Devid Pieratti

• Implementation of all standards for daily service, reinforcement of basic knowledge and driving all team to reach higher levels of service.
• Managed employee scheduling, ensuring adequate coverage during peak hours while minimizing labor costs where possible.
• Implemented cost control measures to effectively manage expenses without compromising quality or customer satisfaction levels.
• Enhanced customer satisfaction by efficiently managing food and beverage operations and providing exceptional service.
• Ensured adherence to health, safety, and sanitation regulations by regularly inspecting facilities and equipment.
• Assisted in menu development, incorporating seasonal ingredients and trending flavors to appeal to diverse clientele.
• Reduced waste and controlled inventory levels by implementing effective purchasing strategies and proper storage procedures.
• Conducted regular performance evaluations for staff members, identifying areas of improvement and creating action plans accordingly.
• Obtained second position in Asia Pacific Hilton Region for Breakfast guests satisfaction

• Pre Opening: Collaboration with Head Sommelier and F&B Management for: Creation Master Wine List and selection for outlets, Creation Master Spirits List and selection for outlets, Creation Cocktail/Mocktail list (signature) for outlets and master Cocktail list for entire Hotel
• Creation and updating Cost Control system for all beverages
• Selection and Hiring Team Members
• Training pre-opening for all F&B Team Members
• Post Opening: Set up and updating Beverage menus for Scarpetta Restaurant (Signature Restaurant) Training for wines and spirits for Team Members
• Follow up with inventory, par stock and Food & Beverage cost
• Manager in charge in Scarpetta restaurant for Hygiene, and Qatar normative
• Overseeing duty operations, guest relations, bookings and service
• Collaboration with Restaurant GM to settle all service standards
• Manager in charge during absence of Restaurant GM

• Pre-opening: Training Staff - Equipment organization - Restaurant organization
• Post-opening: Bar Manager and Assistant GM - Cash handling - Staff attendance / Director Briefing - Floor Management - Closing Report - Staff Evaluation - Key point between all restaurant departments - Cost Control - Purchase Control.
• Award for Best Fine Dining Restaurant in Qatar 2021 and 2022

Managing all day by day operations, from room set up to purchasing and menus.

• Hired, coached and trained staff, monitored performance and offered mentoring to junior team members.
• Promoted revenue by analyzing profitability and key metrics.
• Maximized revenue by identifying key long-term growth initiatives.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Developed and implemented strategies to increase sales and profitability.

• Collaboration with Head Sommelier to create iconic wine and spirits list, tracking of order and Beverage Cost.
• Followed safe serving requirements and kept list of available ride services for inebriated customers.
• Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
• Oversaw maintenance tasks for the bar area, ensuring clean and safe environment for patrons at all times.

• Performed restaurant walk-through to gauge timeliness and excellent service quality.
• Guaranteed compliance with food safety procedures and quality control guidelines.
• Conducted daily pre-shift and weekly departmental meetings to maximize organizational efficiency.
• Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.