Sintesi delle Principali esperienze e competenze :
Mail address : [email protected] www.linkedin.com/berardopomes ; www.facebook.com/berardopomes
Summary of personal professional skills :
Proficient in pre opening, planning, marketing, sales, administration and direction of operations activities concerning luxury hotels & resorts being part of the most important affiliations such as Leading Hotels of the World, Relais et Chateaux and Preferred Hotels. High drive and charisma in motivating and inspiring others acting as a role model to demonstrate high standards consistently. Always committed to conduct business and improve systems and processes.
Strong leadership abilities in recruiting, developing, training, supervising and motivation of high performance teams. Expert in cost saving and revenue management strategies and activities incresing revenue through a detailed competitors analysis, implementation of hotel descriptions in all selling channels, improvement of clients portfolio and creation of special rate plans. Dedicated to develop middle and head management through coaching. Pricing analysis and rewiew implementing moreover online tools utilization and improving accuracy of in-house reservations system. Develop MICE market segment.
Operating Budget and Profit & Loss statements realization and analysis. Analysis of local travel market and hotel competitors. Reorganization of Corporate clients portfolio. Complete analysis of forecasts, booking curve, pricing and yield management. data analysis of no-show, late cancellations & booking pace. Creation and review contracts and rates. Creation and management of special rate plans and packages. Implementation of SOP's, check lists and how to’s for each operating department.
Professional experiences
From now to October 2007
Managin Director: Milano,Parma, Roma, Lussemburgo,Puglia,Territorio Italiano
- From 2015 April to Now
- Cristal Palace Hotel ****s Madonna di Campiglio ( www.cristalpalacecampiglio.it )
- Spinale Club Hotel ***** Madonna di Campiglio ( www.spinalehotelcampiglio.it )
- From 2012 November to 2015 April
I. Definition of the operating standards and procedures
II. Apply appropriate sales strategy and marketing
III. Analysis and implementation of the business plan
IV. Supervision of the total areas of structure with particular attention to the training of human resources
- From 2012 March to October 2015 :
Chairman resident per ACCOR Memorable Hotels( Nova Yardinia Resort*****presso Kalidria Thalasso spa resort , www.novayardinia.it )
I have worked for :
I. New standards and procedures
II. Redefining the marketing and selling strategy .
III. Optimize working procedures of all managers and providing updating their skills
IV. Analysis of Financial Statements and increase of corporate financial strength.
V. Supervision of the new sporting center and Thalasso Spa
VI. Optimize the cost of human resources employed in structure
VII. Enhancement of Accor values to customers
VIII. Redefinition of F & B area with particular attention to revival the theme restaurants and events related here
- From 2011 February to 2012 March :
General Manager in pre-opening “Mediterraneum” Roma
gruppo ABBONDANZA spa+EUR SPA – ROMA-
I have worked for:
I. Drafting Project (35000 square meters of indoor and 25 acres of park)
II. Feasibility Plan and Business Plan
III. Logistic Completion of Existing Structures; Bargaining and acquisition of equipment. Organization Production Centres
IV. Human resources selection: Recruitment, Training
V. Menu Engineering: Selecting Suppliers, Organization Stores, Food and Beverage Cost , Implementation system of economic calculation, cost optimization and evaluation of the various departments. Analysis of Quality of Service.
