Experience

Brigal

• Spain
• Retail Office Equipment
• 1 - 100 Employee

• Brigal

  • Jan 2019 - Present



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Executive Housekeeper

  • Sep 2018 - Jan 2019

• Assistant Executive Housekeeper

  • Oct 2016 - Jan 2019

• Senior Butler

  • Dec 2015 - Dec 2018

• Butler

  • Mar 2014 - Dec 2015

  If service is the name of the game, then add service opportunities is the best way to stand out from the crowd. Butler´s main intent is to create a pleasant and unique experience for all hotel Suite hosted guests.• Support company ´s philosophy and company culture as part of ensuring Guest Satisfaction and the achievement of our Mission Statement.• Provide discreet, efficient and effective, professional butler service to all assigned rooms and guests.Including packing and unpacking service, welcome drinks, sunset cocktails, laundry requests..etc..Take entire ownership of any legal guest requests to follow up, making sure that they will be handled accordingly and effectively.• Create a safe, comfortable and friendly working environment to enable the team to deliver an outstanding overall level of service.• Keep track and store guest´s preferences in order to tailor-make the guest´s experience and turn it into a memorable one. • Perform check in and check out service , room moves and supervise daily housekeeping performance• Take guests food orders and deliver it together with f&b outlets. Show less

• Jefa de Rango

  • May 2012 - Mar 2014

  Mange daily tasks according to the company excellence standars of service and mision;Always contributing with the department to overpass our objectives and implement new process to improve the excellence.Working to delight our guests and provide them a memorable experience.

• Hostess Blanc Restaurant

  • Feb 2011 - May 2012

  Greeting guest and identify them, record its preferences and dietary restrictions, engage them and Give support to the Restaurant Manager with administrative tasks. ( timetable, daly assistance control, communication board...etc..)



The Ritz-Carlton Hotel Company, L.L.C.

• United States
• Hospitality
• 700 & Above Employee

• Executive offices PA / Management trainning

  • May 2010 - Dec 2010

  I was in charged of organized and plan the daily tasks of the GM Handle guest complains addressed to the executive department Attend to the leader departmental meeting and pick up the information for an executive summary. During my stay i did coordinate the agendas for different Ritz Carlton hotels for a external international visit. I was in charged of organized and plan the daily tasks of the GM Handle guest complains addressed to the executive department Attend to the leader departmental meeting and pick up the information for an executive summary. During my stay i did coordinate the agendas for different Ritz Carlton hotels for a external international visit.



Iberostar Group

• Spain
• Hospitality
• 700 & Above Employee

• Assistant GM / management tranning

  • 2009 - 2009

  Manage and Implement an Integrated Management System of Quality, Environment and Occupational Risk Prevention within the company that mainly consists on: Elaborate an action plan, fix objectives with the GM, attend to audits, report the results and design and implement new action plans to keep improving the results. - Handle guest´s complains - Plan and run training sessions. ( environmental, quality and risk prevention ) - Manage health and safety committee and environmental committee sessions - Supervise f&b department. Manager on duty during the afternoons. Show less



NH Hotel Group

• Spain
• Hospitality
• 700 & Above Employee

• Assistant F&B Executive Chef / f&b management trainning

  • 2007 - 2007

  Stock management, Food requests reception and evaluation. Elaborate the technique recipes of the different plates. Evaluate and reduce the departmental food costs. Chef de Partie in á la carte restaurant and breakfast buffet services Stock management, Food requests reception and evaluation. Elaborate the technique recipes of the different plates. Evaluate and reduce the departmental food costs. Chef de Partie in á la carte restaurant and breakfast buffet services