Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Competency
Other Achievements
Hobbies & Awards
References
Timeline
Generic
ARDELEAN Gabriel Octavian

ARDELEAN Gabriel Octavian

Restaurant Manager / F.&B. Director Freelance Hospitality Consultant

Summary

Dynamic hospitality manager with over 20 years of experience in luxury cruise lines and Michelin-star dining, recognized for delivering exceptional service and innovative solutions. Proven leader skilled in analyzing and developing food and beverage concepts across diverse venues, consistently driving operational excellence and enhancing customer satisfaction. Committed to fostering team collaboration and maintaining high standards, with a strong emphasis on achieving commercial objectives. Multicultural and multilingual capabilities enhance the ability to connect with diverse clientele and teams, ensuring a significant positive impact on organizational success.

Overview

34
34
years of professional experience
12
12
Certifications
6
6
Languages

Work History

Cluster Restaurant Manager

SC Azul Mar Co.Limited - Italian Concept Restaurant
01.2025 - 09.2025
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.

Cluster Operation Manager

Cafe Del Sol
02.2022 - 11.2024
  • Managed and motivated employees to be productive and engaged in work.
  • Accomplished multiple tasks within established timeframes.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Improved marketing to attract new customers and promote business.
  • Maintained professional, organized, and safe environment for employees and patrons.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
  • Improved safety procedures to create safe working conditions for workers.
  • Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.

Chief Steward / Executive Head Chef

5* Luxurious Yacht MY/OCEANOS
08.2022 - 10.2022
  • Implemented cost-saving measures in purchasing processes, reducing overall expenses without compromising on quality or service standards.
  • Facilitated smooth operations during large events by effectively delegating tasks and monitoring team progress throughout the function''s duration.
  • Participated in regular management meetings, providing valuable insights and recommendations that positively impacted overall operations.
  • Spearheaded initiatives aimed at improving employee morale, resulting in improved staff retention rates over time.
  • Managed a diverse team of stewards, promoting effective communication and teamwork among staff members.
  • Mentored junior stewards through ongoing coaching sessions, fostering professional growth within the team members.
  • Ensured seamless event execution by coordinating with various departments for logistics, staffing, and other event requirements.
  • Maintained impeccable cleanliness and sanitation standards, adhering to local health regulations and guidelines.
  • Achieved consistency in service excellence through regular reviews of staff performance and provision of constructive feedback.
  • Played an instrumental role in achieving high scores during external audits by maintaining strict compliance with industry standards and best practices.
  • Streamlined inventory management with regular audits, ensuring proper stock levels and reduced wastage.
  • Attended workshops and trainings in customer service, conflict resolution tactics, and safety procedures to keep abreast of all new requirements and procedures.
  • Greeted passengers, assisted with carry-on baggage storage and delivered onboard announcements.

Cluster & Taskforce Operation Manager

Steakhouse Restaurants Group
02.2022 - 08.2022
  • Controlled costs to keep business operating within budget and increase profits.
  • Cross-trained existing employees to maximize team agility and performance.
  • Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
  • Achieved departmental goals by developing and executing strategic plans and performance metrics.
  • Streamlined workflows by identifying bottlenecks in existing systems and implementing appropriate solutions.
  • Improved customer satisfaction scores by overhauling customer service protocols and training staff in customer engagement techniques.
  • Conducted market research to identify customer needs and adjusted product offerings accordingly, increasing customer satisfaction.
  • Enhanced team productivity by implementing agile methodologies, leading to more efficient project completion.
  • Developed comprehensive risk management plan, minimizing potential disruptions to business operations.
  • Streamlined project delivery processes, significantly reducing time to market for new product launches.
  • Boosted employee morale and reduced turnover through development and implementation of comprehensive rewards and recognition program.
  • Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
  • Assisted in organizing and overseeing assignments to drive operational excellence.
  • Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
  • Identified and communicated customer needs to supply chain capacity and quality teams.
  • Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.

