Giovanni Piccirillo Email and Phone Number

Responsible for strategic plans to expand the business, optimize internal processes, and identify new market opportunities.

IIn my role as COO overseeing dining operations in resorts and villages, I focus on efficient management and achieving economic goals. Through process optimization and the implementation of result-driven strategies, I work to ensure smooth operations and sustainable growth.Under my guidance, I lead a dedicated team, directing efforts towards efficiency and profitability without compromising well-being and collaboration."

o Resort Pian dei Mucinio Resort Osa Villageo Hotel Capo d’uomo o Park hotel o Market al camping Talamoneo The Caesar Romao Club degli amicio Le Marzeo il GabbianoResponsabilità principali: Gestione risorse umane Controllo attrezzature/impianti/arredi e kitDefinizione delle modalità organizzative per tutti i locali e tutti i serviziSupporto nella preparazione di tutto il materiale di comunicazione interna Definizione dei turni del personale e gestione delle trasferteMantenimento dei rapporti con i proprietari

I held the position of General Manager at a magnificent resort located in the picturesque Marina d’Equa bay along the Sorrento Coast. The extensive facility includes 54 rooms, 30 apartments, two restaurants, a bistro, two bars, a beach establishment equipped with 500 umbrellas, both indoor and outdoor wellness centers, three tennis courts, and a soccer field. At the peak of the operational season, the resort accommodated approximately 1,500 daily guests.After achieving significant milestones as General Manager, I transitioned to a consulting role. In this capacity, my principal responsibilities involved selecting a new General Manager and providing strategic support. I actively participated in monthly financial planning, budget forecasting, and final accounting. Additionally, I played a crucial role in analyzing and deciding on structural investments in collaboration with the owner.

Resort located in the splendid setting of the bay of Marina d’Equa: Sorrento coast.60 rooms 25 apartments, 3 restaurants, 1 cocktail bar, 500 umbrellas, 3 tennis courts, a football field, a wellness area.The objective assigned at the beginning of the works was to redesign the operational, commercial and administrative procedures with a view to improving efficiency and results.I started with a process analysis of all departments. the first challenge was to have all the revenue centers communicate in a single language. I have researched and selected a management software suitable for the needs. the speed of processes and control has increased rapidly and consistently. It was also a way to build and compact the command team on a good target. After the audit, I was in charge of commercial and organizational development.In the third year, the increase in revenues was + 60% in the hotels and restaurants department with + 40% on the global result.Work experience where stress and commitment have been truly remarkable, but I believe that great satisfactions require great sacrifices.

2011- 2009 as HEAD OF BUSINESS DEVELOPMENT: My goal was to achieve a coherent and profitable development of the Best Western brand in the Italian market. Guarantee the growth of the network considering the common interest of all affiliated partners.2007 - 2008 as SPECIAL PROJECT MANAGER: my main responsibility was to deal with requests for organizational or commercial support from hotels in the chain. The requests for assistance related to various areas of activity: research and selection of personnel, analysis of the income statement, reorganization of roles and internal responsibilities.2005-2006 as RESIDEnNT MANAGER: I was responsible for the first direct management project of Best Western Italy. The main objective was to translate all the skills of the department heads of the chain into the hotel in a direct way without mediation and without waste.

Development of a project based in Lecce I managed all aspects related to the start of the business including: Personnel selection management of suppliers in general commercial launch of the project

It was the first professional opportunity with an important role of responsibility. Lots of attention and stress. Managing employees who were all older than me in the role and work experience was a difficult challenge but also very rewarding.

I supported the food and beverage director in all work scheduling activities. I verified that the quality and the times of service were in line with the established procedures. I participated in the scheduling of shifts and the verification of supplies.