1. CV Alberto_edited.docx
Monday, June 13, 2016
CVALBERTOMASCHERONI2016
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CURRICULUM VITAE
Alberto Mascheroni
+ 39 329 5729321
P E R S O N A L D E T A I L S
Place and Date of Birth: Milano, MI, Italy, 14th February 1989
Nationality: Italian
Status: Single
Driving License: “A” - “B”
Permanent Address: Via Prudenziana 42, Como, 22100 – CO Italy
Codice fiscale: MSC LRT 89B 14F 205K
Email: mascheroni.alb@gmail.com
https://it.linkedin.com/in/alberto-mascheroni-b7a68146
EDUCATION
September 2015 – Now:
CIPAS TM Stresa (VB), Italy
Master of Food & Beverage Management
January 2010 - June 2013:
Glion Institute of Higher Education, Bulle, Switzerland
Bachelor of Business Administration in Hospitality Administration
September 2005 - June 2009:
Liceo Artistico Giuseppe Terragni, Italy
Diploma
LANGUAGES
Italian: Mother tongue
English: Fluent
IT SKILLS
Windows XP/10 - Macintosh - ECDL computer licence (Microsoft Word, PowerPoint,
Excel) – MICROS - Opera basic

2. CV Alberto_edited.docx
Monday, June 13, 2016
CVALBERTOMASCHERONI2016
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PROFESSIONAL EXPERIENCES
July 2016 – September 2016:
Siena Italian Authentic Trattoria and Deli, Las Vegas, Nevada, USA
Assistant Bar Manager Internship
Took initiative to create beverage cost control documents to review with management
Re-evaluated the beverage & wine list, offering new trends and cocktail ideas to managers
Applied in-depth understanding of measurements and weights of drink levels
Assisted owner and manager with inventories, closing duties, and reports
Assisted manager with purchasing stock, supplies and price negotiation with suppliers
Prepared and served mixed drinks, cocktails, beer to guests
Taking food and beverage orders from guests
Ensured the highest standards for beverage and food service
Maintained the cleanliness and sanitation standards of the restaurant and bar
Maintained and restocked all bar items
Expanded communication skills and developed good working relationships with staff
Consistently monitored product and labor costs to remain within goals
May 2014 – December 2015:
Bulgari Hotels & Resorts, Milan, Italy
Chef de Rang at Il Ristorante
Delivered prompt, friendly, and efficient service at all times
Provided a highly personalized dining experience for each guest
Taking orders from guests and offering advice regarding menu items
Monitored restaurant and took appropriate action to ensure food quality and service
standards were consistently met
Resolved customer service issues, while maintaining a positive atmosphere
Maintained the cleanliness and sanitation standards of the restaurant
Knowledgeable of all items on the menu and their respective pricing
Operating the service at 360 degrees (BNQ/BKF/LUNCH/APERITIVO/DINNER)
Teamwork and collaboration with the Restaurant Manager and F& B Manager
Recorded transaction in MICROS system at time of order Check in with guests to
ensure satisfaction
August 2013 – January 2014:
Castadiva Resort & Spa, Blevio, Italy
Chef de Rang of Room Service outlet
Ensured that the proper Room Service procedures were implemented
Managed the main phone and exercised appropriate telephone manners with all guests
Supervised room service and cleaning service
Managed and assigned tasks to the Room Service staff
Supervised shifts and times of service
Direct interaction and collaboration with the Restaurant Manager and F&B Manager
Initiative Project: Renewal and improvement of the Room Service outlet
Creating standards for ideal service
January 2012 - June 2012:
Le Méridien Piccadilly Hotel, London, United Kingdom
6 months Trainee Assistant F&B Manager
Assisted manager in daily duties during the renovation of the Terrace Grill & Bar
Oversaw and competed duties assigned by the F&B Manager
Answered phones and responded to email inquiries
Monitored and analyzed menus and products of competitive restaurants
Initiative Project: Ideas for a Coffee Shop (take away) at the entrance of the Hotel

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June 2010 - December 2010:
Park Hyatt Milan Hotel, Milan, Italy
6 months Trainee Assistant F&B Manager
Performed duties assigned by the F&B Manager
Daily revenue report, Daily events report, Amenities, Report mini-bar (Bartech), Daily
Menu, Stat Projections, Plate statistics, Report P.R
Server at Mio Bar when needed
Server at Banqueting when needed
January 2010 - June 2011
Glion Institute of Higher Education, Glion, Switzerland
2 weeks of theory, 2 weeks of kitchen practical, 1 week of service practical, 4 weeks of
housekeeping practical
June 2008 - December 2008:
Il Birrificio di Como, Como, Italy
Waiter, Service, Cashiering
OTHER TRAINING/CERTIFICATIONS
Campari Academy Basic, Wine tasting: WSET Level 2 (Wine & Spirit Education
Trust), Rotaract Club Como, Shooting Sport Licence.
ALBERTO MASCHERONI
I hereby authorize the use of my personal details solely for circulation within the company in relation to the Italian Legislative Decree n°
196/2003.