Restaurant Manager

GCCL - Grand Circle Cruise Line
09.2021 - 01.2022
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Improved overall customer satisfaction by implementing new service standards and staff training programs.
  • Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
  • Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
  • Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
  • Assisted in development and implementation of new menus to offer variety and options to customers.
  • Enhanced team performance by leading weekly training sessions focused on customer service excellence and menu knowledge.
  • Monitored daily operations to ensure seamless service delivery, addressing any issues promptly.
  • Managed all aspects of restaurant's social media presence, enhancing brand awareness online.
  • Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
  • Cultivated strong team culture, organizing team-building activities that improved morale and teamwork.
  • Boosted customer satisfaction, introducing customer feedback system to address and rectify concerns promptly.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.

Cluster & Taskforce Development Manager

Radisson Blu Resort & Spa
06.2021 - 09.2021
  • Championed a culture of innovation within the development team by encouraging experimentation with new technologies or approaches to problemsolving.
  • Supervised team duties related to decision support and business intelligence for business users.
  • Led team of Number developers in analysis and rebuild of software from conception through implementation.
  • Facilitated knowledge sharing sessions within team, fostering culture of continuous improvement and innovation.
  • Negotiated project timelines and deliverables with stakeholders, ensuring expectations were clearly set and met.
  • Trained new hires to perform cross-training exercises with experienced workers.
  • Managed all exempt employee coaching, training, and performance improvement actions.

Executive Chef / Chief Steward

MY Oceanos
02.2020 - 05.2021
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Food & Beverage Operations Manager

Laura Ashley Hotels, Tea Rooms, Burnham Beeches Resort
08.2016 - 04.2019
  • Resolved guest issues promptly and professionally, turning negative experiences into positive ones whenever possible.
  • Appraised performance of Number-member team to provide feedback, improving productivity Number%.
  • Developed waste-control policies to maintain profitable operations.
  • Reduced food waste with better inventory management and menu planning.
  • Coordinated special events such as private parties or corporate gatherings to enhance overall revenue generation opportunities within the establishment.
  • Implemented safety protocols for proper food handling, storage, and sanitation procedures to maintain a safe working environment.
  • Cultivated a positive work environment that supported employee retention efforts alongside professional development initiatives.
  • Enhanced overall dining experience, maintaining cleanliness and organization in all service areas.
  • Improved customer satisfaction by implementing new food and beverage service standards.
  • Conducted regular performance evaluations of team members to identify areas for improvement or recognition of exceptional work contributions.
  • Supervised catering services both on-site at restaurant locations as well as off-site engagements for various clients.
  • Reduced food, liquor and supply costs Number% by implementing standards and inventory control.
  • Identified customer needs to respond proactively to concerns, boosting customer satisfaction scores Number%.
  • Collaborated closely with executive chef to develop innovative seasonal menus that attracted new clientele.
  • Oversaw front of house and back of house personnel to maintain adequate staffing and minimize overtime.
  • Managed budgets, forecasting sales, controlling costs, and achieving profitability targets.
  • Oversaw facility maintenance tasks including equipment repairs or replacements as needed to maintain optimal functionality in all operational areas.
  • Resolved customer complaints involving food or beverage quality and service.
  • Managed bar and wait staff and directed hiring program.
  • Maintained highest standards for beverage quality and service.
  • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
  • Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
  • Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
  • Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.

