Virginia Calistroni
Dubai
Overview
9
9
years of professional experience
1
1
Certification
Work History
Assistant Restaurant Manager
Mine&Yours Group
03.2023 - Current
- 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 20 restaurant staff, maintaining exceptional customer service and quality standards.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Delivered in-depth training to workers in food & beverage preparation and customer-facing roles to promote strong team performance.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Daily Financial Reports.
- Monthly Restaurant Inventory.
- Developed and implemented strategies to improve revenue and profitability.
- Managed staff schedules and maintained adequate coverage for all shifts.
Restaurant Supervisor
Mine&Yours Group
08.2022 - 03.2023
- 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.
- Identified and addressed customer complaints to promote satisfaction and loyalty.
- Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
- Hired, trained and mentored staff to meet and exceed high quality standards.
- Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
- Maintained accurate records of sales, labor and other costs.
- Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements, and top service standards.
- Conducted weekly and monthly staff meetings to review performance and discuss upcoming events.
- Developed and implemented standard operating procedures to maintain smooth operations.
- Organized implementation of new banners, displays and menus.
- Coordinated with vendors to guarantee timely delivery of food and beverage supplies.
- Monitored adherence to corporate policies, procedures and standards as well as industry health and safety regulations.
- Maintained accuracy of financial transactions, overseeing error-free processing of cash, check and credit card transactions.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Supervised food presentation and plating to enhance visual appeal.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Daily financial reports.
- Monthly Inventory.
Head Waitress- Chef De Rang
Niko Romito - Bulgari Hotels and Resorts
08.2020 - 03.2022
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business (LQA and Forbes Standards).
- Upheld high standards of professionalism when dealing with customer issues, supporting serving staff, and waiting on tables.
- Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
- Daily and Monthly Wine and Cigars Inventory
- F&B stock management
- F&B orders (purchases-requisitions through Marriot management system).
Food & Beverage Coordinator
Rosa Grand Hotel, Starhotels Collection, SPA, Milano, Italy
01.2020 - 08.2020
- Business management and control: cost analysis.
- Food&Beverage cost control
- Constant product prices comparison
- Daily cash management. Sales analysis through the use of the Selz management program.
- Daily Cover Formulation - Daily Report using Opera and Selz management.
- Employees management: research and communication of professional figures and subsequent communications to regional authorities to establish the employment relationship/contracts.
- Purchase of beverage, food and consumables items: ordering, storing and inserting products (creating and communicating DDTs (transport documents) through the use of SAP management).
- Menus and marketing material - promotion Realization- printing.
- Management programs used: - Selz - Sap Business One - OPERA
Food & Beverage Cordinator
Restaurant Pre-Opening Helvetia&Bristol Hotel, Starhotels Collection, SPA, Firenze, Italy
06.2019 - 01.2020
- Business management and control: cost analysis.
- Food&Beverage cost control
- Constant product prices comparison
- Daily cash management. Sales analysis through the use of the Selz management program.
- Daily Cover Formulation - Daily Report using Opera and Selz management.
- Employees management: research and communication of professional figures and subsequent communications to regional authorities to establish the employment relationship/contracts.
- Purchase of beverage, food and consumables items: ordering, storing and inserting products (creating and communicating DDTs (transport documents) through the use of SAP management).
- Menus and marketing material - promotion Realization- printing.
- Management programs used: - Selz - Sap Business One - OPERA
Administrative Officer
ALMA La Scuola Internazionale Di Cucina Italiana
01.2019 - 06.2019
- Organization of the lessons, of the teaching equipment of the academy.
- Organization of the academy's teaching classes.
- Organization of timetables, spaces and equipment required for school activities.
- Staff organization.
- Staff schedules management.
Demi Chef De Partie
Four Seasons Hotels, Mina Brasserie Restaurant Pre-Opening
11.2017 - 07.2018
Demi Pastry Chef
Hotel Palazzo Villa Aminta
03.2017 - 11.2017
Commis Chef
Petit Restaurant *, Bellevue Hotel
07.2015 - 01.2016
Commis Chef- Intership
Zur Rose Restaurant *
03.2014 - 06.2015
Commis Chef
Villasanpaolo Hotel
01.2014 - 07.2014
Education
Master of Food&Beverage Management - Food&Beverage Mangement
Alma, La Scuola Internazionale Di Cucina Italiana
Parma, Italy 05.2019
Specialization - Professional Chef
Alma, La Scuola Internazionale Di Cucina Italiana
Parma, Italy 11.2014
High School Diploma -
Liceo Scientifico Ettore Majorana
Orvieto, Italy 06.2008
Certification
WSET Level 2 Award in Wines
Languages
English
Advanced (C1)
Italian
Bilingual or Proficient (C2)
Timeline
Assistant Restaurant Manager
Mine&Yours Group
03.2023 - Current
Restaurant Supervisor
Mine&Yours Group
08.2022 - 03.2023
Head Waitress- Chef De Rang
Niko Romito - Bulgari Hotels and Resorts
08.2020 - 03.2022
Food & Beverage Coordinator
Rosa Grand Hotel, Starhotels Collection, SPA, Milano, Italy
01.2020 - 08.2020
Food & Beverage Cordinator
Restaurant Pre-Opening Helvetia&Bristol Hotel, Starhotels Collection, SPA, Firenze, Italy
06.2019 - 01.2020
Administrative Officer
ALMA La Scuola Internazionale Di Cucina Italiana
01.2019 - 06.2019
Demi Chef De Partie
Four Seasons Hotels, Mina Brasserie Restaurant Pre-Opening
11.2017 - 07.2018
Demi Pastry Chef
Hotel Palazzo Villa Aminta
03.2017 - 11.2017
Commis Chef
Petit Restaurant *, Bellevue Hotel
07.2015 - 01.2016
Commis Chef- Intership
Zur Rose Restaurant *
03.2014 - 06.2015
Commis Chef
Villasanpaolo Hotel
01.2014 - 07.2014
Master of Food&Beverage Management - Food&Beverage Mangement
Alma, La Scuola Internazionale Di Cucina Italiana
Specialization - Professional Chef
Alma, La Scuola Internazionale Di Cucina Italiana
High School Diploma -
Liceo Scientifico Ettore Majorana
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