Giselle Mastrosanti Email & Phone Number

Cheyenne, WY, US

New York, US

New York, US

Having broken new ground in bringing fine dining to West Africa with the launch of the much-feted Santoku restaurant in 2012, and the creation of destination lifestyle brand La Maison, the YOLO (You Only Live Once) Xperiences group is introducing several new luxury and leisure concepts to Accra in 2014. With very high standards in food and service, YOLO.

PRIVUS is an exclusive, invitation-only members service for the special leisure, entertainment and business needs of successful, independent women who expect the very best in personal luxury management.PRIVUS ensures private, personal enjoyment of unique experiences, vacations, events and business networking at the highest level in the UK, Brazil and.

Management of all areas of operations and finance for Roka, Macau, a fine dining Japanese restaurant, including restaurant and bar operations. Roka, Macau, has seating up to 220 in the restaurant and 60 in the bar. Awards/Recognition: twice awarded a perfect score for service and food by Macau Best Restaurants guide, inclusion on Michelin Guide with two.

Oversee all areas of operations and finances for the catering for multiple sites in the National Gallery, including a fine dining restaurant seating up to 100pax, a self service area serving up to 1,000 covers a day and a brasserie style restaurant for 120 covers open for breakfast, lunch and dinner. Responsibilities included: increase revenue; controls.

Create the concept for the launching the first modern Brazilian restaurant in England. From initial concept development, through market research, briefing the architect (Isay Weinfeld), brief and hire the executive-chef, budget, cost analysis, implement the business plan, design graphics, and develop operating procedures for all areas of operations.

Responsible for all areas of operation from managing suppliers to payroll and bookings for one of the best known bars and fine dining restaurants in London, with a 180 seat capacity and very high standard for service and cuisine. Accomplishments: lowered minimum wait between courses from 25-30 minutes to 10-15 minutes and increased average per head by 25%.

Duties: Manage a 200 seat, fast paced, central London restaurant with 60 staff, including Bar, Reception, Kitchen and floor staff. Responsibilities included payroll, rotas, consistency of service as well as serving as liaison to reception regarding bookings, large tables and large functions. Accomplishments: reduction of staff by 35% without impacting.