Restaurant & Bar Manager

THE BEAR HOTEL AT WANTAGE LIMITED
09.2014 - 11.2015
  • Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
  • Orchestrated social functions, formal engagements and business meetings, resulting in significant increase in overall sales.
  • Generated Number% in higher ticket averages by training Number employees on suggestive upselling techniques.
  • Developed productive relationships with vendors to secure competitive pricing on high-quality products.
  • Managed cash handling procedures including daily reconciliation reports, bank deposits, and accurate record-keeping practices for financial accountability.
  • Coordinated with other departments within the restaurant to optimize workflow efficiency contributing to seamless service delivery.
  • Established rapport with patrons through personalized service that consistently exceeded expectations resulting in repeat business.
  • Resolved customer complaints professionally and effectively ensuring their satisfaction while preserving company reputation.
  • Implemented effective staff scheduling systems to ensure adequate coverage during peak hours while controlling labor costs.
  • Strengthened team performance with regular coaching sessions, performance evaluations, and constructive feedback.
  • Kept alcoholic beverages well-stocked and organized to meet expected demands.
  • Maximized customer service by training staff, overseeing operations, and resolving issues.
  • Evaluated sales data to identify patterns, informing future marketing strategies and promotional efforts that targeted specific customer groups.
  • Closed out cash register and prepared cashier report at close of business.
  • Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.

Fine Dining Restaurant waiter / senior head waiter

Chewton Glen Hotel & Spa
06.2012 - 08.2014
  • Maintained clean and organized dining areas for optimal guest experience.
  • Managed multiple tables simultaneously while maintaining high levels of accuracy on order placement and delivery.
  • Maintained professional demeanor under pressure while managing challenging situations involving dissatisfied customers.
  • Supported fellow waitstaff through teamwork during busy times, sharing responsibilities as needed.
  • Enhanced customer dining experience by providing exceptional service and anticipating guest needs.
  • Increased overall restaurant efficiency by effectively managing and delegating tasks to the wait staff.
  • Managed food resources, memorized orders, and coordinated customer service.
  • Trained staff members on use of POS system.
  • Organized special events and private parties at the restaurant, coordinating menus, staffing, decorations, and entertainment as needed.
  • Collaborated with kitchen staff to ensure timely and accurate order delivery for guest satisfaction.
  • Supervised server staff and simultaneously served personal section of tables.
  • Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
  • Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
  • Improved communication between front-of-house and back-of-house teams, resulting in smoother operations during peak hours.
  • Mentored new hires, providing comprehensive training on company policies, procedures, and service standards.
  • Successfully resolved customer complaints, ensuring satisfaction and maintaining a positive atmosphere.
  • Monitored dining rooms for seating availability as well as service, safety, and well-being of guests.
  • Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
  • Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
  • Optimized table management by strategically seating guests based on reservation status and party size.
  • Prepared specialty desserts for customers for special occasions.
  • Upheld high standards of professionalism when dealing with customer issues, supporting serving staff, and waiting on tables.
  • Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
  • Answered customers' questions, recommended items, and recorded order information.

Fine Dining Operation & Private Server

Johns Island Golf Club
09.2011 - 05.2012
  • Served food and beverages promptly with focused attention to customer needs.
  • Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
  • Maintained a clean and orderly dining area for an enjoyable guest experience.
  • Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
  • Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
  • Worked with POS system to place orders, manage bills, and handle complimentary items.
  • Maintained clean and organized dining areas to uphold restaurant hygiene standards.
  • Cultivated warm relationships with regular customers.
  • Bussed and reset tables to keep dining room and work areas clean.
  • Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
  • Developed strong rapport with regular customers through genuine hospitality efforts leading to repeat business.
  • Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
  • Set positive tone for entire dining experience as first point of contact for incoming guests.
  • Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
  • Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
  • Adhered to proper food handling procedures and safety guidelines for the well-being of guests and team members alike.
  • Maintained cleanliness and organization in dining area, contributing to welcoming atmosphere.
  • Improved dining experience by providing prompt, attentive service to guests.
  • Maintained high standards of personal appearance and hygiene, reflecting positively on establishment.
  • Utilized knowledge of menu to make recommendations, enhancing customer dining experience.
  • Adapted to diverse customer needs, providing personalized service that increased guest satisfaction.
  • Boosted repeat customer rates, remembered regular guests' preferences and greeted them by name.
  • Answered customers' questions, recommended items, and recorded order information.
  • Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
  • Processed orders and sent to kitchen employees for preparation.
  • Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
  • Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
  • Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
  • Supervised set up of banquet food stations and coordinated service to multiple dining areas.
  • Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.

