Emanuele Michelini

Experience

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  The Langham Hotel London

  Mar 1999 - Jun 2001

  Assistant Food Beverage Manager

  • Supported the F&B Director in overseeing daily operations, ensuring seamless execution of service, cost efficiency, and adherence to brand standards.• Assisted in financial planning, including budgeting, cost control, and revenue strategies, while maintaining high-quality service and operational efficiency.• Supervised procurement and inventory management, coordinating with suppliers and vendors to optimize stock levels and product selection.• Monitored compliance with health, safety, and sanitation regulations, ensuring all food and beverage areas met industry standards.• Collaborated with department heads to align service strategies with customer expectations, enhancing overall guest satisfaction.• Led and trained front-of-house teams, implementing development programs to maintain service excellence and team performance.• Supported menu development and pricing strategies, ensuring offerings aligned with market trends and business objectives.• Oversaw staff scheduling and labor management, optimizing workforce planning to maintain efficiency while ensuring coverage during peak hours. Show less

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  Cafe Caprice - Campsbay Capetown

  Jul 2001 - Mar 2002

  Bar Manager

  • Played a key role in enhancing the bar’s offerings by introducing innovative cocktail concepts based on market trends, elevating menu appeal and customer engagement.• Implemented targeted cost control measures, optimizing profit margins while upholding high standards of quality and service excellence.• Managed inventory and procurement, ensuring consistent stock levels through close collaboration with ownership and suppliers to maintain cost efficiency.• Streamlined beverage preparation procedures, reducing waste and enhancing product consistency across all service points.• Optimized workforce scheduling, ensuring efficient shift planning while maintaining full coverage during peak hours.• Led employee training and professional development, enhancing service standards, consistency, and team performance.• Elevated the guest experience by staying informed on beverage trends, providing expert recommendations, and refining food and beverage pairings in collaboration with the kitchen team.• Ensured strict compliance with local and state alcohol service regulations, prioritizing customer safety and operational excellence. Show less

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  Sol Café

  May 2002 - Nov 2004

  CEO & Founder
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  Milano

  Dec 2004 - Mar 2006

  F&B Director - Executive Lounge - (Floor G Hilton Hotel)

  • Led the strategic and financial management of the Food & Beverage division, overseeing budgeting, cost optimization, and revenue growth while maintaining exceptional quality standards.• Negotiated supplier agreements and volume pricing discounts, securing premium product availability while reducing procurement costs by 10% without compromising quality.• Implemented data-driven pricing strategies and menu engineering, resulting in a 15% increase in average check value and higher guest engagement.• Analyzed sales performance and customer insights, optimizing inventory planning and purchasing decisions to improve profitability and operational efficiency.• Developed high-end dining concepts and curated seasonal menus, collaborating with Executive Chefs and Sommeliers to enhance the brand’s luxury positioning and customer appeal.• Strengthened guest experience initiatives, increasing customer satisfaction scores by 15% through tailored service strategies, operational workflow refinements, and improved table turnover rates.• Ensured compliance with strict health, Food safety, and sanitation regulations, achieving 100% compliance ratings in internal and external audits.• Provided strategic leadership for a high-performing team, overseeing training, performance evaluations, and workforce optimization to drive service excellence and operational efficiency. Show less

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  Costa Crociere S.p.A.

  Apr 2006 - now

  • Providing oversight for 12 vessels and 150+ F&B outlets, ensuring cost efficiency, revenue growth, and an elevated guest experience through product innovation.• Overseeing financial planning, budgeting, and cost control, securing a 15% cost savings through strategic supplier negotiations and revenue-driven pricing strategies.• Optimizing pricing models and promotional initiatives, driving a 12% increase in food and beverage revenue while maintaining high-quality standards.• Implementing a data-driven approach to market analysis and trend forecasting, leading to a 10% improvement in gross margins.• Strengthening distributor partnerships and enhancing inventory control systems, achieving a 35% reduction in waste (soft and hard food) and improved cost efficiency.• Driving quality assurance and customer engagement initiatives, increasing customer satisfaction scores by 8 points.• Managing a complex network of beverage professionals across multiple ships, ensuring consistency in service execution, operational efficiency, and high-performance standards. Show less • Managed multiple bar operations onboard, ensuring smooth service execution, cost control, and revenue optimization.• Developed and implemented pricing strategies, promotions, and menu innovation, aligning offerings with customer demand and business objectives.• Led inventory management and supplier relations, negotiating cost-effective purchasing strategies while maintaining high-quality standards.• Monitored financial metrics, controlled budgets, and optimized spending to improve operational efficiency.• Directed and trained a high-performing team of bartenders and floor staff, fostering service excellence and consistency across all venues.• Streamlined labor costs through workforce planning and strategic shift scheduling, optimizing team productivity.• Designed and executed guest engagement initiatives, introducing new drink menus, exclusive promotions, and loyalty programs to elevate customer experience.• Ensured full compliance with health, safety, and quality regulations, reinforcing SOPs and service consistency across all bar locations.tions. Show less • Oversaw beverage services across multiple bars and lounges, ensuring operational efficiency and alignment with company sales targets.• Supervised staff execution of daily procedures, maintaining consistency with company beverage service standards.• Collaborated with the Beverage Manager to develop and refine staff schedules, optimizing workforce productivity.• Conducted staff training sessions, utilizing company materials to enhance team performance and sales effectiveness.• Ensured beverage sales objectives were met, contributing to overall revenue growth.• Developed a high-performing team, reinforcing adherence to service standards and operational excellence.• Implemented scheduling and time management strategies, improving productivity and team efficiency.• Optimized beverage sales performance, leveraging targeted training and coaching strategies. Show less

  • Corporarate Fleet Travelling Beverage

    Sept 2021 - now

  • Beverage Operational Manager

    Jul 2010 - Sept 2021

  • Assistant Beverage Operational Manager

    Apr 2006 - Jul 2010