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Преподаватели и выпускники

Пьерлуиджи Тротта

Преподаватель Food Costing, F&B Service, Concept Menu Design

Hotel Manager at Marriott International (Saint Petersburg, Russian Federation) SWISSAM Teacher.

Courses: 

- Cost Control

- Purchasing and Merchandising

- Menu Design & Concept Development

 

January 2015 – Present   

Marriott International

Hotel Manager

Renaissance St. Petersburg Baltic Hotel

Saint Petersburg, Russian Federation

Functions as the strategic business leader of property operations.

Areas of responsibility include Front Office, Retail /Gift Shops, Fitness Center, Housekeeping,

Security/Loss Prevention, Engineering/Maintenance, Food and Beverage/Culinary and Event

Management.

Position works with direct reports to develop and implement the operations strategy and

ensuring implementation of the brand service strategy and brand initiatives. The position

ensuring operations meet the brand’s target customer needs,  ensuring employee satisfaction,

focuses on growing revenues and maximizes financial performance. Developing and

implementing property-wide strategies that deliver products and services to meet the needs

and expectations of the brand’s target customer and property employees and provides a return

on investment

April 2010 – January 2015 

Marriott International

Director Food & Beverage

Courtyard by Marriott Center West Pushkin Hotel

Saint Petersburg, Russian Federation

273 bedrooms , 2 Restaurants, 1 Lounge Bar

Banqueting & Conference operation with 8 meeting rooms for a total 850 M²

Onsite microbrewery with a production capacity of 4000lt of beer per month.

On duty from pre-opening period. Responsible for directing the outlets, catering, stewarding,

banqueting, conference operations, microbrewery and staff cafeteria of the hotel making sure

the accomplishment of food and beverage quality. Responsible for applying and developing the

sales and marketing strategies of the F&B department to give effective profitability to hotel

with excellent service and guest satisfaction .

Responsible for profit and loss of the department, maintaining the budget of food and beverage

and take responsibility for cost control of the department.

Forecasting departmental revenue.

Responsible to obey all local / federal laws and company standard. Performing duty of manager

shift for the hotel.

Responsible for hiring.

Executive committee and revenue management member.

October 2014 – Present

SWISSAM Hospitality Business School

Teacher

Saint Petersburg, Russian Federation

Course: Cost Control, Purchasing and Merchandising

The program is designed to familiarize the student with the fundamentals of product sourcing,

procurement, ordering, purchasing, and inventory control in conjunction with the basics of

managing the labor cost of a foodservice operation with the expressed purpose of instructing

the student in the vital importance of these two prime costs in operational profit generation.

Menu Design & Concept Development

The course introduce students to the world of restaurants, provides an overview of the industry

and its history. Enable students to understand and apply the principles of developing a

foodservice concept and menu design and engineering.

March 2008 – April 2010

Rosinter Restaurants

Research and Development Manager

Moscow, Russian Federation

Responsible for all aspects of research and development in Food & Beverage. From research of

the row ingredients, new ingredients not on the market to developing finished or semi-finished

products with both local and international suppliers. Bringing solution to the marketing team on

food and beverage trends, solution to increase revenue and operational efficiency in compelling

manners. Full review and consolidation of back of the house spaces. In charge of 7 casual

dining concepts and 1 fast casual dining. As of September 1st 2009 in addition to restaurant

concepts in charge of culinary development for catering and cafeteria division of Rosinter

restaurants with same scope as casual dining restaurants. As of February 1st 2010 in addition

to previous responsibilities, management of the culinary food production unit that supports

restaurants located in Moscow and Moscow regions.

October 2002 – February 2008

Marriott International

From Executive Sous Chef to Executive Chef

Renaissance Olympic Moscow Hotel

 Moscow, Russian Federation

- Responsible for all aspect of managing the kitchen and the kitchen personnel, ensuring the

quality preparation and presentation of all menu items and proper handling/storage of all food

items in accordance with hotel standards and sanitation/health regulations.

- Coordinate the purchase of all food and developing menus maintaining approved food costs

and labour costs.

- Areas of responsibility included overseeing all food preparation areas (e.g. banquets, room

service, restaurants, bar/lounge and employee cafeteria) and all support area (e.g. stewarding)

- The hotel has 475 rooms and suites, banquet and conferences room up to 2200sqm, 9

different food outlets, 24h room service

July 2001 – September 2002

Head Chef

St- Moritz Restaurant

London, United Kingdom

- Upscale casual dining with focus on Swiss specialities and classic French cuisine. In charge of

the kitchen activities to full extend, purchasing food products, preparation of food, hands on

cooking with a team of 5 staff.

- 60 seats restaurant, private dining room for 20 pax , outside catering

October 1999 – January 2001

Head Chef

Locanda San Lucio

Bogno, Ticino, Switzerland

- Upscale hotel classified under “Relais de campagne” with 14 rooms

- In charge for all kitchen activities from menu creation, purchasing of food items, preparation

and hands on cooking. Daily degustation menu based on seasonality, A la carte menu based on

season, fresh local ingredients and hand crafted food. During my working presence Locanda

San Lucio increase award point from “Veronelli Guide” from 64/100 to 75/100

- Restaurant seating up to 60 pax, conference room with catering facilities up to 50pax.