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Giorgio Cingolani, General Manager Food & beverage developments

Giorgio Cingolani

General Manager Food & beverage developments ·Skelmore Hospitality Robertos restaurant bar & lounge

United Arab Emirates

Diploma, Hotel management

Work experience

Total years of experience: 26 years, 0 months

General Manager Food & beverage developments

March 2015 - Present

Skelmore Hospitality Robertos restaurant bar & lounge

March 2015 - Present

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

General Manager Food & Beverage development

May 2014 - December 2014

Burlesque Restaurant & Lounge - Viceroy hotels, Yas island (Same ownership as per italianissimo)

Abu Dhabi, United Arab Emirates

May 2014 - December 2014

Achievements:
Pre-opening, opening, post-opening.
Shareholder from Italianissimo group recalled me entrusting me with the entire project. Burlesque is very complex outlet comprising of a Lounge, Restaurant, Bar, Terrace, Private dining room, live music, Dj and live entertainment show right on Abu Dhabi F1 Racing circuit.
Respected the deadline of 3 month form the demolition to open the outlet on the 28th of July Eid ahead of the scheduled opening 15th of August. Contract term respected as per schedule.


• MEP and operational project design
• Responsible to finalize lease and operational agreements for Burlesque brand as independent restaurant with
Yas Viceroy Hotels and Resorts Executives Management
• Define strategies for the positioning and adapting the brand concept for the UAE
• Responsible for the budget, expenditure and cash flow
• Forecasting, P&L and budget and costs accountability
• Responsible for the day to day operation, corporate sales and events.
• Responsible to choose the Reservation System, POS set up interface and linking the 2 system to be able to create loyalty program and reward scheme for the Guest database.
• Responsible for the marketing and development of the brand
• Food and beverage contracts
• Identify manpower requirement recruiting and training
• Maintenance contracts
• Design and implement SOP
• Ensures Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met
• Menu and wine list design and development.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

General Manger and operations

November 2013 - April 2014

Don Alfonso, FMS, Shangri-la hotels

Dubai, United Arab Emirates

November 2013 - April 2014

Achievements:
Preopening, opening and post opening and To have had the opportunity to work in a very close relationship with one if not the most historical name of the Italian food history Mr Alfonso Iaccarino and family who’s has one of the longest lives in the world of 3 and 2 Michelin star in Italy.

• Project management, MEP and project design
• Concept developing
• Responsible to finalize lease and operational requirements for Don Alfonso brand as independent restaurant with Shangri-La Executives Management
• Define strategies for the positioning and adapting the brand concept for the UAE
• Responsible for the budget, expenditure and cash flow
• Responsible for the marketing and development of the brand
• Design SOP for the FOH and BOH for fine dining concept giving character and personality without losing the Don Alfonso philosophy
• Haccp design and implementation following UAE Dubai local authorities rules
• Ensures Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met
• Food and beverage contracts
• Identify manpower requirement recruiting and training
• Maintenance contracts
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

General manager Food & Beverage Developments

January 2013 - November 2013

italianissimo

Abu Dhabi, United Arab Emirates

January 2013 - November 2013

Achievements:
Award: What’s on award as the best Italian restaurant in Abu Dhabi 2013

General Manager F&B Development

• Supervision and control of Italianissimo restaurant branches
• Responsible for the Identity and development of the Brand
• In Charge of all the FHO and BHO operations
• Forecasting, P&L and budget and costs accountability
• Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Preopening, opening and standardize new outlet in Dubai
• Responsible for the training and development of the employees.
• Design and implement SOP
• Responsible for the design of the job description ensuring smooth running of the operation
• Ensures Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met
• Recruiting, interviewing, and hiring management and team members
• Maintain and improve standards by communicating idea and trends to the F&B Manager
• Responsible for the Marketing and PR of the company/Brand
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

General manager for Frankie's, Marco Pierre White steakhouse and Chameleon lounge

November 2011 - December 2012

Fairmont Bab al Bahr

Abu Dhabi, United Arab Emirates

November 2011 - December 2012

Time out awards Chameleon best Bar Food Menu in Abu Dhabi 2012, Marco Pierre White highly commented Steakhouse and Frankie's highly commended Italian

• Responsible for 100 staff
• In Charge of all the FHO and BHO operations
• Acting as FB Director for 5 months
• Maintain and improve standards of the brands maintain close relationship with the franchisee
• Responsible for the beverage of the Hotel
• Forecasting, P&L and budget and costs accountability
• Responsible for the Marketing and PR of the Food and Beverage Department of the Hotel
• Design food menus and beverage lists
• Contract with suppliers
• Creating loyalty and network between guests.
Company industry:
Hospitality & Accomodation
Job role:
Management

General Manager

July 2008 - September 2011

Sardo Canale Restaurant London

United Kingdom

July 2008 - September 2011

July 08 - September 11 Sardo Canale Restaurant London

General Manager
• Responsible for 2 restaurants 1 bar 1
• Running day to day operation of Sardo Canale
• Design and maintenance of the wine lists
• Maintenance of the POS system
• GP control of the company food & beverage
• Sales and marketing
• Payroll
• Banqueting and functions sales & coordination
• Implementing and monitoring HACCP
• Menus developments and pricing
• Recruitment and training of the employees
• Design and developing SOP's
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Operations/Area Manager

