Step back from last experience needed to re-enjoy my family. Arriving in one Top luxury Hotel Company!Experience starting from one of my most evident skill, training on the floor. My target for the Company is training seasonal staff quickly and permanent staff deeply. After first season we increase in particular in Booking, Guest love Recognition. Involve staff in the daily activities, find out new courses and opportunities to understand even the Kitchen job.Working close with direct management for the development of new ideas and small or big project.Update the service for Staff, show and teach them the new concept of luxury services in line with the Company strategy and personal notions.Stock taking and store management. Development of wine list.Involved in the project aperitif on the private beach outlets.

I literally tell the more or less interesting events of an infinite and colourful world of work like that of hospitality. Reliving and novel events and detailed dinners or high-profile events in the life of a Professional and the Man. Professional awards in parallel with life exciting but isolated on a human level.

After Butler’s experience for two private customers I developed a personal service path for them. Starting with only two Customers I am currently hired by hours or All-Day package. Organisation of short and long period departures, F&B event preparation service, shopping and spa day assistant, cleaning and preparation for yacht events. “I'll give you a Butler”, for your special occasion!!

A one-of-a-kind property. A hotel and Spa like no other in the Mediterranean area. An intriguing challenge, arrived in the middle of the season I achieved all three required objectives: reconstruction of the breakfast and expansion of the Bar and Lunch service.The breakfast buffet was totally refounded on the basis of a 5-star hotel, with expansion of products and consequent staff training. Creation of the breakfast menu as an extension of the buffet and a la carte service. Created a new mode of welcoming, always with the utmost attention to the Customer but decidedly lighter and more confidential than the previous one. Increase of the price for outsiders and hotel’s rates.Lunch: study and finishing of the menu, rewritten following the rotation of the seasonality of the raw materials and making the service accessible and fast also in the pools and in the Spa.Bar: resetting the menu following an IBA protocol and a high-level coffee maker service. And consequent increase in prices and sales, focussed on the market and local with European variants well received by customers. Cleanliness and welcoming at the base of a successful attitude, attitudinal training towards customers.Also wine tastings were organised with local companies. Basic and advanced cafeteria courses. Entered the obligation of a meeting every 3 weeks of the staff.Creation of some ordinary and extraordinary procedures:Food cost control for every sections.Staff ProcedureBreakfast ProcedureBar Procedure Cleaning Planning Creation of Free Talk Therapy, a space for the staff. Where everyone can talks about his/her problem without feels judged and helping me to understand better my staff’s skills.

1 step, study the Company2 step, listen the Company 3 step, training and basic ideas4 step, solution

Staff completion, with new hires and some layoffs. Redefinition of Bars menu, 4 outlets, preparation of rosters and common staff training. Introduction of half an hour dedicated to the Person, Free Talk Therapy for the staff as a way to get to know the team members better. Contact with news providers and cost control. Involves in the board decision for new restaurant and bar opening.

Continuation of the relaunch activity of the bar points present in the hotel. Renewal of menus. New staff training on the mixologist. Refurbishment and division of stores.Search for the best role of each staff element and introduction of scheduled meetings every two weeks. Diversification of the ALL INCLUSIVE service during the different hours of the day

Reconstruction and start-up from within the cafeteria service mode. Request (received) for new suppliers and products. Reset of all bars, with gastronomy service included.