Riccardo Grechi

Founder | Beverage Programs & Bar Operations | The Double Strainer

The Double Strainer • Self-employed

Jan 2024 - Present • 2 yrs 4 mos

• Founder of an online platform focused on cocktails, bar management, and training. • I sell service-ready execution: operational manuals, prep standards, and systems that keep quality consistent even with junior staff.

Head Mixologist / Bar Manager (Pre-Opening) | Hotel Indigo (IHG Group)

IHG Hotels & Resorts • Full-time

Jan 2025 - Nov 2025 • 10 mos

• Opened and managed two new venues, building the full beverage concept, bar layout, and SOPs ahead of soft opening. • Designed and launched a 12-drink signature cocktail list for each venue with ~75% GP aligned with IHG profitability targets. • Implemented menu engineering/costing keeping beverage COGS in the low-20s% and improving the initial budget by ~4–5 pp. • Set up inventory + wastage controls keeping monthly stock variance at ~2–3% of beverage cost. • Recruited and trained 8–10 team members via a structured 4-module training program (specs + station setup + guest experience).

Head Mixologist / Bar Manager (Multi-Venue) | Cinnamon Group / Wyld Group (Multiple Venues)

Wyld / Cinnamon Group • Full-time

Jan 2023 - Dec 2024 • 1 yr 11 mos

• Managed beverage programs across multiple venues (The Sticky Wicket, Tickets Bar, PS150, Nero Nero, CCB), focused on costing + training + consistency. • Redesigned cocktail menus for 5 venues, improving GP by ~5 pp (70% → 75%) through portion control and price architecture. • Standardized costing templates + ordering routines to keep beverage COGS ~23–25% across different concepts. • Introduced inventory + wastage procedures keeping monthly variance ~3% and reducing out-of-stock issues. • Led bar operations for 150–200 covers/night; managed teams of 6–7 bartenders plus floor staff.