General Manager Private Members Club @ From September 2013 to August 2015 (2 years) Restaurant Manager Supper Club @ From May 2012 to November 2013 (1 year 7 months) Senior Restaurant manager and Bar @ Part of the Senior Management Team of Just St. James & Just Oriental cocktail bar; Responsible for all aspects of general,
General Manager Private Members Club @ From September 2013 to August 2015 (2 years) Restaurant Manager Supper Club @ From May 2012 to November 2013 (1 year 7 months) Senior Restaurant manager and Bar @ Part of the Senior Management Team of Just St. James & Just Oriental cocktail bar; Responsible for all aspects of general, operational management & customer service.
Maximising the performance of the team by leading by example & through regular training session. Co-ordinated & monitored standards, sales levels, budgets & instigated any remedial action required. All contributions were within targets. From November 2010 to March 2012 (1 year 5 months) Assistant restaurant Manager @ Responsible for key member of team for successful opening of the Breakfast
at the Landau, serving average 150 covers each day with A la Carte Menu.
Appointed within Food & Beverage department, servicing, restaurant, bar, lobby lounge, and private function room “THE POSTILLION”
Required to recruit, train & develop food & bar service teams, for breakfast, lunch & dinner service.
Co-ordinated & monitored standards, sales levels, budgets & instigated any remedial action required. All contributions were within targets.
Created new wine list in a progressive format; offering 320 wines up to £170.
Received 2AA Rosette within six months after the opening with CHEF Andrew Turner and his innovation of GRAZING MENU….
Instigated promotion to build regular customers for an individual wine chest, with customers purchasing mixed case wines at discount to accompany regular meals. From September 2009 to November 2010 (1 year 3 months) Senior Floor Manager @ Buddha Bar Ltd Victoria Embankment WC2, Huge New Venue with a unique mix of imaginative contemporary Pan Asian food, opulent interiors and exotic music, formed by over fifty employees in the restaurant department and a turnover of 110k per week.
To assist in and co-ordinate the training of all employees, ensuring that they have the necessary skills to perform their duties ;
•To Supervise Waiter & Commis Waiter ensuring that the correct standard and method of service are maintained;
Maximize incremental sales opportunities by adding customer value at every opportunity;
•Develop a positive and direct relationship with all colleagues, stimulate, and challenge to move the business forward From June 2007 to August 2008 (1 year 3 months) Senior Floor Supervisor @ Setting of rotas, Supervision of cashiering and reporting procedures, restock
•Client hospitality and Maximum customer service satisfaction with every interaction and handled Customer Complaints;
•Take order, serving tables, try to sale day-to-day the special of the day and Bin end of the months;
•Managing staffs, give services to customers and allocating duties of opening and closing restaurant. Responsible to make sure my staffs are following the service standards and health and safety regulation. From January 2006 to May 2007 (1 year 5 months) Chef de rang @ Head by Chef Mr. John William at Ritz Restaurant which serves British & French food in a silver service standards in fine dining concept with a Michelin Star gained in 2005.
•Preparing work area and equipment for service, set up all the section and check all job make it by Chef de Rang ;
•Attending Customers, supplying them with food and drinks as request, Customer Service and trying to find ways to make it better;
Assisting other members of the team as appropriate to ensure a smooth running of service adhering to the high standards of the Company. From September 2004 to November 2006 (2 years 3 months)
Diploma, Accounting, GCSE 3 @ Vital Giordano From 1990 to 1995 Francesco Tatulli is skilled in: Restaurants, Food & Beverage, Hospitality, Fine Dining, Catering, Hospitality Management, Hospitality Industry, Restaurant Management, Pre-opening, Food, Banquets, Food, Micros, Resorts, Front Office
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