Top-performing Hotelier credited with combining superior staff management, customer service, and problem-solving expertise to deliver unsurpassed quality customer experiences in city hotels and resorts.
Strong expertise in Food and Beverage management and standards.
Global hospitality experience extends to Europe, Asia and Australia, USA, Caribbean and the Middle East.
Highly accomplished in motivating, leading, training and developing customer-focused staff members. Fluent in Italian, English, Spanish, and Dutch languages, with speaking and writing skills in Portuguese and basic Japanese language speaking skills.
April 2018 - Present (3 Years)
V SENSI, SingaporeDevelop standard operating procedure (SOP’s) for 5 Sensi consultancy project and/or our client’s project.
May 2018 - May 2019 (1 Year)
Bawah Reserve, IndonesiaDeveloped the entire F&B department with a new vision and structure.
October 2016 - October 2017 (1 Year)
Royalton Resorts & Spa, Saint LuciaRoyalton Resorts- The largest Five- Stars resort in Saint Lucia, 455 rooms,14 outlets, 21 bars, 24 hours room service, 4 large meeting rooms, convention center for 650 guests.
September 2015 - October 2016 (1 Year)
Crowne Plaza Dubai -IHG, United Arab Emirates UAECrowne Plaza - One of Dubai’s First Five-Star Hotel with 573 Rooms, 13 Outlets, 2 Banquet Halls, and 12 Meeting Rooms with Annual Occupancy of 450,000 guests. br brIn charge of 3 restaurants, 2 bars, in room dining. brManaging staff of more than 40 hotel employees. brOversaw the full operation for a guest’s number ranging from 200 to 350 guests daily. brIncreased the average check of the 40% with promotions based on the slow moving items. brOrganized the best S. Valentine day of the last 5 years in terms of presentation and budget expectation. brManaging the TripAdvisor and Facebook pages of the outlets in charge, organizing photos and post to be online 2 times per week, responding all the customer’s messages on daily basis. brSupervised kitchen staff and performed regular staff evaluations,hiring process, ensured safe food and beverage handling standards were observed at all times in restaurants operations, storage and delivery. brDeveloped and promoted 2 team members to the next level. brDeveloped and organized staff work schedules, ensuring sufficient coverage for hotel needs. brIn absent of the Director of FB oversaw the full department operation of 13 restaurants and 7 bars. brBudgeting and forecasting, increased profitability by stabilizing then reducing costs, increasing the efficiency of the team, developing new menus with the culinary department, restructuring the front of house and back of house, developing sales promotions, reducing stock.
September 2013 - September 2015 (2 Years)
Sandals International, Saint LuciaStarted as Restaurant Manager in charge of room service, breakfast, lunch, and dinner at Armando's Italian area, took over the outlets with a monthly score of 3.9 and make it consistent at 4.5 stabilizing a record for the area in 18 years of operation.