Andrea Giannetti

• Managing and training a team of 42 individuals, including managers, supervisors, head waiters, waiters, bartenders, commis waiters, and hosts across all F&B outlets
• Monthly review of P&L to adapt F&B department strategies accordingly
• Daily monitoring of sales to align with budget requirements
• Controlling operational costs to ensure financial efficiency and profitability.
• Generating detailed weekly and monthly reports for comprehensive analysis of F&B outlets
• Conducting monthly stocktakes across all Food & Beverage inventories
• Establishing weekly staff rotas based on business demands
• Coordinating daily Food & Beverage operations in both front and back of house
• Organizing and overseeing medium-sized events
• Developing new menus with cost calculations for Food & Beverage items
• Recruiting and daily training of new team members to uphold standards
• Identifying and implementing strategies to broaden target market, maximizing sales and guest engagement
• Delegating tasks to staff, ensuring timely completion meeting quality standards
• Upholding guest satisfaction and brand image by addressing inquiries & concerns with effective solutions
• Proficiency in Microsoft Office for menu creation, wine/drink lists, staff SOPs, and daily restaurant tasks
• Familiarity with EMC Program for Micros System setup of new buttons and cards
• Diverse experience in Michelin Star Restaurants and Luxury Hotels across Europe.

• Managing and training a team of 42 individuals, including managers, supervisors, head waiters, waiters, bartenders, commis waiters, and hosts across all F&B outlets
• Monthly review of P&L to adapt F&B department strategies accordingly
• Daily monitoring of sales to align with budget requirements
• Controlling operational costs to ensure financial efficiency and profitability.
• Generating detailed weekly and monthly reports for comprehensive analysis of F&B outlets
• Conducting monthly stocktakes across all Food & Beverage inventories
• Establishing weekly staff rotas based on business demands
• Coordinating daily Food & Beverage operations in both front and back of house
• Organizing and overseeing medium-sized events
• Developing new menus with cost calculations for Food & Beverage items
• Recruiting and daily training of new team members to uphold standards
• Identifying and implementing strategies to broaden target market, maximizing sales and guest engagement
• Delegating tasks to staff, ensuring timely completion meeting quality standards
• Upholding guest satisfaction and brand image by addressing inquiries & concerns with effective solutions
• Proficiency in Microsoft Office for menu creation, wine/drink lists, staff SOPs, and daily restaurant tasks
• Familiarity with EMC Program for Micros System setup of new buttons and cards
• Diverse experience in Michelin Star Restaurants and Luxury Hotels across Europe.

WSET Level 2 Award in Wine November 2022

WSET School, London

Food & Beverage Management Certificate March 2021 Certificate

Bocconi University, Coursera

Restaurant Service & Management Diploma March 2021

New Skills Academy

Sommelier Diploma (Third Level) March 2015

Sommelier Association of Italy (AIS), Milan, Italy

American Bartending (First Level) September 2014

American Bartenders school 3F, Milan, Italy