cesare augusto caporali

con la presente desidero sottoporre alla Vostra attenzione la mia candidatura per una posizione manageriale nella vostra azienda. 

Mi considero una persona meticolosa nel proprio lavoro, con un forte senso di precisione e puntualità, qualità che ho sviluppato e perfezionato nel corso degli anni attraverso esperienze significative come Bars Manager in diverse realtà prestigiose nella citta’ di Londra. 

Grazie alla mia competenza nella creazione di menu innovativi e alla gestione dei costi, ho saputo contribuire in modo determinante al successo delle aziende per cui ho lavorato, massimizzando i profitti e migliorando la soddisfazione dei clienti. 

La mia esperienza include la gestione di team di lavoro, la supervisione delle operazioni giornaliere e il coordinamento con fornitori e partner esterni. Ho sviluppato un solido network nel settore, collaborando con marchi e professionisti di rilievo, e sono pronto a mettere le mie competenze a disposizione di un contesto dinamico e stimolante che mi permetta di affrontare nuove sfide e raggiungere nuovi obiettivi. 

Sono convinto che la mia professionalità e il mio entusiasmo possano contribuire a portare valore aggiunto alla Vostra azienda e spero di avere l’opportunità di discutere di persona come posso supportare il Vostro team. 

RingraziandoVi per l’attenzione, resto a disposizione per un colloquio conoscitivo. 

Cordiali Saluti 

Cesare Augusto Caporali 

PERSONAL SUMMARY  

I define myself a meticulous person in his work thanks to the experience gained in the past years. Punctuality and precision are my strong points to guide the sales of a business towards the road to success. I have experience in creating menus or concepts capable of capturing the attention of customers, keeping an eye on expenses maximizing the profit for the company. I have shown throughout my career that I have been an excellent team leader always ready to show the right methods to face any duty. Excellent Network in the hospitality context due the several and good connections with important brands and people in the sector. I am looking for a new work experience that gives me new challenges and targets to achieve. 

WORK EXPERIENCE 

2023-2024          Aqua Group (Bar Manager) 

2021-2023 The Marylebone Hotel (Bars Manager)   

2021-2021 Maison Francois (Floor manager)  

2021-2021 Sabatini Gin (UK Brand Ambassador)   

2019-2020 The Stratford Hotel (Bar Floor Manager)  

2018-2019 Rules Restaurant (Senior Bartender)  

2017-2018 Isabel (Assistant Bar manager)  

2015-2017 Rules Restaurant (Senior Bartender) 

2014-2015 German Gymnasium (Senior Bartender) 

2013-2014 HIX (Head Bartender) 

WORKING RESPONSIBILITIES 

Assist in planning and executing all sales promotions effectively and efficiently. 

Assist in weekly scheduling of staffs according to the labour guidelines and fluctuation in sales. 

Documents and complete shift reports and register readings during shift. 

Deposit sales monies / cash into the bank and bring change back if necessary. 

Managing staff, the cost of labour, and stock. 

Resolving customer complaints and communicating them with the rest of the team. 

Ensuring that the venue is run within the remits of health and safety standards and licencing. 

Managing the venue in the absence of the General Manager. 

Attending head office meetings and discussing P&L, business performance etc. 

Recruit and train/develop team, ensuring staff are trained to upsell to guests and are fitting with the venue. 

Process payroll information, including timecard and other personnel forms. 

Perform opening / closing shifts and handover / takeover of shifts. 

Liaise with internal and external suppliers for retail outlet requirements. 

Providing a professional, friendly and customer service to all customers Occasionally working at weddings, private parties & conferences. 

Perform daily inventory check to ensure maintenance of par stock. 

Receive and properly retail outlet supplies from the central kitchen or suppliers by verifying against delivery sheets and Delivery Order sheets. 

Order and maintain acceptable par stock level. 

Report and change the working environment to minimize employee accidents and potential safety hazards. 

Providing Cocktails knowledge to customers and giving training to the staff. 

Preparing the bar for service, and Stock checking and Order By F&B System. 

Dealing with guest complaints in a friendly and efficient manner. 

Providing training for the new staffs and Health and Safety. 

Knowing all our menu by heart and recommend dishes and drinks to customers. 

Making sure the quality of the food and drink is always excellent. 

Maintaining the cleanliness and tidiness of the restaurant. 

Ensure that the service is run effectively & efficiently with extraordinary customer service provided at all times. 

KEY SKILLS AND COMPETENCIES 

An excellent knowledge of the beverage industry, especially cocktails and food. 

Forbes and LQA standards knowledge 

High standards of personal, Personal presentation and customer service. 

Proactive, highly motivated and reliable. 

Ability and willingness to work late nights & weekends. 

A great team leader player and leader. 

Experience of serving large numbers of customers’ at large functions & events. 

Ability to work well within a busy, often fast-paced and overseeing a high-volume environment. 

Keen to learn and develop new skills. 

Able to work individually behind a bar and restaurant. 

Coach, counsel and discipline employees. 

Delegate duties to all staffs. 

Perpetuate company philosophy and culture. 

Educating all staffs on all products and services. 

Maintain set standard of quality and consistency of products. 

Oversee drink-making and ensure that only consistent quality products and drinks are served. 

Adhere strictly to standard operating procedures (SOP) for all food & beverage items. 

Good experience in inventory control for restaurant and bar area. 

Organised and strong financial knowledge on the running of the bar. 

Strong team management skills with experience training and developing staff. 

Managing the venue in the absence of the General Manager. 

Trying new ideas to discover better ways to make profits and deliver value. 

Drive sales and marketing activities and new promotions. 

Develop and lead the team of Managers supporting them in development and performance.