Owner Manager

Erika's Food Market Private Limited Co.
01.2010 - 08.2011
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Trained and motivated employees to perform daily business functions.
  • Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
  • Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
  • Optimized supply chain operations, negotiating with suppliers to ensure timely delivery of high-quality products.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Interacted well with customers to build connections and nurture relationships.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Assisted in recruiting, hiring and training of team members.

Dining Room waiter / head waiter / assist. Maitre D' / assist. F.&B.

RCCL - Royal Caribbean Cruise Line
07.1998 - 12.2007
  • Managed high volume of customers during peak hours, maintaining prompt and efficient service.
  • Ensured food safety compliance by adhering to proper handling procedures when serving dishes.
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
  • Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
  • Remained calm and poised when dealing with difficult customers or during busy shifts.
  • Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
  • Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
  • Promoted specials or upsold items to increase average check amount.
  • Coordinated with kitchen staff to ensure special requests or dietary restrictions were accurately communicated and accommodated for guests.
  • Utilized strong multitasking skills to manage multiple tables simultaneously while maintaining a high level of attention to detail.
  • Folded napkins and prepared silverware sets to provide adequate supply for host station.
  • Demonstrated extensive menu knowledge, enabling personalized recommendations for guests based on preferences or dietary restrictions.
  • Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
  • Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.

Restaurant Steward / Chief Steward

SeaDream Yacht Club INC.
02.2008 - 12.2000

Chef / Executive Chef / Restaurant Manager

Park Hotel and Spa and Oak Tree Restaurant 5*
05.1991 - 06.1998
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
  • Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
  • Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
  • Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
  • Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
  • Disciplined and dedicated to meeting high-quality standards.
  • Coordinated with team members to prepare orders on time.
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Oversaw business operations, inventory control, and customer service for restaurant.

Education

Diploma of Higher Education - Hospitality Tourism Hotel Management

Oxford Brookes University
Oxford
03.2007

Diploma of Higher Education - Service Approach Leadership Excellence

Academy of Disney Cruise Lines
Orlando
10.2004

High School Diploma - Waiter - Cook - Confectioner

Economic Institutions Hotel Tourism Restaurant
Arad România
06.1988

Skills

A fast learner with a proven track record of achievement

Certification

The Essentials of Bartending, Mixology, Barista & Coffee Course

Accomplishments

  • Achieved a 25% increase in sales in the F&B department for my previous employer. This goal was reached through carefully targeted social media advertising campaigns as well my previous cruise line experience and worldwide friends and relatives.
  • Implemented a new online customer service feedback facility that resulted in a 20% increase in customer satisfaction levels
  • Invented a smart system for ordering food and beverages supplies that saved my employer $1000 - $1500 per month
  • Successfully integrated a new software system for the operation in the F&B department and organized the rollout of competency training for all staff.
  • Delivered consistently high levels of customer service in all roles that resulted in increased sales for my employer
  • Work by operation required as Duty Manager & Revenue Management

Competency

* Computer Literacy

* Cost control management

* Event management

* Experience in launching operations

* First Aid & Lifesaving

* Great competitor

* Instructing & leading

* Inventory management

* Manage and delegate a team of 50-80 staff

* Professional coordinator

* Professional communicator

Other Achievements

* 2022 - ITA Course Training Diploma / Certificate

Certify Connoisseur Expertise in The Ultimate Opulence of Caviar, Cognac & Champagne World wide.

