Mario Marques Email & Phone Number

Worldwide

Spearhead all aspects of the food and beverages and housekeeping operations from provisions, galley, restaurants, bar sanitation, housekeeping and Hotel Controller and manage large volume operations to develop maximum profits through cost and labour control while maintaining highest service and quality standards Develop and implement strategies to ensure all guests' satisfaction and administer operating budgets to ensure profitability while implementing revenue plans through the analysis of daily reports. Direct, coach, and supervise employees to improve/develop performance by identifying areas for development, creating goal action plans for each team member to deliver results.Manage the financial position of departments and hotel against the budget, focusing on maximising financial performance. Implement “open door policy” in teams, solicit employee feedback, and review the employee satisfaction results to assess and address any employee issues or complaints. Ensure that the team successes and achievements are celebrated and highlighted to boost morale and motivation.Primary contact for all guest escalations and complaints attentively and courteously while ensuring standards are met through daily inspection of cleanliness, sanitation, compliance, and customer service.Supervise hotel orders including food, beverage, consumables, chemicals, and equipment while driving quality control processes of all food and beverage products and service, ensuring highest standards are met.Formulate and implement standard operational procedures (SOP’s), drive company policies among the staff, ensuring adherence and compliance to USPH regulations while maintaining a safe work environment

Europe

Played a leadership role driving end to end hotel operations providing best in class service to over 190 guests to achieve the service and financial goals set by the company by delivering the brand experience through genuine hospitality and exceeding expectations.Led and managed the recruitment, selection and training of staff, including the creation and implementation of SOP’s for the staff/ associates.Communicated the performance expectations, performed staff reviews, and enforced progressive discipline discussions, including coaching and counselling sessions to develop them into competent and skilled professionals.Supervised all accounting procedures, local purchases, guests accounts, money exchange and bank transactions, using MXP System and Anveo to track financial performance.Led and controlled all budget planning initiatives and implementation related to equipment, consumables, crockery etc. and supervised all maintenance within the hotel department including crew areas, guest cabins and public areasPlanned and quality checked activity plans for the next day, week and month with Captain and Programs Director, ensuring readiness to provide excellent guest experience.

Worldwide

Responsible for leading 17 departments and large teams of over 450 crew members including galley, provisions, restaurants, bars, retail (shop and photo), housekeeping, guest service, maintenance, cruise sales, tours, doctor and medical centre, casino, accounts, and crew accountants with oversight of budgetary controls, large volume operations and revenue generation. Led financial performance of departments, formulated budget, labour cost plans and objectives, monitored budget achievement, and took corrective steps.Recruited, trained, and mentored staff including management of executive chef, restaurant manager, and bar and food managers, to ensure efficient food and beverage operation Created, updated, and ensured timely awareness of the hotel’s business continuity plan and its emergency and crisis management plans.Responsible for the entire cycle of Food and Beverage operations including ordering, loading, storing, preparing and final delivery, as well as overseeing inventory, storage and maintenance of all related equipment and suppliesDeveloped profit improvement ideas, policies and procedures and implement them with approval of the leadership.Developed recognition programs, advertising, and promotional campaigns to obtain high market awareness and patronageMonitored present and future trends, practices and systems in the hotel industry and ensured execution of competitive programs as directed.

Worldwide

Worldwide