Curriculum Vitae Giuseppe d'Angelo
date and place of birth: 13.04.1983 Aversa (CE)
PROFESSIONAL EXPERIENCE – PAST (www.lapostavecchia.com)
La Posta Vecchia Hotel, Ladispoli, Rome – Restaurant Mgr May 2011 – January 2013
Deluxe 5 Star Hotel ~ 19 Guest Rooms. – The Cesar 1* Michelin
- Overlooking events organizations and its services.
- Cost control and analysis of daily reports.
- Supervision of all f&b department (restaurant, bar, events, canteen)
- Menu planning (events and individual).
- Development of weekly forecasts (history and forecast, event list).
- Control Cellar – 310 Italian wine labels.
- Report directly to the General Manager.
PROFESSIONAL EXPERIENCE – PAST (www.ihg.com)
Intercontinental De La Ville Hotel, Rome – F&B trainee. February 2010 – May 2010
Deluxe 5 Star Hotel ~ 192 Guest Rooms.
- F&B Operation Manager Assistant.
- Overlooking events organizations and its services.
- Cost control and analysis of daily reports.
- Supervision of all f&b department.
- Menu planning (events and individual).
- Development of weekly forecasts (history and forecast, event list).
- Control Cellar – 200 Italian wine labels.
PROFESSIONAL EXPERIENCE – PAST (www.exedra.boscolohotels.com)
Boscolo Exedra Hotel, Rome – Restaurant Manager. May 2010 – April 2011
Deluxe 5 Star Hotel ~ 240 Guest Rooms.
- Last three months I was Room Service Manager, with 8 members of staff.
- Overlooking 4 F&B outlets (La Frusta Restaurant, Philosophy Bar, Room Service, Lobby Bar).
- Overlooking events organizations and its services.
- Staff organization, shifts and training.
- Wine list, bar lists.
- Menu planning (event and individual).
- Development of weekly forecasts (history and forecast, event list).
- Cellar management – 150 Italian wine labels.
PROFESSIONAL EXPERIENCE – HISTORY (www.locandadelletrame.it)
Locanda delle Trame, Caserta South Italy – Restaurant Mgr May 2009 – April 2010
Deluxe 4 Star Hotel ~ 20 deluxe rooms
Restaurant with 60 seats.
- Catering and events organizations.
- Staff organization, shifts and training.
- Wine list, Cellar management – 350 Italian wines labels.
- Menu planning.
- Development of monthly revenue plan & forecasts.
- F&B Sales & Marketing Concepts. Revenue & Pricing strategy.
PROFESSIONAL EXPERIENCE – HISTORY (www.molino.ch/cms/front_content.php?idcat=23)
Le Lacustre Molino, Geneve CH ~ Chef de Brigade December 2008 – May 2009
Restaurant with 110 seats with terrace on the lake.
- Staff organization, shifts and supervision of staff.
- Wine list. Cellar management – 180 Italian and Suisse wine labels
- Development of monthly beverage revenue plan & forecasts.
PROFESSIONAL EXPERIENCE – HISTORY (www.radissonblu.com/eshotel-rome)
Radisson Blu Rome ~ Maitre d’ Hotel & Sommelier October 2006 – December 2008
5 Stars Hotel~232 Guest rooms~5 F&B Outlets ~ Banquets
- High volume Food & Beverage hotel 3 Restaurant, 2 bar, meeting room until 1000 pax.
- Development of restaurant and bar services.
- 100 % guest satisfies.
- Yes I Can philosophy
PROFESSIONAL EXPERIENCE – HISTORY (www.badruttspalace.com)
Badrutt’s Palace Hotel, St Moritz CH~ Chef De Rang June - Septembre 2006
Deluxe 5 Stars Hotel ~158 Guest rooms – 38 suites 7 F&B Outlets ~ Banquets
- Restaurant “Le Restaurant” French Haute Cuisine.
- Flambage service.
- A’ la Grand Carte service. French wines list.
- Qualities courses.
EDUCATION
- U.E.T. (European University Tourism), October 2010 – February 2011. Master Hotel Management, Rome.
- A.I.S. (Italian Sommeliers Association), March 2006.Professional Degree of Sommelier, Rome.
- 1996/2001 I.P.S.S.A.R.T. (Hotel Management School) Aversa, Italy
COMPUTER SKILLS
Microsoft/Mc Office 2011 – Micros Fidelio - Opera – Dylog Dinner – Serenissima, Direct Holidat, Direct Ristò
LANGUAGES
Italian – Mother Tongue, English – Fluent, French – Fluent
CONTINUED PERSONAL DEVELOPMENT
- H.A.C.C.P. COURSE (Hazard Analyse Critical Control Points) 2008
- YES I CAN COURSE by RADISSON SAS ROME 2007
- PREVENTION SETS ON FIRE AND MANAGEMENT OF EMERGENCIES. 2006
- QUALITY OF THE SERVICE: COMMUNICATION AND BEHAVIOR 2004
- R.E.C. DIRECTOR OF ADMINISTRATION F&B. 2004
Further details are available for your reference
