfy both employees and the employer

• Manager of the bar team (3 people)• Bar operations supervisor; in charge of opening and closing of the hotel bar• Coordinating the stock management in order to avoid exceeding or shortage of the bar stock• Encouraging all staff members to support the company’s strategies and initiatives delivered by the manager