Maitre d’Hotel

I don't think I have a favourite wine. That's a very hard question. I have
lots of favourite wines. It's like having a lot of children.
I have a lot of favourites. I can't pick one.
Impossible. My name is Andrea Martinisi and I am a restaurant manager.
Three things that I do in my job,
taking care of the day-to-day operations of the restaurant.
The first thing I do, I check the emails, taking reservations,
ask the chef if there's any changes. If there are,
I would update and reprint all of the menus. And then I take care of our staff.
Staff trainings are extremely important. If you have knowledgeable staff,
you're gonna be able to give the great experience to our guests.
We are in the business of making people happy,
and we need to do everything we can to deliver that.
Leadership is a very important part of what we do.
We need to be able to inspire our team and guide them to achieve the
common goal,
which is giving to the guests the best experience possible. Being a restaurant
manager is like being captain of a ship.
You need to make sure everybody that is on the ship is
rowing at the same time, at the same speed,
to be able to achieve the same goal. I chose this career because it came sort of
natural for me. I always been passionate about food and wine.
I'm originally from Italy.
I started my hospitality career in Italy.
To start with I was an electrician but [that] was not a job that
I enjoyed. And hospitality was one of the things that I,
I was interested in because I, as I said, I've always been into food and wine.
So I quit my job as an electrician and
then I started to work in hospitality and I loved it from day one. The
hardest part about my job is probably the long hours and the late
nights. So you do work very long hours in hospitality.
So that's probably the hardest thing. You don't necessarily need a degree to
be a hospitality professional, but it would definitely help.
You can gain experience on the job. You learn a lot about food,
about service, and about all of the different aspects of the business. Well,
in hospitality, one of my favourites, to be honest,
is the opportunity to be able to travel and use your experience
as a waiter or a sommelier or restaurant manager,
and apply pretty much anywhere in the world. Get out there and do it.
It's a lot of fun.