Daniele Salviato

Bar Manager for the Miotti group, (50 employees) including 4 locations.

• I take care of the menus of all 4 locations, operational service in the Cucù cocktail bar
• Managed bar staff, trained new hires, and implemented disciplinary procedures when necessary.
• Reviewed monthly sales reports to identify areas of improvement and growth opportunities.
• Developed drink recipes and menus to meet customer preferences while optimizing profitability.
• Monitored the performance of bartenders to ensure that all customers received prompt service in a courteous manner.
• Enforced safety regulations and ensured proper sanitation practices were followed by all employees.
• Maintained accurate records of liquor inventory and purchases for budgeting purposes.
• Negotiated purchase agreements with vendors to obtain best pricing on supplies.
• Managed day-to-day operations including opening and closing duties, scheduling shifts for employees, cash handling procedures and payroll processing.
• Analyzed financial data such as costs associated with labor efficiency, waste reduction and cost control initiatives.
• Assisted with planning special events such as wine tastings or cocktail parties.
• Maintained cleanliness standards throughout the bar area including countertops, shelves and equipment.
• Ensured compliance with local health codes regarding food storage temperatures or alcohol serving guidelines.
• Maintained detailed inventory of bar supplies and stocked work areas.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.

• Teacher at Public technical institute (high school) in "Bartendering: Methods, techniques and drinks"

• Greeted customers and provided excellent customer service.
• Prepared alcoholic and non-alcoholic beverages according to recipe standards.
• Provided drink suggestions to customers based on their preferences.
• Processed payments accurately and efficiently with POS system.
• Monitored guests' alcohol consumption levels to prevent over-intoxication or underage drinking.
• Performed opening and closing duties including restocking supplies.
• Adhered to state regulations regarding serving alcohol responsibly.
• Attended regular training sessions to stay updated on new products or trends.
• Managed cash drawer at the end of each shift ensuring accuracy of funds received.
• Checked identification cards for proof of age prior to serving alcohol beverages.
• Developed good working relationships with fellow employees through effective communication.
• Participated in weekly team meetings to discuss goals and objectives set by management.
• Trained new bartenders on drink preparation and upselling techniques.
• Stayed up-to-date on latest mixology trends, bar equipment, and sanitation standards.
• Charged of the research and development part in the laboratory. Use of modern equipment and the principles of operation

• Trainer/Teacher at the Beer and food attraction related to "Journey into Japanese culture applied to the bar world”

• Greeted customers and provided excellent customer service.
• Prepared alcoholic and non-alcoholic beverages according to recipe standards.
• Ensured proper sanitation of bar area, glassware, utensils, and equipment.
• Maintained inventory of liquor, beer, wine, and other beverage items.
• Provided drink suggestions to customers based on their preferences.
• Assisted in setting up the bar for service shift.
• Monitored guests' alcohol consumption levels to prevent over-intoxication or underage drinking.
• Adhered to state regulations regarding serving alcohol responsibly.
• Attended regular training sessions to stay updated on new products or trends.
• Followed safety protocols while handling sharp tools or dangerous chemicals.

• Prepared cocktails and other drinks according to customers' requests.
• Invented new recipes for signature drinks in accordance with customer feedback.
• Checked identification to ensure that patrons were of legal drinking age.
• Assisted in setting up buffets for special events.
• Provided excellent customer service by taking care of customers' needs in an efficient manner.
• Ensured that all beverages served were of the highest quality standards.

• Prepared cocktails and other drinks according to customers' requests.
• Invented new recipes for signature drinks in accordance with customer feedback.
• Maintained a clean and organized bar area, including the washing of glassware.
• Checked identification to ensure that patrons were of legal drinking age.
• Ensured that all beverages served were of the highest quality standards.

• Developed and implemented effective marketing strategies to increase restaurant sales.
• Established standards for quality control, customer service, health and safety regulations.
• Negotiated contracts with vendors for food, equipment and supplies.
• Oversaw daily operations of the restaurant including staff scheduling, budgeting and inventory management.
• Staff training, bar tricks, customer accounts, techniques to boost sales
• Preparation of syrups, reductios, bitters and homemade liqueurs. Infusions, foams, velvets and air. Organization of the garnish line, cost analysis.
• Preparation of the lists highlighting allergens, organization of the line, mise en place, setup of the work area and staff.
• Management and organization of events and gatherings.
• Implemented operational procedures to maximize efficiency while minimizing costs.
• Evaluated performance of employees regularly through performance reviews, coaching sessions and feedbacks from customers.