Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
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ANTONINO LIBASSI

ANTONINO LIBASSI

Calatafimi ,Italy

Summary

I have over Twenty-three years of dedicated service to the Hospitality business. In this time, I have grown as an individual and developed specialized skills unique to my position. Most of all I have learned that working in the service industry and striving for guest satisfaction is aligned with my own values and as such I am motivated to develop my career further. During my time, I have worked with individuals from all over the world. Being naturally perceptive I feel I have acquired a sense for the caliber of personal that future companies are looking for. For this reason, I am an ideal candidate for working together with like-minded individuals. I am now looking to expand on my skills and experience and secure a role within a new company. Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities.

Overview

21
21
years of professional experience

Work History

Food and Beverage Director

Regent Seven Seas Cruises
08.2022 - Current
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Worked with qualified chef to diversify menu with new offerings.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Oversaw food preparation and monitored safety protocols.
  • Motivated staff to perform at peak efficiency and quality.

Restaurant Manager

Regent Seven Seas Cruises
10.2019 - 08.2022
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Led and directed team members on effective methods, operations, and procedures.
  • Motivated staff to perform at peak efficiency and quality.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.

Assistant Restaurant Manager

Oceania Cruise Line
11.2017 - 10.2019
  • Supervised all areas of restaurant to keep it clean and well-maintained.
  • Immediately resolved issues with patrons by employing careful listening and communication skills.
  • Managed team of up to 160 restaurant staff, maintaining exceptional customer service and quality standards.
  • Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Monitored restaurant operations and adjusted schedules to meet peak customer demand.

Restaurant Manager

Seabourn Cruise line
06.2011 - 08.2017
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Led and directed team members on effective methods, operations, and procedures.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.

Assistant Maitre'D

Disney Dream
11.2010 - 04.2011
  • Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
  • Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
  • Answered customer questions about hours, seating, and menu information.
  • Supported servers, food runners, and bussers with keeping dining area ready for every guest.
  • Trained new hostesses on customer service best practices and restaurant policies to maintain high standards of service.
  • Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.

Restaurant Supervisor

Hotel du Vin. & Malmaison
10.2008 - 10.2010
  • Boosted customer satisfaction and service delivery to strengthen customer loyalty.
  • Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
  • Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
  • Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.

Chef de Rang

La Terrazza
04.2008 - 09.2008
  • Answered questions regarding menu items and suggested dishes exceeding guest expectations.
  • Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
  • Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Bartender

Sea Garden
05.2007 - 10.2007
  • Served high customer volumes during special events, nights, and weekends.
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
  • Kept bar presentable and well-stocked to meet customer needs.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Explained daily specials and beverage promotions to exceed daily sales goals.

Chef de Rang

Sapori di Sicilia
04.2005 - 10.2005
  • Answered questions regarding menu items and suggested dishes exceeding guest expectations.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
  • Verified clearing of dishes, silverware and used glasses within reasonable amount of time after guests finished eating.

Commis de Rang

Sapori di Sicilia
03.2004 - 10.2004
  • Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
  • Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
  • Greeted new customers, discussed specials, and took drink orders.
  • Upheld high standards of professionalism when dealing with customer issues, supporting serving staff, and waiting on tables.

Waiter

Sicilia in Bocca
03.2003 - 10.2003
  • Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
  • Remained calm and poised when dealing with difficult customers or during busy shifts.
  • Kept server areas clean and stocked to increase efficiency while working tables.
  • Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.

Education

Diploma Technical Hospitality Services -

Professional Institute of State For Hotel And Restaurant Services Erice Casa Santa (TP) Italy
01.2008

Qualification Operator in Hospitality's services -

Professional Institute of State for Hotel and Restaurant Services Erice Casa Santa (TP) Italy
01.2006

Skills

  • Judgment and Decision Making Persuasion and Negotiation Skills
  • Social Perceptiveness
  • Staff Management and Training
  • Organisational Skills
  • Cost Reduction
  • Reliable and Responsible
  • Team Leadership
  • Problem-Solving
  • Sanitation
  • Calm and Pleasant Demeanor
  • Purchasing
  • Reliability, Hard Working/Work Ethic
  • Multicultural Sensitivity/Awareness
  • Inventories and Record Keeping
  • Excellent Communicator
  • Keen Eye for Detail
  • Service Orientated
  • Management of Personnel Resources
  • Flexibility and Adaptability
  • Party and Event Planning
  • Food and Beverage Operations

Languages

Italian, English, Spanish

References

Paolo Milordo, Corporate Service Manager,  +393402384227, pmilordo@theapollogroup.com

Enzo Mazzali, Director Quality Service SSSL/ICS, M: 17862808752, enzo@theapollogroup.com 

Ares Mantadakis, Hotel Director Seabourn Cruise line, M: +6946698537, mantadakis@hotmail.com 

Philipp Reutener, Hotel Director Seabourn Cruise line, philipp@reutener.net 

Julian Petrasuc, Hotel Director Yachts of Seabourn, iulian_iulian37@yahoo.com 

Nicholas Botha, Learning & Development Manager Seabourn Sojourn, botha.nicholas@gmail.com

Timeline

Food and Beverage Director

Regent Seven Seas Cruises
08.2022 - Current

Restaurant Manager

Regent Seven Seas Cruises
10.2019 - 08.2022

Assistant Restaurant Manager

Oceania Cruise Line
11.2017 - 10.2019

Restaurant Manager

Seabourn Cruise line
06.2011 - 08.2017

Assistant Maitre'D

Disney Dream
11.2010 - 04.2011

Restaurant Supervisor

Hotel du Vin. & Malmaison
10.2008 - 10.2010

Chef de Rang

La Terrazza
04.2008 - 09.2008

Bartender

Sea Garden
05.2007 - 10.2007

Chef de Rang

Sapori di Sicilia
04.2005 - 10.2005

Commis de Rang

Sapori di Sicilia
03.2004 - 10.2004

Waiter

Sicilia in Bocca
03.2003 - 10.2003

Diploma Technical Hospitality Services -

Professional Institute of State For Hotel And Restaurant Services Erice Casa Santa (TP) Italy

Qualification Operator in Hospitality's services -

Professional Institute of State for Hotel and Restaurant Services Erice Casa Santa (TP) Italy

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ANTONINO LIBASSI