Josep Font Mateu

Josep Font Mateu

Assistant Bar Manager at Mandarin Oriental Hotel Group
Lives in Barcelona, Spain
over 6 months ago

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Two roads diverged in a wood, and I—
I took the one less traveled by,
And that has made all the difference




Experience

  • Assistant Bar Manager

    Mandarin Oriental Hotel Group - Macau

    F&B service
    December 2017 - September 2018 · 10 months

    • Oversee and monitor outlet daily operations. Direct, organize and support sequence of service • Ensure and maintain billing procedures. Supervise daily cash up and carry out general shift reports • Daily outlet inspection. Plan and arrange team and shift requirements. • Greet VIP guests • Assist Director of Restaurants and Bars with Food and Beverage Program • Control and supervise checklists, inventories, stocks, orders and requisitions • Support Mixologist on cocktail menu idea and development: promotional, seasonal and signature cocktails. Ensure quality, consistency, creativity and profitability • Plan, coordinate and promote monthly Guest Bartender, Chef Pop Up, and special events • Conduct regular departmental briefings, trainings and meetings • Lead and coach teammates. Drive, encourage and motivate team. Get the best of each colleague. Go the extra mile. Constantly identify areas for improvement. Endorse and empower colleagues. Carry out team member’s appraisals. Delegate and follow up group or individual tasks and assignments • Prepare schedule, roster, and leave plan • Ensure and maintain proper Annual Leave and Public Holiday records and clearance • Implement and maintain HACCP system and procedures. Liaise with Stewarding, Housekeeping and Engineering. Apply action plans and follow up reports and incidents in consequence. Maintain and supervise correct use of outlet equipment and control MOHG safety and hygiene procedures • Ensure grooming and appearance according MOHG guidelines • Implement and maintain SOP’s at all levels • Coordinate and liaise between Director of Restaurants and Bars, Purchasing Team and Suppliers • Manage and monitor business forecast. Plan efficiently manpower, equipment and supplies • Monitor budget and monthly P&L. Carry out regular financial outlet analysis • Ensure quality service. Review internal audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly

  • Assistant Bar Manager

    L'Atelier de Joël Robuchon London - London, United Kingdom

    F&B service
    October 2015 - July 2017 · 1 year and 10 months

    • Opening. Mise en place Saloon Bar and Rooftop • Coordinate forecast and VIP bookings with reception. Carry out outlet daily briefing • Welcome guest. Monitor and provide daily service • Michelin Star experience. Create Joel Robuchon ambience. Promote excellent and unique service according to Robuchon’s values and standards • Prepare drinks efficiently. Maintain consistency and quality on drinks and service • Create new signature cocktails. Configure and elaborate cocktail list seasonally. Design menus and bring new ideas, techniques, products, etc. • Strengthen relationship between FOH and BOH. Oversee and coordinate tasks between departments • Strengthen relationship between Food & Beverage Management and Sommelier Team (Wine Program) • Build up teamwork. Manage and supervise staff performances. Encourage teammates (Go the extra mile and maximize potential) • Make Rota and schedule. Plan outlet team members Leave • Establish goals. Review targets and deadlines. Monitor and analyze revenue reports • Bar Manager Right-hand. Take over Bar Manager functions and responsibilities once not in duty • Weekly trainings. Evaluate periodically employee’s knowledge and skills • Ensure clean and organized outlet. Maintain and follow accurately hygiene procedures and safety guidelines • Liaise with suppliers. Manage PO’s and handle invoices. General Stock Control. Monthly Stocktaking • Regular meetings with General Manager, Human Resources and Accounting Department • Bar Cash up. General Cash up (including Atelier and Cuisine Restaurants) • Online update reports. Daily basis revenue review and summary • Closing bar. General closing building

