F&B Manager / Руководитель отдела питания

Описание

1

CURRICULUM VITAE


PERSONAL DATA

Name and Surname :

Ibai Iatarola
Contact tel. number : +372 5265180
E-mail :
Skype ID:
ibaiiatarola@gmail.com
ibai.iatarola
Nationality : Italian / Spanish
Date and place of birth : 25.07.1983 R ome (Italy )
Residence : Mürsiku 4 -23 Tabasalu, Estonia



PROFESSIONAL EXPERIENCES

• Dates: JU LY 2021 - Present
• Employer: 180 degrees , 1 MICHELEN Star Restaurant, Tallinn, Estonia
• Position: General Manager
• Main responsibilitie s: Coordination and link between departments, suppl ies, maintenance, administration
supervision and training, budgeting, profitability, beverage design program, marketing and collaborations
with travel agencies, marketing design to improve profits increasing quality an sustainability, analysis of
local and international potential market, HR management, wine list coordination.


• Dates : SEPTEMBER 2019 - APRIL 2021
• Employer : LYSVERKET AS , Bergen Norway
• Position : GROUP SERVICE and BEVERAGE MANAGER,
• Main responsibilities: Group Manager fo r restaurants Lysverket AS , Hoggorm AS , Damsgard AS ,
selection and purchasing Beverage for the three Restaurants of the group, manag e budgeting for 1.5
Mil lion , stock control, negotiation with suppliers, importers and distributors . Responsible for Training
program for the staff on the FHO, wine tastings and beverage culture. Develop ing of wine program for the
Group. Part of the Management reporting to the investors. Re staurant Manager at Lysverket .


• Dates : JA NUARY 2019 – SEPTEMBER 2019 *seasonal opening*
• Employer : Mater Restaurant , Maggiona, Italy
• Area : Luxury Tourism and Resorts
• Position : Restaurant Manager/Head Sommelier
• Main responsibilities: Oversee daily operation, training staff, and coordinate employ ee schedules,
ensuring company protocols, Menus, W ine selection, stock and budgeting.


• Dates : FEBRUARY 2017 – NOVEMBER 2017
• Employer : CULLINARY INSTITUTE OF MEXICO (ICUM), MEXICO
• Area : Enology / Education
• Position : TEACHER OF ENOLOGY, SOMMELIER, RESTAURANT SERVICE
• Main responsibilities: Teach er of Enology I -II-III courses, rewarding International Sommelier Certificate
in collaboration with the University of Wine of Boudreaux, Teacher for future Restaurant Managers and
F&B Managers, Teacher of Cuisine focused on Wine -Food Pairing, modifications and updates of the
teaching programs. (Reason of leaving: recent earthquakes and insecurity in Mexico) .


• Dates : AUGUST 2016 – JANUARY 2017 (PRE -OPENING only)
• Employer : MILAIDHOO ISLAND RESORT (MALDIVES)
• Area Tourism and Resorts

2

• Position : CHEF SOMMELIER & WINE CONSULTANT / TRAINER
• Main responsibilities: POS procedures, contract negotiation with suppliers, cost control, Revenue and
Sales
Program, staff training and development


• Dates : 1 APRIL 2014 – 1 APRIL 2016
• Employer : TURNERS, 2 STAR MICHELIN STAR RESTAURANT (BIRMINGHAM, UK)
• Area : RESTAURANT
• Position : HEAD SOMMELIER & RESTAURANT MANAGER ASSISTANT
• Main responsibilities: POS procedures, contract negotiation with suppliers, cost control, Revenue and
Sales program, responsible of the wine list, staff training and development, daily service, design pairings
for William Chase Distillery and UK sparkling wine producers.


• Dates : MARCH 2013 – MARCH 2014
• Employer : LA BECASSE AND LORTELAN BY 10AND8 GROUP, 1 MICHELIN STAR
London a nd Ludlow (UK)
• Area : RESTAURANT
• Position : HEAD SOMMELIER & RESTAURANT MANAGER ASSISTANT
• Main responsibilities: POS procedures, contract negotiation with suppliers, Cost control, Revenue and
Sales program, Beverage list design, staff training and d evelopment.


• Dates : 1 NOVEMBER 2012 – 28 FEBRUARY 2013 (CONSULTING)
• Employer : AWASI ***** (San Pedro di Atacama, CHILE) www.awasi.cl
• Area Tourism and Hotels
• Position : RESTAURANT MANAGER & HEAD SOMMELIER
• Main responsibilities: POS procedures , contract negotiation with suppliers, training staff under EU
standard procedures, improving wine sales for Chilean wine producers, wine tastings.


