DANIELA PROFUMO
GENOVA,GE
Profilo professionale
Expert in business strategies and food cost analysis, with a strong knowledge of regulatory procedures and ethical codes in corporate governance. An excellent communicator, capable of managing stress and building effective relationships to promote business success.
Panoramica
32
32
years of professional experience
1
1
Certification
Esperienza lavorativa
Food&Beverage Operations Manager
MSC Procurement & Logistics S.p.A
2023.05 - 2026.05
- Organizational supervision, production budget control. Operational planning and strategic support to the onboard head of department.
- Cost management, budgeting, forecasting, defining the profitability of activities.
- Synchronization of stocks and systematic review of workflows related to align inventory par levels and work processes for efficiency and effectiveness.
- Optimization of purchasing procedures to reduce costs and facilitate supplier management.
- Coordination of the activities of the departments and services in charge.
- Control of the food and bar cost and revenues target.
- Managing of inventory, ordering supplies, and costs control.
- Overview of the day-to-day operations of all food and beverage outlets.
- Development and design menus with chefs, setting prices, and ensuring stock products availability.
- Implementation of new policies and procedures being responsible for developing and testing new projects.
- Training and supervision of onboard personnel with action plans and audits.
- Maintaining health and safety standards ensuing that the operations adheres to health and safety regulations.
- Detection and periodic review of staff performance, providing for the implementation of improvement or corrective actions where necessary.
- Implementation of new operational projects and new food and beverage concepts.
- Ensure quality service and guest satisfaction monitoring passengers feedback, resolving issues, and strive to continuously improve the overall guest’s experience and NPS.
Corporate Food&Beverage Projects Coordinator
Costa Crociere S.p.A
Genova
2015.12 - 2023.05
- Management and scheduling of F&B Director and Assistant personnel rotations based on onboard operational needs.
- Hiring, training and management of F&B on board personnel, with periodic performance evaluation.
- Management of F&B training program.
- Daily support during the ship's regular operations and activities.
- Organization and planning of events for thematic culinary cruises to create positive and engaging experiences for customers by supervising the various activities during the cruise in whole hotel operation department.
- Verification of onboard manning, end-of-cruise reports, with control and analysis of revenue and cost, food cost analysis and NPS.
Corporate F&B Project Specialist
Costa Crociere S.p.A
Genova
2014.10 - 2015.12
- Introduction of the TQS program for the effective management of checklists to monitor the control of operations onboard.
- Management of the use of ingredients and food products by evaluating the availability, turnout of customers and popularity of the items, with a consequent reduction in food waste.
- Organization of events to create positive and engaging experiences for customers by supervising the various activities in all phases of their stay.
- Menu update and planning.
- Expert and conscious management of professional relationships in situations characterized by a strong multicultural presence.
- Attentive, methodical, and concrete approach to carrying out daily tasks while ensuring an excellent work pace.
Executive Assistant to F&B Director
Costa Crociere S.p.A.
Genoa
2006.01 - 2014.10
- Accurate and timely administrative and accounting support.
- Documentation management and compliance with internal procedures.
- High operational autonomy and strong deadline management.
- Priority assessment and problem-solving using a pragmatic, cooperative approach.
- Proactive collaboration with management and cross-functional teams.
Executive Assistant to VP Hotel Operations
Costa Crociere S.p.A.
Genoa
1998.10 - 2006.01
- Set-up, start-up, and operational control to ensure continuity and quality standards onboard.
- Planning of seasonal product strategies and operational activities.
- Continuous professional development in hotel operations.
- Efficient task planning to minimize disruptions and inefficiencies.
Assistant – New Building Project (Costa Atlantica)
Costa Crociere S.p.A.
Genoa
1996.09 - 1998.10
- Design and planning of new shipbuilding activities in collaboration with Kvaerner Masa-Yards.
- Supervision of general plans, galley layouts, restaurants, and buffet areas.
- Planning of staff and department head onboarding.
Food & Beverage Office
Costa Crociere S.p.A.
Genoa
1995.11 - 1996.10
- Menu programming and editing.
- Study of culinary products, recipes, and supplier selection.
Receptionist
Zerbone Catering S.r.l.
Genoa
1994.11 - 1995.10
- Reception support for Executive Management.
- Daily liaison with suppliers and onboard operations.
Istruzione
Diploma Perito Tecnico Turistico - TURISMO
I.T.T. E. FIRPO
GenovaCompetenze
- Regulatory procedures and ethic codes on corporate governance
- Corporate strategies
- Communication and relational skills
- Stress resistance
- Knowledge of the food & beverage operations
- Food marketing strategies
- Business analysis and food costs
Certificazioni
- USPH
- 1992 Goethe Institut: achievement of ZDFB
LANGUAGES
Italian: Mother tongue
English: Advanced level C1
German: Intermediate level B2
French: Intermediate level B1
Spanish: Intermediate level B1
Hobby e interessi
Swimming and skiing
Disclaimer
Autorizzo il trattamento dei dati personali contenuti nel mio CV ex art. 13 del decreto legislativo 196/2003 e art. 13 del regolamento UE 2016/679 sulla protezione dei singoli cittadini in merito al trattamento dei dati personali
INTERNATIONAL STUDIES
- Goethe Institut – German School, Genoa (1992)
- Dublin Study Project – English Language Program (1991)
STUDI ALL’ESTERO
- 1992 Goethe Institut German School Genova
- 1991 Dublin study project for English language students
Cronologia
Food&Beverage Operations Manager
MSC Procurement & Logistics S.p.A
2023.05 - 2026.05
Corporate Food&Beverage Projects Coordinator
Costa Crociere S.p.A
2015.12 - 2023.05
Corporate F&B Project Specialist
Costa Crociere S.p.A
2014.10 - 2015.12
Executive Assistant to F&B Director
Costa Crociere S.p.A.
2006.01 - 2014.10
Executive Assistant to VP Hotel Operations
Costa Crociere S.p.A.
1998.10 - 2006.01
Assistant – New Building Project (Costa Atlantica)
Costa Crociere S.p.A.
1996.09 - 1998.10
Food & Beverage Office
Costa Crociere S.p.A.
1995.11 - 1996.10
Receptionist
Zerbone Catering S.r.l.
1994.11 - 1995.10
Diploma Perito Tecnico Turistico - TURISMO
I.T.T. E. FIRPO