Pablo Vieira Email & Phone Number

London, Greater London, United Kingdom

KKR (Kohlberg Kravis Roberts) Graysons Hospitality (tupped from Restaurant Associates) April 2017 – Present Catering & Reception Manager Managerial Responsibilities:• Oversaw daily operations, including payroll, inventory, and food costs.• Developed and maintained budgets, ensuring financial efficiency and cost-effectiveness.Marketing • Developed and maintained a comprehensive catering marketing plan and detailed menu development.Event Coordination and Management: • Managed all aspects of event planning, development, and implementation.• Orchestrated events and functions for up to 200 people, ensuring excellent service and maintaining a positive and helpful staff image.Team Leadership:• Successfully hired, trained, and supervised a team of 26 employees.• Maintained a high level of morale and efficiency by providing ongoing support and motivation, resulting in minimised staff turnover.Client Relations and Reporting:• Prepared and presented finance reports to senior clients, demonstrating financial acumen and transparency.• Developed, maintained, and fostered effective relationships with both internal and external clients.Health and Safety Compliance:• Ensured strict adherence to health and safety regulations, meticulously recording and archiving compliance documentation. • 5 Stars awarded in the latest EHO visit and 97.13% in the latest unannounced external HSE and Food Safety Audit. Corporate Social Responsibility (CSR) and Sustainability:• Implemented CSR and sustainability campaigns and projects with a focus on sustainable sourcing, community engagement, and environmental impact.• Collaborated closely with non-profit organizations, including the Single Homeless Project and Hestia, contributing to community initiatives and fostering meaningful partnerships.

Nabarro Llp

NABARRO LLP (Restaurant Associates) September 2014 – Present General Manager – Catering & Client Services• Successfully managing 40 employees across 2 sites, responsible for the overall operation and administration of both London and Sheffield offices with a combined turnover of £1.9 million • Managing budget, forecast and estimates• Increasing the employee dining gross profit from 35% to 50% • Reducing wastage in hospitality by 44% through the creation and introduction of a wastage sheet which is now being used across the company• Preparing and presenting financial reports, Profit & Loss and business reviews to senior clients • Collaborating in team sales presentations for major clients with a strong emphasis on supporting the sales team to win new contracts and increasing business with existing accounts • Developing, maintaining and fostering effective relationships with both internal and external clients• Maintaining a high level of morale and efficiency by providing on-going support and motivation to all employees and successfully keeping staff turnover to a minimum

Bnp Paribas

BNP PARIBAS (Restaurant Associates) September 2012 – September 2014Catering Manager• Hiring, training, supervising and motivating a team of 20 employees• Ensuring health and safety regulations were strictly observed, recorded and archived• Setting and monitoring budgets and maintaining financial and administrative records• Maintaining a consistent gross profit of 45% in the employee dining • Organising events up to 300 attendees in hospitality