Personal details

Full name: Luca Carichini

Address: 92 Old Gosford Road, Wamberal, NSW, 2260

Telephone: 0432846312 (mobile)

E-mail: luca1705@hotmail.co.uk

Date of Birth: 17 May, 1980

Place of brith: Cesena, Italy

Marital Status: Engaged

Drivers licence; EU - Current - Manual

 Employment History
Strada (England)
August 2008 – October 2009

General Manager
Full Time Employment

After my experience in UK and Australian’s Fine Dining Restaurants, Relais & and Chateaux, fast
paced Café’ Bar, revamped old pub into restaurant, dealt with openings and refurbishments, I found
myself wanting to deal with a totally different challenge, and so, short after I returned to Exeter (UK),
I was offered the position of General Manager at Strada Exeter, the Italian Restaurant, part of the
Tragus Group, that with its 6 different restaurant’s brands and over 300 restaurant throughout the
UK, its one of the biggest leaders in the restaurant trade in Europe.
The position itself of managing a busy restaurant mirrored what I had been doing until then, but with
the extra of having to look after the whole running of the building, and care for all of the
management, Kitchen, HR, H&S, safeguard, accounts, marketing, maintenance, and P&L reports.
Working for major organisation, meant that there were certain “brand standards” to adhere to, and
obviously to be able to perform within “strict” budgets and with target lines to achieve periodically.
Previous my appointment, there hadn’t been a very steady management and the place had been let
go a tad, so that meant an added challenge to achieve. Within the first few months, we bettered our
mystery diners score, and soon became one of the better run restaurants within our area, with
complaints turned in compliments letters, a lower turn over of staff, a better working-organisation

Icebergs dining room and bar

October 2007 – March 2008
North Bondi Italian Food (Australia)

Restaurant Manager
Full Time Employment

Following few weeks spent visiting Australia and Tasmania, I found my next challenge
sidelining the famous Bondi Beach in Sydney.
After starting at the iconic Icebergs, I was approached by the owners, Maurice Terzini and
Robert Marchetti, and asked to ponder the opportunity of helping the management team at
their other restaurant, on the other side of the beach, North Bondi Italian Food.
Initially reluctant on taking the position, mainly due to the very fast paced brasserie nature of
the venue –very different from the fine dining style I was used to-, I then found myself truly
enjoying the experience. Initially I started as support manager but soon after I found myself
running the place. A very easy concept for what concerns food and service, but with a high
level of customer service, professionalism and organising skills required, mainly due to the
numbers of staff working within, the amount of covers served daily and the type of clientele.
Opening and closing the premises, cashing up, and managers’ report to be drafted daily,
weekly rotas, stock control and staff training were all within my daily tasks.

June 2007 – September 2007

I spent this period travelling around the globe, from the United States to Australia,
passing through Singapore, Thailand and New Zealand. This passion for travelling also
helped me to gain a better knowledge in understanding different cultures and different
types of food and customers service. A very special time in my life that has left me with
 ABode Exeter (United Kingdom)
2005 – May 2007

Operations Manager
Full Time Employment

After a really challenging and major refurbishment, Andrew Brownsword and Michael Caines
opened their first ABode Boutique Hotel in 2005. My role as Operation Manager was to
manage the day-to-day running of the Michael Caines Fine dining Restaurant, Café Bar,
Champagne Bar, Well House Tavern, Boutique, 3 function suites, 53 Bedrooms and also act as
the GM in his absence. My day would commence with the morning internal meeting with all
department heads to ensure that everyone were clear on the days activities.
I was responsible for staffing issues, ordering of stock, monitoring and implementing service
standards, preparing and monitoring budgets, resolving guest’s complaints, monitoring all
maintenance issues, overseeing the organisation of events within the establishment. I
ensured smooth communication was present between all departments and acted as the face
of the company. Additionally, I was responsible for ensuring health and safety regulations
were being adhered to, training and coaching staff and acting as the General Manager.

Michael Caines Restaurant (United Kingdom)

2002-2005

Restaurant Manager
Full Time Employment

I was approached by the 2 Michelin Star Chef Michael Caines who offered me the opportunity
to lead his newly refurbished restaurant based at the Royal Clarence Hotel, in very operative
& hands-on role. My responsibilities included rosters for the department, running the
breakfast – Lunch – Dinner service, overseeing the Champagne Bar, monitoring and
implementing service standards, ensuring health and safety regulations were being adhered
to for my department, training and coaching staff, and developing incentives, implementing
and documenting new service procedures and liaising with the Operations Manager.

