Raffaele Longo Email & Phone Number

Milano, Piazza Della Scala

I deal with customer relationships, coordinating and managing activities to maintain high customer satisfaction. I support the study of marketing strategies to attract new customers.I ensure that the high quality standards of important and renowned points of sale are respected, such as the Bar, the Bistrot and the "Voce" Restaurant.

Milano

Manage and coordinate all the operations of the restaurant outlets of the structure (including a restaurant with 1 Michelin star -Anima- and a contemporary tavern restaurant -Vertigo-)Monitor the food cost and revenues. Drive Sales growth across Food & Beverage servicesOversee customer reception and assistanceDefine contents and themes for the events (for ex. Furla, Volvo, Chanel customer companies)Manage orders and inventories.Ensure compliance with all procedures, in line with company regulationsManage and coordinate a team of 30 resources

Milano, Lombardia, Italia

Terrace, restaurant and event space: staff management and trainingto guarantee the customer a personalized experience and constantbusiness growth. Respect for quality of service and brand standards.Follow high levels of service within budget and time limits.Supervision of the food and beverage, marketing and administrativeteams (support of P&L documents, planning, reports) up to over 60people. Daily operations management, staff briefing and feedback.Planning of objectives and activities related to local customers toincrease loyalty and customer base. Special events, related to Milan,its specific customer and the most renowned events in the city.Creation and training of a motivated and proactive staff.

Montecarlo, Principato Di Monaco

Achievement of budget and performance objectives, compliance with company standards, through the design and implementation of services relating to luxury restaurants, catering, banqueting and patisserie.Corrective actions based on statistical and predictive data.Direct collaboration with the restaurant, bar, kitchen and pastry team at the aim of obtaining economic results within pre-established times and limits of costImplementation of marketing and public relations strategies resulting increase in the local and international customer baseSupport for the selection of human resources and management of the various teamsReporting, income statement, budget forecasts. VIP client management.

Milano, Italia

Planning and control, financial management, definition of objectives, management of renewal, solution of emergencies concerning staff or customers and maintenance of external relations with the media, selection and management of personnel. Relaunch of the structure with particular attention to customers and the historical image of the place.Supervision of the kitchen / pastry production at all stages in order to comply with the required standards of preparation, quality and cost of the product. Inventory management of food, beverages and equipment.Economic control of the supply of goods, to meet the production requests and the economic objectives of the structure. Set and control the prices of products / services in order torespect the economic objectives of the structure.Define, for each department of the structure (restaurant, pastry, confectionery and catering) objectives and plans, which can be integrated into the general planning and food cost.Identify the methods of offering, processing and serving food and drinks so that they adapt to the expectations and opportunities of the market. Develop a communication strategy that can be used to inform, promote and sell restaurant, pastry and catering services.Banquet management for public and private events (sponsorships, press conferences, Pirelli room for the Inter Serie A team, meetings of major global multinationals)

Responsible for managing the daily operations of therestaurant, including employee selection, development and performance management. Maximize profits and ensure guests are satisfied with their dining experience. Promotion and marketing of business activities.Maintain constant connections with customers, employees, suppliers, sales representatives, corporate marketing team. Commercial planning, implementation and management of all events (for individuals, companies and fashion / show) of the restaurant and the Terrazza12 outlet.Ensuring that all personnel management activities and administrative tasks are completed accurately on schedule and company standards (which helps to create and constantly improve). Analysis of results, deviations and subsequent corrective actions.Constant collaboration with the communication office for the development and implementation of marketing, advertising and public relations programs.