  • Bartender

    W Hotel - Starwood - Barcelona, Spain

    F&B service
    July 2015 - September 2015 · 3 months

    • Opening. Mise en place pool bar at Wet Deck • Welcome guest and provide service • 5 Star Luxury Hotel experience. Give a truly elegant and modern service according to W brand values and standards • Prepare drinks in a fast but sophisticated way • Offer drinks and food from the menu. Explain to the guest daily specials • Personalize guest experience with signature or classic cocktails • Maintain and strengthen W ambience and principles • Keep clean and organized bar. Follow accurately hygiene procedures and maintain safety guidelines • Micros. Pdq. Cash control / Cash desk • Closing. Close pool bar at Wet Deck

  • Waiter/Bartender

    Olivier Bistro - New York, NY, United States

    F&B service
    August 2014 - May 2015 · 10 months

    • Mise en place bar and floor • Welcome guest and provide service • Take reservations and organize tables and sitting (capacity for 55 people) • Run bar and make drinks for both bar and floor • Daily specials. French Cuisine & Classic Cocktails • Cash control / Cash desk / Cash up • Closing bar and restaurant

  • Waiter/Bartender

    Nai Tapas - New York, NY, United States

    F&B service
    October 2012 - July 2014 · 1 year and 10 months

    • Mise en place bar and floor • Welcome guest and provide service • Take reservations and organize tables and sitting (capacity for 75 people) • Run bar and make drinks for both bar and floor • Spanish tapas, wine and beer. Fast-paced – extremely busy • Cash control / Cash desk

  • Assistant Restaurant Manager

    La Llavor dels Origens - Barcelona, Spain

    F&B service
    October 2006 - July 2012 · 5 years and 10 months

    • Opening. Mise en place lobby and floor • Organize service. Run and monitor full team • Welcome guest. Lead and provide service. Oversee and maintain consistency and quality on daily basis. • Carry out briefings and trainings • Build up teamwork. Manage and supervise staff performances. Encourage teammates. Go the extra mile and maximize potential • Make Rota. Coordinate schedule and staff. Ensure backup support • Take reservations and organize tables and sitting (capacity for 65 people) • Assist administration and accounting department. Stock control. Stocktaking. Inventory • Liaise with suppliers. Manage orders and handle invoices • Team leader. Restaurant manager Right-hand • Organize and coordinate teammates duties. Establish outlet functions and procedures • Regular meetings with General Manager, Human Resources and Accounting Department • Interview and train new staff • Create and design food and beverage menus alongside chef and kitchen department. Daily specials • Local, traditional and seasonal Catalan and Mediterranean food & beverage • General Cash up. Supervise billing procedures. Daily basis revenue review and summary • Closing restaurant

  • Waiter

    L'Olla dels Experiments - Sant Pere de Torelló, Spain

    F&B service
    September 2004 - September 2006 · 2 years and 1 month

    • Mise en place bar and floor • Take reservations and organize tables and sitting (capacity for 45 people) • Welcome guest and provide service • Farm-to-table. Organic & sustainable food. Slow food • Cash control / Cash desk

Education

  • Research Master

    Universitat Autonoma de Barcelona - Barcelona, Spain

    September 2010 - June 2011

    Research in Aesthetics and Theory of Contemporary Art: Gramáticas del Arte Contemporáneo

  • Master

    Universitat Autonoma de Barcelona - Barcelona, Spain

    September 2009 - June 2010

    Aesthetics and Theory of Contemporary Art: Pensar el Arte de Hoy

  • Master

    Universitat Pompeu Fabra

    September 2009 - June 2010

    Contemporary Film and Audiovisual Studies

  • Philosophy Degree

    Universidad de Barcelona

    September 2004 - September 2008

    Philosophy

Languages

  • English
    Native or fluent
    100%
  • Spanish
    Native or fluent
    100%
  • Catalan
    Native or fluent
    100%
  • Italian
    Notions
    20%
  • Portuguese
    Notions
    20%

Skills

  • Budgeting & Forecasting
  • Budgeting/P&L
  • Cheese and wine knowledge
  • Criative mixology
  • F&B management
  • Food and beverage management
  • Food Safety&Hygiene;
  • Interest for gastronomy
  • Knowledge about wines
  • Passion for wine
  • Planning menu
  • SOP development
  • SOP implementation
  • Strong hospitality
Following
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