Luigi Aiello

Operations General Manager | La Giostra (Florence) & El Camineto (Cortina D’Ampezzo), Italy

• Oversee all aspects of operations for two prestigious Italian restaurants, managing over 120 staff across two locations.
• Develop and implement operational strategies to optimize efficiency, reduce costs, and drive profitability.
• Lead staff training and development programs to ensure consistent, high-quality guest experiences.
• Collaborate closely with owners to align operational goals with long-term business vision.
• Monitor financial performance, including budgeting, cost control, and P&L management.

Restaurant General Manager | Luca Restaurant, Cayman Islands

• Managed one of the Caribbean’s top luxury dining destinations, featuring an award-winning wine list with over 1600 labels.
• Oversaw daily operations, including staff management, guest relations, and inventory control.
• Developed strong relationships with suppliers, optimizing wine selection and cost efficiency.
• Implemented training programs to elevate staff knowledge and service standards.

Restaurant Manager | Getti, London, UK

• Progressed from entry-level roles to restaurant manager, mastering all aspects of front-of-house operations.
• Managed team scheduling, customer relations, and inventory control in a fast-paced London dining environment.
• Played a critical role in staff training and performance improvement, boosting team morale and customer loyalty.

Chef de Rang | Twiga Beach Club, Forte dei Marmi, Italy

• Gained foundational experience in luxury service at one of Italy’s most exclusive beach clubs.
• Refined service skills, customer relations, and attention to detail in a high-pressure environment.