The Inn on the Green (United Kingdom)

2001-2002

Restaurant Manager
Full Time Employment

This position required me to manage all aspects of the restaurant and help it to become a fine
dine establishment. It included hiring, training, and coaching employees, developing incentives
and implementing and documenting new service procedures. On a daily basis I liaised with the
GM, Kitchen department to discuss the daily procedures. I ensured smooth communication was
present between all departments.
 The Castle Hotel (United
Kingdom)
1 Michelin Star April
2005-May 2005

Chef De Rang/Junior Head waiter The Chewton Glen (United

Full Time Employment
After the beautiful experience at the
Chewton, the Castle offered me the
opportunity of a main role within its
Michelin Star restaurant as Chef de Rang
soon promoted to Junior Head Waiter.
Here is where I first started to learn the
managerial skills that are needed to run a
high standard-busy restaurant.
Supervising the Restaurant during lunches
and dinner services, ensuring high level of
service. Assisting the Restaurant Manager
on the day-to-day run of the department,
Hotel Suisse (Italy)
•
1995-1999
Kingdom)
–The Hotel, SPA & Country Club
1 Michelin Star
1999-2000
Commis- Demi Chef De Rang
Full Time Employment
In 1999 I then decided to move to England to
improve upon my English and discover a
different culture. Whilst learning the language, I
started as commis but I was soon promoted to a
demi-chef de rang role within the main
restaurant and helped the team maintain their
Michelin star.

Chef De Rang
Casual Employment

This is where I first started, in a family run

Education
Hotel with a Rosette Restaurant. In 1994-1999
between school breaks and during the
ever so busy summer seasons, I I.P.S.S.A.R. Cervia (95/100)
commenced my working experience by Hotel & Management / Catering
looking after guests at breakfast/ lunch/ College

Interests & GCSE English A; German B; Italian &

History A; Law C; Restaurant & Bar A;

Hobbies Reception & Front Desk A; Kitchen &

Science of Food B; Physical Education
-Cinema A; Geography B; Science B; Maths C;
-Football Religious Education A
-Basketball
-Travel

Referees
Julien Wilkinson, General Manager ABode Exeter, generalmanagerexter@abodehotels.co.uk

Michael Caines, F&B director of ABode Hotels, michaelcaines@abodehotels.co.uk

Paul Hunter, Strada Restaurants Senior Manager, paul.hunter@tragusgroup.com

Qualifications
2006 ACORN AWARD – 30BEST UNDER 30- CATERER

2006 FIRE SAFETY MANAGER COURSE – FIRE TRAINING UK

2006 BHTS-EMERGENCY FIRST AID FOR APPOINTRD PERSON

2006 HOSPITALITY SUPERVISION ADVANCE APPRENTICESHIP

2005-2006 GOAL LEVEL 3 NVQ IN HOSPITALITY SUPERVISION

2005-2006 INTERMEDIATE CERTIFICATE IN FOOD SAFETY

2005-2006 GOAL LEVEL 2 KEY SKILLS IN APPLICATION OF NUMBER

2005-2006 GOAL LEVEL 2 KEY SKILLS IN COMUNICATION

2005-2006 GOAL LEVEL 1 KEY SKILLS IN INFORMATION TECHNOLOGY

2006 BACARDI-MARTINI LIMITED BOMBAY SAPPHIRE COURSE

2006 DRUG AND ALCOHOL IN THE WORKPLACE - CERTICATE OF TRAINING

2005 FIRE MARSHAL TRAINING COURSE INCLUDING SAFE FIRE

EXTINGUISHER USE AS REQUIRED BY THE FIRE PRECAUTION
(WORKPLACE) REGULATION 1997 AMENDED 1999

2005 COACHING AND TEAMBUILDING SKILLS FOR MANAGERS AND

SUPERVISORS

2005 EXETER CITY COUNCIL LICENSING AUTHORITY - PERSONAL LICENCE

EXE-000179

2005 ENGLISH TOURISM COUNCIL – WELCOME MANAGEMENT

2004 FOUNDATION CERTIFICATE IN FOOD HYGIENE

2004 BIIAB LEVEL 2 NATIONAL CERTIFICATE FOR LICENSEES (ON-LICENCE

)
2003/2004/2005 HAVANA CIGARS COURSE
2002/2004/2005 DIAGEO - SPIRITS AND LIQUEURS KNOWLEDGE CERTIFICATE
COCKTAILS AND MIXOLOGY

1999/2001 ILLY CAFFE – MAESTRO DELL’ESPRESSO INTERNAZIONALE