Jose Luis Lago Fernandes

• In charge of all restaurants and bars throughout the hotel.
• in charge of all weddings and hotel events, working as event manager as well as F&B manager.
• Winner of “Best Romantic Hotel of the year” 2020
• Monitor daily operations and systems of business
• Provides proper training and development for employees
• Recruits, interviews, recommends for hire and trains assistant management and hourly employees
• Provides proper training and development for employees
• Daily management and scheduling of all Front of House employees
• Inspects and assists dining area set-up and breakdown of tables, decorations, equipment, serving areas, and related activities in an accurate and timely manner
• Hires, supervises and develops bartenders, servers, beverage cart personnel, host/hostess and other employees in the Front of the House F&B department
• Implement and maintain F&B sales/marketing programs for all the restaurants
• Designs floor plans according to reservations
• Plans dining room set-up based on anticipated guest counts and client needs
• Performs daily POS closeout. Verifies proper distribution of hours for employees.
• Investigate and resolve complaints regarding F&B quality, and/or service
• Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant and hotel
• Led site visits and pre-event meetings with clients to discuss the flow and overview of the event and identify any areas of concern

Part of the pre-opening team which is the signature restaurant.
• Select, train, evaluate, lead, motivate, coach and discipline all
employee to ensure established cultural and standards are met.
• Making action plan for staff & service. Review P&L on
monthly basis along with the F&B Manager to save cost.
• Working on EMC. Assisting all the outlet in making micros keys.
• Handled customer complaints and queries.
• Currently supporting the F&B Manager in operational decisions.
• Good communication skills and can build relationships with customers.
• Handle pressure in fast paced commercial operation.
• Conducts counseling and disciplinary actions as appropriate in
accordance with the Hotels procedures
• Ensure all opening and closing tasks are completed quickly and
correctly to prepare for the next day of operation.
• Demonstrated ability to keep the outlet organized, stocked and clean.
• Demonstrate exceptional F&B knowledge.

Part of a restaurant which is ranked among the top ten revenue
making restaurants within all of Dubai.
• Ensure all opening and closing tasks are completed quickly and
correctly to prepare for the next day of operation.
• Hired, trained, and coached 50+ staff members on customer service skills,
food & beverage knowledge, and health & safety standards
• Address/resolve customer complaints within the bar and restaurant.
• Provides leadership, direction and support to all outlet colleagues
at any time, particularly during the operation hours.
• Taking care of the cash, credit & room checks and submitting it
to the accounts department at the end of the shifts.
• Increased the food & beverage sale by creating new beverage list
and Food Promotion along with Departmental competition for the staff.
• Manage labour, create schedules, and make sure enough staff is
always available to satisfy all guests.
• Always followed the HACCP Guidelines.
• Working on EMC. Assisting all the outlet in making micros key.

• Interacted with guests and made them feel as comfortable as
possible.
• Built effective team relationship by creating positive work
environment.
• Performed weekly Departmental Food & Beverage Training for the Staff.
• Assisting the Restaurant Manager in daily operation.
• Attending daily F&B Meetings.
• Maintaining the Par level of the Wine Cellar (240 Labels)
• Ability to work long hours with a strong focus on operational excellence.
• Conducts counseling and disciplinary actions as appropriate in
accordance with the Hotels procedures.
• Oversee the bar and manage other bartenders to ensure a high level
of service and masterful drink preparation.
• Superior customer service and supervisory skills.

• Interacted with guests and made them feel as comfortable as
possible.
• Built effective team relationship by creating positive work
environment.
• Performed weekly Departmental Food & Beverage Training for the Staff.
• Assisting the Restaurant Manager in daily operation.
• Attending daily F&B Meetings.
• Maintaining the Par level of the Wine Cellar (240 Labels)
• Ability to work long hours with a strong focus on operational excellence.
• Conducts counseling and disciplinary actions as appropriate in
accordance with the Hotels procedures.
• Oversee the bar and manage other bartenders to ensure a high level
of service and masterful drink preparation.
• Superior customer service and supervisory skills.

Reduced variable costs by 7% through tighter controls on overtime expenditures and inventory waste
Consistently exceeded monthly sales goals
by a minimum of 10% by training FOH staff on upselling techniques and by
creating a featured food and beverage program
Maintain utmost discretion when dealing with sensitive topics
Manage travel and expense reports for department team members

Reduced variable costs by 7% through tighter controls on overtime expenditures and inventory waste
Consistently exceeded monthly sales goals
by a minimum of 10% by training FOH staff on upselling techniques and by
creating a featured food and beverage program
Maintain utmost discretion when dealing with sensitive topics
Manage travel and expense reports for department team members

Supervised day to day warehouse activities relating to successful events.
Promoted and sold vendor products in a manner that positively reflected Costco.
Hire, train, schedule and coach all staff.
Conducted performance appraisals, and provided disciplinary action.
Modeled and provided excellent customer service to ensure that member service was maintained at all
times.
Collaborated with management and staff to preserve Costco partnerships.
Participating in marketing strategy of products with the intent of improving sales through product
promotion.