Gerardo Alfano

I was called by the parent company of the brand I worked for in Italy to follow the opening and development of four stores in the Middle East scheduled for 2023.

Two of these four locations are restaurants serving Italian cuisine and Neapolitan pizza with the brand "Fresco" and the other two openings under the "Golocious" brand, the latter always exported from Italy but with a cuisine based on fast food style with traditional Italian cuisine revisited in an international key.

• Managed inventory control, cash control, and store opening and closing procedures.
• Addressed customer complaints promptly and professionally, resolving issues to maintain positive relationships with clientele.
• Managed store employees (from 8 to 20 for each store) successfully in fast-paced environment through proactive communication and positive feedback.
• Created work teams for each store, strongly convinced that working in a peaceful atmosphere affects not only the performance of employees but directly on sales.
• Assisted with hiring, training and mentoring new staff members.
• Reconciled daily sales transactions to balance and log day-to-day revenue.
• Managed financial aspects of store operations, including budget planning, expense tracking, and accurate record-keeping to maintain fiscal responsibility with bank cash deposits for weekly and monthly balances.
• Collaborated with other managers to develop company-wide initiatives aimed at improving overall performance across all locations.

After just over a year as bar manager for the "Golocious" brand in Naples, the company decided to open up to franchising so I was asked to be part of the team that followed all the new openings in the various Italian cities.

• Followed the structural and furnishing works of every single new opening.
• Provided comprehensive training to new franchise owners for successful business management.
• I trained new staff and created teamwork.
• Worked in the store accompanying them by the hand until they were ready to work alone.
• Created simple, tailored cocktail lists for venues by city for places where there was the possibility of working with an aperitif and teachers to the new employees.
• Done training for the use of the software system, especially for the opening and closing operations of the service and management of accounting and orders to suppliers.

• Managed the entire beverage aspect of the first opening not only regarding soft drinks but especially beer, wine and spirits.
• Managed inventory control processes for reduced waste and optimized profit margins.
• Maintained high standards of cleanliness throughout the establishment by regularly inspecting facilities and addressing maintenance issues promptly.
• Established strong relationships with vendors for better pricing, timely deliveries, and improved product selection.
• Increased staff retention through effective hiring, training, and performance management practices.
• Collaborated with chefs on menu development for improved guest experience and increased sales.

A loyal customer of the pub (HamBell) who later became a friend, decided to open a pub by supplying himself with raw materials from his butchers and delicatessens, entrusting me with the management of the opening and the store, combining the quality of his meats and cured meats with my brewing expertise.

• Total supervision and operational management of the store, staff, accounting and relationships with customers and suppliers.

• Bar management with only soft drinks and draft beers.
• Enhanced bar atmosphere with careful attention to cleanliness and organization of workspaces.
• Contributed to a positive workplace culture by fostering camaraderie among coworkers and offering support when needed.
• Managed cash register transactions accurately, ensuring balanced tills at the end of each shift.
• Improved customer satisfaction by providing efficient, friendly service and tailored drink recommendations.

My personal first work experience.

• Maintained clean and organized bar area.
• Served alcoholic and non-alcoholic beverages in bar environment.
• Poured and prepared mixed drinks for over 500 customers daily.
• Anticipated guest needs and provided proactive service.