Ambra Mozzi

• The Project and Mobilization Manager is a senior strategic regional role that manages the opening process of new locations and drives operational excellence in the service and experiences within Cafe, food spots and events catering operations across the EMEA region
• The Project and Mobilization Manager is responsible for guiding the Operations team during the preparation, launch and post mortem phases of the Mobilization and is crucial for establishing and maintaining relations with key Mobilization stakeholders, including but not limited to: Design Team, Branded Concepts, Food Program Managers and the Regional EMEA Team.

Adding the Google Rome office in my area of responsibilities

• Managing 20+ people, applying client SOW, managing Unit Finance: P&L, KPI, RF and Budget
• Managing communication with client and key stakeholder.
• H&S: Performed duties and trainings in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
• Engagement activities for users and employees
• Overall satisfaction rate of my team during years 2018-19-20 4.10/5.00
• Food waste and sustainability actions and improvements

• Introduced Speciality Coffee training
• Startup of the Cafè Dallucci project in Italy: F&B offer, training and executive project
• F&B offer implemented on premises to increase income
• Up-selling and Cross-selling training on premises

• Opening of 2 bars, a restaurant and banqueting
• Managing 25+ people, Managing P&L and KPI
• Banqueting manager during special events in Cascina Triulza, )
• I was running a Cafe which opened daily and served breakfast, quick lunches and- cocktails
• My venue was also available for events and we offered catering and banqueting.

• Managed day-to-day business operations.
• Consulted with customers to assess needs and propose optimal solutions.
• Trained and motivated employees to perform daily business functions.
• Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
• Reconciled daily sales, returns and financial reports.

• Operations Organization of weekly event “La Villa” (600+ people)
• Opening of Ristorante Grotto Caprino (venue on Lugano reachable only by boat)

• Maintained a courteous and professional demeanor, and I demonstrated high levels of social etiquette, within the 4 Stars Hotel
• I directed bartending operations, overseeing seamless beverage service, scheduling, inventory management and customer service
• Assistant of the

• On call catering staff for events throughout Italy and Ticino (Switzerland)
• Insurance verification Inspector
• Hostess and Interpreter for fairs and exhibitions

• Supervising 2+ bartenders
• Coach on the spot to help staff maintain excellent service standards
• Conduct and supervise weekly inventory
• Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.

• Responsible for multiple registers and sizable cash deposits every night
• Key holder responsibility entailing opening and closing bar/restaurant daily
• Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.

Economy, English