Bruno Ribeiro Email & Phone Number

The main responsibilities of the role is to be effective and efficient in the operational running of the Food and Beverage department for the hotel, whilst maintaining standards and practices and developing new procedures as well as adhering to company and statutory regulations.The Voco Lythe Hill Hotel & Spa, an IHG Hotel, AA 4 Stars, Currently boasting 60 en-suite bedrooms, including several suites, with soon to be 99 bedrooms. Tudor Restaurant, La Collina Pizzeria, 3 Events and Conference suites, Wedding Gazebo and Spa.Main Duties And Responsibilities:Lead from the front and be a strong, credible leader with a very hands-on management style.Contributing to the success of the hotel by ensuring that the guest standards of product are maintained and delivered at all times whilst maximising profitability in line with budget.Create an operating environment that assures consistent guest satisfaction.Monitor the performance of the food and beverage through verification and analysis of guest satisfaction systems and financial reports.Help to establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage and benefits administration, and compliance with established labour regulations.Manage the performance of Departmental Managers through business planning and objective setting.Actively encourage and manage the development of management through appraisal, review meetings, etc. to deliver the business objectives.Responsible for the recruitment of staff for the department.Undertake Duty Management shifts as required and all associated tasks.

Part of Elite Hotels, 106 bedrooms, facilities include a 2AA Rosette restaurant, a Brasserie, 3 Lounges, 14 Conference and Banqueting suites, a Spa, Country Club. Set in 186 acres of landscaped countryside, there is an 18-hole golf course.The award-winning Anderida Restaurant features a pianist and a fine British menu, while the Drawing Rooms offer light meals and afternoon tea.My position purpose was to manage and co-ordinate all departments activities within the Food and Beverage and kitchen departments. An operations hands on role, working closely with the team and reporting back to the Deputy General Manager and General Manager.To lead the team by example, ensuring the smooth management and operation of all aspects for all the departments by implementing and training agreed policies and standards.To support on the recruitment, training and to retain an experienced and effective team.To ensure the provision of outstanding guest service at all times, maintaining a calm, professional environment at all times.To monitor and review all the 3 guest mystery reports such as AA inspector, Small Luxury hotels of the world inspector and Mystery report partnership.To assist with the monthly beverage stock take and report.To assist with the staff payroll and budget.To assist with the induction of new staff and training.To develop and implement SOPS's for all the F&B department.To act as a Duty Manager on a weekly basis.

Guildford, England, United Kingdom

An Ops Manager role with strong focus on Food and Beverage primarily.The main responsibilities of the role is to be effective and efficient in the operational running of the hotel, whilst maintaining standards and practices and developing new procedures as well as adhering to company and statutory regulations.The Mandolay Hotel, AA 4 Silver Stars, 78 bedrooms, 1 rosette Restaurant, 8 state of the art Conference rooms and Banqueting for up to 450 guests.Main Duties And Responsibilities:Lead from the front and be a strong, credible leader with a very hands-on management style.Deputising in the absence of the General Manager.Contributing to the success of the hotel by ensuring that the guest standards of product are maintained and delivered at all times whilst maximising profitability in line with budget.Monitor the performance of the hotel through verification and analysis of guest satisfaction systems and financial reports. Initiate corrective action.Help to establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage and benefits administration, and compliance with established labour regulations.Manage the performance of Departmental Managers through business planning and objective setting.Prepare weekly and monthly forecasting reports whereby ensuring that accurate forecasts are maintained.Ensure that Health & Safety and EHO standards are being operated and delivered consistently within the hotels departments – monitor and evaluate regularly.Carry out systematic checks of the hotel for maintenance requirements, repairs or refurbishing, ensuring these are reported to the Maintenance Manager.Actively encourage and manage the development of management through appraisal, review meetings, etc. to deliver the business objectives.Responsible for the recruitment of staff for the Hotel.Undertake Duty Management shifts as required and all associated tasks.

Starting life as a single spa with just a few bedrooms, Alexander Hotels is now a collection of truly luxurious hotels in Sussex, Surrey and Kent. From bespoke furniture and soothing interior design to immaculate, secluded estates and award-winning spas.From the charming and historic Langshott Manor Hotel to the opulent and irresistible Alexander House Hotel & Utopia Spa, the perfect destinations for romantic getaways, unforgettable weddings, productive business trips and rejuvenating spa days.https://Alexanderhotels.co.uk *My position purpose was to manage and co-ordinate all departments activities within the Food and Beverage and kitchen departments. It was very much a hands on role, I had to be on the floor working closely with the team and to report back to the Food & Beverage Operations Manager.To lead the team by example, ensuring the smooth management and operation of all aspects for all the departments by implementing and training agreed policies and standards.To support on the recruitment, training and to retain an experienced and effective team.To ensure the provision of outstanding guest service at all times, maintaining a calm, professional environment at all times.To monitor and review all the 3 guest mistery reports such as AA inspector, Small Luxury hotels of the world inspector and Mistery report partnership.To assist with the monthly beverage stock take and report.To assist with the staff payroll and budget.To assist with the induction of new staff and training.

