Giovanni Guido
Boca Raton,FL
Summary
Highly motivated and accomplished Leader with more than 20 years of experience in the Hotel, Cruise and Food and Beverage Industry. Good education supported by strong operations and management experience. I have a very strong work ethic, very trustful and believe that success is built on integrity, honesty, responsibility and accountability. I'm logical and analytical in my approach, plan effectively and have an eye for detail.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Director, Food & Beverage and Hotel Operations
MSC Cruise Line
01.2013 - Current
- Company Overview: Mediterranean Stile Cruising
- 7000 guests weekly, 2000 Crew
- Responsible for the F&B and the Hotel operation for the USA market
- Mediterranean Stile Cruising
- 7000 guests weekly, 2000 Crew
Fleet Food & Beverage Manager, Strategic Operations
Royal Caribbean International
01.2012 - 07.2013
- Defines departmental objectives, develops strategic plans and deploys supporting tactics and project work for F&B and Hotel Operations business objectives
- Focuses on the strategic development of new systems that support dynamic dining, and other flexible dining/seating products
- Continually supports shipboard standards for Beverage Operations, Restaurant Operations and Culinary Operations
- Provide leadership, guidance, supervision and coaching to direct reports to help accomplish strategic goals
- Support as primary contact all new building and Revitalization projects as well as new concept development and implementation in all capacities that involve F&B operations
- Financial Responsibilities Dotted line of responsibility for 471 and 472 cost center of estimated $425MM, 481 cost center of estimated $25MM and various capital projects of approximately $5-10MM
Fleet Restaurant Operations Manager
Royal Caribbean International
01.2008 - 01.2012
- Provide leadership, guidance, coaching to the Restaurant Operation Managers, Maître d’ and Windjammer manager fleet-wide
- Performs oversight of hiring, employment decisions and placement of On board Table Reservations support staff and supervisor as needed
- Work closely with all members of the shore side Food & Beverage Management team to evolve Dining concepts, service styles, menus and entertainment programs
- Manage all financial aspects of Restaurant Operations, with a particular focus on fostering a culture of fiscal responsibility and accountability
Fleet Consultant Restaurant Operations
Royal Caribbean International
01.2005 - 01.2008
- Facilitates a culture of commitment to the company’s values, standards, operating philosophies and overall business strategy
- Develops reports relating to particular assignments or projects
- Provides analysis of system performance on a regular basis, creating meaningful metrics to illustrate user proficiency
- Analyze and support the F&B team on the execution of the processes, services and products required
F&B Manager, Ship board Operations
Royal Caribbean International
01.2004 - 01.2005
- Drives continuous improvement of business system standardization and usability
- Manages and is fully accountable for the financial performance of revenue and cost for all F&B cost centers
- Ensures ongoing review of financial statements and budgets, tracks performance and manages cost and revenue activities
Maître d’, Ship board Operations
Royal Caribbean International
01.2000 - 01.2004
- Responsible for all aspects of all Restaurant venues onboard the assigned ship
- Oversees Restaurant Operations financial performance including revenue and expenses
- Implements measures to promote profitability within Restaurant Operations
Asst. Maître d’, Ship board Operations
Royal Caribbean International
01.1997 - 01.2000
- Manages the dining room function
- Assigns duties, responsibilities and workstations to employees
- Provides on-the-job training to Head Waiters to strengthen their current performance
Waiter Lead
Walt Disney World
01.1995 - 01.1997
- Company Overview: (Alfredo’s the Original of Roma) Working in a fast paced high class restaurant within the Disney Umbrella
- Working in a fast paced high class restaurant requires a great deal of discipline and ability
- (Alfredo’s the Original of Roma) Working in a fast paced high class restaurant within the Disney Umbrella
Chef de Rang
Grand Hotel Locarno
01.1993 - 01.1995
- Company Overview: Switzerland
- Working in exclusive hotel providing the highest level of customer Service
- Presents both food and beverage menus to guests, suggests dinner courses, appropriate wines and answers questions regarding menu and wine selections
- Switzerland
- Working in exclusive hotel providing the highest level of customer Service
Education
Diploma - Hotel School
Istituto Professionale Albergiero di Stato Cavalcanti
Serve Safe Certification -
National Restaurant Association Educational Foundation
Basic Safety Training -
Star Center
Public Health Certification -
Center For Disease Control
Crisis Management and Human Behavior Certification -
Royal Caribbean Int
Certified Hospitality Leader -
American Hotel Association
Certificate - Hospitality And Restaurant Managment
National Restaurant Association
Miami 08.2009
Certificate - Controlling Food Service Cost
National Restaurant Association
Miami 06.2009
Certificate - Customer Service
National Restaurant Association
Miami 09.2009
Certificate - Inventory And Purchasing
National Restaurant Association
Miami 07.2009
Certificate - Human Resources Management And Supervision
National Restaurant Association
Miami 05.2009
Skills
- Guest Satisfactions
- Training & Development
- Concept Development
- Product Offerings
- Safe Quality Management
- Financial planning
- United States Public Health
- Deployments Planning
- Relationship building
- Strategic planning
- Verbal and written communication
- Decision-making
- People management
- Operations management
- Creativity and innovation
- Staff management
- Goal setting
- Budget control
- Hiring and retention
- Charismatic leader
- Talent acquisition
- Problem-solving
- Multitasking and organization
- Coaching and mentoring
- Industry knowledge
- Customer service
- Performance evaluation and monitoring
- Performance improvement
Hobbies and Interests
- World-Travel
- Running
- Water Polo 'First Division'
- Tennis 'Number 1 Ranked in Florida USTA, in 2005'
- Scuba Diver, two years’ service, under the Italian Navy
Certification
- ServSafe Food Handler's Certification
Employee of the year
I was awarded as employee of the year in 2019 for the US Office.
Timeline
Director, Food & Beverage and Hotel Operations
MSC Cruise Line
01.2013 - Current
Fleet Food & Beverage Manager, Strategic Operations
Royal Caribbean International
01.2012 - 07.2013
Fleet Restaurant Operations Manager
Royal Caribbean International
01.2008 - 01.2012
Fleet Consultant Restaurant Operations
Royal Caribbean International
01.2005 - 01.2008
F&B Manager, Ship board Operations
Royal Caribbean International
01.2004 - 01.2005
Maître d’, Ship board Operations
Royal Caribbean International
01.2000 - 01.2004
Asst. Maître d’, Ship board Operations
Royal Caribbean International
01.1997 - 01.2000
Waiter Lead
Walt Disney World
01.1995 - 01.1997
Chef de Rang
Grand Hotel Locarno
01.1993 - 01.1995
Serve Safe Certification -
National Restaurant Association Educational Foundation
Basic Safety Training -
Star Center
Public Health Certification -
Center For Disease Control
Crisis Management and Human Behavior Certification -
Royal Caribbean Int
Certified Hospitality Leader -
American Hotel Association
Certificate - Hospitality And Restaurant Managment
National Restaurant Association
Certificate - Controlling Food Service Cost
National Restaurant Association
Certificate - Customer Service
National Restaurant Association
Certificate - Inventory And Purchasing
National Restaurant Association
Certificate - Human Resources Management And Supervision
National Restaurant Association
Diploma - Hotel School
Istituto Professionale Albergiero di Stato Cavalcanti
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