Summary
Overview
Work History
Education
Skills
Websites
Languages
Timeline
Generic
Emanuele Antoccia

Emanuele Antoccia

Dubai

Summary

Working in the Hospitality business is definitely my biggest passion. In my current position, I maintain a productive attitude while proficiently serving Hotel guests. I have a knack for problem solving and I work well independently and with little oversight. I also have strong leadership, sales and conflict resolution abilities. I pride myself on my friendly but professional manner when dealing with customers, ensuring that they enjoy a positive experience each time they visit the property. I assist with junior team oversight, enforcing regulations and protocols. I love working with people, have great communication and customer service skills and I am comfortable working in a fast-paced environment.

Overview

9
9
years of professional experience

Work History

Sommelier

Jumeirah Group
09.2022 - ad oggi
  • LQA standards. High result with 97points.
  • Forbes standards and training.
  • Supervision of the cellar activities through the management of storage, correct stock conservation and consumption rotations.
  • Increase in the customer portfolio through independent research or in collaboration with the marketing and commercial divisions.
  • Definition of suitable commercial strategies based on the customer target.
  • Periodic monitoring, monthly, quarterly and annual, of sales volumes achieved and/or successfully completed appointments with possible preparation of final reports.
  • Complete management of the purchase and inventory of wines, cellar, warehouse and refrigerators.
  • Definition of the pricing of the wine list based on the type of restaurant and the margins required.

Sommelier

Vóce Aimo e Nadia
06.2021 - 08.2022
  • Responsible for wine cellar and storage. Sales and percentage.
  • Created a new wine list.
  • Created a new cocktail list.
  • Support in the organization of events, preparing the spaces and fulfilling any special requests.
  • Supervision of the cellar activities through the management of storage, correct stock conservation and consumption rotations.
  • Taking drink orders, preparing them according to requests and serving them at the table.
  • Drafting and updating the wine list and creating pairings with the dishes on the menu.
  • Definition of the pricing of the wine list based on the type of restaurant and the margins required.

Junior Sommelier / Head Waiter

Bulgari Hotel and Resorts
09.2016 - 05.2021
  • Warmly welcome the customer, anticipate and fulfil guests wishes and needs
  • In January 2020, i was appointed Junior Sommelier/ Head Waiter
  • Responsible for wine cellar and storage
  • Ensuring high level of LQA standards service at the restaurant.

Chef de Rang

Alberghi Marilleva (TN) S.R.L.
07.2016 - 09.2016
  • After winter season, i worked as Responsible of Restaurant
  • Responsible for wine cellar and storage
  • Responsible of cashiering and staff training
  • Managed a team of four members.

Chef de Rang

Alberghi Marilleva (TN) S.R.L.
12.2015 - 04.2016
  • After summer season, i was promoted as Chef de Rang
  • Responsible for wine cellar
  • Staff Management
  • Writing reports for other employees.

Commis de Rang

Alberghi Marilleva (TN) S.R.L.
07.2015 - 09.2015
  • Restaurant preparation and service tables
  • Responsible for customer service and care
  • Fast service, up selling

Chef de Rang

Le Lievre Amoureux
06.2014 - 09.2014
  • Responsible for customer service and care
  • Taking orders, up selling
  • Service with different types of guests from all over the world.

Chef de rang

Country House San Pietro
03.2013 - 09.2013
  • Supervision of the mise en place and attention to aesthetic details.
  • Independent management of tables and assigned tasks in order to provide a quick and friendly service to customers.
  • Taking care of customer relationships, answering questions and managing special requests.
  • In-depth knowledge of the menu in order to be able to adequately answer questions about the origin of the various items, the ingredients and the cooking methods.
  • Customer care for the entire duration of the stay, welcoming and satisfying their requests.

Education

Professional Sommelier -

A.I.S. (Associazione Italiana Sommelier)
10.2020

School - leaving certificate in Hospitality -

Istituto di Istruzione Superiore Di Poppa-Rozzi
06.2015

Course Bartender 1 Level -

Istituto di Istruzione Superiore Di Poppa-Rozzi
01.2013

Skills

  • Microsoft office (Word Excel PowerPoint Outlook)
  • MICROS system
  • Video Conferencing (Zoom Skype Google Hangout)
  • Good listener and communicator
  • Responsibility
  • Conflict resolution
  • Leadership
  • HACCP
  • Team working
  • Problem solving
  • People management
  • Supplier Relationship Management
  • Cellar Management
  • Wine Service Management
  • Wine Tasting Expertise
  • Staff Training and Development
  • Wine List Management
  • Menu development
  • Wine pairing knowledge
  • Wine Storage Solutions
  • Glassware Selection

Languages

Inglese
Avanzato
C1
Francese
Base
A2
Spagnolo
Base
A2
Italiano
Bilingual or Proficient (C2)

Timeline

Sommelier

Jumeirah Group
09.2022 - ad oggi

Sommelier

Vóce Aimo e Nadia
06.2021 - 08.2022

Junior Sommelier / Head Waiter

Bulgari Hotel and Resorts
09.2016 - 05.2021

Chef de Rang

Alberghi Marilleva (TN) S.R.L.
07.2016 - 09.2016

Chef de Rang

Alberghi Marilleva (TN) S.R.L.
12.2015 - 04.2016

Commis de Rang

Alberghi Marilleva (TN) S.R.L.
07.2015 - 09.2015

Chef de Rang

Le Lievre Amoureux
06.2014 - 09.2014

Chef de rang

Country House San Pietro
03.2013 - 09.2013

Professional Sommelier -

A.I.S. (Associazione Italiana Sommelier)

School - leaving certificate in Hospitality -

Istituto di Istruzione Superiore Di Poppa-Rozzi

Course Bartender 1 Level -

Istituto di Istruzione Superiore Di Poppa-Rozzi

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Emanuele Antoccia