Experienced Restaurant Operations & Electrician

Guillaume Magnani

**** ******** ****, *******, ** 32822 917-***-****

**************@*****.***

Experiences

Self Employed

December 2018 – Present

Move from NYC to Orlando.

Always been doing construction on my days off, something I always wanted to try on my own. Flipped 3 houses in a year, learn a lot from it. Something I can use in our beautiful industry.

Then became an electrician since the past 5 years.

OTG Management

Terminal D General Manager/Sommelier

July 2017 – October 2018

La Guardia Airport-New York

Responsible to oversee different types of restaurants for one of the best growing up company in the airport industry. Upscale Steak House, Italian Restaurant, Sushi Bar and retail store.

Oversee BOH and FOH all costs, sanitation regulations.

Reviewing all hiring and training

Setting goals to the GM or management team, developing organized capability and show the way.

Maintenance, set up and training for POS system

Good understanding of budget and P&L.

Coordinated weekly management meeting.

Managed over 200 employees.

Patina Restaurant Group: Café Centro Brasserie/ Beer Bar Restaurant/ Vanderbilt Catering

General Manager/Sommelier

September 2009 – May 2017

I was the general manager of Cafe Centro Brasserie, Beer Bar Restaurant and oversee any catering events for our private room Vanderbilt Suite in the Met Life Building.

Responsible of all aspect of the restaurant operations: budgeting, P&L, developing team members to help improve operations and grow sales.

Oversee an Upscale French Brasserie: Café Centro, a casual restaurant: Beer Bar and catering parties: Vanderbilt Suites from 20 to 400 peoples.

Maintenance, set up and training for POS system

Oversee hiring, training, food cost, beverage cost, labor costs, and sanitation regulations.

Managed over 250 employees.

Gabriella Wine Import

Wine Sales Representative

September 2008 – September 2009

New York

I was a sale representative at Gabriella wine Imports for a year.

Responsible to find new customers.

Oversee the operations for the company in Queens, NY area.

Creating, building and maintaining accounts

Maintaining good relations with all customers.

Designed wine list for restaurants.

Bistro La Tour

General Manager/Sommelier

October 2004 – May 2008

New York City Area

Managing day to day operations from BOH to FOH.

Responsible for inventory, cost, purchasing.

Design and maintain wine list.

Payroll

Update policies and procedure of the restaurant.

Scheduling and labor control.

Staff development and training.

718 Restaurant

Owner/ General Manager/ Sommelier

July 2002 – Sep 2005

Queens, NY

I opened my owned restaurant. Operated and managed the restaurant. Responsible for the hiring, training, food cost, beverage cost, labor costs…..

Brasserie L’Absinthe

General Manager/Sommelier

July 1995 – July 2002

New York, NY

Managing day to day business operation. Was the first job I got in the US, where I learned how to managed a restaurant with the help of Jean Michel and Nelly. They gave the opportunity to manage on of the best Brasserie in NYC and got rewarded by the Wine Spectator for it.

Experiences in France

After being graduated from the culinary school I had the chance to work for the best well know restaurant in the world who are known as Relais & Chateaux:

Relais & Chateaux Trois Gros Restaurant in Roanne

Relais & Chateaux La Cotes St Jacques in Joigny

Relais & Chateaux Le Moulin de Mougins in Mougins

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