MARIO FARIA

Company Profile:
One of the most well-known Luxury Department Stores in the world located in Dubai Mall https://galerieslafayettedubai.com/

Highlights:
• Contributed to the successful turnaround of a struggling Food and Beverage department and helping with the improvement of food and service within the store and the events department.
• Helped develop and increase new clients securing contacts of exclusivity to cater for their venues.
• Contributed to the increase of 12% year on year of the grocery.
• Created an Events and catering division catering for high profile corporate and VIP clients.
Key Responsibilities:
• Overlooking the operations of the restaurant, Grocery and Events in one of Dubai’s most luxurious department stores.
• Strategic planning and organization of yearly financial forecasts, marketing strategies and activations and KPI’s.
• Led the development and execution of consistency on the Food and beverage to customers.
• Participating in recruitment, training, and deployment of management teams as well as staff for various functional areas to meet current and future human resource requirements.
• Monitored the entire Food and Beverage operations including Events and Catering ensuring a smooth running of all aspects of the operation.
• Support a team of 10 Managers in monitoring and controlling costs and expenditures, food quality and hygiene and ensure high standards of customer service.
• Directed and controlled a multidisciplinary team of 127 staff including providing overall supervision and promotional career growth.
• Worked along key client (Google, Dubai Auto drome, Bentley, Ferrari, BCG, Twitter & Uber) ensuring consistent and excellent quality food and service are delivered daily catering and large events as per the contract requirements.
• Working closely with the buying team in the procurement of new luxury goods for the grocery.
• Working closely with the Customer relations Manager communicating with our customer database in sharing new and existing products in our groceries.

Company Profile:
Award winning British restaurant group serving Delectable British European Cuisine located at Atlantis the Palm in Dubai https://www.gordonramsayrestaurants.com/

Highlights:
• Contributed to the successful turnaround of a struggling restaurant and turning it around to one of the top fifty best restaurants in Dubai.
• Achieved 9% increase in turnover, reduced staff turnover to 5% creating stability to the business.
Key Responsibilities:
• Overlooking the operations of the restaurant, cocktail bar, and the ice cream bar in one of Dubai’s most iconic buildings working with marketing, branding, supply chain, Atlantis management and operations activities with full P&L accountability reporting to the GRG group in London.
• Strategic planning and organization of yearly financial forecasts, marketing strategies and activations and KPI’s.
• Led the development and execution of effective marketing and sales strategies and plans to create and sustain strong brand awareness and equity.
• Participating in recruitment, training, and deployment of management teams as well as staff for various functional areas to meet current and future human resource requirements.
• Monitored restaurant operations ensuring high standards of customer service, evaluated performance through IFH & Forbes scores and implemented effective improvement action plans.
• Support a team of 8 Managers in monitoring and controlling costs and expenditures, food quality and hygiene and ensure high standards of customer service.
• Directed and controlled a multidisciplinary team of ninety-eight staff including providing overall supervision and promotional career growth.

• Supervise the operations of 2 cafes in Dubai managing all marketing, branding, supply chain and operations activities with full P&L accountability.
• Monitor functioning of back-of-the-house (BOH) areas ensuring compliance with all applicable health and safety rules and food hygiene laws and regulations.
• Manage the supply chain function ensuring on time availability of all food and non-food supplies within the approved budgets through assertive negotiations with vendors and suppliers.
• Participate in recruitment, training and deployment of management teams as well as staff for various functional areas to meet current and future human resource requirements.
• Work during pre-opening and post-opening phases of setting up new sites ensuring compliance with all company branding standards and operating practices.
• Support Restaurant Managers in monitoring and controlling costs and expenditures, food quality and hygiene and ensure high standards of customer service.
• Collaborate with the marketing team in designing and executing advertising and promotional campaigns to build and strengthen brand presence and equity in the UAE.

