Ivan Beretta
Romano Di Lombardia,Italia
Summary
Hardworking Restaurant Manager with 30 years overseeing high-traffic establishments. Talented at managing large, diverse teams of culinary and service personnel. Comfortable taking responsibility for everything from back-office operations to dining room performance.
Overview
38
38
years of professional experience
1
1
Certification
Work History
Specialt Restaurant Manager Gourmet
Costa Crociere S.p.A
Genoa, Italy
03.2023 - Current
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Maintained detailed records of sales transactions and daily shift reports.
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Implemented effective marketing campaigns to increase revenue and improve brand awareness.
- Performed regular maintenance checks on equipment to ensure proper functioning.
- Adhered to all health department regulations regarding food storage and preparation.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Resolved and investigated complaints regarding service, food quality and accommodations.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Created detailed reports on weekly and monthly revenues and expenses.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Coached staff on strategies to enhance performance and improve customer relations.
Chef patron
Villanova restaurant
Ghisalba, Bergamo
01.2018 - 01.2023
- Oversaw preparation of creatively-designed italian cuisine recipes
- Created menus and designed corresponding recipes
- Mentored kitchen staff to prepare each for demanding roles
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Created recipes and prepared advanced dishes
- Maintained well-organized mise en place to keep work consistent
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Developed kitchen staff through training, disciplinary action and performance reviews
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Supervised and enhanced work of 8 person team producing more than 250 plates per day.
Director of Restaurant Operations
Retroconcept srl
Romano Di Lombardia, Italy
01.2006 - 01.2017
- Restaurant Pre-Opening operations: Concept definition, Plan architectural concept design, kitchen layout, restaurant lighting
- Interviewed and hired strong candidates for team openings, using newspapers, job boards and social media to find applicants
- Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization
- Delivered leadership to executive team dedicated to driving ambitious targets with well-orchestrated plans
- Purchased adequate quantities of food, beverages, equipment and supplies
- Managed daily operations of restaurant organization, orchestrating forward-thinking strategies to accomplish profit and expansion goals
- Managed purchasing, sales, marketing and customer account operations efficiently
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service
- Developed, implemented and managed business plans to promote profitable food and beverage sales
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
- Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately
- Led and directed team members on effective methods, operations and procedures.
Restaurant Manager
Metropolitan Palace Hotel
Beirut, Lebanon
01.2002 - 01.2006
- Led and directed team members on effective methods, operations and procedures
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition
- Maintained safe working and guest environment to reduce risk of injury and accidents
- Correctly calculated inventory and ordered appropriate supplies
- Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity
- Strategically developed effective marketing plans to increase sales and profits while managing costs
- Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales
- Managed event contracts, estimates, event profiles and post-event summaries
- Documented reservations, alerted servers and managers of large groups and prepared seating
- Conducted dining room and server checks to assess readiness for expected customer loads
- Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness
- Prepared dining room for special upcoming functions by decorating and generating special group menus
- Collaborated with kitchen to inform customers of wait times and answer questions about food
- Planned and executed 100+-guest parties by organizing menus, spaces and special requests
- Served as leader of FOH team by assigning duties, work stations and responsibilities
- Maintained sanitary and organized work environment by implementing and executing safe food handling, food service and cleaning procedures
- Trained, coached and evaluated subordinates to raise performance to company standard.
Chef Patron
Premiere Leisure
Kuwait City, Kuwait
01.2000 - 01.2002
- Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
Italian Chef De Cuisine
La Mamouina hotel
Marrakash, Morocco
01.1998 - 01.2000
Italian Chef De Cuisine
Las Dunas Hotel & Spa
Estepona, Spain
01.1997 - 01.1998
Italian Chef De Cuisine
Amerigo Restaurant
New York, NY
01.1995 - 01.1997
Sous Chef
Rigoletto Restaurant
Wan Chai, Hong Kong
01.1994 - 01.1995
Chef De Partie International Opening Team
Bice International
Chicago, Sao Paulo, Amsterdam, Montecarlo, New York, Worldwide
01.1991 - 01.1994
Commis De Cuisine
Ristorante Il Gourmet
Bergamo, Italy
01.1986 - 01.1991
Education
High School Diploma -
I.P.S.S.A.R. Amerigo Vespucci
06.1991
Skills
- Signature dish creation
- Excellent process improvements
- Excellent problem-solving
- Excellent employee training and development
- Kitchen management
- Menu planning
- Fine-dining expertise
- Italian cuisine
- Passion for customer satisfaction
- Operations management
- Food service background
- Marketing and advertising
- Food plating and presentation
Websites
Hobbies and Interests
- Dogs Care
- Guitar
- Geopolitic science
- Food biotechnology
- Self-improvement readings
Certification
- STCW certificate for seafares
- TGR-2602 Shipboard Cybersecurity awareness
- integrated pest management
- Food Safety Haccp
- Anger Mangement
- Mental Hygiene management
- Time management
Timeline
Specialt Restaurant Manager Gourmet
Costa Crociere S.p.A
03.2023 - Current
Chef patron
Villanova restaurant
01.2018 - 01.2023
Director of Restaurant Operations
Retroconcept srl
01.2006 - 01.2017
Restaurant Manager
Metropolitan Palace Hotel
01.2002 - 01.2006
Chef Patron
Premiere Leisure
01.2000 - 01.2002
Italian Chef De Cuisine
La Mamouina hotel
01.1998 - 01.2000
Italian Chef De Cuisine
Las Dunas Hotel & Spa
01.1997 - 01.1998
Italian Chef De Cuisine
Amerigo Restaurant
01.1995 - 01.1997
Sous Chef
Rigoletto Restaurant
01.1994 - 01.1995
Chef De Partie International Opening Team
Bice International
01.1991 - 01.1994
Commis De Cuisine
Ristorante Il Gourmet
01.1986 - 01.1991
High School Diploma -
I.P.S.S.A.R. Amerigo Vespucci
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