Nicola Panelli
Città Della Pieve
Summary
Accomplished F&B Manager with a proven track record at Hotel Vannucci & Ristorante Zafferano, enhancing team performance and customer satisfaction through innovative menu development and effective labor management. Skilled in wine pairing and critical thinking, I excel in creating memorable dining experiences and streamlining operations for efficiency. Knowledgeable Beverage Manager and F&B as well, Assistant GM, with solid background in managing food and beverage operations. Demonstrated success in streamlining processes and improving customer satisfaction within high-demand environments. Proven ability in team leadership and inventory management.
Overview
11
11
years of professional experience
1
1
Certification
Work History
F&B Manager
Hotel Vannucci & Ristorante Zafferano
04.2023 - Current
- Enhanced team performance through effective staff training and development programs.
- Fostered positive relationships with vendors, negotiating contracts for optimal pricing on products and services.
- Reduced labor costs while maintaining exceptional service standards by effectively managing employee schedules and shift assignments.
- Streamlined operations by optimizing inventory management and reducing food waste.
- Boosted customer satisfaction by implementing new menu items and service improvements.
- Oversaw all aspects of event planning, including menu creation, staffing, setup, and teardown for successful execution.
- Collaborated with chefs to develop innovative menus that catered to diverse clientele tastes and preferences.
- Maintained highest standards for beverage quality and service.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Managed bar and wait staff and directed hiring program.
Chief of Service and Head Sommelier
Belcanto Restaurant
10.2021 - 02.2023
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Coordinated wine selection and restocking for cellar with over 1200 bottles.
- Oversaw successfully wine service and operations on the venue and the rotation of stockage on the back
- Handling complains and fidelize guests.
- Trained service staff on Italian Cuisine and service styles.
- Decide with the chef the right way to serve the sharing dishes in front of the guests
- Preparation of cold dishes on the guest table.
- Increased wine sales by conducting staff training sessions on wine knowledge and service techniques.
- Mentored junior sommeliers, fostering professional growth through hands-on guidance and constructive feedback.
- Collaborated with chefs to create cohesive menu pairings, enhancing the overall dining experience.
- Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
- Led by example, setting high standards for service excellence and inspiring team members to consistently deliver outstanding guest experiences.
Restaurant Manager & Head Sommelier
Borgo Dei Conti Resort Relais & Chateaux
03.2017 - 09.2021
- 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 servi
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities
- Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
- Upgraded restaurant's interior, creating more inviting ambiance that attracted wider clientele.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Implemented service procedures and standards in all the outlet, including bar, bkf and rooms service
- Created bar menu and wine list, and made direct orders for wine and for the bar stock and refill
Assistant Restaurant Manager, Head Sommelier
Hotel Brunelleschi
03.2015 - 02.2016
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
- Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
- Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
- Handled bar and wine refill orders.
Wine Manager Consultancy
IDW Esperanza Resort
02.2015 - 03.2015
- Trained service staff on wines, food pairing, wine knowledge.
- Purchased beverage stock and handled all inventory needs.
- Maintained highest standards for beverage quality and service.
- Designed beverage menus.
- Coordinated wine selection and restocking for cellar with over 1500 bottles.
- Created wine list with wine description and food pairing as well.
- Handled the orders of wine with local wine import companies.
- Increased the offer of old world wines
Maitre D'Hotel
Grand Hotel & La Pace
04.2014 - 01.2015
- Greeted guests, sat at tables and brought orders to assist front of house staff.
- Designed overall floorplans and coordinated modifications for events and special reservations.
- Took special reservations and planned restaurant accommodations with kitchen and front of house staff.
- Implemented training program for front of house staff to maintain high standards of customer service.
- Led planning, set up and takedown for special events.
- Managed staff schedules and maintained adequate coverage for all shifts.
Education
Associate of Arts - Sommelier
Associazione Italiana Sommelier
Montecatini Terme, Italy10-2000
High School Diploma -
State Commercial And Technical Institute
Pescia, Italy07-1992
Skills
- Scheduling Staff
- Labor Management
- Food presentation
- Menu development
- Waste Reduction
- Wine pairing
- Menu pricing
- Beverage knowledge
- Food and Beverage Operations
- Ordering Supplies
- ABC standards
- Problem-Solving
- Reliable and Responsible
- Attention to Detail
- Problem-solving abilities
- Critical Thinking
- Team Leadership
- Food Preparation
Hobbies
Listening good music, fine dining experiences, wine tasting, travels, reading.
Certification
HACCP certificate
Languages
Italian
Bilingual or Proficient (C2)
English
Advanced (C1)
French
Upper intermediate (B2)
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Accomplishments
- Resolved product issue through consumer testing.
- Supervised team of 20 staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Work Preference
Work Type
Full TimeContract WorkWork Location
On-SiteHybridImportant To Me
Career advancementFlexible work hoursPaid sick leaveCompany CultureWork-life balancePersonal development programsInterests
Sports, art, wine tasting, good books and good music
Timeline
F&B Manager
Hotel Vannucci & Ristorante Zafferano
04.2023 - Current
Chief of Service and Head Sommelier
Belcanto Restaurant
10.2021 - 02.2023
Restaurant Manager & Head Sommelier
Borgo Dei Conti Resort Relais & Chateaux
03.2017 - 09.2021
Assistant Restaurant Manager, Head Sommelier
Hotel Brunelleschi
03.2015 - 02.2016
Wine Manager Consultancy
IDW Esperanza Resort
02.2015 - 03.2015
Maitre D'Hotel
Grand Hotel & La Pace
04.2014 - 01.2015
Associate of Arts - Sommelier
Associazione Italiana Sommelier
High School Diploma -
State Commercial And Technical Institute
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