. Manage the day-to-day running of the hotel and ensure the teams meet their goals and objectives by setting standards and monitoring performance;Drive commercial best practices, maximize revenue opportunities, and work with the Hotel Manager to manage controllable costs and labor control;Oversee all business areas with an eye for detail. Ensure brand standards are consistently delivered while utilizing guest feedback to increase performance against KPIs;Support the Hotel Manager in delivering the site business plan, supporting, and enabling the bigger picture;Demonstrate complete health and safety compliance knowledge and manage all audit processes to a high standard;Establishing policies and procedures for the departments to ensure efficient operations;Reviewing employee performance appraisals to ensure that they are accurate and fair;Developing and maintaining relationships with clients or other departments within the organization to promote teamwork and cooperation;Be agile in thinking and effectively manage my time to meet business needs.

. Control and direct the food preparation process and any other relative activities. Construct menus with new or existing culinary creations ensuring the variety and quality of the servings. Approve and “polish” dishes before they reach the customer. Plan orders of equipment or ingredients according to identified shortages. Arrange for repairs when necessary. Remedy any problems or defects. Be in charge of hiring, managing and training kitchen staff. Oversee the work of subordinates. Estimate staff’s workload and compensations. Maintain records of payroll and attendance. Comply with nutrition and sanitation regulations and safety standards. Foster a climate of cooperation and respect between co-oworkers

Responsável pela secção de pastelaria/padaria das duas unidades de turismo do grupo SUPER BOCK -VIDAGO PALACE HOTEL E PEDRAS SALGADAS SPA & NATURE PARK , Chaves (PORTUGAL)Funções Principais:-Serviço à carta-Buffets e banquetes-Bolos festivos-Confeção de pão variado-Confeção de cookies e chocolates-Elaboração de carta Verão de 2015 sob assinatura do Chef Rui Paula-Elaboração de carta Inverno/Primavera 2015/16 sob assinatura do Chef Estrela Michelin Rui Paula-Elaboração de fichas técnicas e documentos de planeamento

THE VINTAGE HOUSE HOTELCozinha/Pastelaria - Principais Funções-Serviço de Restaurante (carta, sobremesas empratadas)-Serviço de Banquetes (buffets, grupos)- Colaborador no serviço de cozinha, em horário de serviço de refeições- Colaborador em inventários mensais