Gennaro Cacace

**Leader of the FB Manager Department**

- Facilitate engaging pre-shift meetings with the Chef and team at the start of each service, setting the stage for a successful dining experience by discussing anticipated guest counts, reservations, special concierge rooms, VIP guests, repeat customers, back-to-back clientele, and specific allergy considerations.

- Take charge of creating and managing the team schedule, meticulously adhering to the MLC 2006 (ILO) guidelines to ensure optimal staffing and efficiency.

- Oversee the critical allergy protocol during dis-embarkation and throughout the dining experience, prioritizing guest safety and satisfaction.

- Serve as the USPH (HACCP) Inspector, conducting thorough pre-inspections in all dining venues on embarkation days, ensuring that every aspect of food safety is meticulously upheld.

- Demonstrate proficiency with various restaurant management software, utilizing technology to streamline operations and enhance the guest experience.

- Analyze financial reports with a keen eye, skillfully managing budgets and implementing strategic initiatives to reduce costs while achieving beverage sales targets.

- Act as the primary liaison with the shoreside team, fostering effective communication and collaboration to maintain operational excellence.

- Cultivate and uphold exceptional customer service standards by training staff in advanced sales techniques and hospitality best practices, in alignment with LOG Forbes service standards and the Elements of Luxury.

- Supervise daily restaurant operations with a focus on team leadership and process optimization, ensuring a seamless dining experience for guests.

- Organize comprehensive training courses for staff on a variety of essential topics, including Risk Awareness, USPH (HACCP) compliance, Forbes Standards, culinary training, wine appreciation, coffee expertise, service excellence, and safety protocols onboard.

- Safeguard the well-being of the business, team members, and guests by diligently monitoring alcohol consumption and ensuring that all operations adhere to legal regulations.

- Lead and inspire the dedicated team in their roles, ensuring all activities consistently meet the established service standards.

- Rigorously verify hygiene and cleanliness protocols to guarantee compliance with HACCP regulations and directives, ensuring a pristine dining environment.

- Maintain meticulous administrative documentation and prepare insightful reports as required, supporting the operational needs of the department.

- Manage customer interactions with grace and professionalism, fostering loyalty and a strong sense of community among guests.

- Implement effective guest recovery strategies, ensuring that any issues are promptly addressed and resolved to maintain satisfaction.

- Oversee the overall maintenance and ambiance of the restaurant, ensuring it remains a welcoming and inviting space for every guest.

- **Official Barista Manager for Caffettino Company at Major Trade Fairs**
- Participated in events including EADV, Motorshow, Pharmaceutical, Palaexpo Geneva, as well as fairs in Madrid and Paris.

- **Key Responsibilities:**
- Independently manage assigned activities, leveraging acquired skills to ensure success.
- Lead and supervise the team effectively.
- Curate a diverse selection of coffee blends.
- Develop and oversee the coffee blend roster for the brand.
- Maintain high standards of customer care and satisfaction.
- Foster and sustain professional relationships with partners and suppliers.
- Monitor warehouse inventory and manage communications with suppliers.
- Conduct maintenance on espresso machines and grinders, executing minor repairs as necessary to uphold HACCP procedures including Bar corner surface and warehouse.
- Provide prompt and courteous service, guaranteeing a positive customer experience.

• Care of the relationship with customers, answering questions and managing special requests.
• Supervision of all service phases of the assigned area, from preparation to disembarkation.
• Coordination of room staff, assignment of tasks and definition of rest shifts.
• Preparation and serving of dishes, portioning, pinning at the table and flambé at sight.
• Reception of guests, accompaniment to the table and description of the menu.

• Participation in the design of the menus and the wine list (food and wine pairing)
• Promotion of the image of the restaurant through the organization of initiatives and events.
• Taking orders and customizing the offer.
• Handling of complaints regarding the quality of food and service.
• Verification of the suitability of the work equipment and management of the purchase of new supplies.
• Supervision of the service and presentation of the food to the customer.
• Care of relations with the kitchen staff.
• Management of the activities of setting up the room and tables according to the type of event and the reception capacity of the room.
• Collaboration in the training and updating of the room team.
• Participation in the design of the menus and the wine list for different types of events.

• Coordination and Management of Orders
• Supervision of all service phases of the assigned area, from preparation to disembarkation.
• Care of the relationship with customers, answering questions and managing special requests.
• Preparation and serving of dishes, portioning, pinning at the table and flambé at sight.
• Organization of the disembarkation and closure of the room at the end of the service.
• Presentation of the account and management of cash or electronic payments.
• Supervision of the mise en place and attention to aesthetic details.
  Reception of guests, accompaniment to the table and description of the menu.
• Presentation of menus and wine list and suggestion of pairings and dishes of the day.

• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Worked flexible hours; night, weekend, and holiday shifts.
• Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
• Maintained energy and enthusiasm in fast-paced environment.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Service in latte Art , Brewing, Sensory cup tasting

• Official Barista for trade fair compartments SIGEP, HOST, LONGARONE,
• Official Barista for German Importer Partner Roasting
• Counter service for breakfast, aperitifs, cocktails and long drinks.
• Friendly welcome and entertainment of customers during the service.
• Preparation of products on and off menu requested by customers.
• Planning of work activities in compliance with the required deadlines.

• Served customers and followed outlined steps of service.
• Resolved problems, improved operations and provided exceptional service.
• Participated in team-building activities to enhance working relationships.
• Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
• Used coordination and planning skills to achieve results according to schedule.
• Set up wine tastings to bring in business and promote special offerings.
• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.

• Supervision of cash register break-even operations, reconciliation of transactions and deposit of receipts in the bank
• Direct management of budget items through the use of management software, management of turnover and selection and training of room staff.
• Direct collaboration and management of relationships with the chef and pizza makers
• Management and Administration of budget variants by evaluating availability, customer turnout and popularity of items, with constant maintenance of percentages of incidence of costs on the expected collection.
• Organization of events in order to create positive and engaging experiences for customers by supervising the various activities at all stages of their stay.
• Maintaining high food quality standards through the examination of shipments, supervision of preparations and monitoring of the quality of preparations for compliance with food safety regulations.
• Daily supervision of the activity of about 25 employees of the store while maintaining a stimulating atmosphere in order to optimize the work and achieve the expected company objectives.
• Daily warehouse checks
• Use of business management software