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Aldo Nicolas Palumbo

Aldo Nicolas Palumbo

Internship in Sales & Business Administration

Swissquote Bank MEA Ltd

Internship in Sales & Business Administration at Swissquote


Swissquote Bank MEA Ltd

Internship in Sales & Business Administration

•Process sales data and progress reports.
•Direct sales leads to appropriate member of sales team.
•Assist the sales department in the completion of the sales operations through the elaboration of proposals.
•Manage distribution of information from different departments and communicate to the General Manager.
•Prepare, update and maintain financial reports
•Assist with preparation of the monthly budget
•Assist with the annual audit
•Prepare and reconcile general bank statements and petty cash
•Search new customer’s background.
•Monitor and report customers’ accounts transaction.

Career medium 06
Career medium 06

Sake No Hana by Crystal, Hakkasan Grop

Head Sommelier

•Opened a brand new outlet for one of the high-end hospitality companies in the world created the wine, sake and spirit menu along with the Executive Sommelier through the analysis of product cost and special importation maximizing net profit in a 24%.
•Set up the beverage database and executed the weekly beverages revenue report and COS to formulate strategic sales plan increasing sales by 18% in the second quarter.
•Developed employee training and upselling techniques programme maximizing SPH beverage consumption in the second quarter.
•Designed appointment and equipment allocation saving 50% average time for internal operation in a rush hour.
•Lead the FOH team with on the job training and by providing guidance and aids staff when necessary to promote customer satisfaction ensuring high level of performance and competency.
•Order required wine and beverages and carry out inventory control and cost analysis.
•Reviewing and analyzing sales to ensure stock rotation and profitability remains within targets.
•Participating in strategy meetings pertaining to the different environment in the markets.


Gaucho Restaurants

Beverages Manager

•Transferred to Dubai for the opening of a new outlet to design the beverages price and menu and set up the system database. Selected suppliers and defined price terms and quality standards.
•Planned, budgeted and controlled beverage purchases, inventory and wastage. Kept stock variance below 0.5% per month and reduced COS at 21% in the second half.
•Conducted employee training schedule and implemented a new service standards programme improving guest satisfaction by 60% in the first half.
•Prepared financial statement for the financial director fulfilling 50% of the goals imposed for the company in the first year.
•Create the beverages database in the F&B system in order to control beverages cost and stock in a weekly basis,
•Prepare monthly bar expenses and profits report,
•Calculate monthly POS beverages budget and send orders to suppliers,
•Check deliveries, control and input invoices in the system,
•Manage the bar wastage, stock and inventory,
•Assisting in prepare weekly expenditure budgets and forecasts,
•Create new bar menus and standard recipes based on the products costs
•Detect and fix problems and failures in a daily basis,
•Examine financial statement to assess accuracy with reporting and procedural standards
•Report to management regarding weekly basis revenue and expenses
•Improve customer service; motivate and train staff.
•Junior Sommelier

Career medium 03
Career medium 01


Head Bartender

•Oversaw staff of 8 bartenders in a busy bar credited for the best customer service in London. Organized and coordinated employee training.
•Planned, budgeted and controlled bar purchases, inventory and wastage maintaining stock variance below 0.5% per month.
•Attended manager’s meeting to plan guest satisfaction improvement and marketing strategies.
•Prepare monthly bar expenses and profits report,
•Make orders to suppliers and check deliveries,
•Control and input invoices in the system,
•Manage the stock and bar wastage, stocktaking and stock control,
•Estimate weekly bar productivity and calculate bar labour cost,
•Prepare drinks and cocktails,
•Bar floor supervisor,
•Staff trainer


Salentein Winery

Sous Chef & Administrative Assistant

•Opened the business for one of the top 10 wineries in Argentina, lead a team of 10 chefs achieving financial objectives and quality standards in the first year.
•Organized and executed the daily administrative operations reporting the monthly results to the General Manager.
•Planned, designed and conducted functions and special events along with the F&B manager.
•Make orders to suppliers, check deliveries and invoices,
•Monitoring of the sock,
•Prepare monthly revenue and expense report,
•Manage control of the expenses and wastages
•Execute suppliers’ payments,
•Prepare wages and bonus statement.
•Analyse bank statement reconciliation,
•Manage a team of six chefs de parti,
•Create and calculate cost of production of the specials weekly menus.
•Maintain the kitchen staff appraisal updated.
•Create and elaborate menus for events and functions.

Career medium 01
Career medium 06

Primmo Pizza

Assistant General Manager

•Managed 4 fine-dining bistro-restaurant internal operations from product elaboration to after-selling, reduced value added costs and purchases by 11%, which positioned the company low-priced leader brand in the market.
•Calculated monthly ROCE and EVA statements to the owners through internal costs analysis.
•Centralised and standardised production and established a staff training programme that improved final product quality by 80% in the first trimester after initiated it.
•Central production manager,
•Control production and quality of the products,
•Executive chef and staff trainer,
•Make orders to suppliers, effectuate purchases,
•Analyse and reduce cost and optimize production,
•Prepare sales report in a daily basis,
•Manage franchises contracts and payments,
•Prepare weekly financial reports to managers and owners.
•Prepare and analyse profits and expenditures statement,
•Prepare periodic statements that compare theoretical costs to actual costs,
•Update and managing the company’s website,
•Prepare salaries and bonus report.


Los Angelitos Restaurant

Business Administrator Consultant

•Conducted a micro-countable analysis of the business to fix administrative failures and standardize procedures which reduced the cost of production 38% in the first quarter.
•Implemented Porter’s market analyses to identify and create the marketing strategy and launched a sales training resulting in an increase of 55% compared to the previous year.
•Improve and computerize the administration system
•Detect and fix administrative failures,
•Do standard recipes and determine the final recipes price, cost and wastage
•Optimize production reducing wastage and expenses,
•Analyse demand and competition,
•Detect position and opportunities in the market, weaknesses and strengths of the business,
•Improve customer satisfaction,
•Staff trainer.

Career medium 06

University of London

Bachelor's degree, Business Administration and Management, General

Wine and Spirits Education Trust

Sommelier, Sommelier

Universidad del Aconcagua

Bachelor of Business Administration (B.B.A.), Business Administration in Hospitality

Universidad del Aconcagua

Bachelor's degree, Business Administration

International School of Tourism, Hoteliers and gastronomy

Technician, International Chef