Umberto S. Email and Phone Number

Manage the restaurant and banquets wine program and beverage purchasing operations of the restaurant and wine shop, selecting the products to be imported, ensuring the achievement of established beverage quality and guest service quality standards, departmental revenue and profit goals. Adhere to federal, state and local regulations concerning health, safety, responsible service of alcohol, or other compliance requirements, as well as brand standards and local policies and procedures.

Responsible of all the aspects of the business, including team management, stock management, and relationships with suppliers.
Running all the F&B operations.

Head Sommelier, managing the wine cellar and the stock.
Implementation of the 5 stars service standard, staff recruitment and training program.

3 Michelin stars restaurant - 3 AA Rosettes -
Duties: recommending the wine pairing to match the food making sure to deliver an unforgettable gastronomic experience for my guests.
Running the service in the dining room ensuring extra care for the Diners and Hotel Guests, performing high standards of service.
Managing the service for the Private dining room as maître d'.

OpenTable dinner choice 2019,
AA Gold star award 2019 (5*),
Michelin Guide 2019,
The Michelin Plate Good Cooking 2019,
2 AA Rosettes,
Condè Nast Johansens Winner 2019 "Best Small and Exclusive Property " in the UK and Ireland.

Duties: Running the Restaurant ensuring extra care for the Diners and Hotel Guests, Managing the Wine Cellar, ensuring all the wines are kept at the right temperatures, stored in the right position and per Vintage, managing the stock level working with the best suppliers in the UK.
Ensuring the Cigars Humidor has the right Humidity level, managing the selling and Cigars stock, trained by Hunters and Frankau UK.

13th on the Top 100 Platinum Golf & Country Clubs of the World Ranking.
2nd in England ranking.

Duties: Running F&B ops from Events to Bar and Restaurant.
Training the other members of the staff to deliver the Service following the Company Standards. Managing the cash floats and till during the daily operations.
Managing the Wine Cellar, ensuring all the wines are kept at the right temperatures, stored in the right position and per Vintage.
Ensuring the temperature of Cigar Humidor is correct and cigars stock is checked and updated.

Chef de Rang at the 3 rosettes Andrè Garrett Restaurant– Cliveden House Hotel *****
5 Red Star hotel, Relais & Chateau.
Berkshire

Duties: Organizing my section Reporting to the Restaurant Manager and the Assist.
Strongly team worker, excellent knowledge of the menus, running the Restaurant smoothly and efficiently.
Using Micros/Opera, Opening and Closing the Checks, take payments.
Hosting and welcoming guests, perform the job of Headwaiter in his absence, work in harmony with the Head Sommelier organizing the timing of the wine pairing synchronised to the tasting menu. Excellent customer service, ensure that the Commis follows the Standard of service at all times.

C&B Head waiter for VIP events, Medical Congresses and private functions.

Duties: Running the section, organise the mise en place and the assembly of all the furniture for the event.
Make sure that all the mise en place is organized to the best and the guests are satisfied with it.
Leading my section ensuring that the Chef de rang and the commis does the work I entrusted to them.

Duties: Planning staff weekly rota, Managing the Channel Manager’s website, deciding the Hotel’s rates in according with the Owner and the FO manager; Planning and Managing all the F&B and C&B events like Business meetings and Ceremonies.
Managing the hotel’s stock of F&B.

Duties – Monitoring all aspects of the customers' experience - from the restaurant layout before the check-in to the experience they receive while there. Preparing the restaurant for service (cleaning- and laundry duties - linen preparation, silver polishing, tabletop preparations, all other mise en place tasks). Explaining the menu to guests, serving and explain dishes, wine and beverage service, barista tasks, etc. Room service and banquets supervision. Establishing and maintaining good relationships with all guests and handling complaints, requests, and enquiries. Excellent knowledge of Italian wines and cuisine.