Curriculum Vitae et Studiorum
Elio D'Ambrosio
Via Genova,32
86039
Termoli (CB),Italy
Tel: 00 39 0875/702456
Cell:00 39 393/4759569
Mail: [email protected] [email protected]
SKYPE: helios1964
Individual Details
D'Ambrosio Elio born in Marston Green ,Birmingham (GB).
02/08/1964.Dual nationality , citizenship and passport "British/Italian".
Married Status with Family of 3 Children. Driving Licence “C”(Lorry).
Education
 "St.Thomas Moore Primary School" ,Sheldon ,Birmingham.
 "St.Philips Grammar School ", Edgbaston ,Birmingham.
 "St.Philips Sixth Form College ", Edgbaston ,Birmingham
Qualifications
 ("O" level, "C.S.E" and "A" level) corresponding to the final year
of Italian secondary "superiore" school.
 “Diploma di Qualifica Professionale”- Hotel High School
Operatore Sala /Bar I.P.S.S.A.R. “Federico di Svevia”-Termoli (CB)
 Commercial Register Exercise Subscription “REC”,
Italian Chamber of Commerce.
Professional recognised courses
 Rome (I) 1992 "Maitre D'Hotel" Full points
AMIRA(Associazione Maitres Italiani Ristoranti Alberghi).
 Nationwide Italy , 1992-1998 (Associazione Italiana Sommeliers)
AIS Full Course and examinations(3 levels) ,Advanced level.
"Qualified Professional Sommelier" Full points.
 Karlovy Vary (Czech Rep)1997 at the I.B.A
Training center for Europe (International Bartenders Association)
& with AIBES (Associazione Italiana Barmen e Sostenitori).
"John Whyte Education Development and Management course
for International Head Bartenders", Pass with distinction.
 Rome (I) 2006 “Food and Beverage Management Course for
Restaurant and Bar managers”, by "Teamsystem Management".
 *(Attendance of many of Food & Beverage masters & seminars).
Professional Formation and Experience.Achievements
 2015 .1° Maitre D'Hotel “St Regis , S.Clemente” *****L (C.I.G.A
Starwood Hotels),Venice. 1° Maitre D'Hotel "Hotel
Mistral"****,Termoli(CB)
 2014 "Hotel Gritti Palace" *****L (C.I.G.A Starwood
Hotels),Venice, Maitre D'Hotel/Sommelier.1° Maitre “St Regis,
S.Clemente”, C.I.G.A Starwood Hotels), in “Task Force”.
 2013-2014 “Badrutts Palace”*****L St Moritz , (CH) Maitre
D’Hotel “Le Grand Restaurant”. Short Term Contract- Xmas.
 2013 "Hotel Gritti Palace" *****L (C.I.G.A Starwood
Hotels),Venice, Maitre D'Hotel/Sommelier.1 Month vacation
cover .
 2013 “Mercure Roma West” Accor Hotels ww **** Rome (I) F&B
operations manager .5 months contract .
 2012-2013 “Badrutts Palace”*****L St Moritz , (CH) Maitre
D’Hotel “Le Grand Restaurant”. Short Term Contract- Xmas.
 2012 “Hotel S.Lucia ****s Rist. Molinett” ,Termoli (CB),Maitre
D’hotel/Sommelier with P & L responsibility. 5 Months.
 2011 “La Scala” Italian Fine Dining Restaurant” Sutton Coldfield
(GB) Free Lance – Temporary Start-up Manager. 1,5 Months.
 2011 Relais "Hotel Masseria Grande"****,Montecilfone(CB),
Maitre D'Hotel/F&B Manager. 6 Months.
 2011 “Plaza Happening Center” Vasto(CH),(Paglione real
estate), Start-up Banqueting /Restaurant manager. 3 Months.
 2009 /2011 "Hotel Meridiano" ***Termoli (CB),Reservations/
room planning Secretary front/back office. 1yr 6 months.
 2009 Relais "Hotel Masseria Grande"****,Montecilfone,
 Maitre D'Hotel. 4 Months.
 2008 "Hotel Gritti Palace" *****L ,(C.I.G.A Starwood
Hotels),Venice, Maitre D'Hotel/Sommelier.8 Months.
 2007/2008"Opera"Catering/Banqueting/Patisserie"(International
Chef/Maitre Patisseur "Emanuele Saracino"),Termoli .
Restaurant/Bar/Events Manager , Food and Beverage
Supervisor. 2 years 6 months.
 2006 "Hotel Meridiano" ***Termoli (CB),Secretary front/back
office.1 year 6 months.
 2005 "Hotel Gritti Palace" *****L ,(C.I.G.A Starwood Hotels,
Venice, Maitre D'Hotel/Sommelier.6 Months.
 1999-2005 "Hotel Mistral" ****,Termoli (CB)1°Maitre D'Hotel.6yrs.
 1998 “American Bar Masachi" Termoli (CB),Head-Bartender.1yr.
 1993-1998 "Hotel Mistral"****,Termoli(CB),Chef de Rang.6yrs.
 1985-1993 “Ristorante American Bar"Panfilo"(x*Michelin)
Termoli(CB)Junior Supervisory Resp x Restaurant and Bar .9yrs.