• Dates : 19 MARCH 2012 – 30 OCTOBER 2012
• Employer : Borgo Santo Pietro ***** Relais Chateaux, 1 MICHELI N STAR (Chiusdino, SI, Italy)
www.borgosantopietro.com • Area Tourism and Hotels
• Position : F&B MANAGER ASSISTANT AND HEAD SOMMELIER
• Main responsibilities: POS procedures, contract negotiation with suppliers, Cost control, Revenue and
Sales program Be verage design list, Training and development, daily service and Support F&B Manager.


• Dates : 10 AUGUST 2011 – 28 SEPTEMBER 2011 (CONSULTING)
• Employer : Relais & Chateaux Valdepalacios ***** 1 MICHELIN STAR (Torrico, Toledo, SPAIN)
• Area : Tourism an d Hotel
• Position : HEAD SOMMELIER CONSULTANT
• Main responsibilities: Wine cellar responsible and F&B consultant to re -organize wine cellar and stock,
Daily basis, and pairing wine with food.


• Dates : 1 OCTOBER 2009 – 30 MAY 2010
• Employer : Palaci o Dos Olivos Hotel ***** (Navarra, SPAIN)
• Area : Tourism
• Position : 1 MAITRE
• Main tasks : Responsible of Food and Beverage Operation, training staff, wine list design and selection,
daily operation, events, wine tastings and producing a Blend with Pa go de Larrainzar Vineyards for the
Hotel a limited edition of 800 bottles.


• Dates : 1 JULY 2009 – 27 SEPTEMBER 2009 (CONSULTING)
• Employer : Restaurant “Aqqueducto” (Segovia, SPAIN)
• Area : Tourism

3

• Position : F&B Consultant for Reopening
• Main ta sks : Wine list and menu responsible, training of staff, implementing POS, working together with a
team of Chefs of 3*Michelin Stared Restaurant.


• Dates : 5 DECEMBER 2005 – 30 SEPTEMBER 2008
• Employer : Restaurant “Basque” 1 MICHELIN STAR (Donostia, Sa n Sebastian, SPAIN)
• Area : Tourism
• Position : F&B Manager/Restaurant Manager
• Main tasks : POS procedures, contract negotiation with suppliers, Cost control, Revenue and Sales
program Beverage design list, Training and development, earning 1 MICHELIN STAR with opening
team


• Date : 10 DECEMBER 2004 – 30 NOVEMBRE 2005 (CONSULTING)
• Employer : Restaurants “Lillas Pastia” e “Tomate Jamon” 1 MICHELIN STAR (Huesca, SPAIN)
• Area : Tourism
• Position : Maitre/Sommelier
• Main tasks : Pre -Opening and Openi ng second restaurant Brand as Maître/Sommelier Consultant and
providing support to reach the objectives, training staff, implementing wine sales , ops standards.


• Dates : 30 APRIL 2002 – 30 APRIL 2003
• Employer : Hotel Monasterio Rocamador ****** 1 MICH ELIN STAR ( Barcarrota, SPAIN)
• Area : Tourism and restaurant bussiness
• Position : Maître -Sommelier Consultant
• Main tasks : Consultancy to improve and re -open a Gastronomic Restaurant, Implementing Service
Standards, Wine selection for Pairings.


• D ates : 1 APRIL 2001 – 15 APRIL 2002
•Employer : Restaurant “Ixeia”(Benasque, SPAIN)
• Area : Tourism and restaurant business
• Position : jnr. Restaurant Manager .
• Main responsibilities : Daily operation and task, Wine list selection, training staff, Booki ngs, Menu.


EDUCATION
1998 -2000 W inemaker in Villa Campanile W inery, Tuscany
2009 -2010 Collaboration with wine producer “Pago de Larrainzar”
1998 -2017 Research trips to enrich proper knowledge of wines in Europe, India, America, and Asia .
2011 Crowd Mana gement of Hospitality (STDCW, Orlando USA)
2010 -2011 Court of Master Sommelier (Tutor – Mr. Bryan K. Julian, United Kingdom)
2015 Court of Master Sommelier Americas (Orlando, USA)
E.G.B. -E.S.O. I.E.S PARQUE ALUCHE (Madrid, Spain)


LANGUAGES
Italian, Spanish (Bilingual )
English (Fluent)

REFERENCES
Culinary Institute of Mexico: Ms Michelle Sanchez (F&B Director) +52 2227654714
msanchez@icum.edu.mx
Mr Javier Otondo Sagastibelza (ex HD of Palacio dos Olivos) Javiotondo@yahoo.es
Mr Alvaro Bertorelli , GM of La Becasse and Lortelan +44 7432409948 alvaro.bertorelli@yahoo.co.uk



DRIVING LICENCE ”B” category