Bachelor degree and highly disciplined with more than 15 years combined management, operations, sales and hospitality experience. Seeking management level position in hospitality industry. Proven ability to effectively manage budgets and develop solid organizational structures while consistently meeting deadlines, often surpassing expectations. Exceptional ability to assemble and manage winning teams; provides accurate assessments of team accomplishments. Detail-oriented bi-lingual leader with exceptional communication skills; experienced in working seamlessly with organizational departments and diverse groups.

INSTITUTO POLITÉCNICO DE LEIRIA, Bachelor Of Tourism, Marketing in Tourism

• Operational Management: ◦ Maintaining excellence in customer care. ◦ Allocating resources, both human and material, to maximize performance and efficiency. ◦ Planning, organizing and coordinating special events and functions. ◦ Identifying and following up business opportunities, instigating initial contact with decision-makers to raise corporate profile and awareness of services. ◦ Ensuring compliance with Health & Safety and Health & Hygiene legislation. ◦ Stock management, rotation, replenishment and stocktaking. ◦ Identifying and selecting suppliers/wholesalers ensuring cost-effectiveness. • Financial Management: ◦ Autonomous P&L control with responsibility for maximising year on year turnover & profitability. ◦ All aspects of Yield management and production of annual budgets. ◦ Payroll management.

Operations Director Chill skybar & Air 360 Capella Entertainment, Vietnam Present Reporting to General Manager Responsibilities: • POS and back office reporting systems • Profitability analysis and budgeting, cost of sales, payroll management • Nightclub operations, dining procedures, and beverage service • Purchasing, receiving, inventories and cost controls as it applies to bar product • Implement events and promotions to boost sales Hospitality Consultant WWWconcepts, Singapore December 2014 to October 2015 Reporting to CEO Responsibilities: • Effectively managing people in order to maximize the effectiveness of Food and Beverage staff and develop their potential • Heading the effective management of Food and Beverage outlets to standard, according to budget constraints whilst maximizing profits • Responsible for all guest services and administration in Food and Beverage department • Financial reporting, Food and Beverage cost control and budgets to ensure maximum profitability of the department • Performing a sales and marketing function for the Food and Beverage department and achieving 100% of budgeted sales figures • Maintaining required hygiene and guest satisfaction levels • Being an integral member of the hotel management team, proactively identify, communicate and respond to areas requiring improvement within the overall hotel operation