VALERIO FLAVIO SATTIN

Plans and organise multi brand daily activities related to production and operations. Measures productivity by analysing performance data, financial data, and activity reports. Coordinates with other support departments such as human resources, finance, procurement and marketing to ensure successful business revenue and operations.

A highly focused and task orientated leader with excellent commercial, interpersonal, communication and relationship-building skills. Passionate about delivering excellent customer experience through committed, motivated and skilled teams.

As Head of Operations, my role was to oversee the operational activities of the business and ensures that the workforce was productive. my duties include working with other senior staff on strategic planning, ensuring that staff are all aware of operational best practices and implementing new market strategies.

As General Manager and Business Development Manager is a I was responsible for the growth of the company, the three upcoming projects and their department. Along with the sales team to develop mutually beneficial proposals, negotiate contract terms and communicate effectively with the stake holders and the board members.

As Head of Operations, my role was to oversee the operational activities of the business and ensures that the workforce was productive. my duties include working with other senior staff on strategic planning, ensuring that staff are all aware of operational best practices and implementing new market strategies.

Prioritize, plan and coordinate project development activities according to customer requirements. Supervise development team on daily basis to execute assigned projects within deadlines and budget. Act as primary contact for customer queries and concerns. Establish restaurant business plans by surveying restaurant demand. Meet restaurant financial objectives by developing finances. Attracts patrons by developing and implementing marketing, advertising, and public and community programs. Controls purchases and inventory by meeting with the account manager.

The Armani / Nobu restaurant with its 220 seats and 54 employees was opened in Milan in 2000 in collaboration with the famous Japanese chef Nobu Matsuhisa A restaurant that achieved an annual gross profit of $11 million during my stay My duties and responsibilities were to negotiate pricing and contracts, develop preferred vendor lists, review and evaluate usage reports, analyze variances, take corrective actions To maintain operations by preparing standard operating policies and procedures, implementing production, productivity, quality and branding standards, determining and implementing system improvements Accomplish human resources objectives for restaurants and bars by recruiting, selecting, orienting, training, assigning, scheduling, coaching, consulting, and disciplining management staff Armani/Nobu (www.noburestaurants.com/milan/) in its fine dining category Japanese Cuisine was the most profitable independent restaurant in Italy. At the same time I worked alongside Armani Corporate F & B Manager for the development of Armani World famous cafe/restaurant.

Establish restaurant business plans by surveying restaurant demand. Meet restaurant financial objectives by developing finances. Attract patrons by developing and implementing marketing, advertising, and public and community programs. Control purchases and inventory by meeting with the account manager.

Supervise the room service area in order to attract, retain, and motivate the employees. Ensure optimal level of service, quality, and hospitality are provided to guest. Regularly review house counts, forecast and VIP list and maintain the confidentiality of the hotel and its guests.

• Onboard the "CARIBBEAN PRINCESS" as Head Waiters I was the member of the food service team and are responsible for training junior staff, evaluating customer satisfaction, promoting special menu items, monitoring waiters, assigning tasks, and solving customer complaints.

Strategically reviewed and planned restaurant staffing levels based on evolving service demands.

Encouraged feedback from restaurant customers, using insights to implement positive process changes. Coordinated activities of dining room personnel to provide prompt, courteous service to patrons.

Five Star Hotel experience during the school summer holiday.

Five Star Hotel experience during the school summer holiday.

Five Star Hotel experience during the school summer holiday.

Five Star Hotel experience during the school summer holiday.