Oriol Llorens Email & Phone Number

España

I'm currently providing experiences of a lifetime at Trek Travel, a multiple times world awarded Travel Industry company. My role involves showing some of the most incredible spots in Southern Europe, to ensure the whole logistic involved in every trip runs smoothly, and to do my best to WOW our guests and make them feel every trip is an unforgettable experience.

Barcelona, Cataluña, España

After my adventure in Dubai, I took a break from travelling and I focused on developing a new set of skills. During my time at the Barcelona Edition, I had a professional transition from providing a service to customers to provide unique and original experiences to guests.

Dubai, Emiratos Árabes Unidos

During my second season in Dubai, I had the chance to be one of the team leaders of El Sur Restaurant, a Spanish contemporary cuisine restaurant located at the Westin Mina Seyahi Hotel. I gave the best of myself to ensure that the floor staff learned as much as they could, and offered an outstanding guest service and experience. In the meantime, I created strategies and training programs to improve the logistics and the restaurant operation.

Dubai, Emiratos Árabes Unidos

After receiving the opportunity to work in Dubai, I decided to change the course of my life and move to Cove Beach, one of the most exclusive beach clubs in the city. During my year there, I continued improving my F&B knowledge and learned how to work as a member of a big and multicultural team. After the season, I received the opportunity to challenge myself in a new position in El Sur restaurant, the main reason why I left my position at Cove Beach.

Bishop, California, Estados Unidos

During my three summer seasons in California, I worked at Rock Creek Lakes resort, a mountain resort located in between Yosemite National Park and Death Valley. Thanks to this experience, I became fluent in English, improved my customer service skills and also learned a completely different work culture. Furthermore, during every season, I progressively learned about how to manage the housekeeping, kitchen and restaurant departments of a resort. I alternated this seasonal job with working in… Show more During my three summer seasons in California, I worked at Rock Creek Lakes resort, a mountain resort located in between Yosemite National Park and Death Valley. Thanks to this experience, I became fluent in English, improved my customer service skills and also learned a completely different work culture. Furthermore, during every season, I progressively learned about how to manage the housekeeping, kitchen and restaurant departments of a resort. I alternated this seasonal job with working in Spain during the winter season. Show less

Granada, Andalucía, España

After my second season in California, I moved to the NH Collection Granada, a four-star hotel located at the center of Granada, to learn more about fine dining and banquet experience. At the same time, I learnt about the roles, tricks and duties of the different departments of the hotel. From this experience, I became a senior head waiter and I started to invest more time and effort in learning about team supervising and restaurant management.

Barcelona, Cataluña, España

I started working in Orio (Sagardi Restaurants), a Basque Country tavern restaurant located in the busiest part of Barcelona, to improve my F&B knowledge and learn about new gastronomy concepts. I worked as a waiter, host, and took the role of head waiter when it was necessary. After a few months, I moved back to California for the summer season.

Barcelona, Cataluña, España

I started working in Mas Q Menos (Cacheiro Restaurants), a Spanish tapas and fresh food restaurant located in the heart of Barcelona, after working for 4 years at a small hotel/bar/restaurant in my hometown. I focused on improving my waiter and cook skills, as well as improving my teamwork skills and emotional intelligence (i.e., handling stress in peak hours, improving my work attitude, and learning how to prevent conflicts between co-workers). As a result of this, I was able to work in all… Show more I started working in Mas Q Menos (Cacheiro Restaurants), a Spanish tapas and fresh food restaurant located in the heart of Barcelona, after working for 4 years at a small hotel/bar/restaurant in my hometown. I focused on improving my waiter and cook skills, as well as improving my teamwork skills and emotional intelligence (i.e., handling stress in peak hours, improving my work attitude, and learning how to prevent conflicts between co-workers). As a result of this, I was able to work in all positions of the restaurant, making me a good asset for the company. I finally left the business because I had the opportunity to work for the summer season in California. Show less