Premium Hospitality Professional and Operations Manager

I deliver premium floor service across breakfast, lunch, and dinner shifts, maintaining high standards of mise en place and resort hospitality. I welcome guests, manage bookings, provide menu guidance, and share information about resort facilities and activities.

I host tastings of local products, including Serra da Estrela cheeses and regional honeys, for domestic and international guests. I support high-volume buffet and family-style service, manage dietary requirements with the kitchen team, and ensure HACCP compliance.

I managed the operation of a 45-seat à la carte dining room alongside the owner, covering bookings, guest reception, table turnover, and daily floor coordination. I provided consultative wine and cocktail recommendations to increase guest spend.

I maintained communication between the floor and kitchen to reduce waiting times and handle special requests accurately. I also supervised floor and bar inventory, followed up supplier orders, reduced waste, resolved service incidents, and implemented improvements based on guest feedback.

I prepared and plated café products and light meals, including salads, sandwiches, and toasties, with attention to freshness and presentation. I also supported the artisanal production of fine and traditional pastries.

I worked effectively within a three-person team during peak periods. I followed strict pantry hygiene, food handling, stock rotation, FIFO, and HACCP procedures.

I participated in the restaurant pre-opening phase by supporting dining-room styling, table layouts, service flows, and mise en place. I independently managed full à la carte service for 35 guests simultaneously on opening night.

I advised guests on wines and delivered wine service based on specialist tasting and pairing training. I maintained rigorous food safety practices supported by HACCP certification.

I supported management with guest reception, booking-sheet checks, table rotation, and multilingual service in a fast-paced beach hospitality environment. I actively promoted gourmet couverts and starters to an international clientele.

I coordinated the order pass as a food runner, ensuring delivery accuracy, proper cutlery marking, and timing between courses. I also prepared and styled couverts, set up the dining room, and trained new colleagues.

I opened the unit daily, organized the counter and display, and served continuous customer queues efficiently. I prepared espresso-based drinks, hot beverages, toasties, sandwiches, pastries, and savouries.

I provided multilingual customer service and tourist information, helping build repeat business. I checked goods deliveries, managed replenishment orders, monitored expiry dates and FIFO storage, and completed cash closing accurately.

I implemented integrated controls for stock, sales, and production planning, contributing to continuous improvement and lower raw-material waste. I developed bespoke furniture projects and advised clients on colour, textures, finishes, and lighting.

I managed procurement, supplier quotations, material selection, high-volume negotiations, contracts, invoicing, collections, and accounting liaison. I also managed social media presence and supported clients through after-sales service.

I optimized road transport planning and developed new livestock freight routes to improve trip margins. I coordinated spare-parts purchasing and supervised preventive and corrective fleet maintenance.

I managed invoicing, collections, receivables reconciliation, technical work measurements, contractual compliance, and commercial prospecting. I also managed operational personnel processes and client relationships in agribusiness and construction.

I founded and operated a premium pet wellbeing business, achieving break-even and operational profitability within ten months. I negotiated with high-end pet food and veterinary product distributors and developed partnerships with veterinary professionals.

I launched grooming services, managed social media campaigns and local events, and built a loyal private client base. I was responsible for treasury, invoicing, purchasing, stock control, brand management, and internal team leadership.

I developed partnerships with major telemetry and vehicle-security providers, including Ituran, Sascar, Telefónica, Pósitron, and Autotrac. I coordinated technical liaison with risk management centres and supervised telemetry equipment installation, maintenance, and removal.

I controlled inventory for modules, sensors, and wiring harnesses, including manufacturer requisitions and returns. I also handled service invoicing, work-order verification, and month-end account closing.

Higher education degree in Quality Management.