The Alinea Group’s Post

Take the wheel. Join Burial as our first ever Head of Hospitality. We have been growing. You’ve seen the flashing imagery. Breweries, divy taprooms, exhibit halls, historical restaurants, music clubs, and even wine bars now. What we have become, is always who we were. It just took some time to draw the picture. Our values haven’t changed. Our vision to host immersive experiences remains. Our faces remain stoic when we have stuff on our minds. And sometimes, yes sometimes, they break free from thought just long enough to smile. We hope to find someone out there who feels the same. Burial is looking for a Head of Hospitality to build and curate our retail world. We are looking for someone steeped deep in the elevation of service and the sharing of craft. Another storyteller for our team to count on. So if you know a human willing, we want to hear from you. Job scope, core competencies, and more are available here: https://lnkd.in/dQmzmTA7. Spread the gospel.

🍸 From Crafting Cocktails to Chasing Goals: My Journey from Fine Dining to Tech Sales Reflecting on my time at Jacobs & Co Steakhouse, where I continued to hone my hospitality skills, and my current role at Docebo, where I'm on a quest to become an Account Executive, I like to think about how my skills can be transferred. Fine Dining, Fine-tuning Skills: Working at Jacobs has been a masterclass in precision, attention to detail, and impeccable service. Each night, I learned the art of anticipating needs, exceeding expectations, and turning patrons into loyal enthusiasts. Spotting Opportunities, Seizing Success: In my current role at Docebo, I bring the same commitment to excellence. Much like curating the perfect dining experience, I meticulously research Accounts and prospects, identify pain points, prioritize my time and craft my outreach strategy. Elevating Experiences, Driving Growth: Whether it's recommending the perfect wine pairing or advocating for innovative e-learning solutions, the goal remains unchanged: delivering unforgettable experiences. Whether you're serving steak or software, the recipe for success remains constant: passion, perseverance, and a commitment to excellence. While I may not have reached my destination yet, I'm fueled by the journey and excited for the chapters ahead as I continue to blend my hospitality roots with my tech-driven ambitions. Anyone else making a career change from Hospitality? P.S. If you are ever in Toronto, come by and say hi! #bdr #future #ae #TechSales #CareerJourney #Hospitality #Sales Docebo

Staff Spotlight💡 ⭐️Merve Akbaş, Restaurant Manager⭐️   Merve joined the Il Gattopardo family to lead the team post-opening at the end of 2023. Today, she shares her experiences that have led her to where she is now, and how a career in Architecture led her to where she is now as our Restaurant Manager:    1- What made you choose a career in the hospitality industry vs others❓ Personally, as a Restaurant Manager the only reason I chose the hospitality industry over being an Architect, even right after I completed my diploma, was the love I have for building strong relationships with people, more than building building’s.   When I refer to ‘people’ I’m not only referring to the guests that you want to create memorable experiences for repeatedly with the service and quality of food you offer. They are also the people you want to achieve this goal with, your team, your family. When you combine this all together and reflect on the direct impact you have on the goals of the restaurant, that gives me many reasons to choose hospitality as a career, over and over again.    2- How would you describe your experience working at Il Gattopardo? 🐆🐾 Joining a team who are led by the most experienced leaders in the industry is very rare to find these days. Since I first joined, I continue to be challenged and learn from my leaders and team. When you are part of a team who were able to create this incredible concept from scratch and of course to see how successful it is, gives me extraordinary satisfaction.    3- What advice would you give to anyone considering applying for Il Gattopardo?✨💫 Working at Il Gattopardo requires passion, ambition, discipline, and the willingness to showcase your personality. If anyone has a desire to grow within the Hospitality Industry, I believe Il Gattopardo will be the best place to achieve this! It’s what we do, we learn, we improve, and we teach.   #careerdevelopment #teamwork #recruitment #hospitality

Say hello to the "perfect fit" – the A players who blend skill and character seamlessly. These outstanding team members not only meet but exceed job requirements, making significant contributions to your brand. Loyal, trustworthy, and passionate about your brand, they're always striving for self-improvement. Ready to take on any challenge, you can confidently assign projects to them, knowing they'll excel. A-players not only raise the bar for themselves but also inspire those around them to reach new heights. These are the individuals you genuinely want on your restaurant team. Ready to build an A-team? Click the link in my bio ☝️ and let's dive into the dynamics of the "perfect fit" and unleash their potential for restaurant success. #TeamExcellence #APlayers #RestaurantSuccess

🚀💼 Looking to foster genuine connections and boost innovation in your remote team? Look no further! Introducing ChefPassport, the ultimate solution for team-building in the virtual world. We had the pleasure of organizing a fantastic team bonding event for Venture of America, where they embarked on a culinary adventure, whipping up mouthwatering Moroccan cuisine with the guidance of the incredible Chef Josh! 🧑🍳🥘 Through ChefPassport, our team was able to transcend physical boundaries and create an immersive cooking experience that brought everyone together, despite being miles apart. 💪💻✨ If you're ready to take your remote team-building to the next level, ChefPassport is here to make it happen! 🌐👥✅ #VirtualTeamBuilding #Innovation #ChefPassport #CreatingConnections #CookingFromHome #MoroccanFood

