Karla Olivero Gonzalez

Karla Olivero Gonzalez

Concierge Specialist at Home Select
Lives in Madrid, Spain
over 6 months ago

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About me

Hard working and self motivated graduate student in Cuisine. I have completed advanced projects, consulted the F&B department at the Hesperia WTC, and tutored undergraduates. Currently doing a MBA in Hotel Management, Restoration & Food & Beverages Management.

Experience

5 years and 6 months

  • Concierge Specialist

    Home Select - Madrid, Spain

    Guest Relations
    October 2017 - Now · 1 year and 6 months

  • Trainee

    NH Collection Eurobuilding - Madrid, Spain

    Front Office concierge
    October 2016 - February 2017 · 5 months

    • Interacted positively with customers while promoting hotel facilities and services. • Greeted and welcomed all hotel guests with a smile. • Escorted guests to their assigned rooms. • Reviewed account information and charges with guests during check-out. • Solicited feedback through questionnaires to evaluate levels of guest satisfaction. • Greeted, registered and assigned rooms to guests of the hotel. • Made and confirmed reservations. • Recommended top dining and entertainment options for guests in the Madrid area. • Greeted and registered guests and issued keys.

  • Administrative Assistant & Social Projects Coordinator

    Mack de Venezuela - Valencia, Venezuela

    Human Resources
    September 2014 - September 2016 · 2 years and 1 month

    • Planned and coordinated logistics and materials for board meetings, committee meetings and staff events. • Ordered and distributed office supplies while adhering to a fixed office budget. • Coordinated domestic and international travel arrangements, including booking airfare, hotel and transportation. • Opened and properly distributed incoming mail. • Greeted numerous visitors, including VIPs, vendors and interview candidates. • Secured housing and medical care for employees. • Coordinated ongoing technical training and personal development classes for staff members. • Developed surveys to identify training needs based on projected production processes and changes. • Selected and assigned instructors to conduct specific training programs. • Resolved employment-related disputes through proactive communication.

  • Assistant

    Hotel Hesperia WTC - Valencia, Venezuela

    F&B service
    February 2013 - July 2013 · 6 months

    • Supervised kitchen staff of 20 people and ensured proper event set-up, food preparation, kitchen clean-up and proper shut down. • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. • Managed food delivery for 200+ guests for special events. • Estimated amounts and costs of required supplies, such as food and ingredients. • Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices. • Communicated with other kitchen team members to ensure food was prepared on time and correctly. • Monitored food preparation and serving techniques to ensure that proper procedures were followed. • Organized special events in the restaurant, including receptions, promotions and corporate luncheons. • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant. • Responsible for coordination of up to 18 servers in restaurant with capacity of 200. • Skillfully

  • Sous Chef

    Costa Med Restaurant - Key Biscayne, FL, United States

    F&B kitchen
    July 2012 - December 2012 · 6 months

    • Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foods. • Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. • Inspected and cleaned food preparation areas to ensure safe and sanitary food-handling practices. • Portioned, arranged, and garnished food, and served food to waiters or patrons. • Prepared daily food items, and cooked simple foods and beverages. • Prepared food items. • Spoke with patrons to ensure satisfaction with food and service. • Stored food in designated containers and storage areas to prevent spoilage. • Turned or stirred foods to ensure even cooking. • Communicated with other kitchen team members to ensure food was prepared on time and correctly. • Ensured food was stored and cooked at correct temperature. • Monitored food preparation and serving techniques to ensure that proper procedures were followed. • Observed and tested foods using methods such as tasting, smelling, or piercing them with

  • Trainee

    Martin Berasategui - Lasarte-Oria, Spain

    F&B service
    January 2012 - June 2012 · 6 months

    • ***Michelin • Displayed enthusiasm and knowledge about the restaurant's menu and products. • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service. • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. • Comprehensive knowledge of food and catering trends. • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. • Accurately and efficiently prepared healthy, delicious sea food and vegetable-based dishes. • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies. • Consistently provided professional, friendly and engaging service. • Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards. • Set dining tables according to type of event and service standards. • Routinely cleaned work areas,

Education

  • MBA in Hotel Management, Restoration & Food & Beverages

    The Ostelea School of Tourism & Hospitality - Madrid, Spain

    March 2017 - March 2018

  • International Hotel Management

    Vatel Madrid (Spain) [ EURHODIP - International Association supporting Hospitality and Tourism Education and Training ] - Madrid, Spain

    October 2016 - March 2017

    • Tools & Team Leading: How to develop professional, legal, economic and linguistic abilities with the goal of being an operational manager in a company. • Management: Acquire the vocabulary and basic concepts and understand the practical aspect of management. • Marketing: Understand the basics of marketing principles and their application. • Computer Science: Discover the world of the Internet and apply the Office tools in hotel management. • Business Economics: Understand the concept of business and its place in the economic environment. • Professional Culture: Understand the art of the profession, a wake curiosity and stimulate the taste for what surrounds us, the gastronomy among other aspects. • Initiation to Food & Beverages: Acquire general knowledge of the Restaurant industry. • Housekeeping: Explain the operation of a department closely related to hotel guests comfort, and the importance of control in this key department. • Human Resources: Learn the basic principles that govern Human Resources Manag

  • Diploma in Operations Management

    IESA - Valencia, Venezuela

    October 2013 - March 2014

    • Operations Planning & Strategy: Manufacturing and competitiveness, manufacturing strategy according to Terry Hill's vision, winning elements and qualifying elements applied to manufacturing and services, simulation of the logistics operations of a company, an integrated vision: the Beer Game. • Inventory Management: Inventories as a tool to minimize uncertainty, the impact of inventories on the costs of the company and the symptoms of difficulties in the management of inventories, description of the elements that affect inventory costs, optimization processes and main models, the level of service as an indicator of the quality perceived by the customer, and the security inventory, management indicators to compare the productivity of inventory management. • Services Management: Trends in the service sector in Venezuela and the world, features to consider in the client-server meeting area, cycle of quality in service organizations, managing gaps: the difference between what is wanted and what is received, cha

  • Diplome de Cuisine

    Le Cordon Bleu Paris - Paris, France

    January 2011 - August 2011

    • Basic Cuisine: This course is an introduction to classic French culinary techniques. Students begin to build or refine their repertoire of culinary skills with the essential techniques of cooking: professional knife handling, preparing stocks, sauces, forcemeats and doughs, instruction on safety, hygiene, organization, and French culinary terms and definitions. • Intermediate Cuisine: This level applies the techniques acquired in basic level and introduces the flavors and influences of French regional cuisine. The lessons will cover training in food presentation, product origins, advanced technical cuts, seasonings, flavor appreciation and the importance of color, taste, and texture combinations. Through practice and repetition, students aim to perform tasks more easily and instinctively. • Superior Cuisine: Successful completion of this level culminates in the Cuisine Diploma. Original and contemporary interpretations of classic dishes are studied and students are encouraged to present their dishes innovat

Languages

5 languages

  • Spanish

    Native or fluent

  • English

    Native or fluent

  • French

    Full professional

  • Italian

    Limited working

  • German

    Notions

Additional Information

4 informations shared

  • Strategic Management Distribution

    Strategic Management Distribution

  • Leadership & Supervision

    Leadership & Supervision

  • Etiquette & Protocol Manners

    Etiquette & Protocol Manners

  • Public Speaking & Communication

    Public Speaking & Communication

Connections
Muhammad Waseem Shahab
Superviser at Laundry shop
Rares Ciuverca
Student from American Hotel Academy Romania
Calvin Susanto
F&B Service Intern at Golf-Hôtel René Capt
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Following
Weguest
Madrid, Spain
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