Directeur de restauration, Directeur d'hôtel, Directeur adjoint
Département(s) recherché(s) :
Asie, Amérique du sud, Polynésie Française
Standing :
Non renseigné
Date de disponibilité :
01/07/2011
Type de contrat :
Non renseigné
Horaires souhaités :
Non renseigné
Langue(s) :
Anglais, Francais, Espagnol
Expérience professionnelle :
July 2008 to July 2009 Island Restaurant Group, Hamilton Bermuda
Manager Latin & Rumbar
• Voted “Best New & Hottest Restaurant” by Best of Bermuda 2009.
• Orchestrated opening of newest restaurant/bar in the city of Hamilton to great acclaim.
• Co-responsible for all areas and the running of the day to day business, including, schedules, ordering, developing and training of personnel in order to achieve the highest standards of service.
June 2007 to May 2008 Bolero Brasserie & Restaurant, Bermuda
Manager
• Voted “Best New Restaurant” by Best of Bermuda 2008.
• Responsible for all areas of the Brasserie & restaurant and the running of the day to day business, including, schedules, ordering, developing and training of personnel in order to achieve the highest standards of service.
• Developed operational policies and was responsible for creation and implementation of standard operating procedures for all areas of the establishment.
November 2003 to May 2007 Island Restaurant Group, Bermuda
Manager Hog Penny Pub & Restaurant
• Increased sales by an average of 5.5% for 3 years in a row while consistently decreasing costs.
• Voted “Best Pub Grub” several years in a row by Best of Bermuda.
• Responsible for all areas of the pub & restaurant and the running of the day to day business, including, schedules, payroll, ordering.
• Developing and training of personnel in order to achieve the highest standards of service.
November 2002 to June 2003 Windsor Garden Restaurant, Bermuda
Manager
Responsible for all areas of the restaurant and the running of the day to day business.
June 2001 to December 2001 5* Hotel Altis – Lisbon, Portugal
Director of Food & Beverage (6 month contract) 303 Rooms
Responsible for the 3 F&B Outlets, Banquets & Meeting Rooms, Mini Bars, Room Service, Stores, Kitchen Staff and Pastry Department.
• Launched staff training and retention programs, which improved morale, performance, and quality of service as well as client satisfaction.
• Enhanced Buffet Lunch presentation, variety and quality that was a huge hit with high level customers
• Lowered food cost and eliminated waste.
Reason for leaving - End of contract/business down 70% after 9/11 as main guests were American.
March 2000 to March 2001 5* Four Seasons Fairways, Algarve, Portugal –
Deputy General Manager 163 Villas, Deluxe Resort & Residential Estate
Responsible for the areas of Food & Beverage, Reception/Front Office, Housekeeping/Laundry, Reservations, Client Register, Client/Staff Transportation, and Telephone/Fax Services.
• Developed cutting-edge food, wine and beverage promotion programs resulting in record sales and furthered reputation of the resort.
• Championed elevated service standards in front desk and sales departments.
• Managed approximately 60 staff.
Reason for leaving – accepted offer from Hotel Altis in order to be closer to my family.
September 1997 to December 1999 Riddell’s Bay Golf & Country Club –
General Manager Warwick, Bermuda
Total responsibility for this top rated private golf & country club - all departments, including Golf Greens, Clubhouse, Food & Beverage, Personnel, Budget and Finances.
• Reported directly to the Club’s chief elected officials and worked in collaboration with the full body of governing authorities, implementing the policies established by them.
• Pioneered new standards and procedures and trained service staff in their adoption.
• Enhanced food presentation and quality while lowering food and beverage costs by 7%.
• Developed new theme parties for special events.
• Managed 25-30 staff.
March 1995 to August 1997 5* Hamilton Princess Hotel AAA 4 Assistant Director of Food & Beverage/ Diamond rating – Pembroke, Bermuda
Acting Director of Food & Beverage 413 rooms.
• Achieved AAA 4 Diamond rating
• Led team of 150 staff and 10 managers for 7 outlets.
• Responsible for the Food & Beverage operations of three Restaurants, one Nightclub, Banquet facilities, Mini Bars and Room Service.
• Participant in the fiscal planning of capital additions, operating budgets and forecasting of monthly labor costs as a reflection of budgeted sales.
• Designed and deployed effective marketing plans.
• Development and continued training of service personnel to maintain Princess service standards.
