Gianluca Martorelli Email & Phone Number

Larchmont, NY, US

New York, United States

New York, United States

New York City And Westchester

Serafina

164 West 75th Street

Trattoria dell'arte

• Annual Sales Volume: $14 Milllion – oversaw daily operation and its 70+ employees Reason for leaving: Downsizing, closing one of the locations and relocating older managers with lower salary.
• Working side by side with the GM and oversees all the daily major operations.
• Employees administrative operations: Payroll - tip sheet adjustments and final report - cash banks monitoring - time clock adjustments – transferring employers from locations or departments using P.A.F. forms – keeping.
• Connect to the corporate office in every department to keep the operations of the restaurant always updated.
• Scheduling staff – managing any information or forms to be signed by the employees: insurances materials and forms to be signed, new employee rates forms, w2 distribution, and other direct communications to the staff.
• Food Safety Sanitation New York City Health Department, May 2001

540 Park Avenue

• Annual Sales Volume: $10 Milllion – oversaw daily operation and its 100+ employees –Union environment – 100 Million renovation and reopening of hotel and restaurant for the Tisch family with the Santambroeus team..
• Running the day-to-day operations of a restaurant and coordinating efforts with hotel personnel, including overseeing the restaurant staff, ensuring that the facilities are properly maintained, taking steps to ensure.
• Attending daily meeting with the staff and the managing team.
• Ensure and provide flawless, upscale, professional and high class guest service experiences
• Analyze customer feedback and provide strategic direction to continuously improve overall rating
• Respond to guests needs and anticipate their unstated ones

• RESTAURANT INDUSTRY EXPERIENCE:SERAFINA RESTAURANT GROUP, New York, NY Oct 2012-PresentGENERAL MANAGERCOGNAC RESTAURANT
• Transferred to this French restaurant location with the goal of improving customer service
• Initiated changes to service practices, dramatically improving customer satisfaction and increasing ratio of return customers
• Organize and oversee parties and special events
• Coordinate publicity and marketing with the PR department
• Handle scheduling and payroll

• RESTAURANT INDUSTRY EXPERIENCE:SERAFINA RESTAURANT GROUP, New York, NY Oct 2012-PresentGENERAL MANAGERSERAFINA UPPER WEST RESTAURANT Feb 2012-Sept 2012
• Spearheaded all operational efforts to launch the successful opening of this restaurant including coordination among contractors, dining room layout, arranging inspections, hiring staff, ordering supplies, and meeting.
• Achieved record sales for a new Serafina restaurant in under 6 months (when compared to group’s other US restaurants)
• Maintained excellent customer service, stressing the importance of customer satisfaction at daily staff meetings
• Hired, supervised, motivated, scheduled, trained and terminated employees
• Ensured compliance with health and safety regulations

Zá Zá Restaurant Press ReleaseThe Manhattan Upper East Side Italian Jewel, Zá Zá Restaurant, opened its spacious, 40-seat Tuscan Garden this summer. The Zá Zá Tuscan Garden is ideal for business luncheons, cocktails and dinner among friends, or romantic dining under the stars.Our “addictive” Sangria and our famous homemade and fruity Ice Tea is served for.

SERAFINA ON LAFAYETTE RESTAURANT, New York, NY ASSISTANT MANAGER/MANAGER 2000-2002Quickly promoted from Assistant Manager to Manager at this New York City “hot spot”.Organized celebrity parties and events.Trained and supervised staff.Managed cash handling, inventory, ordering and receiving functions.

Wset Level 2 Wine - Wset Level 2 Spirits - Wine & Spirits Education Trust Certifications

Career Culinary Management Diploma, May 2005 With Honors

Economia E Commercio