Celso Pinto Email and Phone Number
Atlanta, GA, US
Celso Pinto's Location
Atlanta, Georgia, United States, United States
Celso Pinto's Contact Details
Celso Pinto work email
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Celso Pinto personal email
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About Celso Pinto
As a Food and Beverage Specialist with Culinary background, more than two decades of successful experience in the hospitality industry(Luxury, Full Service, Resort, Business, All Inclusive, Hotel&Casinos). A profund entrepreneurial spirit, and an innovative approach in generating positive business outcomes and exceeding customer expectations. My goal and vision is Deliver Service and Results. I am always ready to rally team efforts towards the achievement of operational excellence and quality service. My name is Celso, and I’m presently the Senior Food & Beverage Manager at the W Hotel Atlanta Downtown.Over the past couple of decades, I have built a consistent track record of success in orchestrating the flawless execution of business strategies for improving the efficiency of hospitality and culinary operations. Fully capable of designing and implementing tactical roadmaps for achieving profitability, customer acquisition and retention, and business development goals, I am eager to tackle new challenges involving the oversight of collaborative undertakings for expediting the delivery of exceptional customer experience.Send me a message at celsorpinto@gmail.com if you want to know more about my work—I’m always interested in building new professional connections.
Celso Pinto Work Experience Details
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Director Of Food And Beverage - Cec And CfbmHyatt CentricAtlanta, Ga, Us -
Director Of Restaurants, Bars, And Culinary Operations - CfbmHyatt Centric Feb 2024 - PresentAtlanta, Georgia, United StatesOverseeing 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 truth.Integrity | Always keep my Deals.Respect | Don’t hurt anyone.Perseverance | Never give up.Servant Leadership | Care for everyone. -
Senior Food And Beverage Operation Manager - CfbmW Hotel Atlanta Dec 2022 - Feb 2024Atlanta Metropolitan AreaManage 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 returns for guests, Associates, and shareholders. Delivers Services and Results to create Customer Loyalty.
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Food And Beverage Operations DirectorGf Hotels & Resorts Mar 2022 - Dec 2022Orlando, Florida, United StatesIn 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 development and implementation of a business plan, training materials, and service standards for maintaining a high quality of service delivery and experience to our customers, and fostering customer loyalty.Ensured compliance of bar and restaurant operations to various regulations governing safety, sanitation, and security -
Director Food And Beverage/ ActivitiesMarriott Vacations Worldwide Feb 2021 - Nov 2021Marco Island, Florida, United StatesLeadership 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. -
Food And Beverage ManagerAmeristar Casino Resort Spa Black Hawk Sep 2019 - Jan 2021Black Hawk - CoIn 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 development of annual department budgets and capital expenditures and analyzing staffing needs and resource requirements. Significant accomplishments include:• 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 loyalty.• 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. -
Global Business Operations ConsultantCp Consulting Company Jan 2017 - Sep 2019As 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 departments, and recruiting and mentoring talented candidates to maximize the chances of entrepreneurial success. Significant accomplishments include:• 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.
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Servsafe Instructor And ConsultantServsafe Food Protection Instructor Jan 2000 - Sep 2019Worldwide.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. TrainingBOH and FOH as the procedure of HACCP, Brand Standard, new culinary and beverage trends, Use Record, Menus class and Upselling techniques.
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Director Food And BeverageRemington Hotels Aug 2018 - Jan 2019Saint Petersburg Hilton - FloridaAs 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 forecasts. Significant accomplishments include:• 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 -
Director Of Food And BeverageMarriott International Sep 2016 - Jul 2018Georgetown, GuyanaIn 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. Significant accomplishments include:• 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 -
Executive ChefMarriott International Oct 2015 - Sep 2016Curacao - Dutch CaribbeanAt 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 together with HR in the Hiring process, and continuous training of the staff and ensuring to deliver good service and safety food, helping my department to upscale our sales in the hotel market.
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Executive ChefSandals Resort International Mar 2014 - Sep 2015GrenadaDirected 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 advance. Created comprehensive business plans and financial projections strategies, as a Member of the Executive Committee of the Hotel Board. In charge of the Main Kitchen, Pastry Department, Staff Cafeteria, Stewarding, and 10 restaurants in the Resort (Steakhouse, Italian cuisine, Japanese Tappanyaki cuisine, Caribbean cuisine, French cuisine, Sushi cuisine, Mediterranean seafood cuisine, French Patisserie, Neapolitan Woodstone Pizza, Pub Irish). Budgeting, P&L analyses, Capital Expanses, and involved partnership with HR in the Hiring process.Executive Chef Opening Sandals La Source Grenada Resort & Spa: Grenada West Indies with the Butch’s Steakhouse with Six Diamonds. -
Executive ChefRockefeller Center And Nbc Sep 2013 - Feb 2014Flik - Compass Group UsaDirected 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 for both residential and commercial establishments. Staff supervision, trained and qualified staff relating to the HACCP. Created comprehensive business plans, financial projections strategies. Devised a media strategy and develop cost-effective.
