Marmor is one of the few fine dining in North Queensland and, based on the style of service and ambience, the only one in Townsville.I managed all the pre-opening operations:Pre-opening activities, including recruitment and operational set up Staff training to a high standard serviceRelationship with wine providers. Wine list and drink list creation together with the Senior Sommelier and the Bar manager. Collaborated with management to set initial budgets, forecast and financial goalsThe lunch was really successful over the holiday period and even in the low wet season for North QLD our numbers were above of the forecast, my daily job can be resumed in:Day to day venue operations, staff supervision, scheduling and resource allocation.Fostered a customer-centric approach, ensuring a high level of guest satisfaction and repeat businessBudget management ensuring the reduction of operational cost.Led cross-functional teams, promoting collaboration and a positive work environment.Event planning and management trough P&L organization

Pre-opening and opening of one of, now, the best beach club in the Spanish island of Formentera.Budget management, staff recruitment, operations set up managementCollaborated with architects and the owner to ensure the venue’s layout and aesthetics align with the brand visionUsed the relationship established in the previous years with the suppliers to manage budgets and reductions in operational costs.Creation of the Wine list and drink listCoordination and executions of a variety of events to promote the venue in a casual luxurious environment.

Beverage, drink list and event management of the lounge section of the restaurant.Es Moli de sal is one of the oldest place in the island and one of the best sunset terrace in Europe, it combine a mix of a luxury service in a busy contest.Average volume from 500 to 700 guest per day with an average spend of 150 euro per head.Yacht service; Weddings and Private events; Peak season between July and August/ Staff of 60 between FOH and BOH

Beverage and drink list management in this beautiful tapas restaurant made by Nandu Jubany, a 1 michelin star chef. Assisting the Venue Manager in daily operations, budgeting, staff training.This was the second year of the Venue and we experienced a +60% in the revenue.