Responsible for the organization of wine cellars for 4 restaurants.Manage a wine list featuring 450 wine labels.Skills: People management, negotiation, purchasing, inventory management, sommelier service in various settings (restaurants, private events), customer service in F&B area.

Team leader in Food & Beverage operations at fine dining restaurants and large-scale events in Ibiza. Trained service teams in wine pairing techniques, increasing service efficiency and premium product sales. Oversaw wine selection, managed inventory, and ensured the quality of products offered to customers.

As a sommelier at Dani Brasserie, in Four Seasons Madrid, I was responsible for managing the wine list, selecting prestigious labels and promoting pairings with the menu. I trained the staff in service techniques and wine knowledge, ensuring a high level of customer service. I supervised wine inventory and storage, maintaining quality and optimizing sales of premium labels, while also providing a personalized experience to guests.

Responsible for the organization of wine cellars for 4 restaurants.Manage a wine list featuring 450 wine labels.Skills: People management, negotiation, purchasing, inventory management, sommelier service in various settings (restaurants, private events), customer service in F&B area.

As a waiter at the Shelbourne Hotel in Dublin, responsibilities include providing exceptional service, catering to a luxury clientele, and ensuring a refined dining experience. This involves having an in-depth knowledge of the menu and wine list, suggesting pairings, maintaining high service standards, and working closely with the team to ensure guest satisfaction in every detail of the service.

As a professor of Beverages and Hospitality Services, I taught theoretical and practical classes on the production and service of beverages, including wines, cocktails, and non-alcoholic drinks. I developed comprehensive curricula focusing on service techniques, food and beverage pairing, and customer service. I conducted interactive workshops that encouraged the practical application of knowledge in real-world scenarios, preparing students to excel in the hospitality industry and provide memorable experiences for guests.

As a sommelier at Fasano Restaurant, I was responsible for curating and managing the wine list, selecting high-quality labels to pair with the restaurant's menu. I trained and supervised the service staff, ensuring exceptional service and a deep knowledge of wines and beverages. I conducted tastings and special events, providing personalized experiences for guests. I maintained wine inventory control and supervised storage, ensuring the quality and preservation of the products.

Operational Management: Oversaw the daily operations of the bar, ensuring efficiency and quality in customer service.Menu Development: Collaborated in creating a menu that highlighted Spanish cuisine, with a careful selection of dishes and beverages, including international and craft beers.Marketing and Promotion: Planned and executed marketing strategies to promote the bar, increasing visibility and attracting new customers through themed events and tastings.Financial Management: Monitored the business's finances, including cost control, revenue, and budgeting, aiming for sustainability and growth of the bar.Team Training: Hired and trained staff, ensuring a high standard of service and knowledge of the products offered.Customer Service: Interacted directly with customers, ensuring an exceptional experience and collecting feedback for continuous improvement.

As a sommelier at DOM Restaurant, I was responsible for curating the wine list, selecting exceptional wines to complement the innovative menu created by Chef Alex Atala. I provided expert wine recommendations to guests, enhancing their dining experience through tailored pairings. Additionally, I trained the service staff in wine knowledge and service techniques to ensure high-quality customer interactions.During this period, I completed a trainee program at Celler de Can Roca in Girona, Spain, where I gained invaluable insights into wine production and service from one of the world’s best restaurants, further enriching my expertise in the field.

As the operational manager at Fasano Buffet, I was responsible for overseeing daily operations, ensuring the execution of events with high quality and efficiency. I managed the team of staff, coordinating roles and promoting a collaborative work environment. I controlled inventory of supplies and equipment, optimizing resources and ensuring the quality of the products offered. Additionally, I maintained communication with clients to understand their needs, ensuring satisfaction and exceeding expectations during events.

At Fasano Restaurant, I worked as a sommelier, responsible for managing the wine list and selecting labels to pair with the menu. I trained the service staff in service techniques and wine knowledge, promoting an exceptional experience for guests. My journey was enriched by the presence of Manoel Beato as a mentor, guiding me through the best practices and techniques in the industry, providing a solid foundation for my professional development.