Marco Pinto Moura

Marco Pinto Moura

Director of Operations at Sofitel Luxury Hotels and Resorts
Lives in Lisbon, Portugal

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About me

Experienced, passionate hotelier with sound background in food and beverage management among different operations.
Strong people management and leadership skills. Highly focused on results, guest satisfaction and sustainability, with strong financial knowledge.


12 years and 7 months

  • Director of Operations

    Sofitel Luxury Hotels and Resorts - Lisbon, Portugal

    January 2016 - Now · 4 years and 6 months

    5 star luxury property in the city most exclusive avenue – Lisbon, Portugal 163 guest rooms Tasks: - Monitor, review and analyze the daily revenue report, the daily labor report and the monthly profit and loss statement and take actions when necessary - Conduct regular tours in the hotel and make recommendations for changes for any deficiencies identified - Conduct daily meetings to discuss operational challenges and opportunities. - Active participation in forecast meetings with Sales and Marketing, Food and Beverage, Rooms and Engineering - Attend functions, social and/or business events and help develop a rapport and credibility within the local community - Ensure all company Policies and Procedures are followed - Responsible for the hotel safety program - Assist in ensuring all areas of the hotel are appropriately staffed to handle the seasonal demand periods - Maintain working relationship with the Asset Manager and Regional Vice President - Personally meet and interact with guests, review all written guest comments and follow up on any guest service issues or needs - Assume the General Manager duties in his/her absence - Perform other tasks or projects as assigned by the General Manager Main achievements: - Review of intra & interdepartmental communication strategy and tools - Maximization of F&B business development through increased awareness and visibility - Operational department’s reorganization, including polyvalence introduction, new outsourcing formulas and hotel schools partnerships - Optimization of internal control policies, guest satisfaction standards, quality control procedures, revenue strategies and ambassadors motivational activities - Guest satisfaction improvement whilst under renovation of all guest rooms - Development of a new F&B concept in liaison with headquarters and area VP (included in the hotel public areas renovation project & works)

  • Food and Beverage Manager

    Old Course Hotel - Saint Andrews, United Kingdom

    F&B other
    October 2013 - December 2015 · 2 years and 3 months

    - Responsible for the whole F&B operation and acting as the resort deputy manager during the manager absences - Development and implementation of business cases for capital projects, regarding planning and expenditure purposes - Implementation of a global training programme based on the Leading Hotels of the Word standards - Complete F&B communication strategy review, including internal and external channels (3rd parties, PR agencies, local players) and the re-launching of an offsite F&B venue - Full review and replacement of stock management and procurement systems and procedures - Hosting VVIP events like the Dunhill Links Championship and The Open Championship - Complete restructuration of the F&B reservations system, implementing an on-line, live availability format - Working with 3rd party restaurant operators targeting pop-up, seasonal venues in order to enlarge the offer and maximize revenues

  • Food and Beverage Manager

    Waldorf Astoria Edinburgh - The Caledonian - Edinburgh, United Kingdom

    F&B other
    October 2012 - May 2013 · 8 months

    - Responsible for all F&B areas including banqueting, stores and the restaurants partnership with the Galvin brothers chefs - Coordinating and developing team training in signature luxury standards - Complete conference and banqueting review including operational equipment procurement - Full implementation of F&B reservations system, on-line strategy and 3rd party partnerships - Leader in F&B guest satisfaction among Waldorf Astoria properties worldwide and Hilton properties in UK - Scottish Hotel Awards – F&B hotel of the year, Fine dining restaurant of the year, Gold medal for hotel Chef; Top 50 UK tea rooms by The Independent newspaper

  • Food and Beverage Manager

    Hilton Vilamoura As Cascatas Golf Resort & Spa - Vilamoura, Quarteira, Portugal

    F&B other
    March 2010 - September 2012 · 2 years and 8 months

    - In charge of all F&B operation including banqueting, beach club and outside catering - Full department restructuration and concepts review generating a YOY double digit profit growth - Work with the executive team to create and implement the business plan, addressing guests, profits, associates and the local community. - Commercial action plan design and implementation delivering consistent revenue increases and improving guest loyalty and satisfaction - Responsible for the resort animation program design and procurement - Development and implementation of F&B learning plan focused on increasing team member’s satisfaction and retention - Full review of conference and banqueting concept creating an enhanced event experience and generating repetitive business - Introduction and implementation of outside catering operation - Awarded for the highest guest satisfaction in bar service among European Hilton properties in 2011, competing against several award winning destination bars

  • Food and Beverage Manager

    Hilton Barcelona - Barcelona, Spain

    F&B other
    August 2007 - March 2010 · 2 years and 8 months

    - In charge of all F&B outlets, including room service, executive lounge and mini bar - Departmental re-engineering resulting in a substantial productivity increase - Implementation of an interdepartmental recognition scheme regarding guest satisfaction achieving a double digit increase YOY - Strategic partnerships with suppliers focused on promotional activities targeting beverage cost reduction - Brand standards re-implementation in every outlet delivering a quality audit improvement from acceptable to outstanding - Restaurant concept review from fine dining to casual business lunch more than doubling the daily covers - Implementation of tailored training, communication and team building activities resulting in an increase of the team engagement within a unionized environment - Development of specific service standards focused on guest satisfaction and loyalty increase


  • Certificate

    ESSEC Business School, Hospitality Management programs: MSc in hospitality management or GMBA track Hospitality management (IMHI - AAIMHI) - Paris, France

    January 2018 - July 2018

    Bespoke Executive Program in partnership with ESSEC Business School. Key areas of learning include Leadership, Guest Experience, Revenue Management and Finance

  • Bachelor Degree

    Instituto Politécnico do Porto - Porto, Portugal

    October 1998 - September 2003

    Bachelor degree in Management Accountancy


3 languages

  • Portuguese

    Native or fluent

  • Spanish

    Native or fluent

  • English

    Native or fluent

Personal information


  • Portuguese


4 skills

  • Analyse financière
  • Managing people
  • Staff-training
  • Strong leadership
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Front Desk Agent at Pine Cliffs, A Luxury Collection Resort by Marriott International
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