Barista
CurrentPreparing and serving coffees, sandwiches and pastries. Keeping stocks counted. Cleaning and controlling fridge temperatures and hygiene standards.
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Marco Collini is listed as Barista, bartender, waiter. Love my job around bars, fast paced places or fine dining. at Oretta Hospitality Inc., a company with 19 employees, based in Canada, Canada, Canada. AeroLeads shows a matched LinkedIn profile for Marco Collini.
Marco Collini previously worked as Barista at Oretta Hospitality Inc. and Head barista at Manon Lescaut Bistrot. Marco Collini holds 4 Weeks Intensive Course, 86/100 from Ebs European Bartending School.
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I worked in different types of bars and restaurant and liked all of them, all different environments didn’t change my attitude, smile or customer care. Learned basics in an elegant bar&bistro at 18, runned around in a funny full of stories year in the most famous and fast paced pizzeria in my city, Lucca, to arrive finding a job in a fine dining in London at 22. Started as a commis/runner I left as the barista and capable to manage my tables as a waiter.Studied and enjoyed a month of bartending in New York. Loved to learn a lot about spirits, liquores and cocktails, of course.Back home, I started again from a little bar in the countryside, memorizing what all the locals wanted everyday same, while trying to enter in a five stars hotel bar. At 24 I entered, I was managing and even understanding how much that was not fairly paid.I went to work in a beautiful bar in the middle of the city, where I felt like in a family, crowded with both locals and tourists all day in the long season. At 26 another opportunity to manage a brand new hotel bar in Florence. It was not that busy, but great experience till Covid arrived.Back to Lucca, back to my “family bar”, till now. And like magic I’m 30. I have more than 10 years experience in all sectors of bar and restaurant, always liked to help in the hotels I worked. I did few caterings, many different experiences and learned how to be fast and elegant, or just fast. I’m proud of all my choices that brang me sometimes in difficult periods, like when I left a stable job to fly to London, or when I left the five stars hotel job because I didn’t like the idea to be underpaid with the excuse of doing experience. I know what I can do, what I can’t, always happy to learn and work as a team. I feel surely more a barista and a waiter after the last years doing that, flexible on jumping in the kitchen or doing cocktails.
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Toronto, Ontario, Canada
Preparing and serving coffees, sandwiches and pastries. Keeping stocks counted. Cleaning and controlling fridge temperatures and hygiene standards.
Lucca, Toscana, Italia
This little, but very busy bar/bistrot is under the same management of “Turandot bistrot” where I was working before moving to Florence. Pandemic brought me back “home”. I was mainly barista and waiter, from breakfast till early dinner. 4 of us working there served all day brunches, I was preparing the drinks, taking care of customers, from welcoming till.
Firenze, Italia
Head barista and bartender in a brand new “hotel bar” next to the central train station in Florence.We started from scratch, menus, plates, specialty coffees, all the menus. Helped to manage how to start the place, including which products to use and marketing side.We successfully started even a wine tasting dinner, that I was running, with food pair to.
Lucca, Italia
I was mainly the waiter, but able to cover my coworkers at the bar and in the little kitchen when needed.
San Giuliano Terme, Pisa
Barman.Managing the bar, till, preparing coffees, sandwiches and mainly cocktails.
London, Greater London, Regno Unito
Started like commis waiter. Through demi-chef de rang, I ended barman. From cutting bread, checking orders, till preparing coffee and cocktails, helping sommeliers. I’ve learned how to serve in a fine dining, studied cutting techniques, types of cheeses and wines. How to pair food and wine. I enjoyed learning how to work in a fine dining environment.
Lucca, Toscana, Italia
Depends on shifts I was at table service or preparing drinks.
Lucca, Toscana, Italia
My first experience like an internship with my school program first and as part of the team for all the 2011 season.
Other employees you can reach at oretta.to. View company contacts for 19 employees →
Simone Pallocchia
Colleague at Oretta Hospitality Inc.
Toronto, Ontario, Canada, Canada
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JL
John Lu
Colleague at Oretta Hospitality Inc.
North York, Ontario, Canada, Canada
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VV
Varun Vadodaria
Colleague at Oretta Hospitality Inc.
Toronto, Ontario, Canada, Canada
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KC
Kimberly Crabtree
Colleague at Oretta Hospitality Inc.
Greater Toronto Area, Canada, Canada
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PS
Pritish Shelar
Colleague at Oretta Hospitality Inc.
Toronto, Ontario, Canada, Canada
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TU
Tess Urbanowicz
Colleague at Oretta Hospitality Inc.
Toronto, Ontario, Canada, Canada
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TT
Turhan Taylan Okten
Colleague at Oretta Hospitality Inc.
Toronto, Ontario, Canada, Canada
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VP
Vinod Pawar
Colleague at Oretta Hospitality Inc.
East York, Ontario, Canada, Canada
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TD
Trèvon Dacon-Parboodial
Colleague at Oretta Hospitality Inc.
Toronto, Ontario, Canada, Canada
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BK
Blerina Kalaj
Colleague at Oretta Hospitality Inc.
Greater Toronto Area, Canada, Canada
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Quick answers generated from the profile data available on this page.
Marco Collini works for Oretta Hospitality Inc..
Marco Collini is listed as Barista, bartender, waiter. Love my job around bars, fast paced places or fine dining. at Oretta Hospitality Inc..
Marco Collini is based in Canada, Canada, Canada while working with Oretta Hospitality Inc..
Marco Collini has worked for Oretta Hospitality Inc., Manon Lescaut Bistrot, Tinocaffè, Turandot Bar&Bistrot, and Bagni Di Pisa Natural Spa Resort *****.
Marco Collini's colleagues at Oretta Hospitality Inc. include Simone Pallocchia, John Lu, Varun Vadodaria, Kimberly Crabtree, and Pritish Shelar.
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Marco Collini holds 4 Weeks Intensive Course, 86/100 from Ebs European Bartending School.
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