Mauro Venturi work email
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Mauro Venturi personal email
Personal ProfileI have more than 40 years of experience in the hospitality industry. I have worked in Europe and have spent time working in Middle East and Kazakhstan. I am a conscientious, detailed and organized worker, and am able to adapt readily to different cultures. I am a dynamic person who enjoys a challenge. I am hardworking, self motivated and take pride in my work. I work well within a team or as a individual. I have strong communication skills and thrive on a challenge. I am a great team-builder who believes in overcoming obstacles to achieve tangible results. Born organizer and motivator, succeeding in building team spirit amongst staff, whilst implementing exacting service standards. I enjoy working in a fast-paced environment where the ability to achieve goals and strong interpersonal skills come into play. I develops and implement marketing plans to maximize revenue generation; maximize food and beverage revenues in the F&B outlets; establish and maintain a pro-active human resources function.Career ObjectivesMy personal goal is to constantly increase profits in the hotel department and at the same time maintaining a high standard of quality and service at the Company, and become Managing Director or President of a small companySkills & SpecialityGood communicator, methodical, cost control orientated, P.&L. awareness, budget control,strong leadership, customer focus, sales orientated, experience of supervision in a hotel, good interpersonal skills, organized opening new Hotels and Resorts, F&B, congress & banqueting, marketing &sales brand management; hospitality distribution, pricing & analysis; yield & revenue management; business strategy & human resources; operation & financial management; developing positive, long-lasting guests relationships by demonstrating remarkable attention to details and the willingness and ability to overcome any obstacle in order to exceed guests’ expectations. generate significant revenue growth
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Jhs 2017-08 - 2017-10Innsbruck
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Sweta Estates Private Limited 2014-08 - 2017-02Gurgaon, India
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Mk Ltd 2013-09 - 2014-03Atyrau KazakhstanResponsible to devolop , manage and drive the hospitality and restaurant solutions business in kazakhstanResponsible
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Grand Hotel Pigna 2013-04 - 2013-08Pigna (Im)General Manager
Grand Hotel Pigna Antiche Terme&spa****Pigna (IM)
97 rooms, 2 Restaurants, 3 Bars, Conference centre up to 120 pax, Beauty centre Therme and fango with therapeutic swimming pool
Special project with the objective of repositioning the property in the competitive and challenging market situation.
I was responsible for the entire hotel operation. To ensure the successful operation aspects of this important property particular attention was needed on all matters related to HR Management as well as hands on daily operation and direct involvement in sales and marketing -
Imperial Terme 2012-02 - 2013-03Montegrotto Terme (Pd)A resort Hotel situated near Padua with 2 restaurant 2 bar conference center pool and therme
A special project with the objective of repositioning the property in the competitive and challenging market situation.
I am responsible for the entire hotel operation. To ensure the successful operation aspects of this important property particular attention was needed on all matters related to HR Management as well as hands on daily operation and direct involvement in sales and marketing, -
Therasia Resort 2010-06 - 2012-01General Manager
Therasia Resort Hotel 5 star
Charming resort situated on the island of Vulcano, one of the seven Aeolian Islands, with 97 bed rooms, conference center up to 250 pax . 2 Restaurants, 2 Bars, room service 24 hours, beauty center
Responsible for all the hotel operations
Preparing the budget of the hotel, carrying out pricing of menus, implementing training programmes and developing a 5 year business strategy plan for the hotel
Re-organizing the sales department and creating more synergy with other departments
Placing emphasis on, and revolutionising the conference and banqueting facilities at the hotel, maximising their profit-earning potential.
Increased the hotel revenue by 25% compared to the previous year from € 2.050.000 to € 2.600.000 net hotel -
Posta Donini Srl 2008-09 - 2010-07General Manager /Alla Posta dei Donini Perugia
Luxury 17 century hotel with 48 bed rooms, conference center up to 800 pax with 7 meeting rooms, Restaurants, Bar, room service 24 hours, beauty center
Responsible for all the hotel operations
Preparing the budget of the hotel, carrying out pricing of menus, implementing training programmes and developing a 5 year business strategy plan for the hotel
Re-organizing the sales department and creating more synergy with other departments
Placing emphasis on, and revolutionising the conference and banqueting facilities at the hotel, maximising their profit-earning potential -
Akus Hotels 2008-03 - 2008-08Area Manager Akus group
(Open two new hotels)
Sicily – Sikania Resort Spa 4* Marina di Butera(Ct)
Hotel 4* with 218 rooms, two restaurants, two bars, disco, meeting room, swimming pool, beauty center.
