Experience

The Magnolia Hotel

• Portugal
• Hospitality
• 1 - 100 Employee

• Hotel Manager

  • May 2022 - Present

• Operations Manager

  • May 2018 - Apr 2022



Nice Way Hostels

• Portugal
• Hospitality
• 1 - 100 Employee

• General Manager

  • Feb 2017 - May 2018

  -Financial & budget supervision -Prepare sales analysis; product order forecasting; budget control; etc. -Review bed/room inventory with Sales, assisting with selling strategies to maximize revenue (via PMS). -Guest Experience Oversight: To guarantee the operational excellence & an outstanding guest experience. -Maintain proactive human resources activities to ensure employee motivation, development, and compliance with established policies and procedures and labour regulations. -Responsible for implementation and monitoring of operational plans, strategy, regular staff meetings and overall communication for the hostel which supports the overall objectives of the organization. -Monitor product quality standards in all areas of the hostel as it relates to the service, appearance, maintenance and cleanliness. Show less


Jamie Oliver Restaurant Group
• Deputy General Manager

  • Oct 2015 - Jan 2017

The Crazy Bear
• United Kingdom
• Hospitality
• 1 - 100 Employee
• Assistant General Manager

  • Apr 2015 - Oct 2015


Malmaison

• Hospitality
• 300 - 400 Employee

• Brasserie Manager

  • Sep 2014 - Mar 2015

• Brasserie Assistant Manager

  • Feb 2014 - Sep 2014

  I’m responsible for a team of 25 people, I train them in order to prepare them to provide an high standard service, to drive sales; Engaging waiters and supervisors with the brand, the team and with their job; Develop super seller contests to keep the team motivated; I manage the team according to levels of service Vs budget; as assistant manager I perform as well duty manager shifts, where I’m responsible for the hotel – deal with every type of situation related to all departments, and deal and solve complaints. My duties also include overview the events and meetings, ordering, stocktakes.In this role I use several systems for rotas, for holidays and staff recruitment, for management (ex. Opera, Quadranet, Rota Horizon, etc.)I’m part of the team that won the Hotel of the year within Malmaison chain 2014. Show less

• Bar and Brasserie Supervisor

  • Aug 2013 - Feb 2014

  I am responsible for running shifts and making sure everything runs smoothly; Training the teams in various subjects like wine, making coffee, brasserie service, menu knowledge; My responsibilities also include stocktakes, wine orders; Engaging and motivating the team with their work, Helping and finding solutions for conflicts; Maintain excellent communication with other departments; Dealing with and resolving complaints; Helping to drive sales within F&B, Budget control (staff and ordering); Making sure that the guests receive and are wowed by mine and my team’s amazing hospitality; Be responsible for meetings and events running smoothly and on time, keeping up with brand standards and making sure they are executed perfectly.My achievements at this role were being a wine champion, being selected to complete the WSET Wine academy course and winning the Bar and Brasserie Employee of the year 2013. Show less

• Waitress

  • Nov 2012 - Aug 2013

  Malmaison Hero - March 2013


Mercure Eastgate
• United Kingdom
• Hospitality
• 1 - 100 Employee
• Receptionist

  • Feb 2013 - Mar 2013


• Contact Centre Front Office Assistant - EDP (Electricity of Portugal), Reditus

• Agente de call center

  • Oct 2010 - Nov 2012

  Customer service assistance. Database management with SAP-CRM (Customer Relationship Management). Dealing with complaints and find out solutions. Customer service assistance. Database management with SAP-CRM (Customer Relationship Management). Dealing with complaints and find out solutions.



Vidal e Albuquerque, Lda

• Assistant Manager

  • Mar 2009 - Oct 2011

  I was responsible for the staff schedule and holidays, for the stocktakes in all the departments, I implemented the HACCP system, I kept a close supervision and management of all departments, in my role I was as well responsible for the events, Reservations, Complaints (Public/Guest Relations). My responsibilities included as well choosing suppliers, and deal with the commercial part. I was responsible for the staff schedule and holidays, for the stocktakes in all the departments, I implemented the HACCP system, I kept a close supervision and management of all departments, in my role I was as well responsible for the events, Reservations, Complaints (Public/Guest Relations). My responsibilities included as well choosing suppliers, and deal with the commercial part.



Amorim Turismo

• Hospitality
• 1 - 100 Employee

• Recepcionist

  • Jun 2008 - Mar 2009

  Check in, Check out, Reservations, Guests accounts follow up, Golf Sales, Accounting, Guest Service Centre/Concierge. I was responsible for always receive the guests with a smile and make sure their requests and needs were attended in the right timing, and to keep up with the high standards of service. Check in, Check out, Reservations, Guests accounts follow up, Golf Sales, Accounting, Guest Service Centre/Concierge. I was responsible for always receive the guests with a smile and make sure their requests and needs were attended in the right timing, and to keep up with the high standards of service.