Gabriele Mercuri
Restaurant Manager @Pacifico
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WORK HISTORY
Restaurant Manager @Pacifico
Roma, IT
Ensure optimum customer satisfaction and achievement of stipulated targets of profit and revenue through effective management, employee assessment and effective training. Provide hiring and learning and development support to all members of the F&B department. Maintain F&B costs within the company budgets. Establish a safe and secure environment through regular inspection. Train office staff for section management to achieve higher sales. Leverage implementation of policies and procedures. Design new menu specials. Maintain cordial business relationships with the owners. Map potential suppliers to obtain best prices and deals. Provide oversight and direction to a team of staff members. Facilitated cost reductions with initiatives to maximise profits whilst maintaining service standards. Consistently ensured stock replenishment in a timely manner. Assisted in enhancing the annual income with respect to wine, beverages, and food.
EDUCATION
A angelucci
Ragioniere, Economia aziendale/manageriale
Wine & Spirit Education Trust
Sommelier
ABOUT GABRIELE MERCURI
Currently, I am the General/Restaurant Manager at Pacifico Rome, where I work closely with my team to identify F&B costs within the company budgets. I bring a demonstrated expertise in all areas of restaurant and hotel operations within defined timeframe, scope, and budget. Prior to this, I was with Mano Mayfair as a GM and before with IT Restaurant as the Floor Manager / Restaurant Manager and supervisor with Novikov Restaurant and Bar. In this role, I delivered world-class and high-quality services to achieve highest-level of client satisfaction and retention. My skills in collaboration with cross-functional departments for seamless execution of overall events from initial enquiry through to bookings/conclusions is well-proven. I am excited to bring the full portfolio of my skills and abilities to your company as well. My career highlights are- Facilitated cost reductions with initiatives to maximise profits whilst maintaining service standards- Consistently ensured stock replenishment in a timely manner- Recruited and mentored talented team for department to ensure appropriate floor management. My reputation as a goal-oriented General / Restaurant Manager with expertise in tactical communications, implementing new practices, and generating new clients through expanding creative boundaries, is demonstrated in my current role. I bring demonstrated expertise in planning, ordering, and maintaining appropriate level of inventory as well as steered entire entity from procurement to inventory control by arranging outsourced stock takes, examining variances, receiving inward deliveries, and updating inventory. I look forward to meeting with you to discuss the opportunity and my qualifications in detail.
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