Experience

SAFTI España

• Spain
• Real Estate
• 100 - 200 Employee

• Real Estate Agent

  • Oct 2020 - Present



Cu-Cut

• Spain
• Restaurants

• Partner

  • Jun 2018 - Sep 2020

  Management of the Restaurant with a team of 14 employees and two assitants. Particularity *Wine list with more than 44 spanish wine by glasses Management of the Restaurant with a team of 14 employees and two assitants. Particularity *Wine list with more than 44 spanish wine by glasses



"El Bar" Barcelona

• Spain
• Hospitality
• 1 - 100 Employee

• Director de hostelería

  • Sep 2017 - May 2018

  Restaurant Manager in charge Restaurant Manager in charge



El Cercle Restaurant

• Spain
• Restaurants

• Director de hostelería

  • Sep 2015 - Aug 2017

  In charge all the Restauration with 4 outlets : *Biblioteca 30 Seats *4 Estaciones Salon 60 seats *Japonès Restaurant with Chef Taka 20 Seats *Terraza 400/ 600 guests every day open until 11h00 to 2h00 Responsible of leading a team o 40 employees, in charge training, coordination and coaching and managing and team interview. In charge all the Restauration with 4 outlets : *Biblioteca 30 Seats *4 Estaciones Salon 60 seats *Japonès Restaurant with Chef Taka 20 Seats *Terraza 400/ 600 guests every day open until 11h00 to 2h00 Responsible of leading a team o 40 employees, in charge training, coordination and coaching and managing and team interview.



Mercer Hoteles

• Spain
• Hospitality
• 1 - 100 Employee

• F&B MANAGER

  • Oct 2014 - Aug 2015

  • In charge of the restaurants. • Responsible of leading a team, in charge of training, coordination, management and recruitment within the food and beverages department. • Customer service: dealing with customer’s complaints and queries. • In charge of the restaurants. • Responsible of leading a team, in charge of training, coordination, management and recruitment within the food and beverages department. • Customer service: dealing with customer’s complaints and queries.



MKonsulting

• Barcelona, Cataluña / Catalunya, España

• CONSULTANT / FOUNDER

  • Oct 2011 - Oct 2014

  MKonsulting specializes in helping restaurants and hotels to achieve their operational goals. SEP 2013 - JUN 2014 Dime Restaurant Club Barcelona, Spain Consultor FEB 2013 – AUG 2013 Hotel Unic Prague, Czech Republic Consultor OCT 2012 – FEB 2013 Rest. Caelis 1*(Hotel Palace) Barcelona, Spain Consultor NOV 2011 – APR 2012 Café Emma “Bistrot Français” Barcelona, Spain Consultor • Strategic planning and business plan development • Operational analysis • Generating marketing and sales strategies for specific markets • Team building through CPR – Compensation, Participation and Recognition • Recruiting services • Training and development system • Reducing and controlling expenses, with effective cost control systems • Improving products, services, and workplace • Conducting and assessing operational feasibility studies • Design, acquisition, conversion, and opening of restaurants • Providing internet-accessible reservations Systems and merchant services. Show less



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• RESTAURANT MANAGER

  • Nov 2010 - Sep 2011

  • In Charge of 2 restaurants, Blanc Restaurant and Mimosa Terrace. • Responsible for leading a team composed of 34 staffs. • In charge of staff training, coordination, management, recruitment and quality service. • In Charge of 2 restaurants, Blanc Restaurant and Mimosa Terrace. • Responsible for leading a team composed of 34 staffs. • In charge of staff training, coordination, management, recruitment and quality service.



Hotel Omm

• Spain
• Hospitality
• 1 - 100 Employee

• FOOD & BEVERAGES DIRECTOR

  • Feb 2005 - Sep 2010

  • In charge of 2 restaurants and 4 different sections: Moo Restaurant (1*Michelin), Moovida Casual restaurant, Breakfast, Room Service, Modern Bar and Pool snack. • Responsible of leading a team of 42 staffs, in charge of training, coordination, management and recruitment within the food and beverages department. • Customer service: dealing with customer’s complaints and queries. • Management of the whole hotel once a month on a rotation basis (All departments including F&B, rooms, Mon Key Club, pool and Spa) Show less



Jean Luc Figueras, 1*

• Barcelona

• RESTAURANT MANAGER

  • 2001 - 2005

  Michelin Star gastronomic restaurant, 2001 - 2002 MAITRE D’ HOTEL • Managing a team of 4 waiters • Responsible for cheese selection: Premio Gourmetour, best cheese trolley national price 2002 - 2005 RESTAURANT MANAGER • Responsible for leading a team of 7 waiters and 1 Sommelier • Responsible for Human resources department. Michelin Star gastronomic restaurant, 2001 - 2002 MAITRE D’ HOTEL • Managing a team of 4 waiters • Responsible for cheese selection: Premio Gourmetour, best cheese trolley national price 2002 - 2005 RESTAURANT MANAGER • Responsible for leading a team of 7 waiters and 1 Sommelier • Responsible for Human resources department.



El Forti de la Reina

• Tarragona, Spain

• TEAM LEADER

  • 2000 - 2001



Guy Savoy

• France
• Restaurants
• 1 - 100 Employee

• TEAM LEADER

  • 1995 - 2000

  • Responsible for a team of 12 waiters • Responsible of selecting and purchasing for 40 different type of cheese. • Responsible for a team of 12 waiters • Responsible of selecting and purchasing for 40 different type of cheese.