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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

E D U C A T I O N

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

L A N G U A G E S

Italian: Mother tongue English: Fluent

I T S K I L L S

Windows XP/10 - Macintosh - ECDL computer licence (Microsoft Word, PowerPoint, Excel) – MICROS - Opera basic

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P R O F E S S I O N A L E X P E R I E N C E S

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.