Bartolomeo Scolozzi

Dear Management,

I greatly appreciate you taking time to read my presentation. 

I’m an experienced F&B and hospitality management professional with a strong creative flair and the ability to discuss successful business operations in small and large business environments.

During my career I developed a well-rounded skill set that I believe aligns well with qualifications you are seeking at your establishment. I offer significant skills in budget development, purchasing, training, forecasting, and vendor negotiation.

I’m extremely adept at coordinating F&B service, banquets, special event arrangements, and daily operation activities. I excel at meeting and exceeding daily, weekly and monthly sales goals. I’m skilled at increasing revenue through creative marketing ideas and proactive cost control strategies.

Under my supervision I ensure all employees are in complete compliance of all regulations and food safety protocols, and above all I will ensure that all staff will provide the utmost professional client experience.

I believe my skills and experience would contribute to your company immensely.

Great details of my accomplishments and what I have to offer can be found on my resume.

Thank you for your time and consideration.

EXPERIENCE

From January 2019 – Currently:  Owner/Director of “BS I.E.C” Legal Office in Tbilisi (Georgia). 

Business Information and Activities:

- The Company:

- Commit to provide all the Wine & Spirit supply solutions. 

- Supply Liquors, Wine and Grapes mostly from any Region in Italy.

- The Company also offer Consulting service for the development of any kind of Business related to the Food & Beverage.

January 2016 - September 2018: Owner & GM of “Tropicana Rooftop cocktail & wine Bar” in Saigon (Vietnam).

Responsibilities:

- Oversee the staff’s daily meetings

- F&B quality control 

- Finance & Administration

- Oversee the inventories

- Events Organization

- Business development strategies

- Coordinate the entertainment

- Creating the Menu

- Monitoring the operation

Business Information:

• 150 seats
• 18 employees 
• 300 sqm

  Business Activities: 

  Live music with small dance floor – Food Menu – Beverage Menu with a great selection of Wines,         

  Beers, Spirits and Cocktails – Cigar Selection.

January 2009 – June 2015: Owner & GM of “L’Angoletto Bar” in Rome (Italy).

Responsibilities: 

- Lead daily meeting with the staff 

- F&B Quality control 

- Finance & Administration 

- Inventory 

- Promotions 

- Menu Planning

- Monitoring the operation

Business Information:

• 70 Seats
• 6 Employee per shift

  Business Activities:

  Cafeteria, juices, soft drinks, pastries, sandwiches and gelato served all day – Lunch Set Menu – 

  Happy Hour (Cocktails Aperitif & Wines with finger food).

May 2006 – September 2008: Assistant General Manager at “Dopo Teatro” Authentic Italian Restaurant & Bar in Manhattan NYC (USA).

Responsibilities: 

• Reporting to the General Manager
• Maintaining high standards
• Monitor staff interactions and operation
• Devise training programs
• Planning and organizing staff meetings
• Handling complaints and making effective service recoveries
• Creating and organizing restaurant promotions
• Monitoring cash flow, supplies and purchases
• Working closely with the Executive Chef creating menus
• Monitoring monthly P&L reports and identifying any critical areas 
• Develop Business strategies
• Lead the Department Supervisors

Business Information:

• 2 Awards Wine Spectator
• 500 seats (Banquet-Bar-Restaurant Areas)
• 900 people per day as client turn over (Lunch – Dinner)

  Business Activities:

  Restaurant – Bar – Banquet Room

October 2004 – May 2006: Bar Manager at “Siena Hotel” (4 Diamonds Hotel) in Chapel Hill, NC (USA).

Responsibilities: 

• Reporting to the F&B Director
• Supervising staff performance
• Ensuring standards were being followed
• Scheduling and controlling labor costs
• Creating training programs
• Presiding over weekly staff meetings
• Handle complaints and resolving guest issues
• Creating and following through on new promotions
• Ordering supplies and maintaining effective cost controls
• Monitoring monthly P&L reports and identifying any critical areas 
• Increase the revenue
• Creating the Beverage Menu
• Organizing Bar Events & Promotions

Business Information:

• 60 seats in the Bar Lounge area.
• 6 people staff during each shift
• 80/ 100 people per day as client turn over (Lunch – Dinner)

September 2001 – November 2004: Bar Supervisor at “Principe di Savoia Hotel” 5 Stars Luxury Hotel of Dorchester Group in Milan (Italy).

Responsibilities: 

• Reporting to the Bar Manager
• Supervise Bar and floor operations

- Working closely with the Bar Management, assisting with ordering and inventory control, creating special events 

- Maintaining excellent standards of the operation

Business Information:

• 70 seats in the Bar Lounge Area
• 90 seats in Food serving area (Café Donay)
• 16 people staff 

Business Activities:

Service of upscale handcraft Cocktails and the most Premium Spirits on the market – Food – Host Luxury International events and Private Parties – Entertainment – Cigar Lounge  

July 2000 – September 2001: Shift Captain at “FM Banqueting” Banquets & Catering Company for Luxury Events in Milan (Italy).

MILITARY SERVICE 1999 – 2000 in the Air Force

SHORT TIME WORKING EXPERIENCES DURING THE SCHOOL 

1998 – 1999: Bar Captain in at “P.O.D.V.S. Luxury Private Club” in Bari (Italy).

1997 – 1998: Waiter & Bartender at “Golf Hotel” (4 Stars Superior Hotel) in Madonna di Campiglio - Campo Carlo Magno in Trento (Italy).

1997 (Winter and Spring): Waiter part time at “Sheraton Hotel” (5 Stars Hotel) and Palace Hotel (4 Stars Hotel) in Bari (Italy).

1996 – 1997: Banquet Waiter at “Villa Deade” in Torre a Mare, Bari (Italy).

1996 (June,July,August ): Food Runner at “Hotel Airone Beach Club” in Porto Ferraio , D’Elba Island (Italy).

1995 – 1996: Shift Waiter at several restaurants in Bari.

1995: Food Runner at “IL Finanziere Restaurant” in Torre Canne, Bari (Italy).

I hereby authorize the use of my personal data in accordance to the GDPR 679/16

I require a sponsorship visa in order to work in USA

I already have the Social Security Number with DHS Authorization.

EDUCATION

HOSPITALITY MANAGEMENT DEGREE

1994 – 1998: A. Perotti Institute (IPSIA) in Bari (Italy)