LUCA ZANET

**** ****** *** #*** **** CA *****

925-***-**** (Cell)

OBJECTIVE:

To be part of a successful team and leverage my experience to reduce expenses, accelerate growth, and develop top talent.

SKILLS:

Several years in the restaurant business, with employment in 3 different countries, and 10+ years’ experience as General Manager

Excellent customer service, positive leadership and motivational skills, organization and commitment to teamwork and quality

Fluent in Italian, English and Spanish, with strong interpersonal skills, and the desire to build a neighborhood feel with the clients

EMPLOYMENT HISTORY:

Delarosa Restaurant

San Ramon CA, 925-***-**** August 2019 – May 2023

General Manager

Open and Managing the first restaurant for Back of The House LLC, outside of San Francisco, with monthly revenues of $250-$450K

Oversee 220-seat restaurant, supervising a team of 21 FOH employees.

Slashed payroll/benefits administration costs 30% by negotiating pricing and fees, while ensuring the continuation and enhancements of services. Responsible for wine buying, P/L, leading team meetings, working closely with the Directo of Operation to create new ideas to increase sales, weekly sales and labor cost budgeting, managing COGS and reducing cost.

Maintaining and updating the wine list, plus managing the cocktail program.

Uma Casa Restaurant

San Francisco CA, 415-***-**** October 2017 – June 2019

General Manager

Manage the first and only Portuguese restaurant in Noe Valley, San Francisco, with monthly revenues of $130-$140K

Oversee 85-seat restaurant, supervising a team of 12 FOH employees

Slashed payroll/benefits administration costs 30% by negotiating pricing and fees, while ensuring the continuation and enhancements of services.Responsible for wine buying, P/L, leading team meetings, working closely with the owner to create events to increase revenue

Beverage Director, maintaining an extensive, Portuguese only, wine list, plus managing the cocktail program

Ristorante Pesce General Manager, January 2015 – September 2015

San Francisco CA, 415-***-**** Assistant General Manager, April 2014 – 2015

Assisted the GM in managing a full bar and seafood restaurant with monthly sales of $160-$170K and a team of 12

Assumed the GM position in 2015, with responsibility for daily tasks, hiring, training, payroll, budget and P/L meetings

Developed and implemented strategies to increase revenues

Il Fornaio November 2013 – March 2014

San Francisco CA 415-***-**** Floor Manager

Managed costs, payroll, AR/AP

Bacco Ristorante Italiano General Manager, 2008 – September 2013

San Francisco CA 415-***-**** Dinner Server & Manager, August 1995 – 2008

Acted as a Server 3 nights per week, and Manager 2 nights per week

Owned responsibility for daily operations, staff (both front and kitchen), purchasing of food and managing the wine portfolio, managing the daily specials, contributing to P&L meetings, controlling costs, budgeting, payroll, and AR/AP, as well as overseeing special events and marketing

Ristorante Umbria April 2005 – April 2009

San Francisco CA 415-***-**** Lunch Server

Kuleto’s Restaurant September 2003 – March 2005

San Francisco CA 415-***-**** Lunch Server

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