João Miguel Pais

João Miguel Pais

Food and Beverage Director at Maison Albar Hotels
Lives in Porto, Portugal
over 6 months ago

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I am a Director of Food and Beverage Self-motivated focused on customer service and daily operation, with a clear understanding of company structures and decision making process, such as cost analysis and control.

During my career I was a motivator of internal training in all the companies I worked for, Creating training models and strategies to maximize revenue, such as direct sales to the customer, training in knowledge of wine, spirits and liqueurs, such as compliments and implementation of new standards of customer service developed by the company.

Hospitality has as one of its great pillars the customer service and quality, attention detail and anticipation of service and needs expressed and not expressed by the customer.

It is constantly my aim to create internal training actions, (Service, knowledge, protocol, cost control, sales maximization, teamwork, communication), it is also one of my experiences as sommelier the constant training in knowledge and wine service.

My constant motivation and goal to develop is to create customer-oriented luxury service standards for the growth of hospitality and maximizing customer satisfaction.

Experience

  • Food and Beverage Director

    Maison Albar Hotels - Porto, Portugal

    Administration & General
    July 2018 - Now · 7 months

    Le Monumental Palace 5* Casual Luxury - Leading Hotel’s of the Word Pre-Opening & Opening Le Monumental Palace Hotel 5* Casual Luxury, 76 units ( 63 Hotel Rooms, 9 junior Suite, 2 superior Suites, 1 Master Suite & 1 Presidencial Suite) F&B - 55 / 65 employees Le Mezzanine Restaurant : Breakfast Room & Restaurante Buffet Le Monument: Fine Dinning French Concept, 1 Michelin Star Chef Monumental Café : Brasserie & Pâstisserie, Parisian Style Bar Americain : Mixology Bar IRD - 24h Banqueting : 4 diferente rooms, 4 floor's, 180m2 in meeting facilities with capacity over 150 people & 1 Outside mezzanine 45m2 capacity for 100people

  • Food and Beverage Director

    SANA Hotels - Luanda, Angola

    Administration & General
    January 2017 - April 2018 · 1 year and 4 months

    Epic Sana Luanda Hotel 5* Luxury Concept Epic Sana Luanda Hotel 5* Luxury Concept, 287 units ( 110 Hotel Rooms, 73 Suites, 34 Delux Suites , 45 Residence Suites, 22 Master Suites & 3 Presidencial Suites) F&B - 185 / 225 employees Terrakota African Restaurant : Breakfast Room & Restaurante Buffet Vitrúvio Restaurant: Fine Dinning Italian Concept Origami : Portuguese Concept Kimera Restaurant Floor 21º : Fine Dinnig Restaurante Asian Concept Kosmopolis - Mixologik Bar Swish - Privet Dance Club IRD – 24h Banqueting : 9 diferente rooms, 2 floor's, 2650m2 in meeting facilities with capacity over 3000 people & 3 Outside terrace 450m2 capacity for 300 people

  • Assitence Food & Beverage Director

    The One Barcelona - Barcelona, Spain

    Administration & General
    July 2016 - January 2017 · 7 months

    Hotel The One Barcelona 5*luxury hotel - Leading Hotels of the World Pre-Opening & Opening The One Barcelona 5* Luxury hotel - LHW, 89 units (62 hotel rooms, 12 Deluxe Suites, 8 Master Suites & 6 Presidential Suites) F&B - 55 / 75 employees La Pedrera: Breakfast Room Somni Restauarnt: Fine Dinning Mood Terrace - Mediterranian Food Somni Bar : Autografe Cocktail & Tapas Bar IRD – 24h Banqueting: 3 diferente rooms 600m2 in meeting facilities with capacity over 300 people & outside terrace 120m2 capacity for 75 people

