vinicio alberelli

Developing the Global Standards to provide innovative and exciting guest experiences
that meet the business objectives.
 Following the Pre-opening program successfully, participating in the preparation of the
Annual Business plan and Sales and Marketing to ensure food and beverage is
adequately represented.
 Monitoring the Financial result in all Hotels Worldwide, ensuring that General
Managers take corrective actions, if necessary.

 Working closely with corporate technical services on hotel plans for new projects and
conducting site inspections - exploring new business opportunities globally.
 Creating F&B concept briefs, including financial projections, marketing studies and
presenting these directly to owners and investors.
 Working with corporate revenue and financial teams to formulate action plans to
increase revenue and profitability at SBU level (6 hotels worldwide).
 Directing and overseeing Hotel General Managers in maintaining global standards and
meeting their budget.
 Successfully opened Nikki Beach Santorini, Greece.

Developing the F&B strategy in order to provide innovative and exciting guest
experiences that meet the business objectives.
 Following the Pre-opening program successfully, participating in the preparation of the
Annual Business plan and Sales and Marketing to ensure food and beverage is
adequately represented.
 Monitoring the service and F&B standards in all outlets and kitchens, ensuring that
managers take corrective actions, if necessary.
 Working closely with technical services on kitchen and floor plans for new projects and
conducting site inspections - exploring new F&B business opportunities globally.
 Creating F&B concept briefs, including financial projections, marketing studies and
presenting these directly to owners and investors.
 Working with corporate revenue and financial teams to formulate action plans to
increase revenue and profitability at SBU level (23 hotels worldwide).
 Directing and overseeing DOFB and Chef in the creation of attractive and
merchandising menus designed to attract a predetermined customer market.
 Supporting the SBUs to implement the new Jumeirah Service standards and helping to
structure and design all the corporate SOPs and F&B training documentations.
 Successfully opened Jumeirah Nanjing in China, Asia.

 Being in charge of Sushi Samba and Duck & Waffle, London, UK.
 Working night shift at Duck & Waffle, a 24/7 restaurant operation in London City.
 Managing operations with a turnover of £29 million.

 Being in charge of F&B strategy operations and performance of the Restaurants and
Lounge, and coordinating all events and private functions with the Events team.
 Attending owners’ management meetings on a regular basis.
 Supporting development and new opening strategies for Amsterdam & Covent Garden.
 Leading a team of 480 staff members for all venues in the UK.

Being in charge of the USA portfolio, Asian Luxury, for the Hakkasan Group, a worldwide
entertainment, dining, nightlife, and hospitality company, with establishments located
across the United States, Europe, the Middle East and Asia.
 Successfully opened Yauatcha at Waikiki, Oahu, Hawaii in March 2017.
 Revising the annual Business plan and Sales and Marketing to ensure food and beverage
is adequately represented.
 Revising the annual budget for each outlet.
 Preparing the pre-opening budget for each new project.
 Working with business development on ROI and financial projections.
 Monitoring the service and F&B standards at all outlets.
 Working with regional Directors and GM revising P&L performances and action plans.

Opened LingLing Hakkasan in Mykonos, in July 2015.
 Opened LingLing Hakkasan in the Mandarin Oriental Hotel, Marrakech, in July 2016.
 Being in charge of operations for Hakkasan venues in London, UK, and Europe.

Being in charge of operations of the Hakkasan venues in the UK and Europe.
 Managing over £50 million+ in revenue.
 Being in charge of pre-opening development and operational opening.
 Conducting financial appraisals for the new brand, Ling Ling Lounge, that was developed
in Europe for the following locations: Mykonos, Marrakech, Marbella, Oslo & Barcelona.

HAKKASAN IN UK
Managing Hakkasan Hanway Place, the first Michelin star Hakkasan in London in 2003.
o In charge of operations of £10 million revenue
o Leading a team of 120 line staff and 10 managers
 Hakkasan Mayfair, one Michelin star restaurant.
o In charge of operations of £14 million revenue
o Leading a team of 160 line staff and 14 managers
 HKK, a signature restaurant, one Michelin Star restaurant.
o In charge of operations of £7 million revenue
o Leading a team of 48 line staff and 5 managers

HAKKASAN IN MIDDLE EAST
Over 50 million AED revenue and in charge of the budget creation
 Being in charge of recruitment, purchasing, contracted services and marketing
 Creating unique promotions and events
 Awarded Best Chinese Restaurant by Abu Dhabi Time Out and WhatsOn magazines
 Awarded Restaurant Team of the Year by Caterer Middle East magazine

Leading a team of 42 line staff and 3 managers, including the culinary team
 Creating unique promotions and events
 Awarded Best Italian Restaurant by Abu Dhabi Time Out and WhatsOn

Wine Stock Management across the 14 outlets in the resort
 Part of the pre-opening management in charge of the sommelier team
 Creating wine promotion and training on new product

Jun 2004 - Jul 2008 DOC 1982 MICHELIN RESTAURANT, ITALY

Guest relations and promotion of the venue
 Creation of the food menu and wine list with the Chef
 Day-to-day operation and revenue