Experience

The Piano Works

• United Kingdom
• Hospitality
• 1 - 100 Employee

• General Manager

  • Nov 2017 - Present



TDC Concepts - The Piano Works

• Assistant General Manager

  • May 2015 - Nov 2017



Novus

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Bar Manager - Grace Bar. Restaurant. Lounge Club

  • Aug 2013 - May 2015

  My role here in Grace Bar is to manage the bar department which involves as well as all general management duties: - Staff training for health and safety, cocktail/drink service, customer service and all aspects of company policy and requirement. - Cash control and management.- Change orders.- Staff development.- Stock ordering.- Stock control and stock takes for the wet stock in the venue. - Departmental rota writing and labour cost control.- Managing musicians/ dancers and entertainment team nightly.- Cashing up of waiters and bar tills. - Incident reporting. - Customer service and dealing with possible complaints. - Drink delivery and speed of service planning.- In charge of our longest established and busiest Brazilian Forro night in Europe.- ATM management. - Drink menu and bar package development.- Staff meetings.- Disciplinary proceedings.- Atmosphere management



Guanabara Late Night Venue. (Maxwell's Restaurant Group)

• Bar Manager

  • Jul 2011 - Aug 2013

  Guanabara is one of central London's landmark venues. It is the largest Brazilian bar, restaurant and Club in the world outside of Brazil. We sell more Cachaca and Caipirinhna's than another other bar outside of Brazil. It is a 600 capacity venue offering a 200 seat restaurant serving a Brazilian steak house concept menu. We have two bars serving the best tropical cocktails in London and a stage hosting the best live music London has to offer. My role here in Guanabara is to manage the bar department which involves as well as all general management duties: - Staff training for health and safety, cocktail/drink service, customer service and all aspects of company policy and requirement. - Cash control and management.- Change orders.- Staff development.- Stock ordering.- Stock control and stock takes for the wet stock in the venue. - Departmental rota writing and labour cost control.- Managing musicians/ dancers and entertainment team nightly.- Cashing up of waiters and bar tills. - Incident reporting. - Customer service and dealing with possible complaints. - Drink delivery and speed of service planning.- In charge of our longest established and busiest Brazilian Forro night in Europe.- ATM management. - Drink menu and bar package development.- Staff meetings.- Disciplinary proceedings.- Atmosphere management



Guanabara Bar, Club and Restaurant

• Head Bartender

  • Mar 2011 - Jul 2011

  My role as the head bartender was to support the management team in the day to day running of the bar. This included:- Helping in staff training- Free pour testing- Running staff breaks- Dealing with complaints- Training new team members - Bar tending- Ensuring cleaning standards of the bars and the completion of cleaning checklists- Support the management team in stock takes and orders- Making the highest sales in the team of bartenders on a regular basis.- Policing service standards and guest service.

• Bartender

  • Aug 2008 - Mar 2011

  - Customer service- Bar tending- Cocktail making- Highest bar sales on a regular basis- Running Cocktail making classes- Spirit knowledge- Wine knowledge - Making guests happy and want to return on a regular basis.

• Bar support and bar back

  • Jun 2007 - Aug 2008

  Support the bar by undertaking the following duties:- Bar cleaning- Bar re-stocking- Glass collecting- Glass washing- Clockroom attendant - Door till attendant- Floor cleaning- Restaurant table cleaning- Removal of rubbish from the venue- Lost property collection and filing in lost property room- Caipirinha and Mojito preparation.- Cellar management- Taking deliveries and checking against delivery note and putting away. - Pot washing - Any other tasks to help my team.



Frankie and Bennys

• Head Chef

  • Aug 2006 - May 2007

  This was my fist job in the United Kingdom after I arrived from Brazil. I began my time here as a starter chef preparing the starters for a 200 seat restaurant.After four months I was promoted to Grill chef where I was responsible for cooking all menu items from the Grill including a selection of Steaks/Burger and ribs. I also cooked Pizza and Pasta on the pans and Pizza section on days when this position was not covered. I worked hard to prove myself and show that I can work as part of a team. I was then after 8months of working at Frankie and Bennys promoted to Sous Chef where I was responsible for:- Kitchen cleaning- Staff training- Staff rotas - Stock rotation- Kitchen service delivery- Team management- Kitchen preparation and many more aspects of running the kitchen.