Roberto Valerio
Brooklyn
Summary
Accomplished hospitality professional with 16 years of NYC and international experience in high-end dining. Specializes in Italian and Japanese cuisine, complemented by extensive wine knowledge and fluency in three languages. Enhances team performance and guest satisfaction through strategic service improvements and relationship building. Organized leader with a collaborative approach and a commitment to fostering employee satisfaction.
Overview
11
11
years of professional experience
Work History
Restaurant Manager
Masa/Kappo Masa
Manhattan
09.2023 - 02.2026
- Oversaw daily restaurant operations, enhancing service flow and guest satisfaction.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Trained and supervised staff on customer service and food safety standards, fostering a knowledgeable and compliant team.
- Optimized profits by controlling food, beverage and labor costs.
- Coordinated inventory management to optimize stock levels and minimize waste.
- Achieved recognition from Michelin for exceptional culinary quality.
- Mastering Japanese Fine Dining: Actively learning and adapting high-end Japanese culinary practices to enhance guest experiences.
Floor Manager / Sommelier
Osteria 57 / Alice
Manhattan
12.2022 - 08.2023
- Advised guests on wine selections based on preferences and meal choices.
- Conducted wine tastings to enhance staff and guest knowledge of selections.
- Reviewed and updated wine list regularly to align with current trends and appeal to diverse customer base.
- Trained new staff on wine service techniques and product knowledge.
- Increased Guest Satisfaction: Achieved 98% positive guest feedback on service and wine recommendations.
- Improved Operational Efficiency: Reduced table turnover time by 15%, maximizing seating capacity.
- Enhanced Staff Engagement: Maintained a 90% employee retention rate by fostering a supportive team environment.
- Built relationships with local wineries to secure exclusive offerings and events.
- Managed daily restaurant operations to ensure smooth service flow.
Assistant General Manager / Sommelier
BLT Steakhouse
Manhattan
02.2022 - 12.2022
- Boosted Wine Sales: Increased wine sales by 25% through curated wine selections and upselling techniques.
- Established and nurtured relationships with wine distributors and wineries, securing access to high-quality wine selections.
- Collaborated with chefs to create harmonious food and wine pairings.
- Optimized Cost Control: Reduced overhead costs by 10% through efficient inventory and resource management.
- Managed daily operations of restaurant bar, including hiring, scheduling, and supervising staff to ensure efficient service.
- Reduced Guest Complaints: Lowered guest complaints by 30% by implementing service protocols and regular staff training.
- Ensured compliance with government regulations related to serving alcoholic beverages.
Floor Manager
Bobby Van’s Steakhouse
Manhattan
01.2021 - 01.2022
- Enhanced Customer Loyalty: Grew repeat customer visits by 20% with consistent high-quality service.
- Increased Staff Productivity: Streamlined operations to improve service speed, reducing wait times by 12%.
- Maintained Quality Standards: Regularly exceeded company standards for cleanliness and guest satisfaction.
- Produced accurate and timely project activity reports to support operational decisions.
- Planned and delivered training sessions to enhance employee skills and address performance gaps.
- Delegated tasks to staff, establishing clear priorities and goals to ensure efficient workflow.
General Manager
The Luzzo Group
Manhattan
01.2015 - 01.2019
- Achieved Revenue Growth: Led initiatives that increased annual revenue by 30% over five years.
- Developed service and sales strategies to improve retention and revenue.
- Improved Operational Efficiency: Implemented cost-saving measures, cutting monthly expenses by 10%.
- Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
- Reduced Turnover: Kept staff turnover below 15% through effective hiring, training, and engagement practices.
- Led hands-on leadership initiatives that fostered exceptional client experiences through associate and manager collaboration.
- Implemented employee recognition programs that motivated staff to align with and achieve organizational goals.
Education
Diploma - Hospitality Management
I.P.P.S.A.R Angelo Celletti
Formia, Italy05-2004
Skills
- Operations management
- Kitchen oversight
- Cost control
- Food cost control
- Operational efficiency
- Revenue growth
- Customer satisfaction
- Satisfaction metrics
- Staff training
- Supervisory skills
- Team leadership
- Conflict resolution
- Time management
References
Available upon request
Languages
English
Full Professional
Italian
Native/ Bilingual
Spanish
Full Professional
Portuguese
Professional
Timeline
Restaurant Manager
Masa/Kappo Masa
09.2023 - 02.2026
Floor Manager / Sommelier
Osteria 57 / Alice
12.2022 - 08.2023
Assistant General Manager / Sommelier
BLT Steakhouse
02.2022 - 12.2022
Floor Manager
Bobby Van’s Steakhouse
01.2021 - 01.2022
General Manager
The Luzzo Group
01.2015 - 01.2019
Diploma - Hospitality Management
I.P.P.S.A.R Angelo Celletti