Paolo Rellini Email & Phone Number

Genoa, It

Worldwide

In charge of all Food & Beverages Operations

Ras Al Khaimah, United Arab Emirates

Full exposure of a luxury branded hotel with the F&B Director of the Waldorf Astoria. The cross training covers of all aspects of the food and beverage operation, including service, events and budgeting, etc.

Ras Al-Khaimah, United Arab Emirates

Oversee F&B Operation of Hilton Al Hamra Beach & Golf Resorts and Al Hamra Residence & Village.

Al Hamra Village, Ras Al-Khaimah, United Arab Emirates

oversee the resorts four popular restaurants as well as all in-room and event services.

Worldwide

As Food and Beverage Director I am responsible for the effective management of all daily food and beverage operations of 15 bars and 10 dining outlets, with eight senior management direct reports and a staff of 600, with a significant potion of that staff turning over every ten to fifteen days as we gear up to embark on the next cruise. My hotel purchasing duties are extensive, running from linens to crockery, and I consistently achieve my targets within budget. A focus on quality leads me to analyse current procedures to identify opportunities for improvement to optimize process efficiencies, and I direct the analysis of cost and revenue to support planning budgeting, and decision making, as I am responsible for full P&L. In addition, I oversee the development of our brand strategies, ensuring the implementation of corporate brand service initiatives. Key Accomplishments:• Achieved highest Customer Satisfaction ratings in company consistently through establishing environment focused on enhancing the quality of the guest experience. • Collaborated with Hotel General Manager to formulate and execute service improvement plans based on feedback from process examination and guest feedback.• Provided highest quality service and products while consistently achieving targets within established budgets, communicating with revenue managers to respond promptly to changing circumstances.• Directed purchases averaging $600K for food and beverage, $14K for furnishings, and hotel stores of $60K. • Responded to guest preferences and needs by introducing multiple gluten free pastry options.

Worldwide

In this position I led multiple hotel service, hotel administration and onboard revenue departments, including strategic planning, customer services, cost and revenue management, staff development, and safety and compliance activities, consistently reviewing current policies to propose innovative, cost effective changes that are tied to tangible service improvements. My monthly budget was $5 million, or 85% of the total cruise budget, and I was responsible for coordinating complex arrival, departure, and excursion processes, all while emphasizing both the quality of service and customer safety. On board, I ensured that staff delivered services in compliance with all established cleanliness and presentation standards for cabins and public areas. Key Accomplishments:• Received highest ranking in Customer Satisfaction four times in single year, as compared with entire fleet including high end, five star operations.• Generated substantial revenue stream with creation of a variety of pre-book drink packages, accounting for 40% of bar sales throughout the organisation.• Directed refurbishment of vessel in dry dock, overseeing projects involving maintenance, repairs, and refurbishment with average Hotel Dry Dock cost of $2M to $10M. • Instituted new cooking demonstrations televised internally, featuring and generating interest in lower cost main course options, resulting in savings of ~$12K per month. • Enhanced after hour customer service, expanding to 24/7 customer relations accessibility, an approach now standard fleetwide.

Worldwide

This role included managing multiple departments across the ship, including front desk, concierge, housekeeping, laundry, hotel stores, shops, casino, beauty/spa, excursion office, and general administration. To enhance the guest experience, I interpreted the job specifications for each area, aligning service needs with available resources, and providing the highest quality of service within established standards. In addition, I proactively managed all inventory, anticipating needs and preparing for unexpected situations, and gathered data to generate revenue analysis at the conclusion of each cruise to support planning efforts.Key Accomplishments:• Demonstrated strong interpersonal and collaboration skills serving as liaison between department and audit team and fostering open communication between departments. • Achieved significant cost savings and reduced waste through implementing wall dispensers for toiletries in each cabin, replacing individual items. • Promoted to position of increased responsibility and scope in recognition of quality contributions.

My goal in this position was to provide superb customer service as I directed the front office, night operations, and guest relations, responding to concerns and complaints quickly and courteously. My attention to detail and reliability were key in controlling financial transactions and cash floats (encompassing $1.5 million) accurately, maintaining the integrity of operations and managing the onboard computer systems. Key Accomplishment:• Motivated several internal teams and staff of 20 receptionists; onboarding, scheduling, and training to increase job knowledge and skill level, with an emphasis on enhancing the guest experience.

Worldwide

This position gave me a superb insight into the workings of complex hospitality organisations, as I utilised my strong analysis skills to effectively lead purchasing of food and beverages, furniture, and equipment with overall value of ˃€2M, met or exceeded sales and profit objectives while maintaining quality. I consistently sustained costs at or below budget percentages and controllable costs below budget, and performed quality assurance procedures for food and beverage and equipment.Key Accomplishment:• Investigated potential vendors and suppliers to successfully source and purchase food worth €80K and beverages €65K each week.

Professional Development, Strategic Hospitality Management

Activities and Societies: Hospitality Industry Course for Senior Manager held by Dr. Cathy A. Enz,

Professional Development, Managing People: Essentials Skills

Activities and Societies: It was a course of 7 days It was an intensive course of 7 days, for managers of the Hospitality industry how.

Professional Development, Food & Beverage Management Course

1 months of intensive course for Food and Beverage Managers, the main topics were the below:\ Managing people: Enhancing Effectiveness.

United States Public Health, Management Course, Professional Development

Public Health Course for Hospitality Industry

High School, Tourism Accounting, 51/60

High school of 5 years related to administration in the Tourism industry