Manuel Cusan

Restaurant Manager

Talent

LondonMember since 14 April 2026

Restaurant Operations ManagementStaff Training and DevelopmentCost Control and AccountingMenu Engineering and DesignWine List ManagementProcurement and Inventory ManagementFood Safety and StandardsExcel and Data AnalysisKitchen SupervisionCash Handling and Financial ManagementEvent CoordinationWine Training and EducationCustomer Relations and Guest Experience

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Restaurant Operations ManagementStaff Training and DevelopmentCost Control and AccountingMenu Engineering and DesignWine List Management

About

Food & Beverage Lover inspired by grandparents' traditions and a lifelong passion for wine and food. Built hospitality career since 2016 across diverse operational roles, from BOH to FOH, gaining comprehensive understanding of restaurant dynamics. Passion for learning through travel has allowed adaptation to different working environments and communication styles.

Completed

Food and Beverage Manager studies in Italy with solid knowledge in managerial accounting, cost control, profit planning, and food safety standards. In previous management roles, oversaw procurement, production, and service standards while leading, training, and motivating staff to ensure efficient operations and consistent service excellence. Currently working under Skilled Worker Visa in the UK.

Experience

Restaurant Manager at Salut! (2026-01 – Present)

Leading daily operations including staff training, scheduling, and performance management. Redesigned and managed wine list with pricing control, ordering oversight, and supplier relationship management.

Led daily operations, including staff training, scheduling, and performance management, ensuring high service standards and smooth restaurant workflow
Redesigned and managed the wine list, controlled pricing, oversaw ordering, and maintained supplier relationships, enhancing profitability and operational efficiency

Assistant General Manager at Humble Grape Wine Bar & Restaurant (2023-05 – 2026-01)

Oversaw daily operations and service standards including stock takes, staff rotas, training, and hiring. Acted as GM for 6 months. Led business development initiatives, wine training programs, guest relations, and event coordination.

Oversaw daily operations and service standards, including stock takes, staff rotas, staff training, and hiring, ensuring smooth and high-quality restaurant performance
Acted GM for 6 months
Led business development initiatives, wine training programs, guest relations, and event coordination, including managing special occasions and tastings, contributing to revenue growth and operational excellence

Opening Manager at Concept La Mer (2022-11 – 2023-03)

Supported restaurant launch by overseeing daily operations, staff training, and service standards. Assisted with kitchen supervision, cash handling, and procurement.

Supported the launch by overseeing daily operations, staff training, and service standards to ensure smooth restaurant functioning
Assisted with kitchen supervision, cash handling, and procurement of food and beverages, maintaining operational efficiency and quality

Opening Manager at Surfing Wombat Italian Restaurant & Pizzeria (2022-03 – 2022-11)

Supported restaurant opening by developing Excel-based tools for sales and labor forecasting. Assisted with full cost control activities and staff training.

Supported the opening by developing Excel-based tools for sales and labor forecasting to assist operational planning
Assisted with full cost control activities across the business, contributing to pricing analysis and staff training to support profitability and service quality

Food & Beverage Manager - Internship at Materia Bistrò (2021-10 – 2021-12)

Supported launch of newly opened restaurant by building Excel-based tools for inventory management, procurement, and sales forecasting. Performed food cost analysis and menu pricing.

Supported the launch of a newly opened restaurant by building Excel-based tools for inventory management, procurement, and sales forecasting
Performed food cost analysis and assisted with menu pricing and cost control to optimize profitability and reduce waste

Chef - Catering & Banqueting at Pinnacle People Hospitality (2019-02 – 2020-01)