Giorgio Bontempo

Bar Manager (August 2024 – March 2025)

Head Bartender (January 2024 – August 2024)

Senior Bartender (April 2023 – January 2024)

• Rapidly promoted through four leadership positions in less than two years, culminating in the role of General Manager, due to strong team leadership, strategic thinking, and consistent operational excellence.
• Played a key role in bringing Ruby back into the Top 100 of the World’s 50 Best Bars in 2023, and led the team to reach #93 in the Top 500 Bars in 2024, reinforcing its position as one of the most influential bars globally.
• Oversaw full bar operations, including financial performance, staffing, inventory control, and guest experience at one of Copenhagen’s most renowned cocktail venues.
• Led the R&D team, developing innovative cocktail menus that reinforced Ruby’s international reputation, and contributed to increased revenue and media visibility.
• Mentored four team members into senior roles, creating a culture of growth, accountability, and high performance.
• Improved stock organization and back-of-house logistics, reducing errors during stocktake, and optimizing storage space.
• Implemented efficient staff scheduling and labor cost strategies, maintaining stable staffing levels, and cost control year-round without compromising service quality.
• Managed vendor relationships and streamlined procurement to ensure premium product quality and availability.
• Fostered cross-venue collaboration within the group, sharing resources, and exchanging best practices with other bar managers to enhance service standards and innovation across the company.
• Represented Ruby in international guest shifts, acting as a brand ambassador, and building a strong network across the global bar community.
• Championed customer experience through high-touch service, storytelling, and personalized hospitality, resulting in elevated guest satisfaction and repeat business.
• Conducted regular team meetings, coaching sessions, and performance reviews to align team goals and foster a cohesive, motivated staff.
• Maintained strict hygiene and safety standards, ensuring full compliance with local regulations and company policies.

• Handpicked for the pre-opening team of Resonance by Heston Blumenthal, one of Dubai’s most prestigious fine dining and cocktail concepts, contributing to all stages from setup to service launch.
• Collaborated closely with senior management and head bartenders during the pre-opening and training phase, helping to shape the operational structure and service standards for the venue.
• Supported operations at both Atlantis The Royal and Atlantis The Palm, showcasing adaptability and consistency across multiple luxury environments.
• Took ownership of the bar laboratory, leading the preparation of modernist cocktail components using rotary evaporators, vacuum sealers, centrifuges, and other advanced tools to ensure consistency and innovation.
• Trained junior bartenders on product knowledge, advanced techniques, and guest interaction, ensuring seamless integration into the team, and maintaining high service standards.
• Helped define and execute the cocktail identity for Dinner by Heston Dubai, aligning beverage offerings with the restaurant’s world-renowned culinary philosophy.
• Implemented streamlined inventory procedures, reducing stock discrepancies, and avoiding costly last-minute reorders.
• Maintained a pristine and regulation-compliant work environment, consistently exceeding Dubai’s luxury hospitality standards.
• Fostered a collaborative team environment, contributing to high morale and professional development through effective communication, problem-solving, and knowledge sharing.

• Joined the pre-opening team from concept stage to launch, contributing to the full setup and successful opening of the bar in May 2021.
• Developed and launched seasonal cocktail menus, crafting innovative drinks aligned with the brand’s identity and local market trends.
• Created signature cocktails that elevated the venue’s reputation and supported marketing campaigns aimed at increasing footfall and revenue.
• Managed backbar organization and implemented structured inventory and storage systems, maintaining optimal stock levels while reducing shrinkage.
• Recruited, trained, and mentored junior staff including bartenders and barbacks, contributing to a high-performing and knowledgeable team.
• Conducted regular inventory counts and streamlined ordering to avoid rush orders and ensure cost-efficient operations.
• Maintained a clean and guest-ready environment by leading opening and closing procedures and ensuring sanitation protocols were followed.
• Collaborated with management to set weekly beverage promotions and daily specials that successfully drove upselling and daily sales goals.
• Updated the drink list with a selection of contemporary cocktails, craft beers, and wine pairings, curated to reflect the evolving preferences of guests.
• Delivered bar operations with consistency and attention to detail, following strict recipes and service protocols to uphold quality and minimize waste.

• Rotated between three of London’s most iconic and concept-driven bars, adapting seamlessly to each venue’s unique service style and cocktail philosophy.
• Gained hands-on experience in highly respected, award-winning bar programs, working under industry-leading figures, and consistently delivering excellence in cocktail preparation and guest interaction.
• I took part in lab production and mise en place for all three venues, preparing house-made ingredients with precision and consistency using sous-vide, infusion, and clarification techniques.
• Supported services in both table service and high-volume environments, mastering the balance between speed, accuracy, and storytelling.
• Assisted in managing bar mise en place and inventory systems, ensuring key ingredients and prep batches were stocked and rotated correctly across venues.
• Delivered elevated guest experiences through detailed product knowledge, personalized recommendations, and strong rapport with regulars, and first-time guests alike.
• Built a strong base of technical skills, a hospitality ethos, and service discipline that would shape your approach to leadership roles later in your career.

• Supervised daily bar operations in a high-energy venue, including inventory control, supplier coordination, and ordering of all beer, wine, spirits, and mixers.
• Led a team during busy shifts, managing service flow, and ensuring consistency in speed and guest satisfaction.
• Crafted seasonal cocktail and drinks menus, contributing to increased upsell opportunities, and customer engagement.
• Delivered personalized service, upselling premium offerings, and enhancing guest experience through product knowledge and hospitality.
• Ensured compliance with alcohol service laws by checking IDs, and maintaining a responsible drinking environment.
• Accurately managed cash handling and register reconciliation, preparing nightly deposits, and detailed end-of-day reports.
• Completed all opening and closing procedures, maintaining a clean, stocked, and guest-ready environment at all times.

• Maintained efficient inventory and stock control systems, ensuring product availability, while minimizing waste and over-ordering.
• Organized bar storage and back-of-house layout to streamline service and reduce delays during peak hours.
• Delivered attentive and knowledgeable service, supporting the team in providing a welcoming, and professional atmosphere.

• Collected and analyzed financial data, prepared reports, and supported the monthly and annual closing processes.
• Improved accounting workflows by streamlining documentation and reporting procedures, contributing to greater operational efficiency.
• Maintained accurate records for cash flow, credit lines, fixed assets, accrued expenses, and financial transactions in accordance with regulatory standards.