CURRICULUM VITAE

LAST NAME: MARCONI

FIRST NAME: GIUSEPPE
NATIONALITY: ITALIAN (PERMANENT U.S.RESIDENT CARD HOLDER)
ADDRESS: 5 POTTERFIELD DRIVE, LOVETTSVILLE ( VA 20180) USA
VIA POGGIO DEL SOLE, 51 06060 CASTGLIONE DEL LAGO (PG) ITALY
TELEPHONE: PHONE: 1 305 968 5982 USA - CELL: 39 339 748 3327 ITALY
EMAIL: giusemarco*aol:com -
SKYPE : giusemarconi
LANGUAGES
SPOKEN: ITALIAN - ENGLISH - FRENCH - GERMAN - SPANISH
READ: ITALIAN - ENGLISH - FRENCH - GERMAN - SPANISH
WRITTEN: ITALIAN - ENGLISH - FRENCH - GERMAN - SPANISH
EDUCATION
ELEMENTARY: ISTITUTO FEDERICO TOZZI - CHIANCIANO TERME (SI) ITALY 1952 - 1957
SECONDARY: ISTITUTO FEDERICO TOZZI - CHIANCIANO TERME (SI) ITALY 1957 - 1959
HIGH SCHOOL: ISTITUTO FRANCESCO REDI - MONTEPULCIANO (SI) ITALY 1959 - 1962
COMPUTER PROGRAMS:
FIDELIO ( FOOD AND BEVERAGE, FRONT DESK, SALES), ADACO, DELPHI
WINDOWS (EXCEL, WORD, POWER POINT) AMOS, LOTUS NOTE.,
PHOTOSHOP, MAC OSX AND OTHERS
EMPLOYMENT HISTORY:
CONSULTANT PARTNER
A.&M. AUDIT & MANAGEMENT INTERNATIONAL (CONSULTING FIRM DEVOTED TO HOSPITALITY I
NDUSTRY)
FROM MAY2004 TO PRESENT
DURING THIS PERIOD DELIVERED SOLUTIONS FOR:
HOTEL ALIGIO LAS TERRNAS DOMENICAN REPUBLIC HOTEL ADVISOR IN CHARGE OF IN ALL AS
PECTS OF THE HOTEL FUNCTIONS TO ASSIST THE PROPERTY DURING THE REOPENING OF THE
HOTEL.
PALAZZO ARZAGA SPA AND GOLF RESORT BRESCIA ITALY HOTEL CONSULTANT DURING THE REO
RGANIZATION OF THE OPERATIVE AND ADMINISTRATIVE STANDARDS AND PROCEDURES. IMPLEM
ENTED STRATEGIES TO ACHIEVE LARGER MARKET, REVIEWED SYSTEM TO ACHIEVE HIGHER COS
T EFFECIENCY AND GUEST SATISFACTION, PLANNED & DESIGNED NEW MENUES. IMPLEMENTED
TRAINING ACTIVITIES WITHIN DEPARTMENT TO PROVIDE THE HIGHST LEVEL OF HOSPITALITY
AND A TOTAL CONTROL OF THE LOCAL PUBLIC HEALTH REGULATIONS
HILTON HOTEL PORTOROSA SICILY ITALY F&B AND C&B CONSULTANT DURING THE OPENING OF
A 264 ROOMS WITH A CONVENTION FACILITY UP TO 900 PAX . MANAGING 100 + STAFF SET
UP ALL OPERATIVE HILTON STANDARDS AND POLICIES FOR THE FOOD & BEVERAGE DEPARTME
NT AND THE CONVENTION & MEETING CENTRE. ASSISTED THE SALES & MARKETING DEPARTMEN
T DURING THE IMPLENTATION OF THE SALES STRATEGIES FOR THE INTERNATIONAL MARKET A
ND ADVERTISING.
