ANTONIO FUSCHILLO
Siena
Profilo professionale
Senior professional in Event and Food & Beverage management within luxury hospitality, with strong expertise in cost control and operational leadership. Proven excellence in customer recovery and HACCP compliance.
Panoramica
2
2
anni di esperienza professionale
Esperienza lavorativa
F&B Manager
La Bagnaia Golf Resort (5*)
Siena
2025.01 - 2026.01
- Responsible for F&B performance: budgeting, cost and revenue control, sales strategies and raw material purchasing; definition of standards and SOPs.
- Management of MICE events and weddings: business development, offers and contracts, menus and setup, operational coordination and suppliers.
- Multi-outlet team coordination, operational support during peak demand and events, and customer recovery.
- Optimization of F&B inventory, stock control, KPIs and reporting.
Cluster F&B Director
Relegance Hotels & Resorts
2023.12 - 2024.12
- Multi-property F&B leadership; process standardization, financial control and revenue strategy development.
- Cluster-level management of MICE events and weddings; sales and pricing support.
- Recruitment and training; KPI and margin analysis.
Istruzione
Marketing & Luxury Hotel Management
Il Sole 24 Ore Business School
01.2024
Sales and Event Manager – Event creation and management
01.2024
Food & Beverage Management
LUISS Business School
AIS Sommelier Certification
Competenze
- Event management (MICE, weddings, banqueting)
- F&B management, budgeting and P&L
- Cost control, purchasing and inventory
- People management and leadership
- HACCP and quality control
LANGUAGES
Italian – Native
English – C1
Spanish – C1
Cronologia
F&B Manager
La Bagnaia Golf Resort (5*)
2025.01 - 2026.01
Cluster F&B Director
Relegance Hotels & Resorts
2023.12 - 2024.12
Marketing & Luxury Hotel Management
Il Sole 24 Ore Business School
Sales and Event Manager – Event creation and management
Food & Beverage Management
LUISS Business School
AIS Sommelier Certification
PUNTI DI FORZA
- F&B management: gestione P&L/budget, forecasting, cost control e marginalità; KPI e reporting
- Operations multi-outlet: standard di servizio, SOP, menu engineering e beverage program; gestione peak demand
- Procurement & magazzino: negoziazione fornitori, approvvigionamento, inventari e controllo scorte
- Eventi MICE e matrimoni: vendita e gestione end-to-end (site inspection, offerte/contratti, BEO e timeline)
- Banqueting e menu: definizione menu, prove/degustazioni, setup e logistica; coordinamento cucina, sala e fornitori
- People & stakeholder management: turni, training, leadership operativa; coordinamento con Sales, Front Office e Housekeeping