Massimiliano Luca Simiele

Consistently hosted up to 10 guests onboard 18 crew private program. Interacted directly with guests and participated in entertainment and events, including beach setups and cave dinners. Took charge of service leading a team of up to 7 Stews, liaising with the Chef for seamless operations during meals and aperitivo, including snack preparation. Managed cabin service, including coffee and breakfast delivery, and oversaw bed preparation and turndown service. Handled crockery, silverware, china, and condiment inventories. Managed beverage and wine inventory, created wine lists, and updated selections. Supervised the cleanliness and organization of guest areas, pantries, back of house, and the crew mess.

Served onboard 21 crew vessel that hosted up to 6 guests for 2-3 day trips and conferences each month, with live aboard Owner/family. Helped maintain interior during 2 month shipyard period. Worked effectively within interior team of 6 and trained new crew as necessary. Responsible for laundry and cabin duty, stock checks, provisioning, and inventory. Utilized IDEA for organizational projects and daily checklists. Completed table set up and flower arrangements. Provided white glove superior service and wine pairing. Acted as Bartender and Barista onboard for drink service.

Manager for high end seafood restaurant. Supervised and effectively delegated tasks for a team of 7. Responsible for reservations and floor plan management. Lead the front and back of house in daily service. In charge of hiring and onboarding back of house teams. Oversaw inventories including wine and spirits. Completed Sommelier duties on service and trained the staff. Executed weddings and special events for up to 130 guests. Handled ordering and finances. Ensured guest satisfaction during service and was in charge of filet a fish table side.