We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies from this website.
what are cookies?

New F&B operations manager for The Franklin London

Luxury five-star hotel, The Franklin London – Starhotels Collezione, has appointed a new food and beverage operations manager, Andrea Giannetti.

Responsible for the day-to-day running of all food and beverage at the hotel – including at The Franklin Restaurant by Alfredo Russo and The Franklin Bar, Andrea will focus on maintaining the exceptionally high standards that the hotel is known for.

Andrea will also oversee the management and training of the entire F&B team, working to ensure financial efficiency and profitability.

Bringing a wealth of experience to his role, gleaned across a decade in the industry, Andrea joins from five-star The Dilly Hotel in London, where he held the position of restaurant manager. Prior to this, he held positions at Le Méridien Piccadilly and Sanderson London.

He began his career in Italy and Germany, working in a raft of luxury hotels and restaurants, before moving to London in 2017. Andreai boasts several food and beverage certifications including a Third Level Sommelier Diploma from Sommelier Association of Italy, which will prove invaluable when supporting The Franklin Bar team.

Andrea commented, 'I'm incredibly passionate about hospitality and my key goal is to make sure every guest has the best and most memorable experience possible.

'I’m looking forward to working closely with the team to drive this goal forward, and I’m thrilled to be working within such a prestigious London hotel.”

Francesca Treggia, Director of Operations at Starhotels Collezione, said, “We are thrilled to have Andrea on board and believe he will make a stellar addition to The Franklin London and Starhotels family.

'With his Italian heritage, Giannetti is well placed to steer The Franklin Restaurant by Alfredo Russo to continued success, and I am excited to see him put his own stamp on The Franklin London and help to take the food and beverage offering to the next level.”