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Antonio was born in Portugal and has lived and worked in Spain, Switzerland, Miami, UAE, Thailand and now resides in New York, United States. Antonio holds a Bachelor of Business Administration from the ISCTE Business School in Lisbon and holds a Master’s in International Hotel Management from Les Roches International School of Hotel Management in Switzerland. He speaks English, Spanish some Italian and French in addition to his native Portuguese.
Antonio had the chance to work in unique properties such as The Hay Adams, Washington DC and The Lowell, New York as relevant international groups such as Melia Hotels International, IHG, Millennium Hotels and Accor.
Passionate about his industry, Antonio has worked in diverse environments and cultures, all in luxury hotels.
Highgate hotels - New York, NY, United StatesF&B serviceOctober 2017 - Now · 1 year and 3 months
Asst. F&B Manager
The Lowell - New York, NY, United StatesF&B serviceMay 2017 - October 2017 · 6 months
Asst. F&B Manager
The Hay Adams Hotel - Washington, DC, United StatesF&B serviceMarch 2016 - February 2017 · 12 months
. Coordinate, supervise and direct the Food & Beverage operations • Maintain and execute high quality of product, service standards (LQA and Forbes) and cleanliness standards • Control and maintain revenue and payroll budgets with cost minded organizational skills • Assist F&B Director, which includes managing Lafayette Restaurant, Off The Record Bar and in-room dining operations • Take active operations role by taking orders, welcoming guests and running shifts • Manage food, labor and other controllable expenses and work to meet profit objectives • Ensure food safety procedures and guest relation policies/procedures are being executed • Complete all administrative tasks and reports • Responsible for all front of the house service, including daily operations, interdepartmental communication and training staff • Constantly promote a positive and respectful work environment • Union property, Union Local 25
Restaurant General Manager
Oui, Moules & Huitres - Lisbon, PortugalAdministration & GeneralJuly 2015 - March 2016 · 9 months
Managed, created and develop business plan • Budget and cost control analysis • Implemented standard operating procedures and oversaw execution • Created safe, secure and healthy environment by establishing, following and enforcing sanitation standards and procedures (HACCP) • Compliance with local food and beverage regulations • Menu design and co-ordination of menu display with Executive Chef • Led recruitment, orientation, training, scheduling and coaching of staff • Initiated marketing campaigns with local press and actively engaged local and international food editors for ￼￼restaurant review and publications • Oversaw and managed inventory counts • Managed purchasing and dealt directly with food distributors
Hotel SO Sofitel Hua Hin - Hua Hin, ThailandF&B serviceDecember 2014 - May 2015 · 6 months
Oversee operations of Food & Beverage outlets; Maintain exceptional levels of customer service; Recruit, manage, train, and develop the team; Assist with annual and mid-year appraisals with team members under your responsibility; Manage guest queries in a timely and efficient manner; Work within budgeted guidelines; Assist in setting departmental targets and objectives, work schedules, budgets, and policies and procedures; Develop menus with other members of Food & Beverage team; Accountable for monthly stock takes; Incentive team members to maximize sales and revenue; Comply with all health and safety legislation; Maintain good working relationships.
Oui, Moules & Huîtres - Lisbon, PortugalAdministration & GeneralNovember 2013 - December 2014 · 1 year and 2 months
Create and develop the business plan of the restaurant; Financial plan; Cost control analysis and help accounting department; Create and implement SOPs; Create safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures (HACCP); Complying with legal regulations; Plans and adjusts menus by consulting with chefs; Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, and disciplining employees; Contribute with information and recommendations to strategic plans and reviews; Publicizes the restaurant by designing and placing advertisements; Inviting food editors to review the restaurant; Weekly inventory; Take care of purchasing.
F&B Management Trainee
Millennium Corniche Hotel - Abu Dhabi, United Arab EmiratesManagement TraineeJanuary 2013 - July 2013 · 7 months
Management Training- Fine dining restaurant; Buffet restaurant; Orientation in various kitchens; Orientation in cost control; Room-service operations; F&B Office; Bar operations and orientation in Meetings and Events
Accounting and Analyst
InterContinental Miami - Miami, NM, United StatesManagement TraineeSeptember 2011 - September 2012 · 1 year and 1 month
Management trainee in Accounting and Laundry Analyst - Management reporting and statistics for in-house Laundry production, staff scheduling and payroll monitoring and use of "On Track" Labor Management Tool, laundry chemical orders, admin duties and Ad Hoc Analyses for Controller and Executive Housekeeper.
Cross Training in Front Office, Reservations and Revenue
Gran Meliá Fénix - Madrid, SpainFront Office receptionOctober 2010 - April 2011 · 7 months
Accredited International Master's Degree in Hotel Management
Les Roches International School of Hotel Management [ EURHODIP - International Association supporting Hospitality and Tourism Education and Training ] - Sierre, SwitzerlandOctober 2009 - June 2010
Bachelor in Business Administration
Instituto Superior das Ciencias do Trabalho e da Empresa - Lisbon, PortugalSeptember 2006 - June 2009
PortugueseNative or fluent100%
- Boutique Hotel
- F&B micros
- Good in microsoft
- Luxury hotel
- Multicultural experience
- Plan menus
- Pre-opening a restaurant
- Prepare menus
- Restaurant Management