Davide M. Bonamici

Senior food and beverage operations leader with 20+ years of experience overseeing multi-unit restaurants, premium dining concepts, and high-volume banquet/event operations. Proven success leading managers, optimizing financial performance, enforcing quality and consistency, and driving operational excellence across multiple outlets. Strong background in fine dining, high-volume service, bar programs, and full P&L ownership.

Hands-on, results-driven leader with deep expertise in systems, standards, and team development.

Restaurant Director at Piva Modern Italian (2022-01 – Present)

Lead full food and beverage operations for a high-volume, premium restaurant with director-level responsibilities aligned to multi-outlet oversight, financial performance, and quality control.

• Oversee FOH and BOH operations, ensuring consistency in food quality, presentation, portioning, and service standards.
• Conduct operational audits, quality checks, and compliance reviews across all departments.
• Own KPI performance including food cost, beverage cost, labour cost, revenue, and guest satisfaction.
• Develop and refine SOPs for service, kitchen operations, bar programs, and event execution.
• Oversee inventory systems, purchasing, vendor relationships, and variance control.
• Lead, coach, and develop management teams with clear accountability and performance expectations.
• Partner with ownership on budgeting, forecasting, financial reporting, and strategic initiatives.
• Improved operational consistency through redesigned training systems and audit tools.
• Achieved labour and cost targets through disciplined forecasting and scheduling.
• Increased guest satisfaction through enhanced service standards and floor leadership.
• Strengthened event execution processes for private dining and high-volume activations.

General Manager – Operations at Frankie's Italian Kitchen & Bar / Frankie's Jazz Club

Oversaw two distinct concepts with responsibility for service operations, bar programs, banquets, events, and financial performance.

• Directed banquet and event operations, ensuring consistent quality, timing, and service execution.
• Improved labour models, scheduling systems, and operational efficiency.
• Developed leadership pipelines through structured coaching and performance management.
• Ensured compliance with food safety, liquor regulations, and brand standards.

General Manager – Operations at Spacca Napoli Neapolitan Restaurant & Pizzeria

Led a high-volume, authenticity-driven concept with a strong focus on operational optimization and financial performance.

• Achieved record sales and double-digit profit growth through menu engineering and operational improvements.
• Implemented POS and delivery integrations to improve speed, accuracy, and throughput.
• Strengthened procurement, inventory, and vendor management systems.

Managing Director (New Openings & Multi-Unit Leadership) at Sciué Italian Bakery Café / Roman Street Food / Catering Inc.

Co-founded and scaled a six-location multi-unit brand with full responsibility for new store openings, operations, and leadership development.

• Directed design, layout, equipment procurement, staffing, and training for all new openings.
• Standardized SOPs, training programs, and operational systems across multiple units.
• Oversaw catering, events, and high-volume production operations.
• Built and coached multi-unit leadership teams with strong accountability structures.
• Launched technology platforms to increase throughput and guest engagement.

Multi-Unit Regional Manager at Torrefazione Italia Coffee / Virgin Megastores USA / SBC / AFC

Oversaw multiple retail and café locations across diverse markets.

• Standardized operational processes to improve service quality and consistency.
• Conducted performance reviews, operational audits, and compliance assessments.
• Strengthened leadership capabilities across units through coaching and development.

Diploma in Marketing & Sales Management – University of British Columbia