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Sous ChefMarquis Marriott Times Square New York Dec 2012 - Sep 2013New York, NyNew 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.
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ChefFoxwoods Resort Casino Sep 2012 - Nov 2012Mashantucket - CtLed 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 establishment standards. Demonstrated continuous commitment to reducing food and labor costs. -
Executive ChefSan Juan Marriott Hotel Apr 2008 - Jul 2012San Juan Puerto RicoIn 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. Budgeting, a P&L analysis, Capital expenses, working together with HR in the Hiring process, and continuous training of the staff and ensuring to deliver good service and safety food, helping my department to upscale our sales in the hotel market.
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Executive ChefPanama Marriott Hotel Dec 2002 - Apr 2008PanamaDirected 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 establishment standards demonstrated continuous commitment to reducing food and labor costs. Created of menus, monitored food sanitation plan, Department operations, personnel screening and employee selection, staff supervision of 5 Managers and 45 associates, trained and qualified staff from F&B relating to the HACCP. Created comprehensive business plans, financial projections strategies. Devised a media strategy and develop cost-effective advertising and marketing/promotional campaigns to generate interest. Aggressively positioned San Juan Marriott in the targeted International and Local Market. Aggressively positioned Panama Marriott as a major incentive destination in the International Market.
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Executive Sous ChefCosta Do Sauipe Marriott & Costa Do Sauipe Renaissance Resort Nov 2000 - Dec 2002Salvador Area, BrazilWorked 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 charged over the Main Kitchen and BQT department, Pastry, Cafeteria, Purchasing and Stewarding also responsible for the Food Sanitation, Labor and food cost control. Budgeting a P&L analysis, Capital Expanses. Aggressively promoted hotel in a unique and uncharted market. Installed implemented and maintained Marriott Kitchen standards and procedure inexistent. Introduced an aggressive American style kitchen technique while maintaining Brazilian nature and preserving Bahian image.
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Sous ChefSantiago Marriott Hotel Dec 1999 - Oct 2000Santiago Area, ChileWorked 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 charge of the Main Kitchen and BQT department, Pastry, Cafeteria, Purchasing, and Stewarding also responsible for the Food Sanitation, Labor, and food cost control.Budgeting a P&L analysis, Capital Expanses, Created menus, implementing kitchen standards, and introducing Mediterranean Style and Latin Grill techniques while maintaining the Chilean natural market
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Jr. Sous ChefAruba Marriott Resort & Stellaris Casino May 1995 - Dec 1999Palm Beach ArubaStarted 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.
Celso Pinto Skills
Menu Development
Catering
Food And Beverage
Culinary Skills
Hospitality
Restaurants
Hotels
Cuisine
Resorts
Hospitality Management
Hospitality Industry
Food
Food Safety
Hotel Management
Pre Opening
Banquets
Cooking
Fine Dining
Management
Sanitation
Restaurant Management
Pastry
Food Preparation
Haccp
Revenue Analysis
Hiring
P&l
Yield Management
Property Management Systems
Menu Engineering
Chef
Cost Control
Food Quality
Menu Costing
Employee Training
Opening Hotels
New Restaurant Openings
Recipes
Rooms Division
Servsafe
Pre Opening Experience
Mediterranean
Hygiene
Micros
Food Service
Front Office
Wine
Gourmet
Guest Service Management
Time Management
Celso Pinto Education Details
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Master Foodservice Management -
Faculdade De Administracao De Gov. ValadaresBusiness Management Administration -
Bushiri Hotel School ArubaCulinary Arts And Related Services
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Marriott Corporation
Frequently Asked Questions about Celso Pinto
What company does Celso Pinto work for?
Celso Pinto works for Hyatt Centric
What is Celso Pinto's role at the current company?
Celso Pinto's current role is Director of Food and Beverage - CEC and CFBM.
What is Celso Pinto's email address?
Celso Pinto's email address is ce****@****ail.com
What schools did Celso Pinto attend?
Celso Pinto attended Cornell University, Faculdade De Administracao De Gov. Valadares, Bushiri Hotel School Aruba, Marriott Corporation.
What skills is Celso Pinto known for?
Celso Pinto has skills like Menu Development, Catering, Food And Beverage, Culinary Skills, Hospitality, Restaurants, Hotels, Cuisine, Resorts, Hospitality Management, Hospitality Industry, Food.
Who are Celso Pinto's colleagues?
Celso Pinto's colleagues are Ghazi Shah Qalandar N, Khaled Abu Tabnja, 董向前, Almer Boone, Dylan Cobb, Eva Mala, Servus Benatiya.
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Celso Pinto
London8yimports.com, gosimpletax.com, yld.io, 7syntax.com, modelo3.pt, leftfield.pt, celsopinto.com, gosimpletax.com2 +447554XXXXXX
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3cps.pst.com.br, uninorte.com.br, bol.com.br -
Celso Pinto
Guarulhos, Sp -
1terra.com.br
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