Marco Refrigeri

Experience

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  The Hotel Institute

  Jan 1982 - Jan 1989

  Several Hospitality Experiences
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  Rocco Forte Hotels

  Jan 1993 - Dec 2003

  Several Hospitality Functions

  GRAND HOTEL PALAZZO DELLA FONTE – FIUGGI, ITALY HOTEL CAVENDISH – LONDON, ENGLANDCatering & Banqueting Manager Assistant F&B ManagerSales Executive Manager Night Manager Receptionist and Cashier

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  Hotelier Institute Michelangelo Buonarroti

  Jan 2001 - Dec 2006

  High School Consultant Teacher
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  47 BOUTIQUE HOTEL

  Mar 2004 - Jun 2006

  Rooms Division Manager
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  Mawimbini Resort - Ventaglio

  Jul 2006 - Oct 2007

  Executive Assistant Manager

  • Maintaining, on a day-to-day basis, Operational Standards of the company as agreed by the General Manager. • Taking the necessary actions to maximize (within agreed range of responsibility) profits in order to exceed the operational budget in all hotel departments. • Supporting all departments with an internal cross-selling attitude. • Maintaining careful control over costs in all hotel departments.• Ensuring the hotel is kept in excellent conditions, whilst ensuring R&M expenses are kept under budget. • Maintaining standards of appearance and hygiene of all staff.• Effectively handling all guest complaints concerning hotel and taking the appropriate corrective action to prevent recurrence whilst converting the guest into a repeat customer. • Ensuring all Operational Standards and internal policies are complete and kept up-to-date at all times. • Assisting the General Manager in the preparation of the Annual Budget and the Investment Plan (Replacements/Investments/Projects) and being responsible for the hotel in his absence Show less

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  Queen Sharm - Vera Club

  Jan 2008 - Sept 2009

  Executive Assistant Manager

  • Deputy in case of absence of General Manager. • Responsible for overall food quality, menu planning, tour bus operator relations, food safety, kitchen staff management, cost controls, and kitchen staff training and development. • Supervision and performance development of all managers and their respective departments. • Development, implementation, monitoring and achievement of objectives as per Annual Budget, including Sales Strategies, Pricing, Revenue Management and Operations/Capital Budget. • Guaranteeing that all hotel policies and procedures are fully implemented and compliant in all departments. • Development and supervision of programs that promote a positive work environment for all employees, insuring that all employment related processes comply with local, state and federal regulations, including compliance of specific union regulations as appropriate. Provide routine forecasting and financial re-projections that correspond to forecasted sales. • Review and approval of all operating expenses for the hotel. Conduction of staff meetings to report key operating results to staff in areas of General Manager’s Meetings and leading improvement ideation sessions between staff and management. Show less

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  Costa Crociere S.p.A.

  Oct 2009 - Dec 2011

  Food & Beverage Director - Commissioning of Costa Favolosa 2011

  Responsible for the supervision, development and performance of all managers and their respective departments, which included:• Front Office, Housekeeping, Maintenance, Accounting, Inventory, Casino, Health & Spa Centre, Photo Shop and Restaurants, Tours Office in order to ensure the highest levels of guest and employee satisfaction in a cost-efficient manner. • Ensuring all hotel policies and procedures were fully implemented and compliant in all departments and at the same time ensuring the departmental working hours were respected, in line with company policy and individual contracts.• Responsible for overall food & hygiene quality assurance, menu planning, vendor management, food preparation, food safety, kitchen management, cost controls, kitchen staff - training and development. Preparation of formal management reports and monitoring and analysis of revenue by department, together with food costs, discrepancies, yield management, and injury reports of all incidents that occurred on board Show less

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  The Grand Hotel

  Feb 2012 - Sept 2013

  Executive Assistant General Manager

  Reporting directly to the Resort General Manager, being fully responsible for the resort during the absence of the General Manager. Also had all department heads reporting directly into him and was responsible for all operational aspects of the hotel on a routine basis.• Growing revenues and maximizing the financial performance of the hotel. • Managing a large food and beverage operation with 12 different all-inclusive and a-la-carte restaurants and numerous bars.• Developing and implementing property-wide strategies, which deliver products and services to meet and exceed the expectations of the brand's target customers and, at the same time, providing a return on investment. Show less

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  DoubleTree by Hilton

  Oct 2013 - Feb 2014

  Hotel General Manager

  Reporting directly via the Regional Director to the owner and owning company and being responsible for:• Sourcing, recruitment and training of all new staff in all departments.• Pre-opening preparation and daily liaison with builders and suppliers.• Relationship and connection with all local authorities.• Quality control of building, fitting out and all supplies.• Place standard operating procedures, maintaining brand awareness in line with company policies and procedures

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  Costa Crociere S.p.A.

  Apr 2014 - now

  Food & Beverage Director - Deputy of General Manager

  Reports to the General Manager & Corporates ashore.Directs the total operation of the Ship Hotel, leading a group of more than 400 associates, maintaining established cost and quality standards, attaining projected revenue and profit levels, achieving guest satisfaction goals and ensuring maintenance and security of hotel’s physical assets. Develops/updates the hotel business plan and monitors financial performance with the Hotel HOD. Ensures compliance to company policies and procedures. Maintains a positive community image and remains updated with local business trends. Reviews the operation of the hotel’s Human Resources system ensuring that work climate is maintained consistently with the vision, mission and core values of the Group.• Ensures that all Departmental Operations Manuals and Processes are maintained and continuously updated as necessary.• Assists the development and implementation of Strategic and Marketing Plans, Budget and Goals Programme to ensure on an on-going basis optimum guest satisfaction, sales potential and profitability• Ensures that deadlines on all projects are met and timely submitted to the Corporate Office or the relevant department• Ensures that meetings are well planned and results-oriented, producing effective outcomes.• Conducts frequent and thorough inspections of all Hotel operations areas.• Spends time in various operations, ensuring operation is well managed by the Management team and works properly to exceed expectation.• Implementation of the complex F&B Project, created to ensure the whole Italian Food & Beverage is accomplished with exclusively Italian food firms. • Conducts regular training sessions with the assigned team & HOD F&B in line with the departmental SOP's Show less