VI. Organization working procedures of the various departments
VII. Haccp
VIII. Training of work safety
IX. Events
X. Reporting and Management Control
XI. Control Wedding events
- From 2010 May to February 2011 :
Star-up and development of the brand "Mia Zia" group of boutique hotels (brand Small luxury hotels of the world) in Luxembourg
I proceeded to work with the existing team to launch hospitality, ensuring in particular the Italian restoration and events associated with it. Issues to be addressed were:
I. Food and Beverage management, Mice and Event management,
II. Drafting and analytical analysis of the costs and revenues of the center area of expertise
III. Selection and training of human resources
X. Reporting and Management Control
XI. Wedding events Control
- From 2009 December to 2011 January :
Resident Manager for Cavallo Group Hotels - Mercure brand-(3 Hotels ****) wine and gastronomic resort
I have done the following:
I. Corporate Identity
II. Marketing Area
III. Consultation with Identity Tourist Group
IV. Wedding sector: marketing, sponsorship, management, organization
• From 2009 April 03 to November :
Deputy Manager for ZooMarine Roma
• From 2008 February to April 2009
Resident Manager “Conchiglia Azzurra Resort**** ” in Porto Cesareo Puglia
• From December 2007 to January 2011
I work as a consultant and coach trainer for the management of hospitality:
• Star-up “Masseria Albaro resort” ***** brand: small luxury hotel in the world
• Star-up “Albatres Palace Hotel” ****S
• Star-up “Fumaro Resort” *****
• Star-up “Masseria Grottella Resort” brand Italian historic houses
• Star-up “La Fontanina Resort”***** wine and gastronomic resort
From 2007 September to 2005 October
• From 2006 May to 2007 September :
Food and Beverage Manager at “ La Tavernetta Group” Luxury Hotel and Gourmet Restaurant
My skills here:
- Contribution to the Start-up of the Resort
- Selection and Organization Human Resources departments
- Research and development for customer satisfaction, quality research, maintenance and improvement of quality standards,
- Opening and inauguration meeting ;
- Organization of wedding events
- Opening and inauguration of Grill area and the swimming pools
• From 2005 December to 2006 May :
Assistant Food and Beverage Manager for "Park Laurito wellness resort ****" and "Masseria Torricella resort*****" (Green Service Group )
• From 2004 October to 2005 October
Trainer Food and Beverage Manager at “ Ritz Paris “ group The Leading Hotels of the World
From 2004 September to 2000 Jenuary
EXECUTIVE CHEF:
- From 2002 May to 2004 September for "The Finest Hotels of the World": "Assa Maris Resort Paradise"
- From 2000 January to 2002 February for Agapes restauration Group (commercial catering with 14 stores in Italy to mark Flunch, 16 in France Amarinne and 25 in France brand Flunch)
From 2000 January to 1998 April
- From 1999 August to 2000 January : student of Food and Beverage Area at the shipping company "Festival Cruice"
- From 1999 January to April chef at shipping Company "Festival Cruice."
- From 1998 April to September 1998 chef at the Resort "Crowne Plaza Terrigal" (Australia / New South Wales / Terrigal)
Ante 1998
Numerous contacts with companies in the Hospitality industry where he held various operational and management tasks in the areas
Professional collaborations
* University "La Sapienza" Faculty of Economics Department Memotef, teacher for Tourism & Hotel Management
* Royal Marine Association, teacher for Hospitality Marketing
* Memorable Accor hotels, chairman area Food and Beverage
* ENIT Frankfurt, as an external consultant in the training of new sales channels Italy BtoB relationship with the various foreign TOs
* “Academy dei Mestieri”, teacher for the Master in Food and Beverage Management
*Brindisi hotel school , expert in relation to external courses of "management of tourist facilities" and "gourmet cuisine"
* Gusto srl , consultant in relation to the structural design and construction of kitchens
* SAVOY SRL "Zanussi" as a demonstrator chef
* The Grand Hotel dei Cavalieri ***** a consultant Executive Chef and Food and Beverage Manager
* The Hotel Madonna delle Grazie****s "Gastronomic house" as a consultant Executive Chef and Director of Food and Beverage
* The Hotel Nettuno *****l coach Hospitality Managment
* Nocera grandimpianti (Angelo PO) as a consultant construction equipment
Education and Training
Master in Hotel Management
Master in Food and beverage management
Training course in Gourmet World
Skills and Competences
Marketing Hospitality, Customer Satisfaction Management, Web Marketing, Management Statement - Financial,
Sales & Revenue Management, Human Resource Management and Development Skills Cross
Creative Food Banquets, creative Mediterranean cuisine, International Cuisine and Regional Cuisine, Traditional Kitchen, desserts, pastry buffet
Internships Training
Organizational Management And disintermediation of medium and small unit 'Riots At the hotel accommodation
Hospitality Managment "Yieald Management - Master of Food"
Food And Beverage Manager
The Food Cost Engineering And Food In Menu-Cast Alimenti-
Management And Processing Of Food Pac
Protection Of Natural Flavours In Modern Pastry
S. Pellegrino Almost Famous Chef-direction of maestro Gualtiero Marchesi-
Meetings with the Great Chefs: MASSIMO BOTTURA, ROSANNA MARTIALE, DAVIDE OLDANI
Buffet Of Luxury In Their New Trend-Etoile-
Language Skills
Good English
French and German study
Computer Skills
Excellent knowledge of MS Office
Excellent knowledge of Fidelio Opera
Excellent knowledge of Hotel 2000
Good knowledge of Gymnasium
Good knowledge of attendance management system Zucchetti
Excellent knowledge management platforms relating to supplies