Sebastiano Giangregorio

1120 Rooms, 180 chefs, 9 F&B Outlets

Contributed to the development of the restaurants, implementing new menus and concepts leading to increased revenues and higher guests’ satisfaction scores through the constant competitor benchmarks, sales and guest feedback analysis. Constantly involved in all F&B-Marketing activities, coordinating all the promotions ongoing in the different Outlets. Worked closely with the Engineering department, kitchen renovation projects and daily maintenance.

Responsibilities:

Peninsula lounge Bar & Room Services operations

Lotte R&D center training teacher

Large Banqueting with 18 Banquet/Meeting Rooms

F&B guidelines

Food product quality and consistency across the region.

Product implementation, work closely with central procurement and follow up on hotel compliance.

F&B / culinary priorities goals – follow up on progress with properties on quarterly base.

Audits – conduct hotels culinary review to ensure standards alignment.

Lotte Hotel & Resort conferences – committee organizing leader, elaboration of concepts

Culinary seminars –Chef’s workshops on brand markers programs ,trainings with European Michelin Star Chef promotion

Hotel Training :

Kitchens - review and approve floor plans, work with VP global F&B and kitchen designers.

Equipment – consolidated UNOX equipment standard list for upcoming hotel openings.

F&B concepts - work with VP global F&B on

Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Developed kitchen staff through training, disciplinary action, and performance reviews.

Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Oversaw business operations, inventory control, and customer service for restaurant.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Modernized work processes to reduce guest wait times and boost daily output.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Implemented food cost and waste reduction initiatives to save money

In charge of: Mediterrian Restaurant; In-Room Dining; Executive Lounge; Retails & Deli shop; Banquet active check, support and coordination.

• Verified compliance in preparation of menu items and customer special requests.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Participated in food tastings and taste tests.

• Developed and maintained courteous and effective working relationships.
• Adaptable and proficient in learning new concepts quickly and efficiently.
• Paid attention to detail while completing assignments.
• Strengthened communication skills through regular interactions with others.
• Skilled at working independently and collaboratively in a team environment.
• Identified issues, analyzed information and provided solutions to problems.
• Provided professional services and support in a dynamic work environment.
• Worked flexible hours across night, weekend and holiday shifts.