Lui Santi

Highly innovative hospitality management professional with a passion for Food and Beverage, and years of success in Restaurant Management. Experienced in utilizing analytical elements to determine optimal pricing matrices and inventory levels. Excellent at maintaining effective employee relations in a multilingual environment.

My track record demonstrates that I am a leader who can extract maximum results by utilizing available resources and motivating staff to higher performance standards and excellence.

Multi-Unit General Manager - DBG Hospitality and Jackie's Restaurant

(2025-01)

• Managed total of two restaurant operations including staff management, customer relations, vendor relations, budgets, inventory control, and purchasing.
• Supervised all aspects of in-house banquet $10.000.000 planning, bookings, and payment.
• Recruited, trained, and scheduled a full working staff.
• Streamlined controllable spending in an on-going effort to meet weekly overhead expenditures.
• Promote new business through participation in community events.
• Support all the General Manager different locations

General Manager - Lufthansa Lounge, Sodexo Live, Washington Dulles International Airport - Washington, VA

(2023-01 - 2025-01)

• Managed the overall performance of food and beverage service facility in the lounge.
• Directed recruitment, interviewing, hiring, training, motivation, and evaluation of crews.
• Oversaw the quality of recipes, service standards, and sanitation practices.
• Coordinated work schedules, ordered food and supplies, and developed service team.
• Supervised the preventative maintenance and upkeep of equipment, facility, and grounds.
• Ensured a safe workplace and pleasant customer service experience.
• Maintained customer relations First Class and Business Class Passengers

General Manager - Southern Food Service Management, Homeland Security Headquarters - Springfield, VA

(2020-01 - 2022-01)

Managed the overall performance of food service facility. (2.000 employees a day)

• Privates Events
• VIP Lunches
• Manage 2 more accounts inside facility, Starbucks and 24hours Kiosk.
• Directed recruitment, interviewing, hiring, training, motivation, and evaluation of crews.
• Oversaw the quality of recipes, service standards, and sanitation practices.
• Coordinated work schedules, ordered food and supplies, and developed restaurant team.
• Supervised the preventative maintenance and upkeep of equipment, facility, and grounds.
• Ensured a safe workplace and pleasant customer service experience.
• Maintained customer relations and coordinated promotions to drive new business.

General Manager - The Source by Wolfgang Puck - Washington, DC

(2018-01 - 2020-01)

• Managed total restaurant operations including staff management, customer relations, vendor relations, budgets, inventory control, and purchasing.
• Supervised all aspects of in-house banquet planning, bookings, and payment.
• Recruited, trained, and scheduled a full working staff.
• Streamlined controllable spending in an on-going effort to meet weekly overhead expenditures.
• Promote new business through participation in community events.

General Manager - British Airways Lounge, Flik Hospitality, Compass Group, Washington Dulles International Airport - Washington, VA

(2017-01 - 2018-01)

• Managed the overall performance of food and beverage service facility in the lounge.
• Directed recruitment, interviewing, hiring, training, motivation, and evaluation of crews.
• Oversaw the quality of recipes, service standards, and sanitation practices.
• Coordinated work schedules, ordered food and supplies, and developed service team.
• Supervised the preventative maintenance and upkeep of equipment, facility, and grounds.
• Ensured a safe workplace and pleasant customer service experience.
• Maintained customer relations First Class and Business Class Passengers.

General Manager, Sommelier - Old Angler's Inn - Potomac, MD

(2009-01 - 2017-01)

• Manage front house/back house restaurant operations for this high-volume restaurant.
• Maintain customer relations and coordinate promotions to drive new business – resulting in a 125% increase in 5 years.
• Handle inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer, and small wares.
• Effectively leads and motivates employees through implementation of in-house training, resulting in increased productivity levels and employee satisfaction.
• Prepare and track sales budget – in the hundreds of thousands monthly.

General Manager - Famoso Restaurant, M Cafe Bar and Restaurant - Chevy Chase, MD

(2007-01 - 2009-01)

• Managed total restaurant operations including staff management, customer relations, vendor relations, budgets, inventory control, and purchasing.
• Supervised all aspects of in-house banquet planning, bookings, and payment.
• Recruited, trained, and scheduled a full working staff.
• Streamlined controllable spending in an on-going effort to meet weekly overhead expenditures.
• Promote new business through participation in community events.

Assistant F&B Director - Bailiwick Inn - Fairfax, VA

(2001-01 - 2007-01)

Assistant to Director Operation Oversee restaurant operations including staff management, customer relations, vendor relations, budgets, inventory control, and purchasing.

• Supervised all aspects of in-house banquet planning, bookings, and payment.
• Recruited, trained, and scheduled a full working staff.
• Streamlined controllable spending in an on-going effort to meet weekly overhead expenditures.
• Promote new business through participation in community events.
• In charge of the P&L

Sommelier Training - INTERNATIONAL WINE & SPIRITS GUILD

Hospitality Management - ACHIGA

Hospitality Manager License - ABRA

Food Handler Manager License - SERVSAFE

Culinary Managers Program - INACAP

Hospitality Manager Certificate - CORNELL UNIVERSITY