Alessandro Fagorzi – G.M. – Armani Ristorante – New York -USA

EDUCATION

Diploma in Accounting

Bachelor of Art in Hospitality Management

EXPERIENCE:

ARMANI Restaurant          Manhattan, New York (2017- Present)

General Manager

Operation Payroll – Banquet – Marketing – Maintenance – Hiring – Menu – Wine and Bar Program

Del Posto                                Manhattan, New York (2010-2017)

Manager

Captain to 2016

Showcase knowledge of Wine, Spirits, and Regional Italian Cuisine
Aware of service flows, dining, timing, and adjust for each individual needs
Oversee and supervise activities of our team on stations
Develop personal, and professional guest relationships to increase return guest percentage.
Create a thoughtful menu progression, to ensure a unique guest experience
Responsible for updating OpenTable database with information about all guests
Assist and educate staff in dining room training, Italian culture, and history

Le Bernardin                     Manhattan, New York (2008-2010)

Front server

Followed in-depth 3-month training program for finesse and approach to high-end guests

Serve and clean and explain food and serve sauces

Executed perfect service for private events, off-site catering, and events in the Salon

Hosted diplomatic and philanthropic events with high profile guests

Le Cirque                        Manhattan, New York (2005-2008)

Captain

Provided unique experiences for each and every guest

Hosted an Italian wine award event.

Assisted management in the achievement of a 3-star review of the New York Times

San Pietro                        Manhattan, New York (2005-2004)

Captain

Support for Maitre’d reservations and daily duties

Gained extensive knowledge in multiple FOH and BOH departments

Hotel Gallery Art Salvatore    Ferragamo Firenze, Italy (2004-2004)

Manager, Lead Server

Controlled service of Lunch meal periods at Four Hotel properties.

Created staff schedule, implemented service standards and best practices for each restaurant

Achieved “Best Bar of Italy, Gambero Rosso 2004”

Ristorante Il Postino          Manhattan, New York         (2003-2004)

Captain, Lead Sommelier

Enhanced guest experience with extensive tableside service, primi, secondi, dolci etc.

Spearheaded changes to the wine program, purchasing new labels, maintain relationships with producers, updating wine list.

Ristorante La Loggia

Chef de Rang                             Firenze, Italy               (2000-2003)       

Organized private events, small banquets, and large galas

Oversaw guests needs and support staff

Calculated monthly inventories and oversaw purchasing department

Hotel Le Meridien                    Nice, France (2000)

Chef de Partie

Prepared hors-d’oeuvre, and daily inventory of restaurants.

Hotel Demidoff                        Firenze, Italy              (1998-1999)

1° Barman

Created cocktails during service, and cocktail development outside of service

Developed relationships with local community

Maintain oversight of the entire bar staff and bar program

Star Hotel Michelangelo       Firenze, Italy              (1996-1998)

Server

Oversaw service for breakfast, lunch and dinner meal periods.

Prepared all breakfast items for morning buffet

Acted as a personal butler for VIP and Hotel Regulars

CERTIFICATIONS

Instituto Tecnico Commerciale “Esedra” IGEA

Second level of Sommelier class Italian Association of Sommeliers

Certified Sommelier by the International Master Court of Sommeliers

Certificate ALCC American Language Center

OTHER EXPERIENCE & ACHIEVEMENTS

Contributor for Food & Wine related articles for The Wall Street Journal

Member of the Judgment Panel for Matriculation at the French Culinary Institute, NYC

Consultant for Giovanni Rana 2014

Providing  Staff training, Wine list selections, and strong  members of the team