Director de f&b / assistente de direcção hoteleiro

During the time I worked as Food and Beverage Manager, I had maintained contact with many, many Guests on a daily basis, and for the last years there I've watched how much the Vegetarian market has increased and it will continue increasing for the years to come. So I have decided to use my know how, my knowledge and my passion for the food and beverage industry to develop a new project. I have studied, analyzed and created the concept. I have found the right place,right people and we opened.we have started slowly but, we conquered our place and are already a referente.I can proudly say, that we have zero complaints since we are open.
As we opened, and are very few in the team, I involved myself in every task since the very beginning, starting in administrative tasks, organizational tasks, technical part (cooking and serving), finances, marketing and sales.

Housekeeping as well as the contracted outsourcing teams that support both departments.
Analyze the operational results of the Food and beverage department versus expected results, developed strategies to achieve all financial objectives. Make sure that the Team is aware and understands the goals of the department / Point of sales and guarantee that the measures taken in order to achieve the proposed goals are being executed.
Analyze and report of operational results to Management / Administration
Daily Management report about staff and operational issues, as well as Guest comments and relevant information.
Present solutions and improvements, as well as "how to get there" for the departments of my responsibility.
Planning goals (month / semester / annual) for the food and Beverage department
Every six month, analyses of the current menus (menu engineering).
Analyze suppliers, supplier contract, comparison of prices, quality between all.
Oversee administrative tasks, including training, equipment and food ordering, maintenance and other needs as they arise.
Approve and implement the restaurant /bar / Room service menus.
Participation in F&B department meetings and briefings.
Supervision of the F&B operation.
Food Cost calculation for each item of the food and beverage menus establishing the price of sale according to the hotel budget and standards.
Monitore monthly Inventory.
Meetings with Guests to prepare Events.
Responsible for the HACCP certification.
Maintain communication with management, staff of hotel and corporate directors..
During the time I was at Quinta da Casa Branca Service we have opened new spaces, started new concepts and reorganize the Department and the operation. That reorganization (service, team, concepts) was thought and done by me, (according to the Owners /Administration
/Management requirements), we had to reorganize the physical space, staff, materials, concept study for the new restaurant and bar, décor, menus.
Manage guest complaints, suggestions.
Make sure that every Guest has an exceptional experience.
Interact daily with Guests to promote brand and accept feedback. Keep employees motivated to create an atmosphere of exceptionalism.
Ensure that the staff knows and understands the company policy and mission, so that an exceptional service is provided, guest satisfaction is guaranteed and quality patterns and standards are established and maintained.
Supervision of the work plan of all departments on my responsibility. Manage conflicts within the team.
Plan, hire, train, oversee and manage members of staff (kitchen, restaurant, bar) teach them relevant marketing principles to assure the wants and needs of the Guests are consistently exceeded.
Trainee coordinator.
Provide on the job training regularly among the Team.
Performance reviews of the staff along with the Kitchen Chef and Restaurant Manager, quarterly reports.
Coordination and control of the activities provided by outsourcing companies (number of hours, billing)

Implemented the Ayurveda food Concept with the Chef.
Implemented new menus (à la carte restaurants, half board restaurant, snack bar)
Implemented the new wine menu in all restaurants and bars.
Implemented Par stock in all restaurants and bars.
Random inventory's in the restaurants and bars.
Organization of technical sheets and calculus of food cost of all menu items as well as selling prices. Organization, budgeting of Events and Conferences.
MeetingswithClientsandGueststoprepare events.
Control of Officers Check, void's.
Daily check of internal transfers,requisitions, lost.
Menu Analyses (menu engineering) every six months to all menus.
Analyze supplier contracts, new suppliers, price comparisons, quality analyzes.
Analyze and present operational department results every month.
Presenting solutions and improvements for the Department to Management.
Planning goals (by month / semester /year)
Musical program organization.
Responsible for the F&B trainee program.
Staff evaluation along with kitchen Chef and Restaurant Manager.
Maintenance of personal records of working staff for restaurants.
Preparing function sheets.
Responsible for HACCP certification.
Supervise operation and handle all of the food and beverage outlets. Reception of guests during Breakfast and dinner.
Complaints and suggestions management.
MOD - manager on duty.

mplemented Par stock in all restaurants and bars.
Random inventory's in the restaurants and bars.
In charge of the monthly Inventory in each outlet.
Organization of technical sheets and calculus of food cost of all menu items as well as selling prices. Organization, budgeting of Events and Conferences.
MeetingswithClientsandGueststoprepare events.
Control of Officers Check, void's.
Release in the stock software all the requisitions /invoices /transfers of the outlets.
Daily check of internal transfers, requisitions, losses.
Check daily sales of every outlet. Analyses of kitchen requests and compare with what was billed. Analyze supplier contracts, new suppliers, price comparisons, quality analyzes.
Presenting solutions and improvements for the Department to Management.
Preparing function sheets.
Responsible for HACCP certification.
Supervise operation and handle all of the food and beverage outlets.
Reception of guests during Breakfast and dinner.