December 2007 - June 2008

Restaurant Group

United Kingdom

December 2007 - June 2008

Dec 07 - June 08 Restaurant Group in central London
Operations/Area Manager
• Responsible for 3 restaurants 2 bars with 75 staff
• Running at least one shift per week at each restaurant
• General administration
• GP control
• Maintenance of Casio system
• Payroll
• Implementing and monitoring HACCP
• Sales / Marketing
• Recruitment and contracts
• Managers training and appraisals
• Liaising with suppliers
• Menu development and pricing
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

General Manager / Operation Manager

April 2007 - December 2007

Galvin's Bistro de Luxe

United Kingdom

April 2007 - December 2007

Apr 07 - Dec 07 Galvin's Bistro de Luxe, French brasserie London
General Manager / Operation Manager
• Responsible for day to day operation and 68 staff
• Concept planning new developments with Chris Galvin
• Developed SOP's
• Project manager for the Waldorf opening including forecasting, recruitment, design, menus
• Hands-on running of restaurant
• Recruitment, training and appraisals
• Driving the business
• Liaising with wine suppliers
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Sales and Operation Director / Shareholder

September 2003 - February 2007

I Sapori

United Kingdom

September 2003 - February 2007

Sep 03 - Feb 07 I Sapori di Stefano Cavallini, London
Sales and Operation Director / Shareholder
• Increased the Company's turnover by 35%
• Sales and Marketing
• Opened keys accounts with Harrods, Strada, Gordon Ramsey holding
• Secure new customers' contracts and retain existing ones
• Overseeing the daily running of the delicatessen and logistics of distribution
• Implementing and monitoring HACCP
• Cost analysis and profitability
• Booking venues and organizing Michelin star catering events.
• Alcohol license holder
Company industry:
Retail & Wholesale
Job role:
Sales

Operations Manager

May 2001 - August 2003

Habitat Restaurants

United Kingdom

May 2001 - August 2003

Jan 02 - Aug 03 Habitat Restaurants, London
Operations Manager
• Overseeing daily operations of 5 outlets in London and Dublin
• Food and Beverage control, pricing and purchasing
• Design and implement SOP
• Staff recruitment and training
• Maintaining high standards of service, food
• Creating, implementing and monitoring HACCP
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Operations Director

December 1999 - February 2001

Olympia Leisure Sdn. Bhd

Malaysia

December 1999 - February 2001

Dec 99 - Feb 01 Olympia Leisure Sdn. Bhd, Kuala Lumpur
Operations Manager
• Responsible for Human Resources, Marketing and Sales Department
• Setting up new openings and project management
• Overseeing 9 outlets 200staff
• Design and implement SOP
• Introducing a new Micros software for product management and analysis
• Corporate sales for events, launches, cat walks, movies, and Formula 1 sponsors
• Implementing and monitoring HACCP
• Administration
• Purchasing, ordering, stock control and costing
• Menu development

94 - 99 Habitat Restaurants, London
Assistant Restaurant Manager promoted to Restaurant Manager and Area Manager
• Overseeing 8 outlets 200staff
• Setting up new openings and project management
• Overseeing daily operations of outlets in London and Dublin
• Food and Beverage control, pricing and purchasing
• Staff recruitment and training
• Maintaining high standards of service, food and Haccp


92 - 94 Walt Disney World, Epcot Center, Florida
Head Waiter

90 - 92 Inn in the Park @ The Four Seasons Hotel, London
Commis de Rang promoted to Chef de Rang
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Education

Istituto Professionale Alberghiero

September 1984

September 1984

Diploma, Hotel management

Italy

99 Attended Food and Hygiene Advanced level, London 95 Food and Hygiene Certificate; Health and Safety Certificate, London 91 ITT Sheraton Guest Satisfaction System, London 90 Food and Beverage Management Course, Four Seasons Hotel, London. Catering School Diploma: Tecnico delle attivita' Alberghiere Istituto Professionale Alberghiero, San Benedetto Del Tronto, Italy

Skills

AND MARKETING
Expert
AND MARKETING
Expert
CONTRACTS
Expert
CONTRACTS
Expert
HACCP
Expert
HACCP
Expert
MAINTENANCE
Expert
MAINTENANCE
Expert
MARKETING
Expert
MARKETING
Expert
OPERATIONS
Expert
OPERATIONS
Expert
PRICING
Expert
PRICING
Expert
RECRUITMENT
Expert
RECRUITMENT
Expert
SALES
Expert
SALES
Expert
TRAINING
Expert
TRAINING
Expert

Languages

English
Expert
French
Expert
German
Intermediate
Italian
Expert

Hobbies

  • Fitness and training
    Been an ex gymnast I have continued sport activities throughout my life from swimming to running and training to maintain an high level of fitness.
  • Cooking
    From my young age been Italian, naturally you get close with your family cooking and choosing my carrier I developed my skills in the kitchen so it has become my anti stress and a pleasure to cook for friends an....... myself.