LIGABUE CATERING SERVICES IN THE HOTEL OPERATION DEPARTMENT FOR THE START UP OF
A NEW CRUISE LINE WITH VERY EXCLUSIVE DESTINATIONS. MAINLY IN CHARGE OF THE REFU
RBISHMENT AND THE SET UP OF ALL OPERATIVE ASPECTS AND POLICIES FOR THE HOTEL DEP
ARTMENT. IMPLEMENTED ALL NEW OPERATING STANDARS AND ADMINISTRATIVE RULES. MANAGI
NG 300 EMPLOYESS
BOSCOLO HOTELS (A NEW SUCCESSFUL ITALIAN HOTEL CHAIN) AS F&B CONSULTANT FOR THE
REVIEWING AND RESTRUCTURING OF THE F/B DEPARTMENT OF TWO PROPERTIES LOCATED IN T
HE CITIES OF TREVISO ANS VARESE IN VIEW OF NEW INTERNATIONAL ACQUISITIONS.
HOTEL DIRECTOR
ROYAL CARIBBEAN INTERNATIONAL MIAMI, FLORIDA (USA)
FROM JULY 2000 TO MAY 2004
RESPONSIBLE FOR THE HOTEL OPERATION ON BOARD CRUISES SHIPS WITH A CAPACITY OF UP
TO 300 PASSANGERS AND 1300 EMPLOYEES.
OPERATION MANAGER
SHERATON HOTEL MIDDLE EAST DIVISION
FROM NOV. 1998 TO JUN. 2000
EMPLOYED TO REORGANIZE THE FOOD AND BEVERAGE DEPT. IN SHERATON RIYADH (SAUDI ARA
BIA). FROM JULY 1999 RELOCATED TO SHERATON BAHRAIN TO SUPERVISE THE RENOVATION O
F THE ENTIRE FOOD AND BEVERAGE OUTLETS AND ROOM DIVISION (246 ROOMS 5 RESTAURANT
S, 2 BARS AND 1 NIGHT CLUB). IN ADDITION RESPONSIBLE FOR THE CONVENTION CENTER A
ND THE CATERING SERVICE FOR THE ROYAL PALACES. MANAGING UP 350 EMPLOYEES
GENERAL MANAGER
MARRIOTT HOTEL MILANO (ITALY)
FROM APR. 1995 TO NOV. 1998
VERY PRESTIGIOUS 5 STAR HOTEL, 323 ROOMS WITH THE LARGEST MEETINGS AND BANQUETIN
G FACILITIES OF THE CITY OF MILAN. UP TO 1400 PAX. MANAGING 160 EMPLOYEES
RESIDENT MANAGER
SHERATON HOTEL GENOVA GENOVA ( ITALY)
FROM FEB.1994 TO MAR. 1995
ASSISTING GENERAL MANAGER IN ALL ASPECTS OF THE HOTEL FUNCTIONS. MAINLY IN CHARG
E OF THE FOOD AND BEVERAGE DEPARTMENT AND RESPONSIBLE FOR THE CONVENTIONS AND ME
ETING CENTER HOTEL CAPACITY 284 ROOMS, CONVENTION FACILITIES UP TO 1300 GUESTS.
MANAGING 70 EMPLOYEES
HOTEL DIRECTOR
NORWEGIAN CRUISE LIN MIAMI, FLORIDA (USA)
FROM SEPT. 1988 TO JAN. 1994
EMPLOYED AS FOOD AND BEVERAGE MANAGER. RESPONSIBLE FOR 350 EMPLOYEES, THE FOOD P
RODUCTION OF UP TO 2500 PASSANGERS (CORRESPONDING TO 12.000 MEALS PER DAY.), F &
B COST CONTROL, BUDGET PLANNING AND ACQUISITIONS FOR ONBOARD HOTEL DEPARTMENT.
MAY 1991
PROMOTED TO HOTEL DIRECTOR. RESPONSIBLE FOR ONBOARD HOTEL DEPARTMENT OF CRUISE S
HIPS WITH CAPACITY OF UP TO 2500 PASSANGER AND 900 EMPLOYEES.
