Sergio Cappello

Winner of the Master of Culinary Arts Award, Restaurant Management and Service on 31 October 2013 with the Royal Academy of Culinary Arts. Experienced Food and Beverage professional with extensive background in managing exclusive private members clubs and luxury hospitality venues.

Dining room and bars Operation Management - The National Liberal Club - 1 Whitehall Place SW1A 2HE

(2026-05)

Optimising systems and training standards, controlling costs maximising revenue and developing diverse revenue streams with the SMT, chairing and attending in house meetings, cooperating with Executive Chef and neighbouring departments and maintain consistency throughout all areas.

Food and Beverage Operation duty Manager - Wynn Mayfair - 27 Curzon Street, London W1J 7TJ

(2024-11 - 2025-10)

Responsible for the efficient and profitable running of the food and beverage department within an exclusive private members Club with a multi-ethnic 50 cover restaurant with a 12 covers private room, Bars Kitchen and event space, overseeing the outlets for maximum profitability, devised, implemented and monitoring operating standards and systems

• Liaising with the marketing team, mentoring, coaching and training
• HR policies and staff welfare, disciplining, conducting and attending meetings
• Health & Safety Management and food Hygiene competence
• Responsible to ensure and implementing proper cost controls measures working with F&B budgets and P&L account

Food and Beverage Manager - The Landing Hotel - Churchill Way, Biggin Hill, Westerham TN16 3BN

(2024-02 - 2024-10)

Responsible for the efficient and profitable running of the food and beverage department within this Exclusive 57 bedrooms Hotel, reporting to the General Manger, overseeing the Executive Chef, the Restaurant, Bar, Lounge and room service.

• Maintaining and improving all food and beverage concept and standards
• Overseeing the outlets for maximum profitability, efficiency and customer satisfaction
• Sourcing and maintaining suppliers relations
• Monitoring operating standards and systems
• Cost control implementation and monitoring P&L account
• Liaising with the marketing team, mentoring, coaching and training
• HR policies and staff welfare, disciplining, conducting and attending meetings
• Health & Safety Management and food Hygiene competence

Food and Beverage Consultant - S.C. Private Hospitality Consultancy - Sardinia, Italy

(2022-06 - 2024-01)

Restaurant consultant for a group of four privately owned restaurants in Sardinia Italy. Consulting on sequence of service, strategy of service and systems, creating SOP manuals and delivering staff training. Part of my work was at The Naval and Military Club from November 2022 to April 2023 as food and beverage and Restaurant Manager

Food and Beverage Trainer - Royal Automobile Club - Woodcote Park, Epsom, Surrey KT18 7EW

(2021-12 - 2022-05)

Working with departmental Food and Beverage Managers and their teams for both the RAC Clubhouses in Epsom and Pall mall over ten outlets.

• Identifying capability gaps, devising and creating training and development plans
• Creating SOP manuals, monitoring and improving LQA standards
• Consulting on operational service systems and implementation
• Delivering departmental Food and Beverage training and mentoring

Food and beverage consultant - West Hospitality Consultancy - London, UK

(2019-03 - 2021-11)

Consulting for The Jumeirah Carlton Tower Hotel in Belgravia London. Created a new sequence of service, developed a new Standard of Performance manual, and trained all Rib Room restaurant team on site on the newly created procedures, working with Jumeirah's pre-set LQA standards.

General

Management consultancy at Babbo Restaurant LTD. Implemented new strategy in renovating this popular Mayfair restaurant and achieving maximum levels of service and profitability, by introducing new sequence of service and the implementation of a new SOP manual.

• Reviewed systems in place to optimise performance

Food and Beverage Manager - Park Lane Club London - 22 Park Lane Hilton Hotel, Mayfair London W1K 1BE

(2014-10 - 2019-02)

Responsible for the pre-opening of this Exclusive venue in London Park Lane, reporting to the Managing Director. Involved in the pre-opening recruitment of the Executive Chef, Restaurant Manager, Bar Manager and their respective teams, totalling to 48. Set up all food and beverage concept and standards, overseeing the outlets for maximum profitability, efficiency and customer satisfaction, sourcing and maintaining suppliers relations, established suppliers accounts, devised, implemented and monitoring operating standards and systems, cost control implementation and monitoring, created the overall F&B budget, managed and review of the P&L account, developed and implemented the F&B strategy liaising with the marketing team, mentoring, coaching and training, HR policies and staff welfare, disciplining, conducting and attending meetings.

