Nicole Di Vitantonio

Mission:

- Supporting restaurateurs and project developers in the operational, organizational, and strategic optimization of their establishments.

- Intervention within L’Atelier N&A – Audit & Consulting, in conjunction with the Culinary Concept & Food division (private chef, events, culinary concepts, personalized menus), to ensure global coherence between strategic vision, operational execution, and culinary identity.

- Responsibilities and achievements

- Conducting comprehensive audits: organization, front-of-house, kitchen, support functions, and financial performance.

- Analysis and optimization of margins: food, beverage, cost controller, and payroll.

- Structuring of teams and internal processes (recruitment, training, HR organization).

- Market research and strategic recommendations for opening new establishments or developing F&B concepts.

- Implementation of dashboards, KPIs, and performance management tools.

- Operational and strategic monitoring aimed at continuous improvement of profitability and customer experience.

Direction of an establishment with high activity volume, managing a team of over 25 employees

Economic performance management: optimization of margins and costs, annual budget construction, and P&L monitoring

Structuring and development of the service with two assistant directors, increasing seating capacity and improving operational efficiency

Global HR management: recruitment, training, team support, and sustainable turnover reduction

Payroll optimization through the implementation of monitoring tools and dashboards

Development of brand awareness initiatives, strategic partnerships, and tailored events

360° operational management: operations, strategy, brand image, and customer experience

Continuous improvement of the establishment's reputation and high-end positioning

Development of new concepts and offerings (menus, F&B, events) in collaboration with the kitchen, sommelier, marketing, and communication teams

Cross-functional tasks in liaison with management and support functions

Define the establishment's commercial policy: menus, set menus, prices, and operating hours in coordination with the Operations Director, the chef, and the CEO. Develop and monitor the establishment's annual budget. Coordinate the team and ensure smooth service management. Ensure compliance with quality, hygiene, and safety procedures. Manage cash closing and restaurant administrative invoices. Handle orders and monitor stock in consultation with the Beverage and Menu team with the group's Head Sommelier. Define the establishment's layout and decoration, including the dining room, etc. Operational restaurant management. Coordination with the sales, marketing, and events team for private bookings. Consolidation and improvement of processes.