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Alessandro Leone

Alessandro Leone

Ozzero - Lombardia
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Informazioni su Alessandro Leone:

I am a capable and results-oriented manager with high level experience, focused on the performance team and increasing efficiency and productivity while avoiding waste. Capable of maintaining lucidity always, evaluating new opportunities and risks by offering innovative solutions to challenges

Esperienza

General Manager Uvet Hotel Company - Twiga Beach Resort & Spa • Budget, Forecast, KPI and P&L Processing.
• Management HR on shifts and duties.
• Bureaucratic and administrative compliance.
• Coordination of all business functions, with daily reporting.
• Collaboration with the Commercial department for the development of strategies to generate income for management, with the R.M. for effective pricing strategies, seasonal balance, economy, market segmentation, set goals, and RevPAR.
• Explores new business opportunities.
• Management and execution of the different policies of all departments.
• Daily briefing with the Executive Committee providing specific feedback on the actions carried out.
• Control of ordinary and extraordinary maintenance.
• Daily management of OTAs and Social Networks.
• Event management– banqueting – educational.
• Sending daily data to COO and CFO through proactive and continuous communication, incorporating business, financial and employee data.
• Staff managed 111 work units
General Manager Uvet Hotel Company - Santo Stefano Resort & Spa • Budget, Forecast, KPI and P&L Processing.
• Management HR on shifts and duties.
• Bureaucratic and administrative compliance.
• Coordination of all business functions, with daily reporting.
• Collaboration with the Commercial department for the development of strategies to generate income for management, with the R.M. for effective pricing strategies, seasonal balance, economy, market segmentation, set goals, and RevPAR.
• Explores new business opportunities.
• Management and execution of the different policies of all departments.
• Daily briefing with the Executive Committee providing specific feedback on the actions carried out.
• Control of ordinary and extraordinary maintenance.
• Daily management of OTAs and Social Networks.
• Event management– banqueting – educational.
• Sending daily data to COO and CFO through proactive and continuous communication, incorporating business, financial and employee data.
• Staff managed 196 work units
General Manager Relais Sans Soucis & Spa Luxury Hotel • Analysis of operative and performance data, monitoring day-by-day the evolution.
• Develop of Forecast Budget based on the business objectives defined by the property, check of KPI.
• Management of all commercial activities of the Relais, and implementation of new revenue department.
• Room occupancy level control and marketplace evolution.
• Control of the correct management of the accounting flow / administrative (active / passive cycle).
• Identify new business opportunities.
• Management and implementation of the different policies of all departments.
• Management HR on shifts and duties..
• Web Marketing actions and daily management of the website, Social Network and OTA.
• Loyalty of staff to the company’s project, with motivation for teamwork.
• Control of ordinary and extraordinary maintenance.
• Coordination of relations with public and private organizations, with the role of contact of the company.
• Event / banquet management.
• Staff managed 24 work units.
Consulting Manager Hotel Alessandro Best Western • Analysis of operative and performance data,
revenue and expenditure accounts.
• Develop of Forecast Budget based on the business objectives defined by the management.
• Development of marketing campaigns and innovative strategies customer oriented.
• Analysing data from marketing campaigns and evaluation of the results obtained.
• Room occupancy level control and marketplace evolution.
• Identify new business opportunities. in contact with suppliers and presentation of hotel services.
• Management and implementation of the various department policies and company projects.
• Management HR on shifts and duties.
• Loyalty of staff to the company’s project, with motivation for teamwork.
• Identifying marketing opportunities and gaps in the marketplace.
• Cost / revenue management with Revenue Management techniques.
• Daily management of Social Networks and OTAs, with web marketing actions.
• Banquet management.
• Staff managed 28 work units.
Resident Manager Bagaglino di Porto Cervo • Analysis of operational reports and management accounts of the village.
• Room occupancy level control and marketplace evolution.
• Management, coordination and implementation of the various department policies and company projects.
• Organization and management of HR, in shift work and duties.
• Control of ordinary and extraordinary maintenance.
• Public relation to customers.
• Management of the commercial activities of the village and accounting flow, monitoring of outstanding bills.
• Coordination of relations with public and private organizations, with the role of contact of the company.
• Management and organization events and shows in the village.
• Loyalty of staff to the company’s project, with motivation for teamwork.
• Staff managed 94 work units.
Hotel Manager Hotel Carlo Magno • Analysis of operational reports and management accounts of the Hotel.
• Develop of Forecast Budget based on the business objectives defined by the ownership.
• Control of the correct management of the accounting flow / administrative (active / passive cycle).
• Room occupancy level control and marketplace evolution.
• Identify new business opportunities, contact with suppliers and presentation of hotel services.
• Loyalty of staff to the company’s project, with motivation for teamwork.
• Purchase management and monitoring of RevCOST and RevPAR.
• Management, coordination and implementation of the various department policies and business projects.
• Management of ordinary and extraordinary maintenance costs and planning of operations.
• Public relation to customers.
• Management of Social Networks and OTAs, with web marketing actions.
• Management of HR, in shift work and duties.
• Event / banquet management.
• Staff managed 36 work units.
Food and Beverage Manager Hotel Carlo Magno • Management and monitoring of RevCOST and food & beverage cost.
• Planning of supply chain programs in advance for intense seasonal periods.
• Management of the Restaurant menu.
• Negotiation with suppliers to minimize raw materials and transport costs.
• Choose measures to ensure personal safety and the safe working environment of staff.
• Verify that all suppliers have insurance certificates, bank details and valid authorizations.
• Control of estimates and comparison of costs with other suppliers.
• Initial and ongoing supply chain assessment.
• Involved in the recruitment, training, supervision and tutoring staff in the supply chain.
• Coordination of relations with public and private organizations, with the role of contact of the company.
• Event / banquet management.
• Control of the correct management of the accounting flow / administrative (active / passive cycle).
• Interface with external advisors (accountant - labor consultant - legal).
Food and Beverage Manager Magara Hotel • Management and monitoring of RevCOST and food & beverage cost.
• Realization, management, coordination and implementation of the economics department policy with relative training of personnel to the withdrawal rules.
• Plan supply chain programs in advance in preparation for intense seasonal periods.
• Negotiation with suppliers to minimize raw materials and transport costs.
• Check that all supplier information and records are up to date.
• Take measures to ensure personal safety and a safe working environment for personnel.
• Check that all suppliers have insurance certificates, bank details and valid authorizations.
• Maintenance of accurate records of products, contracts, price information and billing information.
• Control of estimates and comparison of costs with other suppliers.
• Initial and ongoing supply chain assessment.
• Management of the Restaurant menu, event and banqueting.
HR Manager Cum Labor Fram Group • In agreement with the management, company policy and the assigned budget, planning and coordination of the staff training and evaluation of interventions.
• Development of policies and plans for career development and remuneration.
• Control of Staff’s administrative activity, management of contract aspects of job performance (timetables, permits, leave, maternity leave, retirements); and worker safety requirements.
• Connection with the different corporate functions (production, administration, finance and general management) management of relationship with external consultants (legal, social security, training, research, remuneration policies, outplacement).
• Daily briefing and Debriefing.
• Provide appropriate safety instructions to all employees.

Educazione

SCIENTIFIC HIGH SCHOOL “A. EINSTEIN”
Luxury Event Management ABEA Academy
Event & Wedding Manager ABEA Academy
Marketing Web AdWords Google
Revenue Management Hotel Revenue Management
Management Control Abea Academy

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