• Health & Safety Management and food Hygiene competence
• Excellent knowledge as administrator in Micros and Tevalis POS Systems
• Personal Licence holder and the premises designate Supervisor for the Club

Restaurant and Events Manager - The Travellers Club - 106 Pall Mall, London SW1Y 5EP

(2012-03 - 2014-10)

Fully responsible for the efficient running of a 90 cover Restaurant and events for discerning Members and their guests.

• Managing a team of 19 staff members
• Involved in maximising sales, cost control, staff training and welfare
• Planning and delivering weekly-monthly events
• Liaise with the Club Secretary in marketing activities to generate income for the Club
• Hiring, disciplining, appraising staff, conduct and attending meetings
• Member's relations, P&L account

Group General Manager - Geales Restaurant - 2 Farmer Street, London W8 7SN

(2011-07 - 2012-03)

Responsible for the smooth, efficient and profitable running of this well-established two Restaurant group, located in Notting Hill and Chelsea. Managing 28 staff members, delivering impeccable service to our guests by consistently exceeding expectations.

• Involved in marketing, staff training and development, appraisals
• HR policies and procedures, recruiting, disciplining
• Health & safety management, sales strategy building
• Wages costs management, costs forecasting and management
• Overall P&L management, budgeting for two outlets
• Conduct and attend meetings

Restaurant and Bar General Manager - Brooklands Restaurant - The Royal Automobile Club, 89 Pall Mall, London SW1Y 5HS

(2010-09 - 2011-06)

Responsible for the smooth and efficient running of this Exclusive 120 seater modern British private Member's Club diner with a Daily average of 450 covers. Established and maintained strong relations with Members and their guests, delivering impeccable service by consistently exceeding expectations. Managing a team of 30 front of house staff offering breakfast, lunch and dinner.

• Budgeting, sales forecasting, implement sales strategies P&L
• Training, development and coaching
• Health & safety, hygiene, appraising, recruiting, disciplining
• Cost control, HR policies and procedures

Restaurant Manager / F&B Manager - Les Ambassadeurs Club - 5, Hamilton Place, London W1J 7ED

(1997-05 - 2010-08)

Responsible for the total smooth and efficient running of this Exclusive 120 cover Restaurant with a 45-cover summer terrace and three event rooms totalling to 250 guests. Managing a team of 26 full time and up to 30 temp front of house staff, delivering impeccable service to a very discerning international clientele, budgeting, P&L accounts, training and development, health & safety, Food and Beverage management duties, PR with the Members, cost control.

Restaurant and Bar General Manager - Cafe Nico Restaurant - Grosvenor House Hotel, Park Lane, London W1K 7TN

(1995-02 - 1997-05)

Responsible for leading the role of changing concept from a Hotel restaurant to a destination place, working directly with 3 Michelin star consultant Chef, Nico Ladenis. Achieved full conversion of this Exclusive 140 cover Restaurant, managing a team of 34 front of house staff, delivering an innovative and vibrant new concept style of dining with Michelin standard service. Achieved the expected revenue without compromising service standards.

• Created a new accurate sequence of service
• Implemented a new standard of procedure manual
• Managed all aspects of the P&L account and staff welfare procedures

Assistant Restaurant and Bar Manager - Windows on the world Restaurant - Hilton Hotel, Park Lane, London W1K 1BE

(1992-11 - 1995-02)

Assisting the Restaurant Manager in the smooth and efficient running of this Exclusive 130 cover Restaurant and Bar delivering impeccable service to our Guests for breakfast, lunch and dinner, managing a team of 36 front of house staff.

• Training and development, monitoring P&L account
• Stock control, rota and holiday management

Master of Culinary Arts Award - Restaurant Management and Service - Royal Academy of Culinary Arts (2013-10-31)