Close Close Preview

Your amazing online presence is right this way.

Create your profile
Capture who you are, what you do, and where you're going. All in one place.

Giuliana Lorusso

Giuliana Lorusso


University of Delaware

I am a Hospitality Management student and an aspiring hotelier. I have worked for the Front Office and Food & Beverage departments in hotels in the USA and Europe. My goal is to work in hotels all over the world and create unforgettable experiences for guests while also having some unforgettable experiences of my own...





Starwood Hotels and Resorts

Rooms Division Management Trainee, W Hoboken

I will be the Rooms Division Management Trainee at the W Hoboken hotel in Hoboken, NJ. This position admits me in a one year program to learn the knowledge and skills required to be a hotel manager. My duties will include rotating between the front office, concierge, and housekeeping departments to learn how to properly perform the daily activities necessary for each position as well as learn how to manage these departments.


University of Delaware

Hospitality Business Management, Honors Program

An HRIM degree from UDel is unique and application-based. I took a Lodging Module Practicum, where I worked at the Courtyard Marriott while taking four management courses and completing a Hotel Feasibility study. I also worked at our student-run restaurant, Vita Nova, where I learned how to cook and serve fine-dining food in a fast-paced and real restaurant environment.


Renaissance Tuscany il Ciocco Resort and Spa

Front Office Intern & Local Navigator

As a Front Office Intern, I checked guests in and out of the resort. I was also the concierge for the English speaking hotel guests, and I helped them decide where to go and what to do in the local area. I learned some of the Italian language and was able to make dinner and taxi reservations for guests.


Swiss School of Tourism and Hospitality

Semester Abroad Program

I completed a semester abroad at SSTH, which included 20 transfer credits to my university. The curriculum was a mixture of theory and application. I went to class in the morning and then went to work in a restaurant. I rotated between serving and cooking fine-dining food. The semester culminated with a 50 Person Gala dinner where I had to both serve and cook the meals.

W Atlanta Midtown

Food and Beverage Intern

As the F&B intern I was the co-supervisor of the Pool Deck Restaurant, which required taking orders and serving food and drinks to hotel guests at the pool. I also took room service orders and delivered VIP amenities as an In-Room Dining Server.