Work History

Work History
Aug 2009 - Present

Hotel Manager

Memmo Unforgettable Hotels

To provide leadership for all the day to day operation of Memmo Baleeira Hotel (Rooms Division, Food and Beverage, Engineering, and Complex Switchboard)  in respect to standards, revenues, cost control, guest and employee satisfaction, with the aim of  achieving optimum financial returns for the company/owners, whilst ensuring highest levels of employee and guest satisfaction.

Dec 2006 - Jul 2009

Director of Conference & Banqueting

http://www.starwoodhotels.com

Review all written comunication,resumes, daily/weekly, Banquet Event Orders. Pre-con with final client, creat and maintaining a strong client relationship, check appropriately and timely set up of all functions and meetings, Responsible for the development and maintenance of all policies, procedures and quality standards within the department, implement and monitor schedules for the operation, responsible for forecasting and outlook monthly. Weekend duty every 2 months.

Participate in total hotel management as a member of the hotel Executive Committee

Jun 2008 - Sep 2008

Interim Director of F&B Sheraton Lisboa Hotel & Spa

Starwood Hotels & Resorts
Was fully responsible for Food & Beverage department in the absence of the Area Director of F&B. Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. Participate in total hotel management as a member of the hotel Executive Committee. Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc. Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result. Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market. Implement effective control of food, beverage and labor costs among all sub-departments. Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service.
Mar 2003 - Nov 2006

Director of F&B

Senhora da Guia Hotel (Boutique & Charming Hotel)

Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation, Assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (room service, restaurants, banquets, kitchens)Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result Participate with the chef, Maitres and managers to create an attractive and merchandising menus designed to attract a predetermined customer market. Control of food, beverage and labor costs among diferent departments. Weekend duty every 2 months. Participate in total hotel management as a member of the hotel Executive Committee

May 2002 - May 2003

Assistant Director of F&B

Senhora da Guia Hotel (Boutique & Charming Hotel)

Analize the daily needs of operation, Assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (room service, restaurants, banquets, kitchens)Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result Participate with the chef, Maitres and managers to create an attractive and merchandising menus designed to attract a predetermined customer market. Control of food, beverage and labor costs among diferent departments.

Education

Education

Objective

Work in the Management Área (Foodservice, Food and Beverage operations, hotel operations).

Improve my skills and learn the most I can from the company, employers and colleagues as well as expand my knowledge within the Hospitality Industry Management. 

Apply my knowledge for the company benefit.

I enjoy team working and consider myself a motivated person.