RESIDENT MANAGER
HOTEL RAMADA VENEZIA VENICE (ITALY)
FROM DEC. 1987 TO AUG. 1988
OVERSEEING ALL ASPECTS OF NEW PROPERTY DEVELOPMENT WITH BANQUET AND CONVENTION F
ACILITIES UP TO 12OO GUESTS. ROOM CAPACITY 180 AND EMPLOYEES 95
GENERAL MANAGER
ROBINSON CLUB HOTELS TRAPANI (ITALY)
FROM DEC. 1984 TO NOV. 1987
EMPLOYED AS ASSITANT HOTEL DIRECTOR FOR THE OPENING OF NEW RESORT IN UGENTO (LEC
CE) ITALY, ROOM CAPACITY OF 440. IN CHARGE OF DEVELOPPING AND ORGANIZING THE FOO
D AND BEVERAGE DEPARTMENT AND OVERSEEING ALL ASPECTS OF THE SPORTS AND ENTERTAIN
MENT PROGRAMS. ASSISTING THE HOTEL DIRECTOR IN DAILY ADMINISTRATIVE AND OPERATIV
E DUTIES.
NOVEMBER 1985
PROMOTED TO HOTEL DIRECTOR AND TRANSFERRED TO SAN VITO LO CAPO (TRAPANI) ITALY.
ROOM CAPACITY 300. MANAGING 160 + EMPLOYEES
RESIDENT MANAGER - F/B MANAGER / RESTAURANT MANAGER
HOLIDAY INN HOTELS ITALY / FRANCE
FROM JAN. 1976 TO DEC. 1984
JANUARY 1976
EMPLOYED AS RESTAURANT MANAGER HOTEL IN TAORMINA (ITALY), RESPONSIBLE FOR 3 F&B
OUTLETS AND BANQUET FACILITIES UP TO 900 GUESTS..
NOVEMBER 1976
TRANSFERRED TO CHARLES DE GAULLE AIRPORT (ROISSY) FRANCE FOR THE OPENING OF NEW
PROPERTY IN THE POSITION OF FOOD AND BEVERAGE COORDINATOR.
APRIL 1977
PROMOTED TO ASSISTANT F&B MANAGER AND RELOCATED TO TAORMINA.
MARCH 1978
PROMOTED TO FOOD AND BEVERAGE MANAGER, RESPONSIBLE FOR F & B DEPARTMENT OF 300 R
OOMS HOLIDAY INN TAORMINA AND ALSO FOR THE ADJOINING HOLIDAY CLUB WITH A GUEST R
OOM CAPACITY OF 1200.
FEBRUARY 1984
PROMOTED TO RESIDENT MANAGER, TRANSFERRED TO NICE FRANCE FOR THE OPENING OF THE
HOLIDAY INN AIRPORT NICE, WITH CONVENTION CENTER CAPACITY HOLDING UP TO 400 GUES
TS AND 130 ROOMS.
WINTER OF 1977 AND 1978
ALL TOGETHER FOR A PERIOD OF 6 MONTHS, AS PREPARATION FOR EVENTUAL ADVANCEMENT A
ND A MORE WELL ROUNDED KNOWLEDGE OF THE HOTEL INDUSTRY, WAS SENT ON A TRAINING P
ROGRAM SPONSORED BY THE HOLIDAY INN TO THE HOTEL SOFITEL AS NIGHT AUDITOR.
Career Objective:
To utilize all my practical and learned experience to assume a management positi
on for an International Hotel Company in need of a qualified and reliable Leader
, able to maintain operative high standards of service and precise and competent
financial controls to meet the budgetary guidelines
Career Summary:
Posses over 30 years of experience in the Hotel and Cruise industries. Extensive
experience in all areas of hotel - Food & Beverage management and service, staf
f supervision, client relations, budget development and administrative financial
controls (Revenues, expenses, P&L).
Conversant with Safety and Quality Management manuals and entire hotel managemen
t's responsibilities for Room Division / Housekeeping / Food & Beverage / Conces
sionaires. Excellent knowledge of Safety and Sanitary regulations USPH and Europ
ean Standards.
