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
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