- Responsible for training the service team on all F&B fronts;- Responsible for: stock control; CMV control; analysis of KPIs, OKRs and monthly budgets for the hotel's entire F&B sector;- Management of all hotel F&B operations: breakfast, lunch and evening (reception bar and rooftop - simultaneous operation);- Work with other areas of the Hotel with a focus on the best customer experience (guests and passers-by);- Responsible for contacting, organizing and executing events at the hotel related to F&B: corporate coffee breaks, corporate happy hours, corporate events with closed packages and events on commemorative dates;- Team management (19 employees): schedules, training, performance monitoring, eNPS, conflict resolution and reception;- Constant work with the Brazil team to outline goals and strategies for the development of the sector and achieve global Forecasts.Results:- Increase in Breakfast revenue (initial daily average R$500) by at least 4x after restructuring the team and service standard (final daily average R$2500 - R$3000;- Highest revenues in the sector in the last 5 years and highest F&B revenues of all the chain's hotels in Brazil

- Responsible for training the service team at the rooftop bar - The Rooftop;- Responsible for: stock control; CMV control; analysis of KPIs, OKRs and monthly bar budgets;- Responsible for the customer journey and experience (guests and passers-by);- Responsible for contacting, organizing and executing events at the hotel related to F&B: corporate coffee breaks, corporate happy hours, corporate events with closed packages and events on commemorative dates;- Team management (6 employees): schedules, training, performance monitoring, eNPS, conflict resolution and reception;- Constant work with the Brazil team to outline goals and strategies for the development of the sector and achieve global Forecasts.Results:- Increase in bar revenue by at least 30% on a constant basis (keeping the increase consistent over the months);- Reduction of expenses through changing suppliers and partnership initiatives, improving COGS; - Increase in the eNPS of employees in the sector

- Responsible for structuring the unit's F&B sector: setting up the menu, hiring and training staff, setting up the supplier base, developing an internal structure to assist in the organic functioning of the restaurants;- Responsible for: stock control; CMV control; analysis of KPIs, OKRs and monthly bar budgets;- Responsible for the customer journey and experience (guests and passers-by);;- Team management (9 employees): schedules, training, performance monitoring, eNPS, conflict resolution and reception;- Constant work with the Brazil team to outline goals and strategies for the development of the sector and achieve global Forecasts.Results:- Opening completed for operation in the New Year (basic menu, drinks and beverages) - one month of planning and execution;- Development of base documents for sector administration – legacy for the new replacement

- Responsible for maintaining quality in customer service, focusing on maintaining an excellent relationship at all points of the customer journey, ensuring a better experience;- Responsible for managing crises related to service;- Responsible for training and supervising the team;- Responsible for assembling the bar's craft beer menu, consisting of 30 draft beer taps and winner of five awards over the years; - Responsible for purchasing draft beer and regulating stock;- Responsible for carrying out the sensory evaluation of beers in the bar;- Weekly monitoring of draft beer sales, as well as gains and losses in the service;- Responsible for developing harmonizations for events or at the request of bar customers;Results:- winner of awards in three of the five years of opening such as Veja Comer & Beber and Prazeres da Mesa;- winner of an internal award (with people from the craft beer market) as the bar with the best service in the industry;

- Responsible for the logistics of space rental, transport of inputs, displacement of teachers and management of students and classes;;- Bridge between students and course directors to ensure an excellent learning and teaching experience;

- Responsible for selling beers from the company's catalog to bars and restaurants;- Responsible for providing training on beers sold to restaurant teams;- Responsible for creating the company's product catalog – graphic production.

- Responsible for specialized service with a focus on the best customer experience;- Responsible for stock management, purchasing and sensory evaluation of beers;- Responsible for managing crises related to service.

- Responsible for the design area in the company: participation in the creation of new products, technical details of products.- Work with the factory following the product production process;- Program development for CNC and laser cutting machines;- Development of part of the company's graphics sector: feeding the sales website, assembling product catalogues, folders and invitations, photo testing of products for finalization in Photoshop.