Open To Work
Francesco Carbone
Restaurant General Manager
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. A leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Ambitious person with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
16
16
years of professional experience
Work History
Maitre D' & Operations
Bal Harbour San Teodoro
03.2025 - 09.2025
- Managed front-of-house operations, ensuring seamless guest experiences.
- Coordinated dining reservations and special events to enhance customer satisfaction.
- Trained and mentored staff on service excellence and operational procedures.
- Oversaw inventory management, optimizing supply levels for efficient service delivery.
- Supervising and monitoring sales vs costs, wine selection and beverage lists
- To bridge contacts with wine producers in order to determine future collaborations such as local Sardinian wine makers such as Argiolas, Sella & Mosca, Cantina Santa Maria La Palma, Santadi.
- Put in order and discussing with Chef De Cuisine FF&E and OS&E to purchase and get maintenance in order to plan next season
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 -
07-2005
Hospitality & Restaurant School
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
Restaurant awards and achievements:
Led the LPM team to outperform competing restaurants and win several regional and global industry awards including:
- Best Newcomer, Time out Dubai and What's on Restaurant Awards (2010)
- Best Restaurant , TimeOut Dubai and What's On Restaurant Awards (2011, 2012, 2013)
- Best French Restaurant, TimeOut Dubai and What's On Restaurant Awards (2013, 2014)
- 50 Best Restaurants San Pellegrino Awards (2014)
Work Preference
Work Type
Contract WorkFull TimeLocation Preference
RemoteOn-SiteTimeline
Maitre D' & Operations - Bal Harbour San Teodoro
03.2025 - 09.2025
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
IPPSAR Hotel School E.V. Cappello - High School Diploma,