Objective

Career Objective

Take every opportunity to enrich my growth as a professional but, above all, as a person.

Summary

An hotelier by heart whose passion and dedication for gastronomy is incontestable. Worked in three different continents, carrying a fusion of knowledge, experiences and cultures. Comfortable in managing and work with people from the 5 different continents with the purpose of achieving service of the highest caliber.

Work History

Work History

Director of Restaurants, Bars and Events

Pan Pacific Hotels Group

In charge of the operations of overall F&B operations. Task force team in Pan Pacific Bali in re-branding and design/planning for major outlet renovation. Developed the concept statements for 10 outlets and liaise with designers.

2007 - 2010

Manager - Restaurants | Pre Opening Team

MGM GRAND Macau

In charge of the operations of three premium outlets: one French Brasserie with 127 seats, seafood bar and terrace, under the culinary guidance of acclaimed French chef Phillippe Marc (http://www.plaza-athenee-paris.com/restaurants_bars/chefs.html); a Champagne Bar and wine cellar with over 10.000 bottles of wine; and a Caviar Bar offering a wide range of vodkas and premium caviars. Also spearheaded, organized and created the MGM GRAND Cooking and Wine Academy that features master classes of an array of different cuisines and wine regions.

Jan 2007 - May 2007

Senior Consultant

HOTchefs! Hospitality Consultants

Management and operationalconsulting services for premium restaurants and to design and develop a franchise restaurant/gourmet pastry concept. Acting in several projects regarding Executive Search services for Management and specialized positions for international chain hotels and local hotels.

Sep 2005 - Oct 2006

Operations Manager

Hard Rock

Reporting to the GM, responsible for running the operations of all the areas of the restaurant: Kitchen, Bar, service and retail. In charge of HACCP, Health and Safety procedures and implementation. Dealing directly with over 100 permanent staff members and responsible for handling guest suggestions, problems and complaints. Everything had to comply with the very strict and formalized corporate procedures and standards – trained in a 12 week managers training program in Hard Rock Café Barcelona and Corporate Headquarters in Orlando, Florida. Also responsible for recruiting,

Aug 2004 - Aug 2005

Catering Manager

Macau Tower Convention and Entertainment Center

A Five star convention center with two ballrooms, one exhibition hall and 7 F&B outlets: One buffet restaurant, one western a-la-carte restaurant and bar, one Café, one French Pastry Shop, one Portuguese a-la-carte restaurant and 2 Chinese restaurants.

In charge of all the Banqueting, Convention, Outside Caterings and Exhibitions events.Responsible for maintaining, look after and train the staff to keep the facilities up-to-standard. A very busy Convention Centre that caters to over 4000 persons.Managing a team of two banquet managers, 30 permanent

staff and casual staff that could go up to 300. Dealing closely with Director of sales in order to achieve a smoother operation and explore and attract more market share. Main achievements:

·Organized successfully major international events like 2005 PATA (www.pata.org ) Annual Conference

·VIP events, including the President of P. R. of China and the President of the PortugueseRepublic.

·Always meeting and exceeding budgets (until July 2005 25% over budget and 150% over last year).

·Design and implementation of F&B Cross training program that would include all the Banquet and Outlet staff

Nov 2003 - Jul 2004

Hotel Manager

Marlin Beach Hotel

A boutique Hotel in a unique resort setting, with 38 Island exquisite Rooms and a Luxury Villa with private pool, 4 rooms and private chauffer with Limousine. Four F&B outlets and outside catering.

In charge of all hotel operation with a very hands-on approach. With main focus in F&B and Maintenance management. Responsible for Kitchen, Waiters and Barmen training and service standards. F&B cost control – Implementation and development. Daily supervision of inventories, requisitions and main meal periods. Banquet Management – including functions for Presidents, Senior Government Officials, Senators and VIPs. Developed the Marketing and promotion strategy as well as establish and negotiate programs and rates with travel agencies and tour operators. Coordination of the refurbishment and renovation of the Hotel

Main achievements:

oBeverage cost reduced in 25%

oFood Cost reduced in 15 %

o35% increase in General Hotel Turnover

oHotel service standard upgrade

oImplement of F&B, Front & Back office systems

oTraining programs for all staff members

Aug 2003 - Oct 2003

F&B Management Trainee

Shangri-la Hotel Shenzhen

An enthusiastic 5 star Business Hotel in the third biggest economic city of China, right outside Hong Kong. With 553 guestrooms and suites, 8 F&B Outlets and Banquet rooms that can go up to 500 pax Banquet (also leading outside caterer in Shenzhen).

Responsible for guest relations, animation, standards and service in one of the Food & Beverages Outlets – Henry J Bean’s, Restaurant and Bar.

Education

Education