Giuseppe Moramarco

• Handled complaints, provided appropriate solutions and alternatives within appropriate timeframes, and followed up to achieve resolution.
• Supervised daily operations and sales functions to maximize revenue, customer satisfaction and employee productivity.
• Developed new employees and on-going performance assessment of current employees.
• Built client relationships by responding to inquiries, identifying and assessing clients' needs, resolving problems, and following up with potential and existing clients.
• Met with clients to outline desired goals and prepared quotes for overall catering costs.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Handled catering scheduling, ordered food and planned events.
• Secured new clients and accounts by analyzing and catering products to specific needs.
• Worked with chefs to plan menus according to client needs and budgets.

Leading and overlooking 6 departments:

- Hot Sauce Restaurant (Asian-Fusion cuisine)

- Hippopotamus Restaurant (Two Hats - Good Food Guide Awards)

- Hotel Lobby lounge

- Conferences and Events

- Room Service

- Mini Bar

• Planning operations to effectively cover needs whilst controlling costs and maximizing service - organising rosters, recruitments, staff development and training.
• Delivering in-depth training to all team in food preparation and customer-facing roles to promote strong performance.
• Setting and enforcing performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Continuously evaluating business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Applying knowledge of previous supply needs and forecasting business levels to estimate required supplies.
• Enhancing financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

• Worked with on-site and external event planners to create and manage beverage ordering and waitstaff for small and large events.
• Managed all wait staff and directed hiring program.
• Built strong and dynamic wine list aligned with trends, improved credibility of restaurant's program and raised profitability.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
• Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.

• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
• Communicated with suppliers to negotiate best pricing on apparel and accessories
• Stocktaking
• Manager jobs
• Rostering
• Organized special events in restaurant, including receptions, promotions and corporate luncheons

• Managed fine dining restaurant "Ascua'' (Spanish grill cuisine)
• Ensured excellent service was provided at whole times
• Encouraged guests' feedbacks and used those to implement positive changes
• Created fun team building activities to engage staff in upselling to meet revenue targets
• In charge of wine and food tasting and team training
• Controlled the beverage program for two restaurants (ordering, drink and wine list build and maintenance, met and engaged with suppliers)
• Conducted timely performance evaluations for all front of house staff
• Achieved awards, such as WA's Best Restaurant within an Accommodation Hotel 2018

• Responsible of wine program (stock taking, ordering, meeting with suppliers, wine list creation and maintenance)
• Organised Events and Masterclass
• Led staff training
• Assisted in staff organisation - rostering
• Handled closing/opening procedures
• Supported the Restaurant Manager with daily operational functions
• Analyzed departmental documents for appropriate distribution and filing

• Responsible of wine program (stock taking, ordering, meeting with suppliers, wine list creation and maintenance)
• Organised Events and Masterclass
• Led staff trainings
• Handled opening and closing procedures, performed cashiering and operational duties
• Cooperated with the Chef in food menu development, in line with our beverage offering
  
  

• Assisted the Manager in recruitment, staff supervision and training.
• Prepared for and executed new menu implementations.
• Conducted timely performance evaluations for all front of house staff.
• Created fun team building activities to engage staff in up-selling to meet revenue targets,

Best New Restaurant of the Year in the Square Meal 3 AA Rosettes ( Jason Atherton celebrity chef )

• Organized special events in the restaurant, including receptions, promotions and corporate luncheons
• Correctly calculated inventory and ordered appropriate supplies
• Actively participated in ongoing customer service programs to build sales and rapport in the community
• Prepared for and executed new menu implementations
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime
• Created fun team building activities to engage staff in up-selling to meet revenue targets

4 AA Rosettes

Assisted the Head Sommelier in leading the beverage program, including:

• Stock-Taking
• Customer Service
• Food and Wine Pairing
• Staff training
• Suppliers meetings

Extremely busy restaurant in the heart of London city, assisted the Head Sommelier in managing the beverage program of a cellar with more than 1500 references, in:

• Ordering
• Stock-Taking
• Customer Service
• Food and wine matchings
• Masterclass and tastings

Assisted the rest of the management in:

• Staff organisation, rostering, training.
• Ensuring excellent service deliver.
• Implementing the beverage program in line with our menu offering, actively collaborated with the Chefs in menu production.
• Led a shift for breakfast, lunch or dinner service.
• Assigned employees to specific duties to best meet the needs of the business.

• Restaurant owned by the Lungarotti wine family
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes
• Interacted positively with customers while promoting hotel facilities and services
• Coordinated all operations with a small team of only 4 members.
• Organized special events in the restaurant, including receptions, promotions and corporate luncheons
• Customer Service
• Wine event and tour masterclass

• Consistently provided professional, friendly and engaging service
• Set dining tables according to type of event and service standards
• Provided friendly and attentive service
• Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously
• Delivered quality service by providing a warm and welcoming environment
• Maintained complete knowledge of restaurant menu, including daily specials
• Maintained clean and presentable tables with tableware, spotless glassware, silverware and linens

• Consistently provided professional, friendly and engaging service
• Provided friendly and attentive service
• Maintained complete knowledge of restaurant menu, including daily specials
• Washed and disinfected kitchen area, floors, tables, tools, knives and equipment
• Served beverages, breads and butter and replenished items as necessary
• Maintained clean dining room, lobby and service areas at all times
• Folded napkins throughout the day to maintain an adequate supply

• Consistently provided professional, friendly and engaging service
• Set dining tables according to type of event and service standards
• Provided friendly and attentive service
• Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously
• Bussed and reset tables and kept dining room and work areas clean
• Restocked the salad bar and buffet, refilled condiments, organized pantry area and swept and mopped floors

• Consistently provided professional, friendly and engaging service
• Skillfully promoted items on beverage lists and restaurant specials
• Portioned, arranged, and garnished food, and served food to waiters or patrons
• Assisted diners with obtaining food from buffet/serving table as needed
• Demonstrated genuine hospitality while greeting and establishing rapport with guests
• Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously

• Managed bar inventory, restocked supplies and placed orders
• Waited on multiple customers at the bar and throughout the bar area
• Received beverage orders from wait staff and delivered beverages to guests
• Poured drinks using standard pour according to specifications
• Managed strict beverage control to minimize waste
• Set up glassware and liquor prior to events
• Cleaned shelving, mixers, cups, blenders and soda guns
• Cleaned and changed ashtrays and emptied trash cans as necessary