Celso Pinto Email & Phone Number

Atlanta, GA, US

Atlanta, Georgia, United States

Overseeing all areas of Food & Beverage Operations including Culinary, Restaurant, Bar, Market and Banquets for both preparation and service. Working together with the Operations and Sales teams to drive customer satisfaction and motivate the team to exceed goals. Using my core values:Loyalty | Always deliver Services and results. Honesty | Always tell the.

Atlanta Metropolitan Area

Manage the day-to-day operation, monitors quality and standards, and meets the expectation of the customers on a daily basis. Maintain the operation budget and verifies that Standards and Legal obligations are followed. Guide the F&B team to achieve industry Leadership through creativity and exceptionally executed F&B experiences. Drives relevance and.

Orlando, Florida, United States

In this role, I was managing various functions of food and beverage areas including banquets, restaurants, bars, kitchens, stewarding, and coffee shops. Be the face of the hotel in all matters related to F&B. Overseeing the department of annual department budgets and capital expenditures, and analyzing staffing needs and resource requirements. Led the.

Marco Island, Florida, United States

Leadership to Drive Service and Results."Hands on with detail oriented related services and results to delight our customers with our Product in order to deliver one memorable experience to create customer loyalty. By training, motivation, developing and effective department recognition by implementation of Smart Goals to drive results.

Black Hawk - CO

• In this role, I was responsible for managing various functions of food and beverage areas including banquets, restaurant, room service, stewarding, and bar within the resort. Other duties include overseeing the.
• Led the development and implementation of business plans, training materials, and service standards for maintaining a high quality of service delivery, generating excellent customer experience, and fostering customer.
• Restructured the department to optimize the work schedule of the entire staff, and maintain adequate availability of the required workforce to meet established service standards for customer experience.
• Ensured compliance of bar and restaurant operations to various regulations governing safety, sanitation, and security.

• As a Global Operations Consultant, I am responsible for guiding international enterprise clients including 6 hotels and 10 restaurants in refining their business processes. Other duties include establishing.
• Devised a business plan of action for enabling clients to achieve excellence in areas of customer and product service.
• Played a key role in empowering properties to win as Champion in the Brand Standard Award, and HACCP Procedure.

Worldwide.

I am a ServSafe Instructor and Registered ServSafe Examination Proctor.Food Safety Instructor and Consultant, offering students, associates food safety education and alcohol training. Travel to different hotels and business to work in partnership with Local Senior in offer consulting relate restaurant Conversion, develop new restaurant concept and menus..

Saint Petersburg Hilton - Florida

• As the Food & Beverage Director, I was tasked with managing food and beverage production and service outlets for the property. In addition, I also prepared and maintained all budget allocations and requirements.
• Improved department revenue by 30% through aggressive price revisions, and modification of the BQT and Restaurant menus after a five-year stagnation.
• Enhanced the Brand Standard of 2018, which led to a 95% score for the department, a 5-point improvement over its performance in 2017.
• Slashed the turnover rate of F&B staff from 30% to just 10% through the incorporation of highly effective training and motivation programs.
• Generated a total estimated revenue of $20 million, with $15 million derived from BQT operations, and $5 million coming from Restaurant & Bares

Georgetown, Guyana

• In this role, I was in charge of developing food and beverage concepts, initiatives, and operational decisions for enhancing customer service and introducing new balanced scorecards for process optimization..
• Designed and implemented programs, which proved valuable in increasing employee loyalty, while subsequently minimizing turnover rates from 20% to just 3%.
• Elevated the overall performance of F&B operations by improving Brand Audit score from 63% to 90% in 2016, and 92% in 2017.
• Delivered a 35% increase in department revenue compared to the previous year.
• Increased hotel revenue by $15 million

Curacao - Dutch Caribbean

At Curacao, I was responsible for the four restaurants, designing and developing the new concept in the hotel culinary restaurant and BQT styles.In charge of the Main Kitchen and BQT, Pastry, Cafeteria, Purchasing, and Stewarding also responsible for the Food Sanitation, Labor, and food cost control. Budgeting, a P&L analysis, Capital expenses, working.

Grenada

Directed dining and luxury service operations for 225 rooms, 10 Five Star Restaurants, 8 Bars, Weddings, and Special Events. Daily Operations and Standards, Food and Labor Costs, Staff Training with the HACCP Procedures, and new culinary trends. Responsible for product and goods planning partnering with Purchasing Manager to buy all products one month in.

FLIK - Compass Group USA

Directed and supervised the lunch and dinning service operations of the NBC. Designed and implemented a creative menu with the use of fresh and seasonal ingredients to provide a 5-star lunch- dining experiences. Managing an operating budget relate the labor and food Cost. Coordinated and executed catering services. Created and implemented kitchen designs.

New York, NY

New York Marriott Marquis Times Square NY - BQT Sous Chef Main Kitchen (140.000 Sq. Ft in space) controlling, labor and food cost. In charge of the food sanitation and training of the staff on the new culinary trends in the market. Ensuring the delivering of a upscale in our market, satisfying our associates, guest and owners.

Mashantucket - CT

Led operations of the hotel's kitchen, the hotel has over 380 gaming tables, it comprises 4,700,000sq ft. of space with 2, 266 hotel rooms. Established menus and directed food preparation and staff supervision, food inventory control, and vendor negotiation. Trained employees in customer service and food preparation procedures in line with high-end.

San Juan Puerto Rico

In Puerto Rico, I was responsible for the four restaurants at San Juan Marriott, designing and developing the new concept in the hotel culinary restaurant and BQT styles.In charge of the Main Kitchen and BQT department (25.000 Sq. Ft in space), Pastry, Cafeteria, Purchasing, and Stewarding also responsible for Food Sanitation, Labor, and food cost control..

Panama

Directed and led operations of the hotels kitchen for 366 rooms, 23 suites, 18 meeting rooms 11 concierge levels, plus 3 fine-dining restaurants. Established menus and directed food preparation and staff supervision, food inventory control and vendor negotiation. Trained employees in customer service and food preparations procedures in line with high-end.

Salvador Area, Brazil

Worked together with the Marriott Corporation team in the opening of the hotel designing and planning the restaurants concepts. Also worked with the HR team in the hiring process and continues training of the staff introducing the Culinary Arts and Marriott Standards to the natives of the hotel area. Responsible for the implementation of ServSafe, in.

Santiago Area, Chile

Worked together with the Marriott Corporation team in the opening of the hotel designing and planning the restaurant's concepts. Also worked with the HR team in the hiring process and continues training of the staff introducing the Culinary Arts and Marriott Standards to the natives of the hotel area. Responsible for the implementation of ServSafe, in.

Palm Beach Aruba

Started as a I Cook in 1995, with several promotions during the years, gathering knowledge and training in each stage of my promotions as Lead Cook, Supervisor and finally was responsible for the BQT are when promoted to Jr. Sous Chef. Introduced Tuscany’s and Tex-Mex techniques while maintaining the Aruban natural market.

Master Foodservice Management, Master Foodservice Management

Bachelor'S Degree, Business Management Administration

• Certificates Culinary Art, • Chinese Culinary Arts, • Butcher • Wedding Planner Certified • Bev, Culinary Arts And Related Services

Education record