Milano

Technical consultant for the design, management and technical assistance of projects for the relaunch and management of restaurant outletsSupport to customer management in defining products for each individual restaurant outlet and planning their marketing strategiesSupport for operational management and coordination of human resourcesMonitoring and reporting of activities, cost control, evaluation of results and service quality, with a view to continuous improvement of performance.Strategic support in commercial development and in the management of activities related to the world of eventsIn the same period there were collaborations with the Hotel Boscolo Milano Exedra and the Energy Trading International company of Milan for the relaunch and design of the Blue Inn Hotel in Cologno Monzese

Milano, Italia

Autonomous management of all catering outlets, supervision and coordination of the Heads of Service (Ex. Chef, Restaurant Manager, Bar Manager, Banqueting Manager, Chief Steward, Room Service Manager) for a general total of 220 employees. The main activities concern: budget definition and cost control; control of compliance with product-service quality standards; hygiene control of premises. Collaboration with the general management for the definition of specific objectives; definition of the budget for the Food & Beverage function, in agreement with the General Manager and with the objectives of the Dorchester Collection Company. Selection and control of suppliers; drafting, in collaboration with the Executive Chef and the Restaurant Manager, of the restaurant and banquet menus; organization of departments and verification of the degree of customer satisfaction. Definition of staff training in line with the policies defined by the Human Resources Director and the Dorchester Collection

Milano

Operational coordination of catering outlets, in particular: restaurant, bar, room service, and banqueting for a total of 150 employees. Supervision of activities related to: economic resources of services, personnel management, procurement, quality control of production and distribution of food and drinks. The main activities concern: control with the supervision of the F & B Manager of compliance with the quality standards of products and services; hygiene control of premises, kitchen equipment, systems for the preparation, storage and consumption of food and drinks. Coordination of the work of service managers in line with the policies defined and shared with the F & B Manager

Milano, Italia

Management of the restaurant room (90 seats) and coordination of all the staff: 4 maitres, 2 sommeliers, 4 hostesses, 5 chefs de rang, 5 room commis. Supervision of company production and service standards to be applied by all collaborators, following the guidelines provided by the Dorchester Collection. Customer management, sales of events and special promotions. Supervision of the work of Food & Beverage suppliers for the part relating to the Restaurant. Organization of courses organized for room staff and collaboration, together with the Human Resources Office, in the search and selection of collaborators

Milano, Italia

Coordination of 2 banquet maitres, 10 fitters and about 50 chefs de rang and commis, implementation of events and events for 18 meeting rooms, management of external suppliers. Management of the customer and all his needs

Cernobbio, Como

Responsible, in compliance with the directives received, for the welcome, assistance and service (according to the required standards) of the Customers, with style and efficiency. on the basis of the sales forecasts received from the Management, propose the budget of the personnel of its departments. Guarantee in the management of personnel, working hours, internal mobility and coverage of shifts in the various departments.correctly apply the operational and administrative procedures relating to the assigned sectors.Responsible for table reservations and reservations, for the distribution of the service in the departments, for the assignment of ranks.verification and management of the room service, carefully checking the performance so that it is impeccable, courteous, effective and prompt.propose to the Management the replacement of obsolete equipment, indicate the equipment needs, and make suggestions for the introduction of new methodologies and technologies in order to improve the service.ensure an appropriate arrangement of each component of the restaurant, of the mise en place, taking care of the harmonious use of decorative elements, such as plants, flowers ect.Receive customer complaints, content analysis, information to the Management, proposing the actions to be taken.guarantor of a constant and correct relationship between its staff and customers.

Training of food preparation, and service and safety procedures.Observe and evaluate workers and work procedures in order to ensure quality and service standards, and complete evaluation specifications.assign tasks, responsibilities and workstations to employees in accordance with work needs.Inspect supplies, equipment and work areas to ensure efficient service and compliance with standards.conduct meetings and collaborate with other company personnel for menu planning, event organization .

Nerviano, Milano

Responsible for the entire room, set up and direct the service, take orders and continuously maintain the relationship with customersin close contact with the director, with the sommelier with whom to consult for the matching of wines and with the chef with whom to collaborate also for the compilation of the menustake orders with the help of collaborators, direct the work in the hall, assign tasks and, together with the Second Maître, establish the brigade's duty rosterBrigade management and work organization

Lido Di Camaiore

Londra, Regno Unito

Londra, Regno Unito

Londra, Regno Unito

Londra, Regno Unito

Londra, Regno Unito

Viareggio

Cernobbio

Londra, Regno Unito