Antonio Salerno

Provided first-class service for club members and international guests. Coordinated service operations for exclusive functions and handled guest relations in a dynamic environment.

Served domestic and international hotel guests in the premium segment. Drove upselling, managed complaints, and delivered solutions in high-pressure situations.

Advised guests and strategically designed and priced the wine list. Built and maintained long-term customer relationships through excellent service.

Supported the service team at events and helped ensure smooth operations. Contributed to event service delivery.

Planned independent routes and ensured punctual logistics in field operations. Maintained self-organization and handled daily on-site customer contact reliably.

Served discerning international hotel guests as Chef de Rang and Sommelier. Provided food and wine advice and used POS systems and digital ordering/inventory software.

Provided specialized wine advice and premium wine service in the luxury hotel sector. Catered to discerning international guests at a five-star level.

Delivered daily guest service in an international setting while further developing fluent English. Adapted to a dynamic, multicultural work environment and provided professional guest service.

Provided professional service to a high-profile international clientele in an international hotel setting. Strengthened English proficiency through daily use and maintained strong intercultural communication.

Independently managed bar service, including preparing cocktails, beverages, and coffee-based drinks. Used POS systems and handled cash transactions accurately while supporting front-of-house in a high-volume environment.

Activities and societies: Operational leadership and tourism business development focus; includes training for Mews PMS & POS (see separate entry).

Specialization program integrating hospitality experience with managerial skills in Tourism & Destination Management, covering hotel management, tourism marketing, customer experience, event planning, sustainability, process digitalization, quality management, and financial planning.

Completed a Diploma in Oenology and Gastronomy program, strengthening knowledge aligned with food and wine service and hospitality operations.

Activities and societies: Mews POS Users (Certificate ID 5556462), Mews Events (Certificate ID 5601262), and Mews Basics & Dashboard Management (score: 100%).

Completed Mews PMS & POS specialist learning path focused on digital POS and event capabilities for hotel operations.

Activities and societies: Training included creation and management of wine lists and practical service for fine dining and international guests.

Obtained the AIS Sommelier Diploma, building technical and sensory foundations for wine consultancy and dining room service management.

Grade: C1

Completed an English ESOL certification (C1 level).

Completed a professional qualification as a Kitchen Service Operator.