Meet Ingmar Ipema Joining the Mondi Tribe back in 2021, Ingmar is the Executive Chef of the Mondi group. Today, he will be sharing his Mondi experience with us. 🔎 Describe your role in a few words? Challenging. Inspiring. Never a dull moment. Satisfying. 🌟 What inspired you to join the Mondi team? For me it was the new challenge, seeing the growth they had in mind with Caribbean fusion cuisine, and the entrepreneurship of the Corendon/Mondi management. ⭐️ What makes Mondi special? Our lovely kitchen with creative takes on classic Caribbean flavors, and the three locations each with a totally different look and feel but keeping the same Mondi dushi-bida(the good life) vibe. 🌺 What is your favorite part of the Caribbean influence at Mondi? It has to be the food – highlighting the Stobá, a Caribbean stewed meat that is crazy flavorful and everybody loves it. 🗝️ 3 pillars for customer satisfaction?  1.Quality 2.The feeling we give the guest as a team. 3 Creating an atmosphere that is inviting to everyone who visits. 💭 Describe Mondi in a word? Tempting.

🚀 Today, I'm excited to highlight the incredible results achieved through our collaboration with one of our clients. It's not just about celebrating success; it's about showcasing what's possible when a team embraces a proactive mindset and dares to defy limitations. 🔍 Case Study: Our client, a leading Japanese frozen food manufacturer, embarked on a bold journey a decade ago by opening a theme park offering authentic Japanese cuisine. However, faced with a consistent decline in park visitors—approximately 10% annually—their food sales took a hit. Seeking a turnaround, they partnered with us at Vanto Group. 🔄 Mindset Shift: When we began working together, the client's team attributed the decline in food sales solely to dwindling foot traffic. Through our partnership, they underwent a transformative journey of realizing that while their current trajectory seemed predetermined, it was not inevitable. We envisioned a future unbounded by present circumstances—a future that sparked innovation and proactive management. 💡 Results Speak: Despite a decrease in monthly visitors, February, historically the slowest month, saw a remarkable 31% surge in food sales compared to the previous year. Profits for the 2023 fiscal year soared by an impressive 46% over the prior year's performance. Moreover, team members reported a resurgence of confidence and renewed joy in their work. 🙏 Gratitude: A heartfelt thank you to our client for their hard work, dedication, and trust in our partnership. We're immensely proud of what we've accomplished together and eagerly anticipate continuing our journey to create a breakthrough in the number of visitors. Let's continue to challenge the status quo, push boundaries, and unlock new possibilities! 💼✨ #SuccessStory #Innovation #ClientPartnership #VantoGroup

✨ SUCCESS: THE SUM OF VARIOUS TALENTS ✨ Have you ever wondered what makes a restaurant stand out from the rest? It's not just the quality of the ingredients or the originality of the dishes, but something much deeper and connected: the exchange of ideas, teamwork, solidarity and mutual respect between those who make up its essence. In the vibrant world of gastronomy, each dish is a collective work of art, a testament to passion, dedication, and, above all, collaboration. The magic behind each culinary creation is not born from isolated genius, but from the synergy of several talents working in unison. The kitchen, with its hectic pace and constant challenges, is the perfect setting to remind us of the power of teamwork. It is in this space where the exchange of ideas flourishes, where solidarity becomes the secret ingredient, and where mutual respect is as crucial as any spice. Remember, in the union of talents this is the key to success. Not just in the kitchen, but in every aspect of our lives.

Have you ever considered team building for your company through culinary activities? It's a super fun way to strengthen bonds amongst employees. Cooking together encourages creativity, problem-solving, and working towards a common goal. Let our team plan your next team building experience: https://lnkd.in/eR-CfEzu. #CorporatePlanner #Corporate #TeamBuilding

There is a broader bifurcation across hospitality due to the financial squeeze of costs and financial return requirements vs. prices consumers will pay, between human experience, human connection and personalization at luxury and the rest of the market from a service perspective, between hospitality vs. accomodations, akin to what has already happened in the airline experience. While I understand it intellectually, there is no joy in the human being squeezed out of hospitality. Self-service/no service, opt-in housekeeping, grab-and-go F&B/delivery services, kiosk ordering for restaurants, etc. Tech will remove frictions for guests and augment staff to do more and run hotels and restaurants as examples with fewer people, but below luxury, outside of some boutiques, outside markets where labor is still low enough to afford staff and still profit as a business and outside countries where hospitality is inherently a part of the culture innately (e.g., Japan), we will all have a less human experience as a result. Just as is the case in the airline industry (and customer service broadly in society (telcos, cable companies). That will make luxury all the more unique and desirable yet out of reach for most and much more commoditized in terms of servuce experience below that level.