Claudio Russo

Pre Opening team member.

Before the opening:

• December 2021 - January 2022

Task force as F&BM at Hotel Le Massif IHC, Courmayeur

• May 2022 - October 2022

Task force as F&BM at Conrad Chia Laguna, Sardinia.

Outlets at InterContinental:

• All day dining & Speciality Restaurant Scarpetta NYC - 125 seats
• Anita Lounge Bar - 53 seats
• Charlie's Rooftop Bar - 70 seats / 120 standing
• Room service & Minibar - 160 rooms

Operation:

• Managed bar and wait staff and directed hiring program.
• Oversee the development and implementation of strategies and ensure of the brand service strategy and brand initiative.
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
• Work closely with Marketing Manager for social media activations, influencer and FB Marketing Plan.
• Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.

Outlets:

• Char Restaurant on 25th floor, capacity of 100 people excluding 1 Private Room of 30 seats.

• Char Rooftop Bar on 26th floor, capacity of 120 people.

• Metro on Wireless (All Day Dining) on 2nd floor, capacity of 150 people.

• 22 Step Craft Beer Bar on M floor, capacity of 50 people excluding 1 Cigar room with capacity of 10 people.

• In room dining and Minibar. (192 room)

Operation:

• Oversee the development and implementation of strategies and ensure of the brand service strategy and brand initiative.

• Grow revenue, optimize costs.

• work closely with Marketing Manager for social media activations, influencer and FB Marketing Plan.

• Conduct and manage budgets.

• Coordinate staff empowerment requirements and staff coaching.

• Coordinate with Sales/Purchasing department.

• Liaise with HR.

• Daily accounting of the business.

• Monthly P&L update reported to stakeholders.

Food and Beverage.

Outlets:

• • Publico Ristorante 270 seats, running full operation.
• • Deli all day, 180 seats. ( In charge of beverage menu)
• • Marcello Cocktail Bar, 90 seats.
• • IRD with 225 rooms ( In charge of the beverage menu)

Operations:

• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
• Orchestrated social functions, formal engagements and business meetings, resulting in significant increase in overall sales.
• Processed in-house batching of syrups, tonics, tinctures, bitters and infusions.

• Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
• Improved customer service rankings by resolving issues quickly and accurately.
• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
• Kept alcoholic beverages well-stocked and organized to meet expected demands.
• Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.

• Responsible of the night shift, attending customers at bar and engagement for outsider customer to offer membership.

• Running operation for 5 different bars on the same building.

• Maintain stock levels and wastage to prevent shortages of critical items. Take prompt corrective action whenever necessary to maintain the satisfaction and safety of all patrons and staff.

• Working out of Special Cocktails Menu every 3 Months & organize with all Soho House around the world the standard world - wise cocktails.

• Controlling the stock inventory and keep beverage cost below 31%, reaching for 34% budget and forecast.

• Create monthly signature cocktails for improve the drinks menu.
• Responsible for bartenders schedule for regular service and to keep standard of the restaurant.
• Responsible for scheduling and organize private dining room and club bartenders.
• Keep contact of regular customer, and organize work meeting for them.
• High knowledge in all world wines.
• Responsible to hiring and firing all the bar personnel including bar backs.
• Completed regular bar inventories and daily requisition sheets and increased sales and profit by 200% in just 6 months.
• Control the stock inventory and keep beverage cost below 27%, reaching for 30% budget and forecast.