Antonino Donato
Head Bartender, Bar Manager
Summary
I have solid experience as Head Bartender/Bar Manager, taking care of all tasks related to the preparation of the bar in general,develop new and innovative cocktails, manage operating budget and team management. Over the years I have learnt the importance of a positive and friendly attitude, oriented towards the customer and the satisfaction of his demands. At the moment I would like to confront myself with a new and important reality, bringing with me the enthusiasm, passion and the experience that I got for this job.
Overview
21
21
years of professional experience
10
10
years of post-secondary education
Work History
Head Bartender
Conrad Hotel Singapore (Manhattan Bar)
03.2024 - Current
- Resolved customer complaints promptly and professionally, preserving the establishment''s reputation for excellent service.
- Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
- Increased customer satisfaction by providing exceptional service and crafting high-quality cocktails.
- Implemented upselling strategies that boosted revenue without compromising guest experience or satisfaction.
- Pre opening secret bar
- Resolved customer complaints promptly and professionally, preserving the establishment''s reputation for excellent service
Head Bartender/Wine Sommelier
Bulgari Hotel
03.2023 - 10.2023
- At Il Ristorante Niko Romito, my duties as head bartender were to oversee the bar service to provide high quality and efficient beverage service that contributes to a superior guest experience
- For example, I was in charge of the entire evening service, coordinating the other bartenders, sorting orders, serving drinks and spirits, and suggesting enjoyable pairings between wine and food or spirits and cigars
- I led bar team in daily tasks, supporting the F&B management team in daily operational activities
- I led weekly training sessions on the practice of pouring drinks, mixing cocktails, and the proper selling of a specific product
- Taking care of new recipes and meeting the cost of sales limit
- In addition, I managed the requisitions for the bar, monthly and weekly inventory, and, at the end of the month, I provided the changes for the entire month
- Also, I took care of Guest shifts organized at the Bulgari Bar, hosted important bars from all over the world
- My Duties were to contact bars that we wanted to host, do orders for guest's preparations for the event, make preparations for them and be sure that the event was spotless
- Sometimes I worked as a sommelier during the restaurant's busiest evenings and I provided guidance for the client's entire dining experience by suggesting wines that matched the client's gastronomic requests
- I also suggested wines by the glass and the best distillate or liqueur to pair with dessert
- I also took care of the sales of our selection of cigars, ensuring that the quality of cigars was impeccable.
Head Bartender/Head Sommelier
Radisson Collection (Pre-opening)
09.2021 - 02.2022
- The Radisson Collection Touring Club Milano is a 5-star hotel located in the center of Milan, a 5-minute walk from the Duomo
- I was in charge of viewing the service provided by the bar and all that surrounds it: Drink presentation, update drink list, update wine list, take care of relations with suppliers, look for new and different companies or brands to be able to propose to the customer, cost control and also when the service allows it or in the absence of the Restaurant Manager I was designated to replace him, then my field of action extends to other tasks such as: checking the standard of the room service required by the company, taking the order at the tables, organizing the reservations, welcoming the customers, directing the team and organizing the service, confronting the Chef, confronting the customers.
Head Bartender
Langosteria
04.2021 - 09.2021
- Langosteria Bistrot is an excellence and a guarantee in terms of quality and service in Italy with an amazing wine list and spirit list
- In the Bistrot I did the task of Head Bartender, then in addition to serving drinks, spirits, wines by the glass, order the goods, negotiate relations with suppliers, order ice, order fruit, change the drink of the week and the semiannual drink list I also took care of the food offer
- In fact, in addition to the management of the counter I had a small rank of 10 seats where I also perform the job of chef de rang
- I recommended the specials of the day, I explained the menu and the wine list, I recommended food & drink pairings.
Bartender/Head Sommelier
Chunk
09.2020 - 04.2021
- The Chunk was a Restaurant/ Cocktail Bar that offers a menu of fine meats expertly proposed with the method of American smoking
- In addition to being one of the Barmans and therefore in addition to the development of new cocktail lists and counter service, my task was also the management of suppliers, the management of over 200 labels of natural wines to propose to the customer and therefore the search for the best combinations to make our food proposals.
Bartender/Sommelier
Gauche Caviar
09.2019 - 03.2020
- The Gauche Caviar was a Wine Bar specializing in sparkling wines and vintage cocktails
- In addition to the ordinary duties of barman and sommelier, I took care of the creation and updating of wine list and drink list, also it was my responsibility to manage the cellar and suppliers.
Bartender
Megà, Meridien
06.2003 - 09.2011
- The Megà was the most evocative Lounge Disco-Bar on the island of Stromboli (Eolian Islands)
- As Senior Bartender, my responsibilities included, in addition to preparing cocktails, supervising other bar employees
- Main Tasks: Inventory control of all work stations, refrigerators and pantry
- Preparation and management of the work station Creation Drink List
- Counter service Mixing international cocktails Personal supervision.
Education
WINE SOMMELIER -
AIS Padova
01.2016 - 04.2018
WATER SOMMELIER - undefined
ADAM Ferrara
01.2017 - 04.2018
SAKÈ SOMMELIER - undefined
SSA London UK
01.2018 - 04.2018
WSET 2 (WINE) - undefined
WineMe Verona
01.2018 - 04.2018
ACCOUNTANCY AND LEGAL ECONOMIC-BUSINESS CONSULTANT - undefined
Dante Alighieri
Rocca di Caprileone (ME), ITALIA 09.2000 - 05.2006
WSET 2 (SPIRITS) -
Maritime and Mercantile International LLC
01.2023 - 04.2023
No Degree - Food Safety And Hygiene -1
WS Singapore
Singapore 04.2001 -
Skills
Cost Control
Guest Satisfaction
Guest Experience
Bartending
Attention to details
Team Management
Beverage Innovation
Leadership
Quality Control
Sommelier
Accomplishments
- Nr. 58 World Best Bars in the 2021
- Nr. 50 World Best Bars in the 2022
- Nr. 185 Top 500 Bars 2023
- Nr. 69 Asia 50 Best Bars 2024
Personal Information
- Date of Birth: 06/28/87
- Nationality: Italian
Languages
English
Advanced (C1)
Italian
Bilingual or Proficient (C2)
Spanish
Beginner (A1)
Timeline
Head Bartender
Conrad Hotel Singapore (Manhattan Bar)
03.2024 - Current
Head Bartender/Wine Sommelier
Bulgari Hotel
03.2023 - 10.2023
WSET 2 (SPIRITS) -
Maritime and Mercantile International LLC
01.2023 - 04.2023
Head Bartender/Head Sommelier
Radisson Collection (Pre-opening)
09.2021 - 02.2022
Head Bartender
Langosteria
04.2021 - 09.2021
Bartender/Head Sommelier
Chunk
09.2020 - 04.2021
Bartender/Sommelier
Gauche Caviar
09.2019 - 03.2020
SAKÈ SOMMELIER - undefined
SSA London UK
01.2018 - 04.2018
WSET 2 (WINE) - undefined
WineMe Verona
01.2018 - 04.2018
WATER SOMMELIER - undefined
ADAM Ferrara
01.2017 - 04.2018
WINE SOMMELIER -
AIS Padova
01.2016 - 04.2018
Bartender
Megà, Meridien
06.2003 - 09.2011
No Degree - Food Safety And Hygiene -1
WS Singapore
04.2001 -
ACCOUNTANCY AND LEGAL ECONOMIC-BUSINESS CONSULTANT - undefined
Dante Alighieri
09.2000 - 05.2006
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