Riccardo Grechi

Beverage Manager

Accor • Full-time

Dec 2025 - Present • 8 mos

Beverage Manager within a luxury 5-star Sofitel hotel, responsible for the development, implementation, and optimization of beverage programs across multiple F&B outlets. • Develop and redesign cocktail, mocktail, wine, and beverage menus • Create original recipes, standardized recipe cards, and service procedures • Manage beverage costing, COGS, gross profit, pricing, and menu engineering • Develop and optimize hotel wine lists, wine selections, and food pairing recommendations • Create seasonal promotions, signature drinks, and outlet-specific beverage concepts • Conduct inventory control, stock management, wastage reduction, and purchasing optimization • Develop bar SOPs, opening and closing procedures, hygiene standards, and operational checklists • Train bartenders and service teams on cocktails, wine, spirits, preparation techniques, service standards, and product knowledge • Review bar equipment, tools, glassware, ingredients, and operational requirements • Coordinate with suppliers, Purchasing, Finance, Marketing, and F&B management • Support beverage activations, VIP events, promotions, and luxury guest experiences The role combines beverage development, bar consulting, operational management, staff training, cost control, and luxury hospitality standards.

Founder | Beverage Programs & Bar Operations | The Double Strainer

The Double Strainer • Self-employed

Jan 2024 - Present • 2 yrs 7 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).