Claudio Trovato

My name is Claudio Trovato,I have more than 20 years of experience in the world of F&B, I have worked in hotels and leisure structures, luxury restaurant and beach clubs.

My professional career began working as a waiter, then I trained in the world of cocktails, and finally I returned to the floor to develop my managerial career.

I have studied business administration and finance, I have a master's degree in hotel management, finance and F&B, and a postgraduate degree in luxury restaurant management.

I have been in my current company for 9 years, developing the position of General and Operational Manager. My work is fundamentally the organization and supervision of the service, the suppliers, the security of the structure and its personnel, the development of business strategies, purchases and quality control.

At the same time, I am developing an activity as director of macro events here on the Island of Ibiza, such as the Ibiza Global festival on July 30 and 31, where we brought together more than 20,000 people, with famous DJs such as Luciano, Nic Fanciulli, Alex Cannon, under the motto "The rhythm of the Planet", they wanted to make an eco-sustainable festival, with electric power points provided by bicycles, dozens of volunteers for the immediate cleaning of the beach, solar panels, etc.

I had the organization of 6 bars, 7 food trucks, dj's riders, vip area and its related staff, purchases and organization.

F&B Manager / Operation manager/General Manager OBeach Ibiza

Based in Ibiza, the group is made up of 9 different companies, where Obeach is the largest. I oversee 350 staff and daily I monitor the operation of the club, that the rules are respected, and that the customers service is at the top also coordinate the operation of all departments. Creation of a quality department and establishment of work manuals. Analysis of the financial statements of the company, profitability and budgets.

General Manager/ Soho Garden, Dubai

Lead a team of 75 workers, make the place shine again, providing a high-quality customer service, food and beverage service with the highest standards. Creation of a quality department and establishment of work manuals. Analysis of the financial statements of the company, profitability and budgets. Take charge of a fan zone for football up to 4000 people.

General Manager/ Mambo Group, Ibiza

Based in Ibiza, the group is made up of 14 different venues.

My local was a sushi restaurant. My job was to develop a market strategy to increase sales, improve service and staff training.

2011–2012

F&B Ambassador/ Atlantis de palm, Dubai

Responsible to providing F&B service in High standards, guest relations.

2009–2011

Bar Manager/ Sushi point, Ibiza

Improve customer engagement by delivering exceptional service while managing the bar and tending to all guest needs

Create new beverage recipes, including the bar’s current highest-selling drink

Lead and coordinate the set-up of special events and private parties

Promote upcoming bar events, programs, and weekly trivia game nights

Recruit, hire, and train all new bar staff 

Ass. Bar Manager/ Galvin at Windows, London

Ensuring that all bar staff are following company policies regarding drink recipes, ingredients, and preparation methods

Training and supervising bar staff in order to ensure that they are knowledgeable about all aspects of serving liquor and cocktails

Maintaining inventory of alcoholic beverages and non-alcoholic mixers to ensure that all bar supplies are available when needed

Preparing and serving alcoholic drinks according to recipes and instructions provided by management

Handling customer complaints or concerns regarding service or drink quality in a courteous manner

2006–2007

Bar supervisor/ Fair play golf hotel, Benalup

Opening and closing of the bar, stock control, supervising staff, control of the drink’s menu, the correct preparation of the drinks and the correct service.

2004–2006

Flair Bartender & Bar supervisor/ Hotel 1898, Barcelona

Starting as a bartender, with the production of cocktails, coffees, wines, and small snacks.

After 8 months of work, they made me bar supervisor of the roof top bar, cocktail preparation, stock control, personal control and training of new staff

2002–2004

Flair Bartender/ Nubaa bar, Barcelona

Flair bartender, shows, cocktail

2000–2002

Flair Bartender/ Mana cocktail bar, Milan

Flair bartender, shows, cocktail

1995-2000

High school Diploma / Hospitality & Tourism, Milan

2000-2002

Post Degree, Business administration/ University of Milan

2003-2003

Leadership & Communication / University of Madrid

2017-2018

Restaurant economy & Financial management / Balearic Island University

2022-PRES

Master in Hotel Director, Finance and F&B Management/ Ostelea tourism and management school, Madrid