  • Head Sommelier / Beverage Manager

    Hotel Arts Barcelona - Barcelona, Spain

    F&B service
    April 2015 - May 2016 · 1 year and 2 months

    Enoteca / Fine dining restaurant 2 Michelin Star, in 5*hotel, Hotel Arts, Barcelona - Ritz-Carlton Hotel Company, L.L.C. Lunch / Dinner - 15 / 20 employees Front of the house: Overseeing Wine service operations, assistance in table service, assistance to wine service, assistance to restaurant manager to overseeing maintenance of service standards, satisfaction largest guest, and ensure compliance with the company's culture, motivate and work with the team Back of the house: Elaboration of wine menus, contacts con suppliers, wine formations, wine tastings, maintenance and cleanup the wine cellar, control and monitoring of customer satisfaction, programming, coordination and event planning, occupancy forecasting and staff, schedules, training of new employees with service standards Human resources management: Assistance to Hiring, training, employee’s formation, evaluation of performance Cost control: Beverage management, material control and purchasing to restaurant and cellar

  • Restaurante Supervisor & Assistence Sommelier

    Relais & Châteaux - Madrid, Spain

    F&B service
    April 2013 - April 2015 · 2 years and 1 month

    El Club Allard / Fine dining restaurant 2 Michelin Star Lunch / Dinner - 10 / 15 employees Front of the house: Overseeing operations, assistance in table service, assistance to Sommelier in wine service, maintenance of service standards, satisfaction largest guest, and ensure compliance with the company's culture, motivate and work with the team and in the beginning starter with chef de rang in the restaurant Back of the house: Elaboration of menus, control and monitoring of customer satisfaction, programming, coordination and event Planning, occupancy forecasting and staff, schedules, training of new employees with service standards Human resources management: Training, evaluation of performance Cost control: Beverage management, material control and purchasing

  • Restaurante Manager

    Pestana Hotel Group - Cascais, Portugal

    F&B service
    March 2012 - March 2013 · 1 year and 2 months

    Taberna da Praça / Fine dining restaurant in 5* luxury in hotel, Pousada de Cascais Cidadela Historic Hotel -Leading Hotel of the World Pre-Opening & Opening the 5* luxury hotel Lunch / Dinner - 20 / 25 employees Front of the house: Overseeing the operations, maintaining service standards, the highest guest satisfaction, and ensuring the respect of the company’s culture. Back of the house: Elaboration of menus, control and follow up of guest satisfaction, schedule, coordination and planning of events, forecast of occupancy and employees Human resources management: Hiring, training, evaluation of performance Cost control: Beverage management, material control and purchasing

  • Chef de rang

    Relais & Châteaux - Barcelona, Spain

    F&B service
    April 2010 - February 2012 · 1 year and 11 months

    Abac Restaurant & Hotel / Fine dining restaurant 3 Michelin Star, in 5* luxury hotel, Abac Restaurat & Hotel Lunch / Dinner Front of the house: Supervised service table of a shift restaurant, assistance to the wine service, apply service standards, satisfaction largest guest, ensure compliance with the company's culture Back of the house: Follow up of guest satisfaction, assistance to coordination and planning of events, formation of new employees with service standards Cost control: Material control and beverage control (inventory)

  • Waiter

    Relais & Châteaux - Barcelona, Spain

    F&B service
    September 2009 - April 2010 · 8 months

    El Racó de Can Fabes / Fine dining restaurant 3 Michelin Star Lunch / Dinner (Intern employer) Front of the house: Table Service of a shift restaurant, apply service standards, satisfaction largest guest, and ensure compliance With the Company’s culture Back of the house: Follow up of guest satisfaction, assistance in assembly events, Mise and place (Polishing glasses, polishing cutlery, polishing dishes, ironing the tablecloth, restaurant cleanup, etc.) Cost control: Maintenance of equipment in the restaurant

Education

  • Escola Secundaria Monte Caparica

    September 2002 - July 2005

Languages

  • Spanish
    Native or fluent
    100%
  • English
    Native or fluent
    100%
  • Portuguese
    Native or fluent
    100%
  • Catalan
    Professional working
    60%
  • French
    Notions
    20%
  • Italian
    Notions
    20%
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