Dario Boemio

Premium hospitality leader with 20+ years across award-winning restaurants, chef leadership, luxury service and beverage programs.

Currently Venue

Manager at KOTO Dining, with a track record of revenue growth, labor performance optimization, wine-list award recognition, guest-sentiment improvement and team-development systems. Brings hands-on credibility across floor, kitchen and beverage, supported by WSET Level 3 and postgraduate business study. Commercially focused, guest-led and experienced in building standards, training teams and creating restaurant identities that perform both operationally and financially.

Venue Manager - KOTO Dining - Canberra, ACT

(2026-01)

• Lead day-to-day venue operations, FOH structure, labour planning, service standards, beverage, supplier relationships, events and guest experience.
• Raised Google rating to 4.8 within the first month through visible floor leadership, guest engagement and service recovery.
• Implemented clearer service and runner SOPs, role expectations and accountability to improve consistency and team execution.
• Review wine and sake offer, beverage margins, suppliers and event packages with a focus on stronger commercial performance.
• Coach supervisors and section leaders, building capability and a more resilient leadership structure.

Venue Manager - COMPA & Sando / Curiosa Transition - Canberra, ACT

(2025-01 - 2026-01)

• Delivered approximately 40% uplift in weekly revenue through pricing, marketing and offer optimisation.
• Reduced FOH labour below 18% through structured workforce planning while protecting premium service and team wellbeing.
• Led the wine program to Two Glasses recognition and improved guest sentiment by +0.4 on Google.
• Led concept transition and relaunch work, including team training, SOPs, offer review and service positioning.
• Built partnerships with embassies, automotive brands and corporates and delivered beverage programs for government and high-profile events.
• Implemented training programs that were adopted by other company venues.

Assistant Food & Beverage Manager - Royal Mail Hotel (Multi-Venue) - Dunkeld, VIC

(2022-01 - 2025-01)

• Supported premium and high-volume operations across Wickens, Parker Street Project, casual outlets, wine bar and a 35,000+ bottle cellar.
• Supported COGS, budgeting and labour planning across outlets while leading high-pressure service with calm execution.
• Contributed to service design, SOP refinement and beverage strategy across a multi-outlet environment.
• Contributed to Three Glasses, Wine Spectator Grand Award and national wine-list recognition.

Venue Manager / Head Chef - The Noosa Italian - Noosa, QLD

(2020-11 - 2021-12)

• Led both kitchen and venue operations, giving end-to-end understanding of food, service, labour and commercial performance.
• Built beverage program, bar SOPs and sequence of service; contributed to pricing strategy, marketing and trade growth.
• Developed the food program and menu engineering while maintaining quality and operational discipline.

Sous Chef & Functions Chef - The Noosa Boathouse - Noosa, QLD

(2019-01 - 2020-01)

Weddings, corporate events, high-volume quality and food-cost control.

Restaurant Owner-Operator - Restaurant Lessee / Owner-Operator & Hospitality Consultant - Bendigo, VIC

(2017-01 - 2019-01)

Operated a 90-seat restaurant that became profitable within three months; later consulted on menu engineering, workflow, training, start-ups and rebrands.

Caravan Park Manager - Caravan Park Manager - Bridgewater on Loddon

Head Chef & Restaurant Manager - Bella Baci - Palm Cove

Junior Sous Chef - Nunu

Head Chef - Multiple Fine Dining Establishments - Ireland and Milan

Sous Chef - Radisson Blu Resort

Multi-outlet resort operations and rebranding.

Chef de Partie - Tombolo 5-Star Luxury Resort

Master of Business Administration - Business Administration

Graduate Certificate in Business Administration - Business Administration (2025-01)

WSET Level 3 Award in Wines - Wines - PWS, Melbourne (2023-01)

Diploma in Hospitality Business Management - Hospitality Business Management - I.P.S.S.A.R., Aversa (2009-01)

Chef Qualification (Commercial Cookery) - Commercial Cookery - I.P.S.S.A.R., Aversa (2007-01)