SCHOOLING
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1978-1981: Diploma of the G.Pastore Hotel School: Italy
1992-2001: Hilton International (various courses over 9 years).
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​​INFORMATION TECHNOLOGY
Fidelio, Opera, New Hotel, Micros, Product Manager, Word, Excel, Acrobat Readers
PROFESSIONAL EXPERIENCE
With over 30 years of international experience as a hotelier and restaurateur, I have held management positions in deluxe premium hotel brands including LHW, Mandarin Oriental, Constance and Relais & Chateaux. Always innovative, with strong capabilities to adapt to any situation. Excellent interpersonal skills, customer service, strong leadership in a team environment. An effective motivator/communicator with a true understanding of multicultural environments, passionate and lovable about details, food and drinks, with a very calm approach. Results-oriented with hands on management in general and with leadership qualities, such as for high-performance teams for example. Strong in adding success with revenue, profitability and productivity while reducing costs. Experience in business planning and execution, costs and control management, with capabilities in increasing customer satisfaction through standards of service quality. Capable of remaining calm and maintaining posture at all times, growing the business by assessing opportunities and risks, and also providing innovative new solutions to the challenges.
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​​PROFESSIONAL EXPERIENCE
December 2018 until present:
Vatel Restaurant
Gramado-RS-Brazil.
Executive Director of Culinary Experiences: Responsible for opening and implementing the restaurant's culinary philosophy.
May 2012 to October 2018:
Saint Andrews Hotel (a Relais & Châteaux member)
Gramado-RS-Brazil
General Manager of Saint Andrews Castle and Saint Andrews Mountain (2 hotel units with a function room).
Responsible mainly for customer satisfaction and service quality. My focus has always been on increasing revenues and keeping costs under control in line with budgets. Also overseeing the smooth running of all hotel services, maintain infrastructure quality by reporting monthly needs analysis, staff training program implementation, hotel marketing plan preparation, annual budget preparation, investment plan programming and the finance department. Was also responsible for the opening of Saint Andrews Mountain in September 2017 and the implementation of the seal's service standards. Relais & Chateaux. Saint Andrews now has 19 suites offering the maximum of comfort and luxury that can exist. With an average daily rate ranging between R$ 2000 and R$ 2200 the hotel is recognized above all for its high exclusivity and privacy. With 35 - 40 employees and a 24-hour butler service and the most sought after address in Gramado and Brazil.
Five times voted “Best Boutique Hotel” in Brazil and twice “Best Boutique Hotel” in Latin America according to the English association of the World Travel Awards.
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July 2011 to May 2012:
Othon Palace Hotel
Bahia- Brazil
Operations Manager i/c A&B.
Responsible for organizing the hotel operation with special focus by the A&B department, all operational areas, and qualitative customer service. The hotel has a large number of function rooms as well as restaurants and bars. 200 rooms.
February 2008 to May 2011:
Tivoli Collection Resort, Spa & Villas.
Praia do Forte (Forte Beach)
Bahia- Brazil
Executive Assistant Manager: Responsible for the smooth running of all hotel services with approximately 600 staff and 25 managers. Marketing and implementation of new procedures in accordance with the company's philosophy (Tivoli Hotels & Resorts). Daily cost control, responsible for increasing revenues, maintaining global service standards, optimizing customer satisfaction, working closely with all managers on a daily basis.
Motivate and conduct daily and weekly executive meetings. Maintain a good relationship with all hotel guests, always showing a good image of the group.
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In addition to my experience with the resort, I participated in the concept and design of the operational part of the new luxury condominium opened in 2011 and attached to the resort.
Tivoli is situated on an area of 45 hectares, 60 km away from Salvador. It offers 280 rooms, 12 deluxe suites and a presidential suite.
Mainly Brazilian clients, but also a strong presence of foreigners.
September 2007-January 2008:
Ponta Dos Ganchos Resort (Leading Hotels of the World)
Florianópolis-Brazil
Consulting for the Food and Beverage department.
