MIZIO SCEPI
Bar/Restaurant Manager
Sorrento,VIC
Summary
Lead a high-performance Restaurant and Bar team in a renowned hospitality venue, setting industry standards for service excellence. Develop innovative cocktail programs that blend contemporary trends with classic craftsmanship. Enhance operational efficiency through strategic inventory control and supplier management. Foster a workplace culture centered on creativity, excellence, and continuous professional development.
Dynamic and results-driven Bar Manager with over a decade of experience in the hospitality industry, specializing in mixology, operational excellence. Highly skilled in cost management, staff training to drive profitability and operational success. Passionate about creating immersive drinking experiences. Experienced in working within high-end venues that collaborate with renowned chefs such as George Calombaris and Guy Grossi, ensuring impeccable service standards and attention to detail. Additionally, I had the opportunity to create and prepare the opening cocktail F.O.G event at Hotel Sorrento in 2024, which was personally evaluated by Matt Preston before the official programming.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Bar and Restaurant Manager
Clifton Hotel
11.2024 - Current
- Managed inventory control processes for reduced waste and optimized profit margins.
- Streamlined operational procedures for increased efficiency in daily tasks such as opening/closing routines, shift scheduling, and cash handling processes.
- Launched successful promotions in collaboration with the marketing team, driving increased sales and customer engagement.
- Correctly calculated inventory and ordered appropriate supplies.
- Reconciled cash and credit card transactions to maintain accurate records.
Bar and Restaurant Manager
Hotel Sorrento
03.2024 - 10.2024
- Advanced Mixology & Cocktail Development
- Beverage Program Management & Cost Control
- Preparing a detailed report on current stock levels and optimizing inventory storage and turnover
- Maintained high standards of cleanliness throughout the establishment by regularly inspecting facilities and addressing maintenance issues promptly.
- Resolved customer complaints efficiently while maintaining professionalism and preserving long-term guest relations.
- Established strong relationships with vendors for better pricing, timely deliveries, and improved product selection.
- Implemented cost-saving measures, resulting in significant operational savings without sacrificing quality or service levels.
Bar and Restaurant Manager
InterContinental Hotel
06.2023 - 03.2024
- Developed and enforced operational procedures for various bars (opening, closing, waste control, etc.)
- Provided on-site coaching, training, and support during peak service times
- Fostered a positive team culture through regular staff meetings, open communication channels, and employee recognition programs.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Reconciled cash and credit card transactions to maintain accurate records.
Day Shift Bar Manager
Sardo
12.2022 - 04.2023
- Mentored junior team members in bartending techniques and customer service skills, elevating overall performance levels within the team.
- Cultivated an atmosphere of teamwork among staff members through regular team-building exercises and open forums for sharing ideas or concerns.
- Maintained high levels of customer service by addressing and resolving guest complaints in a timely and professional manner.
- Contributed to the development of standard operating procedures for bar operations, ensuring consistency and adherence across all shifts.
Bar Manager
Porticciolo
04.2022 - 09.2022
- Closed out cash register and prepared cashier report at close of business.
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Maximized customer service by training staff, overseeing operations, and resolving issues.
- Handled conflict resolution among staff members promptly and professionally, maintaining a positive work environment.
Assistant Bar Manager
Gallia Palace Hotel 5* Relaix & Chateaux
05.2021 - 09.2021
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Assisted servers with specialty drinks orders by preparing on-demand items without delay.
- Cultivated a loyal customer base by delivering exceptional service experiences, resolving complaints promptly, and soliciting feedback for continuous improvement efforts.
- Collaborated with the Bar Manager in setting sales targets, budgeting, forecasting, and expense control measures.
Assistant General Manager
La Capannina
05.2013 - 09.2019
- Collaborated with consultants for initial investment evaluations during the establishment of the bar restaurant in 2013
- Developed sales and communication strategies to enhance the visibility and success of the business
- Managed staff, including recruitment, training, and team supervision
- Coordinated daily operations, ensuring efficient resource management and vendor relations
- Maintained customer relationships, actively seeking feedback to continuously improve customer experience
- Addressed daily challenges and made operational decisions to maintain an efficient work environment
- Temporarily closed the business in 2016 and subsequently reopened in the same location under a new company founded in 2017
- Oversaw operations of the new company as Administrator and Legal Representative until December 2018
Education
Advanced Bar & Management Course - Hospitality And Tourism Management
Mixology Academy
Rome01.2021
Hospitality Management
FBS
Rome Italy01.2017
Skills
- Innovative Beverage Development
- Beverage Cost Control Strategies
- POS systems proficiency
- Team Leadership, Training & Performance Coaching
- Customer Engagement & Upselling Strategies
- Inventory Optimization & Operational Efficiency
- Menu development
- Labor and food cost control
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 6 staff members.
- Saved company $60k average per year in inventory costs by introducing crafting home made product.
Languages
Italian
English
Certification
- HACCP (Hazard Analysis Critical Control Point) Certification – International HACCP Alliance or similar accrediting organizations.
- ServSafe Food Handler's Certification
- Foodservice Management Professional (FMP)
Timeline
Bar and Restaurant Manager
Clifton Hotel
11.2024 - Current
Bar and Restaurant Manager
Hotel Sorrento
03.2024 - 10.2024
Bar and Restaurant Manager
InterContinental Hotel
06.2023 - 03.2024
Day Shift Bar Manager
Sardo
12.2022 - 04.2023
Bar Manager
Porticciolo
04.2022 - 09.2022
Assistant Bar Manager
Gallia Palace Hotel 5* Relaix & Chateaux
05.2021 - 09.2021
Assistant General Manager
La Capannina
05.2013 - 09.2019
Advanced Bar & Management Course - Hospitality And Tourism Management
Mixology Academy
Hospitality Management
FBS
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