March 1994 to February 1995 5* Hotel Village Cascais – Cascais, Portugal,
Assistant Maitre’D
• Responsible for all Food & Beverage outlets including Catering and Banquet activities for groups ranging in sizes from 20 to 500 people.
• Responsible for all employee scheduling and labor costs.
• Implemented all training guides in the department.
June 1990 to February 1994 Royal Hamilton Amateur Dinghy Club, Bermuda
Restaurant Manager
Oversaw day to day operations of one food outlet and two bars. Responsible for all Banquet activities for groups raging in sizes from 20 to 300 people.
Sommelier 5* Elbow Beach Hotel – Paget, Bermuda
SS Waiter/Wine Steward 5* Southampton Princess Hotel, Bermuda
Chef de Rang SS Fairstar – Sydney, Australia
Chef de Rang SS Britanis – New York, USA
Diplome(s) :
Fluent in Portuguese and English. Good French and Italian. Basic Spanish.
Jan 2001 to Dec 2001 – Algarve Hotel & Tourism School – Graduated in Hotel Management
Feb 1999 – Courses from the Club Managers Association of America – San Francisco –
Strategic Planning in Private Clubs
Club Management Leadership
Feb 1999 – Seminars from the Club Managers Association of America – San Francisco –
Conflict Resolution
35 Great Ideas For Running Your Club
Member Surveys: Focusing On Satisfaction
Power Politics In Clubs
How To Manage Your Accounting Department
The Board, Manager And Executive Secretary: Is This The Crossroads...Bermuda Triangle…Of Communications In The Private Membership Club?
Outrageously Successful Relationships With Members, Boards & Staff
Personality Testing: How It Works?
Improving Service: Rewarding Employees For Contributions And Commitment
Developing Effective Teaching Skills – Techniques To Help Improve Manager Presentations
How To Get Your Board And Committee To Do What You Want Them To Do”.
Feb 1998 – Golf Course Superintendents Association of America – Las Vegas –
The Challenge Of Owning A Golf Course
Golf Greens: History, Theory, Construction And Maintenance
So, You Want To Be A General Manager?
Jul 1997 – Professional Development Program from Master Connection Associates/Novotny – Bermuda –
Mastering Convention Services
May 1994 – Hotel Village Cascais, Portugal –
Wine and Spirits – Advanced Level
Educational Institute of the American Hotel and Motel Association at the Bermuda College –
October 1989 to May 1990 – Convention Management and Service
October 1988 to May 1989 – Food & Beverage Management, with honours
December 1987 to July 1988 – Food & Beverage Controls
February 1984 – Portuguese National Tourism Institute at the Hotel Penta, Lisbon, Portugal –
Restaurant Service and Banquets
1981/1983 – 2 year course from the Lisbon Hotel and Tourism School, Lisbon, Portugal – Graduated as Professional Barman and Waiter
Computer
Micros, Aloha POS Systems, RMS Touchscreen Systems, Fidelio, Diamond Management/Country Club Systems, IBM 4680 Store System (InfoGenesis Applications – POS Point of Sale), AS 400 Office (Restaurant Reservations, Room Reservations), Kronos Timekeeping System (Windows Workstation MicroIntegration), Mini Bar (Wireless and Dometic Systems), Microsoft Publisher, Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Soft Café Menu Pro, Lotus Freelance Graphics, Print Shop Deluxe III, PrintMaster Gold Publishing Suite, Windows 95/98/2000/ME/XP.
Motivations :
Profile – Multi-lingual hands-on Manager with a strong F&B background and track record of success in 5* properties in Bermuda and Portugal. Achieved Best New Restaurant awards and AAA 4 Diamond rating at the 5* Hamilton Princess Hotel, Bermuda. Held GM role at top Golf & Country Club in Bermuda and Deputy GM at 5* Fours Seasons Fairways resort in Portugal.
Honest, hardworking, firm but fair, fun personality with a passion for the hospitality industry. Professional and approachable style of management, always working to and achieving service standards of excellence.
Currently – Returned home to Portugal to care for terminally ill father until his passing. With all family issues taken care of I am now eagerly searching for my next challenging international position.
2002 – 2010 – In order to be with my children at a critical time in their childhood, I returned to Bermuda and took positions in several stand alone restaurants in Bermuda. My last contract was terminated due to the 2008/2009 recession. From August 09 – Jan 10 I stayed in Bermuda as a full time father so that my ex wife could travel to the US for an accountant training course. My children are now away at school and settled.
