Created the concept and managed the stadium operations of football game of the state, national and south american championship leagues. Considered one of the best performance and profitability of stadium operations in Brazil. Operations costs are 35% lower related to all Brazilian arenas/stadiums.Directed the first international mega event with the Rod Stewart Show, will all operations owned by the stadium.Developed the stadium tour acquiring a new income with payback in 4 monthsCreated and planned all food & beverage services for the general public, suites and VIP areas as well as for the employees. This attracted new customers and sales for memberships. Revenue increased in 22% in 3 months.Implemented the events department offering all products and services managed by the Clube Atlético Paranaense

Responsible for the Food & Beverage operations for the FIFA Confederations Cup Brazil 2013tm and FIFA World Cup Brazil 2014tm Participated in the development of the criteria and parameters for the choice of the companies taking part of the F&B Programme Tender for the FCC and FWC at the stadia.Responsible for the infrastructure adaptation at the stadia generating new philosophy and legacy for food safety and labor security and logistics for mass events and in football venues.• Developed communication lines between all stakeholders including sponsors, governement agencies, construction companies, Local Organizing Commitee and concessionaire.Responsible for the banquet operation for all FIFA/LOC special events related to the FCC and FWC.Food & beverage strategy registered a mark of 12% increase on the incidente rate of the FIFA Confederations Cup Brazil 2013tm on the overall products comparing to previous similar events.

As Resident Manager developed the project for investments on the overall structure of F&B, Events, and Common Areas to upgrade the Hotel complex with focus in operations, food and labor safety regulations. The project attracted new clients and contracts increasing occupancy rates in an average of 22% among the groups of clients. Training programme reduced the absenteeism rate in 16% and reduced also 12% of the employee turnover of a team of 1200 generating a saving of 14% in the payroll.

Developed the Food & Beverage and Events department of the new Project of Costa do Sauípe including 5 hotels, 5 inns, (1564 rooms), sport centers and event areas up to 4.000 people indoor and 20.000 people at outdoor areas. Created 250 menus in all inclusive and a la carte operations for all of the more than 40 points of sales, with increase in 25% revenue in 3 months and growth of 40% guest satisfaction. Managed costs and increase in sales with new alternatives of menus and services generating new contracts with current and new corporate clients with additional revenue of more than R$10M in 12 months.

With HQ in Lyon, France, GL events is one of the major events company world wide, operating fairs, congresses, expositions, sports events and other mass events. GL events also manages convention centers and arenas.Developed the F&B department in Brazil to support all events within their Brazilian venues.Developed TOP Gourmet, the F&B company from GL events that outsources or produces F&B services. This attracted new clients generating a revenue increase of 27% compared to historical figures.

Developed and updated the F&B and Events department with operational guidelines attracting 18 new corporate clients increasing in 39% of the additional sales.Implemented training programme that reduced in 5 months the absenteeism rate in 12%, turnover in 6% and generating savings that resulted in 12% of profitability.

Reorganized the company operations with new operational concepts client and staff oriented and implemented new points of sales, that resulted in 18% of revenue increase in 12 months.Coordinated the opening of a new point of sales in Dallas, Texas, USA.

Coordinated the implementation of the new operational concept involving staff and coordination for all areas. This resulted revenue of R$500K comparing to financial history.

Reorganized the F&B and Events department with improvements in services and product availability bringing an increase in 14% in Guest Satisfaction with historical 82% annual average. Cost control management of the all inclusive service reaching 8% of financial performance.

Developed new operation method by innovating menus, service methods and infrastrucutre improvements resulting in an increase of 17% in profit comparing to previous records.

Management of the opening and implementation for the first year of operations, since the coordination with construction companies and equipment purchasing, until the Interviews and hiring process for 600 employees of the F&B and Events department.