 1984-1985 Military Service , Army ,Italy.1 year.
 1983-1984 "Savoy Hotel"***** (Savoy Grp)London,(GB),
commis de salle. 6 months (+ stage at "Hotel de Crillon", Paris).
 1981-1983 "Hotel Albany" **** (T.H.Forte.hotels)Birmingham
(GB), demi-chef de rang. Casual/Part Time-Student job.
 1979-1981"HotelExcelsior" ****(T.H.Forte.hotels)Birmingham
(GB), commis de salle .Casual/Student job.
 *(Numerous past experiences & requests for casual work with
specific expertise)
Professional Skills and Capabilities
Practical & Supervisory Skills:
.
 International wine knowledge, tasting, wine & food pairing,
 Spirits, liqueurs, beers, Mineral waters, coffee & tea ecc
International cocktails and bar skills, craft bartending, cigars.
 Gourmet/Cuisine Knowledge , Olive oil, Cheese, Cured meats.
 Gueridon/ Russian service ,a’ la grandè carte service, flambe'
cookery/ restaurant carving, prestige banqueting service.
 Buffet architecture, lounge table placing /buffet positioning, event
positioning and premises surveying. Banqueting event orders.
 International function/wedding planning, congress/convention
placing. Catering (contract/retail) and banqueting organisation
with outgoing logistics and deposit stewarding,scenario planning.
 Immediate insertion ,comprehension and interaction in casual
functions, flexible long shifts and unusual special occasions.
 International cookery school support & Wine tasting lessons.
Technical, Management Skills:
 General restaurant and bar organisation & optimisation, SOP.
 360° Restaurant/Bar,FOH & BOH,ESO/BEO operational
leadership. Brand quality standards application .
 Flexible in approach(hands on) with the ability to prioritise
multiple ,additional tasks simultaneously under pressure.
 Strong commercial acumen with experience gained in Multi Site
Retail/Hospitality Management ,with excellent knowledge of the
hospitality market & competition.
 Retail experience with visual merchandising expertise.
 F&B and menu' planning. Wine/drinks/food stock monitoring.
 Food and equipment inventories, purchasing budget &
inventories ,with eventual brand language preference.
 Highly driven and confident leader, with ability to work in a fast
paced results orientated environment. Goal orientated.
 Effectively manage time and resources .Quality control.
 Ability to rapidly make difficult decisions with confidence and
conviction and see them through, inspiring staff.
 Coach ,train, develop and mentor teams to drive consistently
high performance,staff teaming, role definition & inspiration,
motivation.Pre service briefings ,compilation of duty rotas, tasks.
 Instantly re-organise staff in difficult situations, rapid emergency
and disaster remedy, function scheduling ,complaint dealing.
 Capability to communicate effectively and develop excellent
cross functional relationships ,liasons and influence at the very
highest level,client facing skills/satisfaction enhancement.
 Excellent commercial, financial and analytical skills, sales & profit
incrementing/up selling, basic budget and food costing, dead line
timing ,up grading. Prepare critique of every catering function.
 Accountancy, bookkeeping, basic knowledge in benchmarking &
KPI.
 Restaurant consultancy, start up deployment for new sites.
 Front/Back office operations,roomplanning,booking ,maincourant.
Office Skills
 Personal Computer competence; Windows ,Word ,Power Point,
Excel,Pascal, Various applications ,E mail & internet booking.
 Micros/Fidelio hotel systems , Genius sys-tem,NCR Aloha ,POS
Linguistic Proficiency
 Italian-Mother language
 English -Mother language
(voice for "Viva Voce Garzanti", multimedia Dictionary).
 French- Very Good.
 German- Gastronomic/Technical.
 Spanish- Comprehensive.
Accademic/Categoric Memberships
 AMIRA "Maitre D'Hotel" (Associazione Maitres Italiani Ristoranti
Alberghi). Full Membership 1989 - 2012 (22yrs)
 UKBG "Bartender"(United Kingdom Bartenders Guild).
Full Overseas Membership 1995-1999 / 2011- Actual Member
 AIBES "Head Bartender" Associazione Italiana Barmen e
Sostenitori 1989 - 2012 (22yrs)
 I.B.A “John Whyte Elite Bartenders Club” 1997 - Actual Member.
 I.B.A “International Bartenders Association” 1997 Actual Member
 AIS "Qualified Professional Patented Sommelier"
(Associazione Italiana Sommeliers) 1989 - 2012 (22yrs)
 ASPI "Qualified Professional Sommelier" (Associazione
Sommelier Professionisti Italiani) 2009 - Actual Member
 ASI “Association de la Sommellèrie Internationale” 1989 - Actual
Member.
 *(Participation in many association competitions and concours).
Brief Personal Description & Characteristics:
 Exceptional reliability, punctual, precise, excellent demeanour &
personal presentation.
 Enthusiastic and profoundly job passionate, attention towards
detail.
 Outgoing personality ,sociable & charismatic ,family orientated.
- Eventual References are available on request -
Note:I Authorise and consent the Use of personal private information.
L.675/96 /Data Act 1988.
Mr Elio D'ambrosio