Maria Concetta Nigro Galvis

Maria Concetta Nigro Galvis

Hospitality Consultant and Trainer at “Sunny Heart Academy of Excellence”
Lives in Valladolid, Spain
over 6 months ago

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Hospitality Professional, Food and beverage Consultant & Trainer


  • Hospitality Consultant and Trainer

    “Sunny Heart Academy of Excellence” - Valladolid, Spain

    June 2018 - Now · 8 months

    Contracted for training Food and Beverage and Housekeeping for The THOMAS COOK “Sunny Heart Academy of Excellence” (August 2018).

  • Food and Beverage and Hotel Operations Consultant and Trainer

    E & E Impulsadora de Negocios, C.A. - Caracas, Venezuela

    January 2013 - June 2018 · 5 years and 6 months

    • International Business Consultant in Restaurant and Food and Beverage, Hotel management and operations. • Project Manager for new hotel and Restaurant projects and personnel training. • Hospitality Consultant for opening and new units of business like industrial catering, restaurant services. • Responsible for managerial strategies and methodologies, develop quality standards manuals of procedures, hotel and tourism, quality manuals and programs of security and health in the food industry. • Responsible for application of cost control, sales and marketing strategies, general operations, administration, purchasing, trade and resources. • Coaching, counseling and performance appraisal processes, executive coaching in the General Services, Restaurant, Catering, Night Clubs, food & Beverage industry. Trainer for Food Cost and Restaurant Marketing courses at Universidad Catolica Andres Bello UCAB

  • Food Services Operations Manager

    Servicios Alservi, C.A. - Caracas, Venezuela

    Administration & General
    September 2009 - December 2012 · 3 years and 4 months

    • Manage company operations to assure optimum performance and continual improvement in the Key Result Areas (client service, employees, sales/marketing, and profit/financial control). • Responsible for setting goals and objectives, monitoring general expenses and handling financial aspects of the organization. • Consistently deliver results that contribute to the mission and overall success of the company by accomplishing performance objectives focused on business revenues, clients and associate satisfaction and effectiveness and efficiencies. • Handle the task of generating and implementing innovative marketing activities. • Monitor and oversee client service function to ensure corrective action is taken to resolve guest complaints in a timely manner. People under my supervision: 150

  • Hotel Operations Manager

    The Hotel - Caracas, Venezuela

    Administration & General
    January 2009 - September 2009 · 9 months

    • Manage, coordinate, and direct the hotel operation to achieve maximum profitability • Set goals, perform labor expense control, control of general expenses and resolve guest related issues in accordance with the company goals. • Ensure guest satisfaction, protect the financial aspects of the business and maintain the building. • Review the relation of daily, weekly and monthly sales of the hotel. Carry out banking transactions. • Supervise the facilities of the hotel. To present/display budgets to the partners of the hotel for expenses greater by repairs and modifications of structure of the hotel. • Ensure that product quality standards are met in all areas of the hotel as it relates to the appearance, levels of maintenance and cleanliness; establish and maintain preventative maintenance programs to protect the physical assets of the hotel.

  • Food & Beverage Operations Consultant

    Pestana Hotel Group - Caracas, Venezuela

    March 2008 - October 2008 · 9 months

    Contract as a consultant for food and beverage opening department of the Pestana Caracas Hotel & Suites (A 5 start hotel).

  • Food & Beverage Manager

    hotel Palazzo dei Priori - Siena, Italy

    F&B other
    March 2003 - February 2005 · 1 year and 12 months

    • Responsible for planning menu, promotions and events and parties. • Take all the responsibility of entire operations of catering managers and food and beverage department. • Price out of all menus for catering, room service and restaurant. • Responsible for bringing food cost and wage budgets under budget. • Responsible for cost controlling for entire food and beverage department.

  • Assistant Manager

    Ambassador hotels - London, United Kingdom

    Administration & General
    May 2000 - December 2001 · 1 year and 8 months

    • Four stars business hotel, 100 guestrooms, large function facilities, and one food and beverage outlet. • Help Manage the Reception team to ensure that our guests received exceptional service and want to return. • Performed day to day running of Reception, ensuring check in and check outs ran smoothly and to all Excellence Hotels standards. • Performed other duties and responsibilities as assigned.


  • Diploma

    Unimet - Caracas, Venezuela

    November 2013 - November 2014


  • Master

    ICIF -Italian Culinary Institute For Foreigners - Costigliole d'Asti, Italy

    March 2001 - February 2002

    Master in Italian Cuisine and Enology

  • Associate in Science

    daytona Beach Community College - Daytona Beach, FL, United States

    May 1980 - May 1982

    Trave & Tourism Management


  • Spanish
    Native or fluent
  • English
    Professional working
  • Italian
    Professional working


  • 5 star hotel service
  • B2C marketing
  • Business Strategy
  • Consulting
  • F&B management
  • High quality standard
  • hotel opening
  • Hotel training
  • Italian food
  • Knowledge about wines
  • MS Office
  • Multicultural customers
  • On job training
  • Project planning
  • Strong leadership skills
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