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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Lido Di Camaiore

Londra, Regno Unito

Londra, Regno Unito

Londra, Regno Unito

Londra, Regno Unito

Londra, Regno Unito

Viareggio

Cernobbio

Londra, Regno Unito