Saverio Caratozzolo is an experienced Italian restaurant manager and chef seeking a new opportunity. He has over 30 years of experience, including managing high-end restaurants in Italy and Dubai. He has owned and operated several successful Italian restaurants in New York. He is skilled in all aspects of restaurant management including menu creation, staff training, food quality control, and financial oversight.

1. 705 Scranton Avenue
East Rockaways N.Y 11518
516-589-0434
[Website]
sammycara@gmail.com
SAVERIO CARATOZZOLO
OBJECTIVE My objective? In life I have never placed limits I always wanted to
improve, but if I have to give me a objective, I want to get to the top,
I know my limits but I like to overcome them.
The love I have for this job and infinite, I know I can give so much to
people like me, want to improve.
SKILLS & ABILITIES Knowledge of Italian cuisine, Host, management accounting,
inventory, schedule, a lot of experience in customer
management, management of the wait staff and kitchen.
Knowledge POS system, excel, world, Quick Books, Open Table.
Knowledge of two languages: Italian and English
EXPERIENCE [JOB TITLE, COMPANY NAME]
) 1990-2016
My experience at the restaurant since 1990 to 1993, I worked in the family
restaurant "La Terrazza", considered one of the best restaurants in Italy.
In 1993 I get hired by VALTUR S.P.A. after passing all tests for Managers.
I was in Tunisia, Morocco, Spain, and in 2006 I was a member at the time of
counseling for the opening of one of the most beautiful restaurants in the world in
Dubai (Burj Al Arab Hotel). In 2011, I made the decision to move to the United
States before opening a pizzeria in Massapequa NY, and then sell it and in 2012 I
opened a wine bar restaurant pizzeria in Lynbrook (Savino’s) I was president, I sold,
obtaining good profit, and in 2014 I opened Taormina Italian restaurant in Sea Cliff
NY, sold in January 2016. August 2016 I'm start to work at Hyatt Long Island
Position: Manager Food & Beverage
Menu Creation 'with authentic Italian dishes and presentation
Training and meetings with the daily staff to improve service and correct details
Training at the daily cooking staff, to improve the presentation, have more control
over portions, food costs, quality 'control, cleaning
EDUCATION
Francesco Severi Gioia Tauro (Reggio Calabria ITALY) VALTUR SPA ROME ITALY
I performed the studies in Italy graduating in 1982, at the institute for accountants in 1991 I
moved to Rome, where I conducted the study for chefs, kitchen management, catering with
Valtur Spa, Rome Culinary Academy and 1993 became Executive chef end manager.

2. Page 2
COMMUNICATION The things that I always have distinct, education and respect for the
customers, and the great passion for the restaurant, I am a very friendly
person, I love my job. I come from a family that for four generations and
catering industry and I am honored to be able to carry on the story.
Restaurant is not only a passion for me, but an art. I always study to
improve my knowledge. If you do not love what you do, you cannot do.
LEADERSHIP I am a very determined, and severe when you need to give the right
direction to work, I am very professional, I like to collaborate with those
directly responsible, with friendly employees, very demanding
, In the directives they must be adhered to give a quality and professional
service.