João Miguel Pais

João Miguel Pais

Food and Beverage Manager at Maison Albar Hotels Le Monumental Palace
Lives in Porto, Portugal

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About me

I am a Food and Beverage Manager 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

9 years and 11 months

  • Food and Beverage Manager

    Maison Albar Hotels Le Monumental Palace - Porto, Portugal

    Administration & General
    April 2018 - Now · 1 year and 9 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 intside mezzanine 145m2 capacity for 100people

  • Food and Beverage Manager

    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

  • Assistant Food & Beverage Manager

    The One 5*GL by H10 Hotels - Barcelona, Spain

    Administration & General
    April 2016 - January 2017 · 10 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

    Hotel Arts Barcelona - Barcelona, Spain

    F&B service
    April 2015 - April 2016 · 1 year and 1 month

    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 & Assistant Sommelier

    Relais & Châteaux - Madrid, Spain

    F&B service
    December 2012 - March 2015 · 2 years and 4 months

    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

  • Head Waiter

    ABaC Restaurant & Hotel - Barcelona, Spain

    F&B service
    December 2009 - February 2012 · 2 years and 3 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
    May 2009 - April 2010 · 1 year

    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 2000 - July 2006

Languages

6 languages

  • Spanish

    Native or fluent

  • English

    Native or fluent

  • Portuguese

    Native or fluent

  • Catalan

    Professional working

  • French

    Notions

  • Italian

    Notions

Personal information

Nationalities

  • Portuguese

Date of birth

August 09th 1986

Skills

15 skills

  • Banqueting
  • Bar
  • Breakfast service
  • Budgeting / Cost Control
  • Buffet
  • Duty manager
  • F&Bservice;
  • fine dinning
  • food and beverage managmen
  • food and beverage services
  • Protocol
  • Restaurants
  • Room service
  • team managment
  • Wine Knowldge
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