Francesco Carbone
Naples,NA
Summary
Dynamic leader with a proven track record experiences across Europe and Middle East, excelling in innovation management and cross-functional coordination. Spearheaded strategic initiatives, enhancing team performance and fostering a culture of continuous improvement. Skilled in detailed report writing, consistently achieving excellence in customer service and operational efficiency, creating a well established environment between people and always open to communication.
Overview
15
15
years of professional experience
Work History
Task Force Manager
Tuya Restaurant
10.2024 - 12.2024
- Spearheaded change management efforts, successfully navigating through organizational transitions and challenges.
- Monitored industry trends to keep the task force well-informed about innovations relevant to their work.
- Enhanced team performance by implementing strategic planning and goal-setting initiatives.
- Fostered a positive work environment by promoting teamwork, open communication, and professional development opportunities.
Restaurant Director
Bal Harbour (seasonal)
05.2024 - 09.2024
- Analyzed sales data to identify trends and adjust strategies accordingly for continued success in a competitive market landscape.
- Cultivated a positive work environment by promoting open communication and fostering teamwork among staff members.
- Established partnerships with local farms for sourcing fresh produce, supporting community businesses while ensuring high-quality ingredients for menu offerings.
- Increased repeat business with exceptional guest service and personalized attention to diners'' needs.
- Fostered an atmosphere of continuous improvement by soliciting staff feedback and implementing necessary changes to enhance overall restaurant performance.
- Managed staff schedules and maintained adequate coverage for all shifts.
Business Owner
Carbone Pizzeria Trattoria
10.2020 - 04.2024
- Established strong customer relationships through excellent communication and attentive service.
- Strengthened company reputation by consistently meeting or exceeding customer expectations in terms of quality products/services offered.
- Consulted with customers to assess needs and propose optimal solutions.
- Managed financial operations to ensure fiscal responsibility, including budgeting, forecasting, and financial reporting.
- Boosted revenue by identifying new business opportunities and diversifying product offerings.
Restaurant General Manager
Accor Hotels, Grand Plaza Movenpick Media City
01.2019 - 07.2020
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Carefully interviewed, selected, trained, and supervised staff.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
Operations Project Manager
Gates Hospitality
10.2018 - 01.2019
- Consulted on a restaurant pre-opening project in Tbilisi, Georgia.
- Procurement of OS&E and FF&E
- Drafting F&B menu and engage with local culture
- Enhanced communication between departments to facilitate seamless project handovers and minimize delays.
- Organized regular stakeholder meetings to provide status updates and solicit feedback on ongoing projects actively managed by the team.
Operations Manager
Ritz Carlton Hotel, Le Cirque Restaurant
04.2017 - 09.2018
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
Restaurant Operations Manager
Meraas Holding F&B Concept
10.2016 - 03.2017
- Monitored labor costs carefully while ensuring sufficient staffing levels during peak periods.
- Enhanced employee retention by fostering a positive work environment and providing ongoing professional development opportunities.
- Developed comprehensive training materials for new hires that covered company policies, job responsibilities, and service standards.
- Toured and audited three units per month to assess performance and identify personnel with capacity to succeed in management positions.
Restaurant Manager
Taj Hotels, Billionaire Mansion & Sumosan
01.2016 - 06.2016
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service specially during DINNER SHOW.
Senior Restaurant Manager
LPM (La Petite Maison Restaurant)
02.2010 - 08.2015
- Introduced new technologies for managing reservations, improving accuracy and reducing wait times for guests.
- Established strong rapport with local community organizations through participation in events and promotions.
- Evaluated vendor relationships regularly to ensure quality products at competitive prices.
- Implemented cost-saving measures in food sourcing, reducing expenses without sacrificing quality.
- Maintained high standards of cleanliness and safety, consistently passing health inspections with excellent ratings.
- Managed daily operations, ensuring smooth workflow and top-quality customer service.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Education
High School Diploma -
IPPSAR Hotel School E.V. Cappello
Piedimonte Matese, Italy07-2005
Skills
- Innovation management
- Cross-functional coordination
- Detailed report writing
- Event management
Languages
Italian
Bilingual or Proficient (C2)
English
Advanced (C1)
Additional Information
System experience
- MICROS
- TISSL
- SEVENROOMS
- PASSPERTOUT
Timeline
Task Force Manager
Tuya Restaurant
10.2024 - 12.2024
Restaurant Director
Bal Harbour (seasonal)
05.2024 - 09.2024
Business Owner
Carbone Pizzeria Trattoria
10.2020 - 04.2024
Restaurant General Manager
Accor Hotels, Grand Plaza Movenpick Media City
01.2019 - 07.2020
Operations Project Manager
Gates Hospitality
10.2018 - 01.2019
Operations Manager
Ritz Carlton Hotel, Le Cirque Restaurant
04.2017 - 09.2018
Restaurant Operations Manager
Meraas Holding F&B Concept
10.2016 - 03.2017
Restaurant Manager
Taj Hotels, Billionaire Mansion & Sumosan
01.2016 - 06.2016
Senior Restaurant Manager
LPM (La Petite Maison Restaurant)
02.2010 - 08.2015
High School Diploma -
IPPSAR Hotel School E.V. Cappello
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