I was part of the opening team of a new restaurant in San Francisco. During this time I was in charge of setting up vendors accounts, filing for permits, weekly meetings with the contractor and owners.Schedule interviews for front and back of the house staff, prepare SOP files, training manual, and training schedules. Currently executing the day-to-day operations, guest relation, hiring and training of hourly staff and management team. Controlling labor,food and beverage costs, P&L monthly review.

As the Food & Beverage Manager of Restaurants I'm responsible for overseeing all operational aspects in F&B outlets. This includes revenue/profit objectives, guest service, staff training and development, vendor relations, cleanliness of the facilities and building employee relationships.

AAA Five Diamond Rated Resort, AAA Four Diamond Rated Restaurant - Olivella4 Stars Forbes Rated Restaurant - Olivella

Restaurant OperationsIn charge of the daily restaurant operations, overseeing the managers and staff, inventory control.Attention to details providing an exquisite customer service and unforgettable dining experience. Wine list development, costs control, labor and budget control, while ensuring the continuation of great service.

Kobrand is one of the most influential importers of fine wines, representing Taittinger, Domaine Carneros, Michele Chiarlo, Sassicaia and others. I’m in charge of sales and business development of the Italian Portfolio in the assigned territories, working directly with our Brand Manager, Kobrand District Managers, distributor managers and reps. My position requires managing the inventory, sales to on and off accounts, presentations in front of large groups, education and staff training to our distributor reps and on premise accounts. I attend distributor team meeting where I have the opportunity to taste and educate about our brands, attend and organize wine events and dinners.

In charge of our importer and distributors in the Western Region (AZ, CA, CO, WA, OR, NV, NM, TX, HI), to ensure execution of sales an distribution. Coordinate supplier visits in various markets, executing company's sales plans. I have a great personal relationship with key accounts which I have developed through the years.

Represented this winery from the region of Abruzzo while working for Platinum Brands, supporting our US importer (Winebow) and our distributors in the States assigned in planning, implementing and execute the sales plans. Trained and educated our importers District Managers and our distributor reps through meeting and presentations. Participated in wine events and trade shows. Traveled 70% of the time including trips to the winery and Vinitaly.

Represented the entire Winebow portfolio working closely with our distributor, helping with sales and presentations for on and off premise accounts. Worked independently and together with distributor sales rep during many work with and blitz; planned and executed staff training as well as distributor meeting on a monthly basis to ensure proper knowledge of our portfolio. Maintained accurate inventory to ensure proper number of brands especially during the busy time of the year.

Hired as an Assistant General Manager at Pinot Provence in Costa Mesa, I was promoted after six months to General Manager at Catal Restaurant.Catal & Uva Bar is a restaurant located in Downtown Disney where thousands of locals and tourists visit every day. My management team consisted of eight managers with their own duties and responsibilities. I worked closely with the Executive Chef especially during the quarterly change of the menu. In charge of inventory, cost control, ordering, hiring and firing. Maintaining high standards of service to ensue guests satisfaction.

Part of the opening team at the new location in Culver City. Hiring front of the house staff, traning, set up initial inventory of all of the front of the house items, including wine and liquor. Set up accounts and relationship with various vendors.