Alessio Poli: General Manager in San Diego, CA

Achieved operational, financial, and customer service targets consistently with well-balanced staff schedules and assignments. Improved profits by controlling costs without sacrificing service or overhead needs. Cultivated positive culture focused on employee empowerment, job satisfaction, and teamwork.

Enforced food quality, plating, and presentation standards, guiding staff to follow all established procedures to support consistency. Oversaw training and development for 100+ employees across 5 locations. Incorporated new recipes by marketing offerings and training staff on correct cooking techniques. Promoted efficient kitchen operations, scheduling staff, coordinating workflow, and enhancing processes where needed. Met budget and operational efficiency targets through effective resource allocation and inventory management. Spearheaded business expansion across 5 locations, including overseeing new construction and building retrofits.

Italy Planned, organized, and managed dynamic portfolio of projects. Implemented current techniques based on latest industry standards, trends, and technologies for best practices in communication. Improved materials and manuscripts with detailed advice on content, style and organization. Developed stories and content ideas, considering reader and audience appeal. Helped develop content ideas for specific reader groups.

Italy Maintained performance standards by working with chef-partner to coach and counsel employees. Brought new employees up to standards through training, mentoring, and motivation. Promoted healthy dining options to meet diner needs, business standards and [State] regulations. Inspected foods throughout each shift, verifying quality and attractiveness of each plate.