Gianluca Maria Ridolfo

• Develop and implement revenue management strategies to maximize revenue, ADR and occupancy for 2 x Belmond Hotels in the Southern Europe Region.
• Analyze market trends, competitive positioning, and customer segmentation to identify revenue opportunities.
• Conduct daily pick-up analysis, adjust pricing and inventory strategies as necessary.
• Monitor and manage distribution channels, ensuring optimal revenue and rate positioning.
• Prepare and present regular revenue performance reports, highlighting key insights and recommendations.
• Collaborate with sales and marketing teams to develop promotional strategies and packages.
• Utilize revenue management systems (PMS, Channel Manager, CRS) effectively to support decision-making.
• Contribute to the annual revenue budgeting process, providing accurate forecasts and recommendations.
• Lead Bi-weekly revenue meetings to align strategies and goals across departments.

Support hotel's yield efforts, via analysis and reporting that ensure that all segments and distribution channels are mined for revenue opportunities based on budget, forecast, pace and market demand for Four Seasons Hotel Milano and San Domenico Palace, Taormina, a Four Seasons Hotel .

Some of my tasks include:

• Daily / Week-end & Weekly Pick-up Reports
• 3 Months Outlook Analysis (Including Pace, Market Segmentation Analysis, Inventory Management, Rate Code Production, Groups performance, Channel Performance, GEOs Performance, Room Type Sold Performance)
• Assisting on Bi-Weekly Forecast submission and Yearly Budget preparation.
• Competitors Competitive Analysis
• Perform competitive benchmark studies and follow market trends
• Prepare reports for the hotel and corporate office including: Weekly Reports, End of Month Reports, Pace Reports, Revenue Meeting Reports, etc.
• Prepare and Lead Weekly Revenue Meetings for both Rooms and F&B.
• Auditing Daily Changes in Decisions in G3 Ideas
• Create Rate Codes & Packages in Opera PMS
• Managing all OTAs' extranet and ensuring Rate Parity among channels

• Greeting and thanking guests in a sincere, friendly manner.
• Checking guests in on arrival and out on departure as defined by The Leading Hotels of The World and LQA Standards.
• Registering the guests into Alyante TeamSystem and updating their profiles with their personal information.
• Assisting the guests with general enquiries regarding the hotel or amending their booking over the phone or via emails.
• Updating guest's profile and reservation, sending pro forma invoice and confirmation letter.
• Posting charges to appropriate guest accounts.
• Anticipating and addressing guests' needs, and resolving their problems and complaints.
• Assisting the guests to arrange private transfers, tours & excursions
• Collaborating and communicating with other internal departments to ensure guest satisfaction.
• Complying with company procedures and safety policies.
• Making dinner reservation in our St. George Restaurant, 1 Michelin star by Heinz Beck and answer to guests' inquires regarding the Menus

• Helping the guests planning and booking their room reservation
• Assisting the guests with general enquiries regarding the hotel or amending their booking over the phone or via emails
• Updating guest's profile and reservation, sending invoice and confirmation letter, negotiating rates through OPERA System.
• Aiming to achieve the desired department’s goals through upselling and promoting special packages
• Answering all the calls efficiently, using professional and courteous verbiage as defined by The Landmark and The Leading Hotels of The World.
• Strive to enhance the department’s relationship with internal contacts and external clients ensuring the highest service quality.

• During this internship, I worked both as Guest Service Assistant and Receptionist which helped me to improve my skills in handling stress and being multitasking.
• My task included arranging amenities, making tour bookings, checking in and out, updating billing instructions and enrolling new guest into Marriott Loyalty Program.

• I worked both in the Front Office and F&B Department which helped me to gain more experience and improving my skills in dealing with different customers.
• My tasks included checking in and out, assisting the customers if required, making and refilling the hot buffet, doing mise en place and cleaning the tablet and cutlery.