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MARCO ADREANI
Restaurant Manager & Wine Director
Florence
Summary
Dynamic leader with 8 years in managing Michelin-starred venues, including leading the openings of five restaurants achieving six Michelin stars in total. Expertise in crafting innovative tasting menus and food and wine pairings, driving revenue growth by over 15% and reducing labor cost up to 16%. Skilled in team leadership, staff development, and delivering engaging wine masterclasses. Committed to exceptional guest experiences, operational excellence, and fostering strong customer relationships.
Overview
11
11
years of professional experience
6
6
years of post-secondary education
4
4
Languages
Work History
Restaurant Manager
Minor Hotels
07.2024 - 12.2024
- Spearheaded the launch of a fine dining restaurant in 4 months, managing supplier relations for food, wine, furniture, glassware, dishware, branded materials, and kitchen equipment.
- Ensured budget adherence and compliance with company procedures, effectively managing procurement and operational costs of
- Utilized ERP software to streamline purchasing, inventory management, and operational workflows.
- Collaborated with cross-functional teams across multiple cities and countries through virtual meetings to achieve company objectives.
- Supervised banqueting and special events of >150 people, ensuring flawless execution and high customer satisfaction.
Restaurant Manager and Wine Director
Noi by Paulo Airaudo, 2 Michelin Stars
07.2022 - 06.2024
- Reduced initial labour costs by 16%, down to 31%
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service while maintaining budgets set by the company.
- Correctly calculated inventory and ordered appropriate supplies, reducing losses by 8%
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Effectively managed payroll and timekeeping, and paperwork for 14 new hires.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Coordinated wine selection and restocking for cellar with over 1000 bottles guaranteeing efficient turnover.
Adj. Bar Manager
The Blind Pig Speakeasy Bar - By Paulo Airaudo
San Sebastian, Spain
02.2022 - 06.2022
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Implemented cost control measures to maximize profit margins bringing them down of 4 points from
22% to 18% without compromising on quality or service levels. - Guaranteed optimal beverage stock by assessing inventory and collaborating with owners for corrective
action planning to limit expenses. - Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all
times. - Supported marketing efforts by collaborating on promotional events to attract new clientele to the
establishment. - Collaborated with the bar manager to develop new beverage offerings, increasing sales and customer
interest.
Seasonal Head Sommelier and Ass. Maitre D'Hotel
Chateau et Village Castigno 1 Michelin Star
Assignan, France
06.2021 - 12.2021
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Oversaw successful wine service and operations to handle as many as 40 guests per day.
- Coordinated wine selection and restocking for cellar with over 600 bottles of only locally sourced
wines. - Led by example, setting high standards for service excellence and inspiring team members to
consistently deliver outstanding guest experiences. - Assisted in budget management by monitoring expenditures related to wine purchasing while
maintaining quality standards. - Collaborated with chefs to create cohesive menu pairings, enhancing the overall dining experience.
Restaurant Manager and Wine Director
Amelia by Paulo Airaudo, 2 Michelin Stars
San Sebastian, Spain
05.2019 - 06.2021
- Mentored and developed 10 staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Enhanced team performance by leading weekly training sessions focused on customer service excellence and menu knowledge.
- Coordinated wine selection and restocking for cellar with over 900 bottles.
- Worked closely with marketing team to promote special events featuring winemakers or themed tastings that attracted targeted demographics.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Implemented cost-saving measures through smarter processes and strategic vendor negotiations. Improvement of 8% on beverage cost.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Correctly calculated inventory and ordered appropriate supplies.
Floor Manager and Sommelier
La Bottega By Paulo Airaudo, 1 Michelin Star
12.2015 - 03.2017
- Managed team of 5 employees to maintain smooth-running operations of shop floor.
- Oversaw supply restocking, area cleaning, and product organization.
- Oversaw employee performance, corrected problems, and increased efficiency to maintain productivity targets.
- Performed closing procedures daily by balancing cash drawers and reconciling credit card transactions.
- Coached employees and trained on methods for handling various aspects of sales, complicated issues, and difficult customers.
- Developed staff scheduling plans that ensured adequate coverage during peak hours without compromising on service quality.
- Monitored conditions of wine cellar, keeping all bottles stored at appropriate temperature.
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
Head Sommelier and Assistant Maitre D'Hotel
Chateau Eza Restaurant, 1 Michelin Star
11.2013 - 11.2015
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Oversaw successful bar service and wine operations to handle as many as 120 guests per day.
- Coordinated wine selection and restocking for cellar with over 1200 bottles.
- Directed teams to keep workstations clean and neat for professional customer appeal.
- Coordinated special events such as winemaker dinners or themed tastings, driving guest engagement beyond regular services.
- Led by example, setting high standards for service excellence of a wine service team of 6 members to consistently deliver outstanding guest experiences.
- Beaten record sales by 3% and record low costs, down to 14%
- Enhanced controls to minimize products loss, continuously maintaining accurate accounts and cash drawers.
- Collaborated with chefs to create cohesive menu pairings, enhancing the overall dining experience.
Education
3rd Level - Wine And Spirits Making, Service And Sales
Wine And Spirits Education Trust
London 01.2016 - 06.2016
Finalist - Hospitality
Gold Service Scholarship UK
London 05.2012 - 06.2012
High School Diploma -
Hospitality School of Assisi
Umbria, Italy 01.2001 - 01.2006
Skills
Leadership and Team Management
Financial and Budget Management
Guest Experience & Customer Service Excellence
Operational Management and Functions Oversight
Marketing and Promotion
Menu Development and Food Trends
Staff Recruitment and Training
Problem-Solving and Decision-Making
Interpersonal and Communication Skills
Inventory and Supply Chain Management
Compliance and Standards
Adaptability and Innovation
Software
Interests
Fermentation & Brewing
Tea and Coffee making
Mixology
Finance and stock market
Food and Drinks trends
Work Preference
Work Type
Full TimeLocation Preference
On-SiteImportant To Me
Career advancementPersonal development programsQuote
Service to others is the rent you pay for your room here on earth.
Muhammad Ali
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Languages
Italian
Bilingual or Proficient (C2)
English
Advanced (C1)
French
Advanced (C1)
Spanish
Advanced (C1)
Timeline
Restaurant Manager
Minor Hotels
07.2024 - 12.2024
Restaurant Manager and Wine Director
Noi by Paulo Airaudo, 2 Michelin Stars
07.2022 - 06.2024
Adj. Bar Manager
The Blind Pig Speakeasy Bar - By Paulo Airaudo
02.2022 - 06.2022
Seasonal Head Sommelier and Ass. Maitre D'Hotel
Chateau et Village Castigno 1 Michelin Star
06.2021 - 12.2021
Restaurant Manager and Wine Director
Amelia by Paulo Airaudo, 2 Michelin Stars
05.2019 - 06.2021
3rd Level - Wine And Spirits Making, Service And Sales
Wine And Spirits Education Trust
01.2016 - 06.2016
Floor Manager and Sommelier
La Bottega By Paulo Airaudo, 1 Michelin Star
12.2015 - 03.2017
Head Sommelier and Assistant Maitre D'Hotel
Chateau Eza Restaurant, 1 Michelin Star
11.2013 - 11.2015
Finalist - Hospitality
Gold Service Scholarship UK
05.2012 - 06.2012
High School Diploma -
Hospitality School of Assisi
01.2001 - 01.2006