Horsham

My position purpose is to manage and co-ordinate all activities within the Food and Beverage departments (C&B, Restaurant, Bar, Lounge, Conservatory), according to the Hotel standards and direction from my Hotel Manager.To visibly and physically lead by example, ensuring the smooth management and operation of all aspects the Food and Beverage departments by implementing and training agreed policies and standards.To recruit, train and retain an experienced and effective Food and Beverage management and floor team.To ensure the provision of outstanding guest service at all times, maintaining a calm, professional environment at all times.To ensure the highest level of profitability at all times.

Horsham

The Restaurant at Ghyll Manor is a 1 rosette award restaurant.The restaurant offers a quintessentially British menu with specials incorporating the best locally available produce.I am responsible to manage and co-ordinate all activities in relation to the Restaurant departments(Restaurant, Bar, Lounge, Conservatory).Responsible for managing the day to day operation, implementing & maintaining service standards and developing staff through coaching, training and motivation to achieve required standards. Accountable for managing rota’s, developing sales, planning budgets, controlling costs and maintaining health & safety standards whilst ensuring high levels of customer service are achieved.

Responsible for managing the day to day food and beverage operations, implementing & maintaining service standards and developing staff through coaching, training and motivation to achieve required standards. Accountable for managing rota’s, developing sales, planning budgets, controlling costs and maintaining health & safety standards whilst ensuring high levels of customer service are achieved for a discerning clientele in this competitive market.

Haywards Heath

Job skills, tasks included;To prepare Staff rota for Food & Beverage on a weekly basis & to keep the individual departmental wage forecast par to meet standards & budget set by the organization.To prepare and conduct the monthly Food & Beverage stock take.To recruit and to concentrate on training and development of the team members.To control & analyze quality levels of product, service & operating cost. To hold regular communication meeting with management & staff.To prepare monthly sales forecasts.To ensure that the customer service is consistently delivered by all departments & team members.To carry out hygiene audits for the Restaurant and Bar.To organize, manage and run a diversity of Events such as weddings, private functions/parties, meetings and conferences events.To achieve gross profits targets and exceed sales targets by brainstorming staff on up selling the product and by customer service.To abide by the health and safety regulation and to maintain the health and safety at work and records updated.To take full responsibility of this busy corporate hotel as Duty Manager in the absence of the General Manager.

Haywards Heath

Job skills, tasks included;To prepare Staff rota for Food & Beverage on a weekly basis & to keep the individual departmental wage forecast par to meet standards & budget set by the organization.To recruit and to concentrate on training and development of the team members.To control & analyse quality levels of product, service & operating cost. To hold regular communication meetings with management & staff.To prepare monthly sales forecasts.To carry out hygiene audits for the Restaurant outlet.To achieve gross profits targets and exceed sales targets by brainstorming staff on up selling the product and by customer service.To abide by the health and safety regulation and to maintain the health and safety at work and records updated.To take full responsibility of this busy corporate hotel as Duty Manager in the absence of the General Manager.Later promoted to the position of Food & Beverage/Duty Manager.

Haywards Heath

Job skills, tasks included;In charge of the Restaurant in the absence of the Food & Beverage Manager.To achieve and exceed sales and gross profit targets.To assist/run a diversity of Events such as private functions/parties, meetings and conferences events.To abide by the health and safety regulation and to keep the health and safety record updated.To concentrate on training and development of the team members. To hold regular communication meeting with management & staff.To exceed guest expectations and to focus on 100% customer retention.To ensure that the customer service is consistently delivered by all team members.To take full responsibility of the hotel as a Junior Duty Manager.Later promoted to the position of Restaurant Manager/Duty Manager.

Job skills, tasks included;I was acting Restaurant & Bars Manager for a period of 6 months (Maternity cover).To prepare Food & Beverage staff rota on a weekly basis keeping in mind the forecasted sale in part to meet standards set by the organization.To ensure that the customer service is consistently delivered by all team members.Named Health and Safety Representative for the Food & Beverage department.To concentrate on training and development of the staff.To take full responsibility in ordering liquor in the absence of the Restaurant & Bars Manager.To brainstorm all staff in up-selling products.

Job skills, tasks included;Silver Service training qualification. To attend and work in a diversity of events, such as weddings, private functions/parties, banquets.To serve food and drinks in a professional manner.To exceed guest expectations and to focus on 100% customer satisfaction.