Licenced tour guide, patentino accompagnatore turistico, plus 500 tours experience: walking city , food & wine, historical and ancestors Experienced and enthusiastic tourist guide with over 3 years of expertise in leading groups through food & wine, historical, cultural, and scenic destinations. Skilled in delivering engaging and informative tours, managing logistics, and ensuring customer satisfaction. Passionate about travel, food & wine, history and culture, with a strong focus on providing a safe and enriching experience for tourists. Fluent in English , Italian and well-versed in handling diverse groups and situations.- Led guided tours for groups, ensuring that participants had a memorable and enjoyable experience. - Delivered insightful commentary on the history, culture, and significance of various landmarks. - Managed group logistics, including transportation, accommodation, and meals. - Responded to clients' needs, resolving any issues promptly and efficiently. - Assisted with booking and coordinating tours, providing clients with all necessary information. - Ensured the safety and well-being of all tourists during the tour. *Skills*Destination Knowledge: In-depth knowledge of key tourist destinations, both local and international. Communication: Excellent verbal and written communication skills for engaging with diverse groups of tourists. Group Management: Skilled at managing groups, ensuring a smooth and enjoyable experience for everyone. Customer Service: Ability to understand and meet the needs of tourists, providing a high level of customer satisfaction.Problem-Solving: Quick and effective problem-solving in case of unexpected issues during tours.Cultural and Historical Expertise: Well-versed in the history, art, and culture of key destinations, providing informative and interesting tours.Team Collaboration: Ability to work closely with other tourism professionals (drivers, hotel staff, etc.) to ensure a seamless experience.

**Planning, organizing, controlling, and developing all aspects of the FOH for the proper functioning of the restaurants:**- Managing the purchase budget, monitoring and inventorying OS&E, FF&E, general equipment, and disposable stock- Accounting and administrative activities, estimating needs, managing orders, stock, analyzing costs and sales, and focusing on increasing revenue- Ensuring compliance with HACCP, health, and fire safety regulations- Implementing all company policies, procedures, and guidelines- Monitoring and achieving all company goals- Monitoring staff labor, rota costs, and planning staff shifts- Interviewing, hiring, and providing training for the front-of-house staff- Creating and improving marketing strategies- Planning and organizing events and banqueting- Updating and improving the food & wine menus**Directing, monitoring, and coordinating all operations for the efficient execution of front-of-house service:**- Managing reservations, briefings, table plans, mise en place, guest reception, rank assignment, guest assistance, problem solving, upselling, cross-selling, and customer loyalty- Delivering excellent service focused on sales, customer care, customer satisfaction, and teamwork- Managing cash, petty cash, deposits, vouchers, and payments- Monitoring and maintaining company quality standards and ensuring goals are achieved- Creating, improving, and adjusting SOPs, SOS, checklists, logbooks, breakage reports, etc.- Controlling quality and menu presentation- Reporting on performance, costs, and daily/weekly sales- PMS used: Simphony and Opera- À la carte service- Managing a team of 20 chefs de rang

- **Customer assistance and welcome** - **Management of Opera operating system and similar tools** - **Problem resolution and management** - **Cash handling and accounting operations** - **Management of calls and reservations, including group bookings** - **Performing all front desk operations

**Managing a large city center restaurant with peaks of 500–700 covers daily, part of one of the UK's most established and competitive brands, comprising 4 chains and approximately 50 restaurants.** My main duties and responsibilities included:- Carrying out all daily operations to ensure the proper functioning of the restaurant and increasing its revenue. - Managing cash flows, accounting and administrative activities, cost analysis, sales analysis, and focusing on revenue growth. - Creating and implementing SOS (Standard Operating Standards), SOPs (Standard Operating Procedures), operational checklists, etc. - Estimating needs, procurement, order management, and commercial agreements. - Controlling and monitoring the labor budget, tracking staff wages daily and weekly based on potential earnings. - Ensuring and maintaining brand standards and corporate QA (Quality Assurance). - Conducting interviews, hiring, training staff, and scheduling shifts. - Carefully monitoring the service quality and managing bookings, even on a large scale. - Taking care of regular clients, fostering loyalty with new customers, handling complaints, problem-solving, excellent upselling and cross-selling. - Organizing events and banqueting. - Managing internal promotions and competitions. - Creating and managing the menu