Sardinia - Cala de la Torre Resort 4* La Caletta (Nu)
Hotel 4* with 199 rooms, restaurant, swimming pool,
Bar, Beauty center.
Responsible for the opening of the two hotels
Prepared the budget of the hotel, carried out pricing of menus, implemented training programmes and developed a 5 year business strategy plan for the hotels
Coordinated with the two manager of the hotel to recruit the department heads and employees
Organized the sales department and created synergy with other departments and company, to launch the two hotels
I left at the end of the season -
Holiday Inn & Crowne Plaza Padova 2007-09 - 2008-03General Manager /Holiday Inn & Crowne Plaza Hotel Padova
4* hotel with 180 bed rooms, conference center up to 800 pax with 15 meeting rooms, Restaurants, Bar, room service 24 hours
Responsible for all the hotel
Increased the hotel revenue by 30% compared to the previous year
Cut and controlled costs by reducing non-profitable areas within the hotel and without decreasing the standard of quality
Prepared the budget of the hotel, carried out pricing of menus, implemented training programmes and developed a 5 year business strategy plan for the hotel
Re-organized the sales department and created more synergy with other departments
Placed emphasis on, and revolutionised the conference and banqueting facilities at the hotel, maximising their profit-earning potential. -
Alliance Alberghi 2005-03 - 2007-094* hotel with 436 bed rooms, conference center up to 2500 pax, two restaurants, room service 24 hours
Reported directly to the General Manager. Responsible for 45 staff and the complete F&B operation in the hotel and Conference & Banqueting Centre
One of the biggest Hotel Conference & Banqueting Centres with 25 meeting rooms: up to 3000 covers, introduced a new menu concept, promoted the restaurant.
Prepared the budget of the hotel, carried out pricing of menus, implemented training programmes and developed a 5 year business strategy plan for the F&B -
Jolly Hotels 2004-01 - 2005-02Corporate F&B -- Resident Manager Jolly Hotels
Based at Jolly Hotel Midas
Rome, Italy
4* hotel with 347 bedrooms, conference centre up to 700 pax
Restaurants and leisure facilities.
Primary objective given by the company was :
• To bring the F&B from a loss of € -250.000 (ytd 03) to a profitable department
• Increase the business and revenue in C. C.
• Reorganize all the F&B department in the Hotel
Achievements:
• By the end of 2004 the hotel in F&B has made a profit , from a loss of € -150,000 (budget 2004) to a profit of € 150.000
• Reduced headcount in F&B from 75 to 60
• Cut and controlled costs by reducing non-profitable areas within the hotel and without decreasing the standard of quality
• Re-organized all the F&B department by making it more profitable
• Re-organized the sales department and created more synergy with other departments
• Placed emphasis on, and revolutionised the conference and banqueting facilities at the hotel, maximising their profit-earning potential. -
Jolly Hotels Spa 2000-01 - 2002-12Vi)
Reported directly to the general manager of the company of "managing hotels for the all group"
Responsible for all the F&B company operations
50 hotels
n° of covers in restaurants 1.550.000
revenue € 90.000.000
responsible for the new openings "in the last two years 9 new hotels have been opened", training and set up the standard of the company
budgeting and planning of food promotions and festivals held for the company, sales & marketing of all the F&B operations
introduced a new policy and control system, made sure that all the standards of the company were being implemented without decreasing the quality
introduced the standard manual for the F&B company and the Conference & Banquet "Operations Manual"; restaurants: 2 (240 seats and 120 seats)
Bars: 2 up to 100 seats
Conference & banquet: 25 meeting rooms up to 3000 covers
rooms : 255
Reported directly to the General Manager. Responsible for 45 staff and the complete F&B operation in the hotel and Conference & Banqueting Centre
One of the biggest Hotel Conference & Banqueting Centres with 25 meeting rooms: up to 3000 covers, introduced a new menu concept, promoted the restaurant.