Excellent interpersonal, organizational, and verbal / written communication skil
ls.
Fluent in English, Italian, French, German and Spanish in all forms of communica
tion and translation.
Computer experienced in basic/specialized softwares including Fidelio, Micros, M
S Office, Photoshop and others (Windows and Mac)
Interact well with people of all backgrounds and professional levels
Experienced in operating remote hotels and ships and can assist in all aspects.
Experienced in hotel's openings and ship's startup.
Career Achviements as Consultant:
During this time have completed with success the following tasks:
* Sourced a full team of highly professionals for the entire food operation for
Boscolo Hotels, Ligabue Catering Service and Hilton Portorosa Sicily,
* Have been able to set achievable yet highly competitive targets
* Planned and implemented Food Service Standards and reviewed and reorganized t
he administrative areas: General cost control, revenues and profitability, main
power expenses, budget and P&L and marketing strategies
* Created menu cycles for up to 17 days in English, German and French with the
corporate culinary team of Ligabue Catering Services
* Created and prepared vessel supply schedules and logistical set ups for the e
ntire startup and following seasons
* Maintained and enhanced an excellent relationship between owners and supplier
s.
* Reviewed and created on board concessionaires contracts to meet and maintain
the services standards as per company policies and in order to improve the on bo
ard revenues
Dealt with many other challenges regarding operational matter
Career Achviements as GM and other Management positions :
* Established and maintained an excellent relationship with the owners and inve
stors.
* Assured total guest satisfaction at the highest level.
* Assisted the management and employees with day-to-day operational matters.
* Established and monitored staff self developing and training needs.
* Established and maintained quality standards.
* Dealt directly or assisted HR Managers with all kinds of HR issues.
* Maintained properties and equipments in a very good working conditions as per
owner's recommendations and standards
* Established effective work routines.
* Have lead my teams in several perfect scores in quality service and USPH audi
ts
* Have led the shipboard team of the year 2000 and 2002 aboard the RCCL's Legen
d of the Seas. The team was awarded for the best performance in Total Guest Sati
sfaction area and for the best financial results.
* For three consecutive years have led the team Management of Milan Marriott Ho
tel to exceed revenue targets and consequently the relative P&L during my workin
g period as GM.
* From 1985 to 1987 I was assigned as GM to Robinson Club Sicily to reorganize
the asset of the Hotel Resort Calampiso and was able to bring the financial resu
lt to a consistent profit after 6 years of a dramatic loss of money.
* Participated in many different professional courses and seminars and obtained
several certifications concerning many different areas like: Safety and sanitar
y regulations, hospitality service standards, Computers and administrative updat
es and many other practical training programs
Trainings:
Basic Safety Training - Star Center - Miami 2003
USPH Vessel Sanitation Seminar, 2002
Passenger Assistance in Emergency Seminar 2000
Certified Norwegian Lifeboat Commander, 2002
Holiday Inn Food & Beverage Training 1978
Holiday Inn Hotel Manager Training 1984
Participated to many corporate seminar and
 training programs for different companies
(Holiday Inn, Sheraton, Marriott, NCL, RCCL)
References:
Leveroni Giuseppe +1 305 53750985 - Formal HR Director Ligabue Catering
Capobianco Antonio +39 041 5310500 - Corp. F&B Director Marriott Hotels Italy
Aldo Buongarzone +39 347 3857920 - Port & Logistic Captain Ligabue Catering
Ungerer Michael +49 172 9549901 - Operation Manager AIDA Cruises
Gerald Kugler +39 335 5203418 - Operation Manager Ligabue Catering
Herman Stingeder +43 6767087960 - Hotel Director Princess Cruises Line
Alfredo La Camera +39 0941 802500 - Managing Director A&M Management
Frank Byrne +1 305 539 6000 - V.P. Hotel Operation RCCL
Capt. Rick Sullivan +1 305 539 6000 - Master RCCL
Tina Avgustakis +61 041 9668245 - Formal HR Nanager RCCL