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Work Background
Clara ResortsFood and Beverage Manager
Jul. 2024 - Nov. 2024Ibiúna, São Paulo, Brasil
Casa Valduga OficialGeneral manager
Mar. 2024 - Apr. 2024Bento Gonçalves, Rio Grande do Sul, BrasilAs General Manager of our exuberant luxury boutique hotel located in Bento Gonçalves, within the renowned Famiglia Valduga, my mission is to transcend our guests' expectations, providing memorable and impeccable experiences in every detail. As the leader of this passionate and dedicated team, I guide and inspire our employees to embrace the culture of excellence that permeates every aspect of our operation. From the moment a guest walks through our doors until they leave, it is my commitment to ensure that every interaction is marked by warm hospitality and world-class service. I not only manage the day-to-day operations of the hotel, but I am also constantly looking for ways to improve our services and facilities. I collaborate closely with the Commercial, Accommodation, Food & Beverage, and Events departments to ensure every aspect of our guests' stay is perfect, from wine selection to organizing exclusive wine tourism experiences. Furthermore, I maintain a strong focus on financial management and sustainable business growth, seeking opportunities for innovation and expansion that are aligned with the vision and values of the Famiglia Valduga group. In short, as General Manager, my goal is to create an environment where every guest feels truly special, where a passion for hospitality meets operational excellence to create unforgettable memories with every stay.
Hotel Alpestre GramadoFood and Beverage Manager
Jul. 2022 - Sep. 2023Gramado, Rio Grande do Sul, Brazil- Plan, manage and coordinate the area's activities, defining guidelines, work routines and customer
approach techniques, guiding the team, prioritizing/distributing tasks and solving pertinent
operational problems.
- Carry out strategic planning for the department, including preparing the Annual Budget for all POS
and the goals to be achieved in terms of revenue, results and costs.
- Participate in the preparation of the annual budget, together with the superior, as well as monitor
the Real X Budget.
- Manage the service of all points of sale, supporting the team and anticipating their needs.
Estalagem La HaciendaFood and Beverage Manager
Mar. 2022 - Jul. 2022Gramado, Rio Grande do Sul, Brazil
Grupo WishHead Chef
Oct. 2021 - Mar. 2022Gramado, Rio Grande do Sul, Brasil
Grande Hotel SenacSous Chef Executive
Nov. 2020 - Oct. 2021Campos do Jordão, São Paulo, BrasilPlan (PCDA) and adapt to new goals proposed by the manager (A&B), proposing new ideas, suggesting a new work format, keeping constant feedback on the progress of goals, always considering and respecting the needs of the Hotel, school and institution. Preparation of the menu, creation of dishes and technical sheets, emphasis on exceeding guests' expectations; Develop work schedule; Coordinate and monitor the professional development of the entire team, guiding students and employees in their work stations, flowchart and operational diagramming. Provide practical and theoretical training for the Brigade; Welcome and accompany students, guests and visitors in our kitchen (GHJ); Cost Control (CMV and CMO) and Indicators, inventory management (purchase and output of inputs and PVPS storage) Verification of the quality of execution and presentation of dishes; Oversee good hygiene, food safety and personal presentation practices; Watch over and take care of materials and utensils, organization, cleaning and hygiene in the sector (5s); Avoid wasting foodstuffs in general, proposing new ways of cooking or using them, accompanied by a professional nutritionist. Interact with guests when requested or at station (island), dynamics or events; Control and monitor the food safety procedure record, coordinate and monitor expiration dates and labeling. Continuous Improvement Process, focusing on excellence.
Liberal ComedoriaOwner
Aug. 2018 - Aug. 2020Itaituba e Região, Pará, BrasilResponsible for the company's strategies and vision.
With a long period of experience in the operational and management areas, and the strong demand of the local market, demonstrated by a detailed business plan, the company “Liberal Comedoria – Pizzeria, hamburgers & Steakhouse” was born. Developed the entire menu, environment layout, logo, team selection and hiring, training (good handling practices, cooking and preparation techniques, kitchen organization and flow), improvement, Purchasing and room service, brand management, communication , innovation, human capital, costs and pricing and projects, tax management, business budget, capital market and corporate governance, change and conflict management. I obtained a profit above the estimated statistical analysis of the business plan, with an exponential increase in revenue of 27% in the 1st quarter of 2018, thus proving the satisfaction, acceptability and appetite for innovation in the local market, that is, the company's success.
IGATeacher
Jan. 2013 - Dec. 2013Piracicaba e Região, BrasilDesenvolver todas as competências para atuação na produção culinária, bem como na operação e gestão de empreendimentos diversificados da área de alimentação, aspectos culturais, econômicos, éticos, ambientais e sociais, de modo a fomentar uma atuação profissional sustentável.
SESC SP Serviço Social do ComércioF&B Supervisor
Aug. 2012 - Sep. 2017Jundiaí - SPResponsável pela administração da cozinha, supervisão do preparo e apresentação dos pratos, controle de higiene e segurança de alimentos, elaborar o cardápio e o programa de trabalho, ficha técnica, Prime cost: CMV e CMO, dimensionamentos de compras, planejamento de pessoal, treinamento, metas de atendimento considerando as necessidades da unidade.
Escola Superior de Agricultura "Luiz de Queiroz"Estágio - Laboratório de Frutas e Hortaliças
Jan. 2011 - Jan. 2013Universidade de São Paulo - ESALQ - Laboratório de Frutas e Hortaliças- Execução de análises físico-químicas e sensoriais de frutas e hortaliças;
- Elaboração de relatórios orientados à demonstração de métodos e resultados;
Deguste BuffetChef de cozinha
Jul. 2009 - Aug. 2012Piracicaba e Região, BrasilOrganizar as funções na cozinha; Elaborar, acompanhar e organizar pratos para o dia a dia e eventos especiais; Elaborar refeições completas; Treinar novos profissionais, se necessário; Controle higiênico sanitário nas preparações de alimentos; Decorar e finalizar, com habilidade, as preparações; Distribuir as rotinas para as atividades da escala, plantões, limpeza geral, diária, quinzenal, tanto ambiental quanto equipamentos; Conhecimento Técnico específico; elaborar requisições diárias de material. Serviamos mais de 3.000 refeições para empresas como Caterpillar, Ajinomoto do Brasil, DEDINE e Indústrias Romi S.A.
Grande Hotel SenacCozinheiro
Dec. 2006 - Mar. 2009Águas de São Pedro, SP, BRASILCoordenar as atividades relacionadas ao preparo das refeições, acompanhar a evolução dos cozinhados, executar preparações culinárias, fazer o cozimento de legumes, verduras e frutas, preparar sobremesas, doces, lanches e saladas, preparar carnes, aves e peixes para cozimento, atendendo aos métodos de cozimento e padrões de qualidade dos alimentos, zelar pela conservação dos alimentos estocados (PVPS ou PEPS), providenciando as condições necessárias para evitar perdas.
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