Creation and implementation of new management rules, with supervision of all sectors.
Analysis of all contracts with suppliers, review of purchase values.
Creation of a new Internationally led wine menu.
Implementation of a new philosophy of breakfast service, with an « a lá carte » service. Analysis and formation of monthly reports, with consequent operational changes. Preparation of employee training programs.
March - June, 2007:
Cas-Gasi Hotel
Ibiza - Spain
Hotel Manager: Pre-opening Manager responsible for setting standards of service and customer service, recruiting employees, developing procurement procedures, developing high and low season rates, contracting with suppliers, travel agencies, etc., according to owners policy.
Boutique hotel mostly frequented by the world's fashion jet set. 22 suites with an average daily rate between 500 and 600 euros.
October 2004 - February 2007:
CHOUPANA HILLS RESORT & SPA
MADEIRA-PORTUGAL
Operations Manager. Responsible for the daily organization of all departments (Reception, Lodging, SPA, Food & Beverage, Maintenance and Gardeners). Receive all customers and keep in touch while staying with them. The Hotel has 64 luxury bungalow, 2 restaurants, 2 bars and 24 hour room service. The customers were mainly foreigners from north Europe. The average daily rate was between 400 and 500 euros. 45 employees.
October 2003 to October 2004:
ROYAL PALM HOTEL (Leading Hotels of the World)
MAURICIO ISLANDS
Food and Beverages Manager.
April 2001 to April 2003:
COSTANCE LEMURIA RESORT VILLAS & SPA (Leading Hotel of the World)
SEYCHELLES ISLANDS
Senior Restaurants Manager.
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February 1992 to February 2001:
HOTEL NOGA HILTON (currently JW Marriot)
CANNES - FRANCE
Gastronomic Restaurant Director: "La Scala" 1 * restaurant on the Michelin Guide.
June 1989 to January 1992:
ABELA HOTEL
MONTECARLO
Assistant to the Restaurant Director.
June 1988 to June 1989:
HOTEL CRANS AMBASSADOR
CRANS -MONTANA - SWITZERLAND
Rang Chef.
February 1987 to May 1988:
HYDE PARK HOTEL (Mandarin Oriental) (Leading Hotels of the World)
LONDON
Rang chef promoted to assistant of the director of the gastro restaurant.
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September 1986 to January 1987:
HOTEL RAMADA RENAISSANCE
HAMBURG - GERMANY
Rang Chef.
July 1985 to August 1986:
BERKELEY Hotel (Leading Hotels of the World)
LONDON
Waiter promoted to demi-chef of rang.
April 1984 to April 1985:
HOTEL BREIDENBACHER - HOF (Leading Hotels of the World)
DUSSELDORF - GERMANY
Waiter promoted to demi-chef of rang
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November 1982 to April 1984:
“CAPANNINA” Restaurant
DUSSELDORF - GERMANY
Waiter promoted to demi-chef of rang
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December 1981 to March 1982:
PALACE HOTEL (Member of Leadings Hotel of the World)
SAINT MORITZ - SWITZERLAND
Waiter.
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LANGUAGE SKILLS
Italian: Fluent
French: Fluent
English: Fluent
German: Fluent
Portuguese: Fluent
Spanish: Basic
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REFERENCES
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Silvana Ramos (e.g. Corporate HR Superintendent GJP Hotels & Resorts)
Alberto Grau Neto (ex . GJP Hotels & Resorts Superintendent, Sao Paulo Brazil)
+ 351 912531839
Bernard Mercier (formerly Superintendent of Tivoli Hotels & Resorts -Brazil)
Tel + 86 89888594980
Milton Andrew (currently Superintendent Constance Hotels & Resorts Group - Mauritius).
Tel + 230 4139100
Patrick Laborieux Delorme (President of ITC Development, ex. HR Director Noga Hilton Cannes - France)
+ 33 (0) 1 45745100