Giovanni Panza Email & Phone Number

Doral, Florida, United States

Boca Raton, Florida, United States

Responsible for overseeing all restaurant operations and promoting successful business tactics. Hire and train staff, work with kitchen staff to ensure quality and company standards, ensure that all equipment and procedures are up to code, monitor inventory, effectively communicate with staff, suppliers and customers.Provide leadership and direction to all team members in the execution of daily roles and responsibilities establishing high performance and creating a strong team that works cooperatively to achieve and exceed corporate goals. Ensure compliance by all foodservice personnel with Company and departmental rules, policies, and procedures.Resolve guest concerns and implement resolutions to ensure guest satisfaction.Prepare/execute budgets, purchase supplies and monitor inventory, analyze the cost and quality of all items acquired to ensure that genuine savings/efficient utilization is achieved and that established company standards are met and exceeded.

Hallandale Beach, Fl

Hired as AGM/Bar Manager. Oversee the daily beverage service operations and ensure quality standards. Executed weekly liquor inventory and ordering.Provide leadership and direction to all team members in the execution of daily roles and responsibilities.Resolve guest concerns and implement resolutions to ensure guest satisfaction,Ensure compliance by all foodservice personnel with Company and departmental rules, policies, and procedures. Prepare / execute budgets, purchase supplies and monitor inventory, analyze the cost and quality of all items acquired to ensure that genuine savings/efficient utilization is achieved and that established company standards are met and exceeded.

Coral Springs Fl

Planned and built a new concept. Responsible for all the financials, business development, payroll, and inventory activities. Organized and directed the opening of the restaurant, planned menus, managing daily operations, staffing, and all other operational and marketing concerns.

Coral Springs & Weston, Florida

Oversee the daily food and beverage service operations and ensure quality standards for foods. Provide leadership and direction to all team members in the execution of daily roles and responsibilities establishing high performance and creating a strong team that works cooperatively to achieve and exceed corporate goals.Introduced and implemented innovative ideas concerning weekly menu features and beverage specials.Reduced food cost, beverage cost and labor cost exceeding corporate budget.Resolve guest concerns and implement resolutions to ensure guest satisfaction.Ensure compliance by all foodservice personnel with Company and departmental rules, policies, and procedures.

Newark, Delaware

Planned and built the concept from inception. Designed kitchen and dining room layout. Oversaw all the financials, business development, payroll and inventory activities. Prepared individual marketing strategies specific to revenue sectors of the restaurant. Created, designed, and oversaw the expansion of the banquet facilities and drove year over year growth of off-premise catering.Selected all staff from Chef de Cuisine and front of the house manager.Oversaw a staff of 50 employees.Created and implemented training manuals for the BOH and FOH employees.Developed a loyalty reward program for customers reaching more than 3,000 active subscribers the first year.Engaged more than 8,000 active e-newsletter subscribers to our monthly newsletter. Exceptional results:•In 2013 Achieved international recognition in Rome, Italy. As The Best Italian Restaurant outside of Italy that adhere to authentic Italian cuisine and wine who bears the Seal “Marchio Ospitalità Italiana”•Earned in 2012 the prestigious Seal of Italian Hospitality Award “Marchio Ospitalità Italiana” awarded by the Italy-America Chamber of Commerce (IACC).•Awarded from local papers and earned Best Italian restaurant for 10 consecutive years in Delaware by Delaware Today Magazine and The News Journal.•Achieved unique success for the area and well balanced between fine dining and casual dining.

Wilmington, Delaware

Started as a manager and within the first 2 years was offering the opportunity for Managing Partner. Oversaw the daily operation, financials, payroll and inventory activities. Prepared marketing strategies to promote the newly renovated restaurant and the addition of a private banquet room. Directed all aspects of sales and marketing for private functions. •Assisted on the menu planning for the banquet room.•Directly responsible for hiring, training and coaching the FOH staff.•Implemented training manuals and cleaning schedule to maintain the highest quality of service.•Created a new wine and liquor menu reducing liquor cost from 36% to 24%.•Reduced labor cost from 35% to 28%.