* 2022 - Ambasador of Udemy Institute  The Ultimate Cigar and Connoisseur Edition classes

* 2020 - 2021 Cambridge University Accredited Diploma & Certificate in IELTS, TOSE, TEFL, ESL

* 2005 - 2007 Brooks - OXFORD / UK /  2005-2007 session  NVQ - Level 2 / 3 / 4 in Hotel Restaurant Industry  Business Management

* 2010 Barista  Course @ London School of Barista

* 2020 American Red Cross 2020  Lifeguard Certification / Lifeguard award

* 2006 Sommelier Certificate - World of Wine

* 2006 WSET Certification

* 2006 Alcohol License

* 1986 - 1988 High School Diploma, Economic Hospitality Gymnasium, Arad, Romania

* 1998 - 2022 EOM Platinum Certificate & Diplomas  award, Several times Employee of the Month

Hobbies & Awards

• Accredited English Language Teacher

• Professional Chef & Pastry Chef

• Swimming

• Beach Volleyball

• Tennis

• Football

• Vlogger & YouTube & General Media platforms

• Surfing & Champs

• Member of West Palm Beach Tennis Club Association - Florida, USA🇺🇸

References

1. Daniele Quattromini - Director of Food and Beverages - Corinthia Hotels London / UK

Linkedin: linkedin.com/in/daniele-quattromini-ba-hons-684b3559e-mail: danny.q@hotmail.com

Phone no : +44(0) 7871637586


2. David Chenneseau - Deputy Central Reservation Manager at Iconic Luxury Hotels UK LinkedIn: linkedin.com/in/david-chenesseau

e-mail : chenesseaudavid@yahoo.com Phone no : + 44(0)7415636219


3. Toni Rossetti - Founder & Director of Operation @Noti Restaurant & Bar PTE Ltd. - Singapore.

Linkedin : linkedin.com/in/toni-rossetti-5924264b

e-mail: unknown

Phone no: +39(0)3295610872

Timeline

Cluster Restaurant Manager

SC Azul Mar Co.Limited - Italian Concept Restaurant
01.2025 - 09.2025

Chief Steward / Executive Head Chef

5* Luxurious Yacht MY/OCEANOS
08.2022 - 10.2022

Cluster Operation Manager

Cafe Del Sol
02.2022 - 11.2024

Cluster & Taskforce Operation Manager

Steakhouse Restaurants Group
02.2022 - 08.2022

Restaurant Manager

GCCL - Grand Circle Cruise Line
09.2021 - 01.2022

Cluster & Taskforce Development Manager

Radisson Blu Resort & Spa
06.2021 - 09.2021

Executive Chef / Chief Steward

MY Oceanos
02.2020 - 05.2021

Food & Beverage Operations Manager

Laura Ashley Hotels, Tea Rooms, Burnham Beeches Resort
08.2016 - 04.2019

Restaurant & Bar Manager

THE BEAR HOTEL AT WANTAGE LIMITED
09.2014 - 11.2015

Fine Dining Restaurant waiter / senior head waiter

Chewton Glen Hotel & Spa
06.2012 - 08.2014

Fine Dining Operation & Private Server

Johns Island Golf Club
09.2011 - 05.2012

Owner Manager

Erika's Food Market Private Limited Co.
01.2010 - 08.2011

Restaurant Steward / Chief Steward

SeaDream Yacht Club INC.
02.2008 - 12.2000

Dining Room waiter / head waiter / assist. Maitre D' / assist. F.&B.

RCCL - Royal Caribbean Cruise Line
07.1998 - 12.2007

Chef / Executive Chef / Restaurant Manager

Park Hotel and Spa and Oak Tree Restaurant 5*
05.1991 - 06.1998

Diploma of Higher Education - Hospitality Tourism Hotel Management

Oxford Brookes University

Diploma of Higher Education - Service Approach Leadership Excellence

Academy of Disney Cruise Lines

High School Diploma - Waiter - Cook - Confectioner

Economic Institutions Hotel Tourism Restaurant

Similar Profiles

CREATE PROFILE
ARDELEAN Gabriel Octavian Restaurant Manager / F.&B. Director Freelance Hospitality Consultant