Franco De Bartolo
Roanoke,VA
Summary
A Food and Beverage Director, Clubhouse Manager, and General Manager with hands-on experience in opening and successfully managing high-volume fine dining establishments. Trained in fine Italian cuisine with knowledge in old and new world wines and spirits. Exercises highly developed leadership, mentoring, training, and motivation of staff. Manages multiple departments. Utilizes superior financial forecasting skills in developing and administering budgets. Sets appropriate sales goals achieving all bottom-line expectations. Emphasizes quality service, consistently generates repeat and referral business. Actively promotes dining establishments by participating in high-profile community events. Willing to relocate: Anywhere Authorized to work in the US for any employer
Overview
24
24
years of professional experience
1
1
Certification
Work History
Food and Beverage Director
Woodland Hills Assisted Living
09.2023 - Current
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Worked with qualified chef to diversify menu with new offerings.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Motivated staff to perform at peak efficiency and quality.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Coordinated with catering staff to deliver food services for special events and functions.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Director of Food and Beverage
Ballyhack
04.2022 - 07.2023
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Worked with qualified chef to diversify menu with new offerings.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Motivated staff to perform at peak efficiency and quality.
- Developed unique events and special promotions to drive sales.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Coordinated with catering staff to deliver food services for special events and functions.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
Food and Beverage Director
SAN YSIDRO RANCH
01.2013 - 04.2022
- Company Overview: Founded in 1861 and now owned by Ty Warner
- Reports to the General Manager of the ranch
- Manages 2 restaurants, Stonehouse and Plow & Angel, room service, pool service, and oversees all private events
- Combined the two restaurants into one during the Covid pandemic
- Worked with qualified chef to diversify menu with new offerings.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Motivated staff to perform at peak efficiency and quality.
- Purchased food and cultivated strong vendor relationships.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Hire and manage a team of 85 staff and an executive chef, handling disciplinary action and annual reviews
- Trains staff in customer service, including food service, food preparation, and wine & beverage
- Responsible for budgeting, purchasing wine and liquor, loss prevention, inventory, and payroll
- Rebuilt the wine cellar and the entire inventory following a fire and the flood of 2017
- Designs menu and does menu engineering, with seasonal updates, including special events and holidays
- Attends community and chamber events as the ambassador of San Ysidro Ranch
- Has experience in front and back of house
- The restaurant received 4.9 out of 5.0 on Open Table and 90+ point scores from LQA and Forbes
- Wine cellar received the Grand Award from Wine Spectator - 2014, voted Top
- Founded in 1861 and now owned by Ty Warner
GM / Club House Manager / Wine Director
Old Ranch Country Club
01.2010 - 12.2013
- Directed all F&B operations and the club that generates $16M in annual revenue, including $6M from F&B
- Oversaw daily business in the club's 200-seat dining room, 120-seat lounge, 90-seat patio, 60-seat outdoor snack bar, and ceremony site with seating for 400 guests
- As General Manager, hired, trained, and supervised 75 employees and administered the F&B budget
- Collaborated with the chef creating weekly specials, utilizing extensive knowledge of Italian food and wine to ensure the authenticity of fine cuisine
- As General Manager, reversed the loss of profits for the club's special events operation
- Lowered labor costs 20% and food costs by 40% increasing member satisfaction from 3.5 to 4.8 out of 5
- Coordinated 140 weddings, retirement parties, bar mitzvahs, quinceañera, and Red Hat functions annually
- Planned large special events, including a 4th of July Party with 1,400 guests, a Camp-Out with 500 guests, and corporate gatherings for Boeing and the City of Seal Beach
- Partner with Wine & Spirits distributors to host wine and scotch tastings and food pairing parties
GM / Wine Director
Da Vinci's Ristorante
01.2006 - 12.2010
- Worked with the chef and team delivering consistently outstanding service to this 500-seat, fine-dining establishment
- Hired, trained, evaluated, and disciplined staff of 40 resolving problems and customer complaints
- Collaborated with the chef on menu development and design
- Guided pre-opening and opening the restaurant on time, within budget, and generating $2M revenues in the first year
- Assisted in purchasing $2M in equipment, furnishings, wine inventory, and supplies
- Selected and purchased 1200-bottles of wine for the restaurant
- Negotiated terms and purchased all foods, beverages, and restaurant services
- Handled the catering for large parties and charitable events
- Earned high reviews from the Long Beach Press-Telegram and featured in Tasting Magazine
GM / Wine Director
Il Cielo
01.2004 - 12.2006
- Oversaw daily operations at this elite Italian restaurant that generated $2M+ annually
- Trained, scheduled, and supervised a staff of 20
- Purchased products and services and negotiated prices, resulting in significant cost savings
- Managed multiple celebrity functions, weddings, and private parties for up to 120 guests
- The LA Times named the restaurant 'The Most Romantic Place to Get Married.'
GM / Wine Director
Maurizio's Italian Kitchen & Bar
01.2001 - 12.2004
- Served as part of the opening team of this 250-seat restaurant
- Trained, scheduled, and oversaw a staff of 35
- Managed all catering for large parties and charitable events
- Purchased all products and services for the establishment
- Personally, designed the entire menu
- Collaborated with the chef on creating monthly specials and authentic Italian cuisine
Education
Bachelor's degree - Restaurant Management
ITALIAN CULTURAL INSTITUTE OF LOS ANGELES
PAOLA CULINARY SCHOOL - Restaurant Management
PAOLA CULINARY SCHOOL
COSENZA, ITSkills
- Windows Proficiency
- Excel Proficiency
- OpenTable Proficiency
- Service Excellence
- Time Management Skills
- Operational Management
- Microsoft Office
- Management Experience
- Point Of Sale Management
- Payroll Management
- Strategic Leadership
- Preventive Maintenance
- Food Safety Compliance
- Strong Interpersonal Skills
- Labor Cost Evaluation
- Strategic Purchasing
- Kitchen Operations Experience
- Profit and Loss Oversight
- Customer Service Expertise
- Employee Training
- Cocktail Preparation
- Pricing Strategy Development
- Computer Networking
- Expense Management
- Fine-Dining Service Skills
- Food presentation
- Wine pairing
- Menu development
- Vendor negotiations
Certification
- ServSafe
- TIPS
- CPR Certification
Affiliations
CMAA, Club Managers Association of America
Personal Information
- Authorized To Work: US for any employer
Languages
Italian
Native or Bilingual
Timeline
Food and Beverage Director
Woodland Hills Assisted Living
09.2023 - Current
Director of Food and Beverage
Ballyhack
04.2022 - 07.2023
Food and Beverage Director
SAN YSIDRO RANCH
01.2013 - 04.2022
GM / Club House Manager / Wine Director
Old Ranch Country Club
01.2010 - 12.2013
GM / Wine Director
Da Vinci's Ristorante
01.2006 - 12.2010
GM / Wine Director
Il Cielo
01.2004 - 12.2006
GM / Wine Director
Maurizio's Italian Kitchen & Bar
01.2001 - 12.2004
PAOLA CULINARY SCHOOL - Restaurant Management
PAOLA CULINARY SCHOOL
Bachelor's degree - Restaurant Management
ITALIAN CULTURAL INSTITUTE OF LOS ANGELES
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