Carlos Mazzarini Rodriguez

• Overseeing daily operations with floor managers directly reporting, optimizing resource use, and maintaining high service standards. Focused on enhancing the guest experience through effective complaint resolution and continuous improvement of customer satisfaction.
• Developed and delivered comprehensive training programs covering product knowledge and exceptional hospitality.
• Contributed to operational setup, including the design and implementation of SOPS, SOS.

• Led a team of 125 employees with 6 direct reports, encouraging skill development and collaboration.
• Contributed to operational setup, including the design and implementation of SOPS, SOS, and tracking FF&E & OS&E.
• Developed and delivered training programs covering product knowledge, exceptional hospitality etc.
• Handled operational related HR duties including performance evaluation.
• Managed special events for VIP guest invitations, investors, and government officials, ensuring exceptional performance.
• Oversee cash handling, daily reconciliation and report preparation.

• Oversee daily operations of the restaurant, ensuring smooth service and high-quality standards.
• Conducted wine training, ensuring good product knowledge, food and wine pairing skills and upselling skills.
• Responsible for the wine list, including selection, updates, and ensuring consistency of the concept.
• Managed weekly wine inventory, ensuring monitoring of stock levels and proper storage conditions including minimising the waste.
• Maintained strong relationships with wine suppliers, negotiating prices and ensuring timely deliveries.
• Implemented strategies that contributed to a 5% increase in sales, as estimated in the pre-opening action plan, boosting overall revenue.
• Develop and implement operational policies and procedures to ensure efficiency and complaints with public health and safety regulations.

• Managed the wine cellars across three restaurants, handling storage, inventory, stock rotation, procurement, deliveries, and replenishment.
• Contributed to the development of the wine lists.
• Conducted wine training for staff across all three locations, improving product knowledge, wine pairings, and tasting techniques.
• Created and implemented SOPs for consistent, high-quality wine service.
• Led wine-tasting events, providing personalised experiences and educating guests on wine regions, and varietals, resulting in increasing of revenue.
• Managed wine budgets, monitored financial performance, and analysed sales data to optimise profitability.

Collaborated with hotel, restaurant, and catering teams to streamline processes, improve operational efficiency, and ensure documentation compliance, enhancing service quality.
Managed the issuance and allocation of European funds to support process improvements and operational development.

• Managed daily service operations at a family-run restaurant, ensuring efficient workflow and exceptional guest experiences.
• Developed wine and cocktail menus, curated selections, and maintained supplier relationships.
• Oversaw inventory control, and collaborated with BOH and FOH teams to ensure flawless service standards.

• Managed mise en place preparation and delivered exceptional food and beverage service in a high-volume, fast-paced environment, ensuring high-quality standards and a memorable guest experience.
• Handle customer inquiries, concerns, and complaints in a professional and timely manner.