Prepared the budget of the hotel, carried out pricing of menus, implemented training programmes and developed a 5 year business strategy plan for the F&B
During the time I upgraded the Conference & Banqueting Standard of service, Sales & Marketing which resulted in an increase in revenue and covers of 40% in comparison to the budget.
During the two years I achieved to bring the Restaurant from a loss of 700 million lire to a profit of 250 million lire and all the F&B department from a profit of 500 million lire to a profit of 1.700 million lire -
Intercontinental Hotels Group London 1987-01 - 1989-09 Rooms: 907
Ashburn Restaurant 150 seats
Kensington Garden cafe 300 seats
Tavern Restaurant 50 seats
Olivers Lobby Lunge 70 seats
Pub and Bar up to 80 seats
Conference & Banquet up to 1000 seats
During my engagement here I have developed new menus and a new concept in the Ashburn Restaurant, which has resulted in an increase in revenue and covers by approximately 40%
Introduced a new a la carte menu in the Coffee Shop “Kensington Garden Café” and promotional activities in the restaurant.
Opened Olivers Lounge in the Lobby which has proved extremely successful, carried out pricing of menus, planning and budgeting of all the Food and Beverage Outlets.
Implemented training programme and developed a 4 year Business and Strategy plan in Food and Beverage. I upgraded the Conference and Banqueting standard of service, which resulted in a increase in revenue and covers by 30% in comparison to the budget
I introduced a new policy of control system which resulted in a increase in profit from 11% to 25% year to date. -
Ihc Bahrain 1982-01 - 1987-01Intercontinental Hotel ***** 387 rooms Bahrain; Rooms
When I was Conference & Banquet Manager I was in charge of all functions held in the hotel and outside catering including special functions such as State functions. Did pricing, planning and budgeting of the Banquet department; during my assignment here I introduced a new policy and control system which resulted in a increase of the department profit of 20%.
As Food & Beverage and Ass F&B Manager: Directly in charge of all service outlets, kitchen, stewarding, restaurants and banquet and all the training relevant to them. During my assignment I helped to develop a new and a full rehabilitation for the Versailles Restaurant which resulted in an increase of 25% in covers. This restaurant is re-known on the island for serving the best French food.
Upgraded and heavily promoted our outside catering, opened a weekly Italian Piazza which was extremely successful and accommodated up to 180 covers. Changed to rehabilitate the Indonesian Restaurant to a new Far Easter Restaurant concept by hiring Japanese, Thai, Indonesian chefs, also promoted "theme nights" for Far Eastern Countries. This Restaurant is now well re-known on the island for it's exotic food and is extremely popular.
Rehabilitated the Clipper Bar by changing it into an "English Pub Style" which was again extremely successful, especially at lunch time. Planning for 1987 the rehabilitation of our ballroom and the creation of a Health Club.
Prepared the monthly reports and was involved in the preparation of the Strategic Plan, in budgeting of all the F&B Outlets and training programme.
Mauro Venturi Skills
Mauro Venturi Education Details
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Vari Corsi Di Formazione -
Scuola Alberghiera Di Perugia Enalc
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Scuola Normale SuperioreEnal
Frequently Asked Questions about Mauro Venturi
What is Mauro Venturi's role at the current company?
Mauro Venturi's current role is consulente alberghiero.
What is Mauro Venturi's email address?
Mauro Venturi's email address is ve****@****bero.it
What schools did Mauro Venturi attend?
Mauro Venturi attended Vari Corsi Di Formazione, Scuola Alberghiera Di Perugia Enalc, Scuola Normale Superiore.
What skills is Mauro Venturi known for?
Mauro Venturi has skills like Resorts, Hospitality, Hospitality Industry, Hotels, Hospitality Management, Hotel Management, Yield Management, Revenue Analysis, Rooms Division, Brand Management, Banquets, Front Office.
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Mauro Venturi
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