ALESSANDRO MAGNANI

ITALIAN EXECUTIVE CHEF

Cell: 954-***-**** : acuz5j@r.postjobfree.com

Summary

Sheraton Hotel Italian Fine Dining New York, Italy, Caribbean 85/89

Coco Beach Seafood Restaurant Esmeralda Resort, St Martin Caribbean 89/92

Astrolabe French Fine Dining Esmeralda Resort, St Martin Caribbean 92/93

Hyatt Resort & Spa Italian Fine Dining Restaurant Florida 93/95

Fontaine Bleau Resort Italian Restaurant Miami 95/99

The Sonesta Resort & Italian Restaurant St Marteen 99/2003

Cap Juluca Resort & Spa Italian Restaurant Anguilla Carribbean 2003/05

Bajatzu Steak House Sonesta Resort & Spa St.Maarten 2005/07

Sandals Resorts & Spa Italian Restaurant Caribbean Islands 2007/10

Atlantis Resort & Spa Italian Restaurant Bahamas Islands 2010/12

Ritz Carlton Resort & Spa Italian Restaurant, US Virgin Islands 2012/13

Marriott Resort & Spa Italian Restaurants US Virgin Islands 2013/15 Marriott Resort & Spa Italian Restaurants Hawaii Islands 2015/16

Highlights.

Strong leader

Experience in food and beverage costs

Full service restaurant background

Stable work history

Supervisory skills

Operations management

Employee recruitment expertise

Available full time

Feed back, performance evaluations, management

Ability to multi-task in a high pressure environment

Accomplishment

Efficiently operated high volume restaurants with a combined staff of culinary and restaurant

professionals.

Experience.

20 years experience in food and beverage

Speak English,Spanish,French,italian

Efficiently resolved problems or concerns to the satisfaction of all involved parties.

Scheduled and directed staff in daily work assignments to maximize productivity.

Continually monitored restaurant and took appropriate action to ensure food quality and service standards were

consistently met.

Developed and maintained exceptional staff service standards.

Optimized profits by controlling food, beverage and labor costs on a daily basis.

Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage

products to ensure quality.

Built sales forecasts and schedules to reflected desired productivity targets.

Collaborated with the F&B Managers to analyze and approve all food and beverage selections.

Developed and maintained a staff that provided hospitable, professional service while adhering to policies and

business initiatives.

Communicated well and used strong interpersonal skills to establish positive relationships with guests and

employees.

Consistently obtained highest rating from the county health department.

Counseled and disciplined staff when necessary.

Education

High School (Bari-Italy) 83/87

Food & Beverage School (Rome-Italy) 87/88

Hotel & Restaurant School (Milan-Italy) 88/89

Courses in Hospitality and Restaurant Management 89/90

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