Marco Franzese
Food and Beverage Operations Manager @Lungarno Collection
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WORK HISTORY
Food and Beverage Operations Manager @Lungarno Collection
Milan, IT
EDUCATION
Istituto diploma superiore
Hospitality school
SKILLS
ABOUT MARCO FRANZESE
Con anni di carriera nell\'hôtellerie di lusso e nella ristorazione d\'élite, non mi limito a gestire reparti: ottimizzo ecosistemi produttivi. Trasformo la complessità operativa in redditività misurabile, ponendo al centro il capitale più prezioso: le persone.• Financial & Profit Management: Controllo analitico del P&L, monitoraggio rigoroso del Food Cost e strategie di Menu Engineering. Non creo solo menu, ma strumenti di vendita progettati per massimizzare la marginalità e ridurre gli sprechi a 360°.• People Strategy & Standard Operativi: Credo nella crescita del talento come leva di business. Implemento SOP (Standard Operating Procedures) d\'eccellenza e percorsi di sviluppo professionale che aumentano la retention dello staff e garantiscono una qualità del servizio costante e impeccabile.• Strategic Wine & Beverage Management: Gestione manageriale della cantina e della carta cocktail intese come centri di ricavo ad alto margine. Formo il personale all\'upselling consulenziale, trasformando la cultura del prodotto in incremento del fatturato.Il mio obiettivo? Garantire che ogni dettaglio operativo — dalla gestione del magazzino alla leadership del team — sia allineato alla visione di business della proprietà.18 years of experience in luxury hôtellerie and elite dining, I don’t just manage departments—I optimize productive ecosystems. I transform operational complexity into measurable profitability, while keeping the most valuable asset at the center: people.• Financial & Profit Management: Analytical P&L management, rigorous Food Cost monitoring, and data-driven Menu Engineering. I design menus not just for taste, but as strategic tools to maximize margins and minimize waste across 360° of operations.• People Strategy & Operational Standards: I believe in talent development as a business lever. I implement high-level SOPs (Standard Operating Procedures) and professional growth frameworks that boost staff retention and ensure a consistent, world-class guest experience.• Strategic Wine & Beverage Management: Managerial oversight of wine lists and beverage programs, treated as high-margin revenue centers. I train teams in consultative upselling, turning product knowledge into a direct increase in average check size.My Goal: To ensure every operational detail—from inventory management to team leadership—is perfectly aligned with the ownership\'s business vision.
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