• Managed the overall operations of the facility with 2 restaurants and 3 bars with full P&L accountability for sales, revenues, profits and guest experience.
• Led a management team of 17 and supervised a total staff of 390 people of multiple nationalities ensuring good teamwork, motivation and customer orientation.
• Conducted weekly trade meetings with various functional teams to discuss and resolve operational and interface issues and led monthly business review meetings with all restaurant managers.
• Monitored and controlled all back-of-the-house activities including supply chain, stores and inventory control, kitchens and food and beverage preparation ensuring adherence to all applicable health, safety, food hygiene rules and regulations.
• Managed the vendor base for both food and non-food supplies ensuring on time availability of quality products at the best terms and prices to maximize margins.
• Trained and developed all staff including new hires on various aspects of restaurant operations and customer service ensuring consistent high standards in performance.
• Worked with the marketing team in planning and executing an optimum mix of advertising and promotional campaigns to build and reinforce the brand across target markets.

• Achieved 11% increase in turnover, reduced staff attrition by 35% and sustained an average score of 97% in internal financial and food safety audits.
• Contributed to the pre-opening phase of 5 venues including implementation of processes and systems and recruitment and training of staff.

Key Responsibilities:
• Directed and controlled a multidisciplinary team of 248 staff including 5 general managers providing overall supervision to the operations of all sites of the company in London.
• Led the process of formulating annual business plans and budgets and monitored execution to ensure achievement of all KPIs related to sales, labor, average spend per head (ASPH), stock margins and guest experience and delight.
• Supervised all back-of-the-house (BOH) activities related to procurement, storage and preparation of food and beverages ensuring compliance with all health, safety and food hygiene requirements.
• Monitored restaurant operations ensuring high standards of customer service, evaluated performance through mystery guest scores and implemented effective improvement action plans.
• Conducted weekly meetings with all managers and provided guidance and support in maintaining consistent brand standards across all restaurants.
• Led programs for continual improvements including updating of all systems, processes and procedures, refurbishment of infrastructure and redesign of menus to sustain a brand image meeting customer expectations.

• Delivered an 8% growth in turnover by introducing new table service in the Poker Room for GPT and EPT tours.
• Managed catering for large events like European Poker Tours involving 300 players each day.
• Achieved and maintained 5 star ratings in audits by Environmental Health Officer (EHO)

Key Responsibilities:
• Led a staff of 40 and managed the food and beverage department catering to 2 bars, a fine dining restaurants and F&B service to the Poker Room dealing with an extremely high volume operation.
• Managed all activities related to food and beverage preparation and service ensuring achievement of all KPI objectives of sales, labor, ASPH and wet and dry stocks.
• Worked closely with the restaurant manager in planning the weekly table d’hote menu, menus for special events and in refreshing other menus to meet contemporary guest tastes and expectations.
• Coordinated with the supply chain team in ensuring on time availability with optimum stock levels of all food and non-food supplies at budgeted costs.
• Monitored and ensured compliance with all health, safety and food hygiene rules and regulations ensuring consistent high scores in EHO audits.
• Supervised guest interactions by staff, ensured prompt and courteous service and resolved all guest complaints assuring highest levels of guest experience.
• Worked closely with the training department in conducting periodic training needs analysis of staff and providing required skills and competencies building training and development interventions.

• Led local marketing initiatives and organized large events like FA and delivered 14.2% growth in sales turnover.
• Achieved average score of 91% on internal financial and health and safety audits.

Key Responsibilities:
• Reported to the Operations Manager and led a staff of 90 in managing operations of a 350 cover restaurant and 3 bars - champagne bar, wine bar and cocktail bar.
• Recruited, trained, deployed and motivated staff and evaluated performance and provided development opportunities for building required skills and competencies.
• Assured delivered high standards of service to guests and clients and resolved all customer complaints ensuring customer satisfaction and guest delight.
• Coordinated with back-of-the-house (BOH), supply team, HR and finance teams in developing and implementing annual business plans and budgets aligned to company goals and objectives.
• Led the development and execution of effective marketing and sales strategies and plans to create and sustain strong brand awareness and equity.

• Worked as a member of the team which earned Michelin 1-star rating for the restaurant in 2002

Key Responsibilities:
• Managed operations of an 80 cover Michelin 1-star fine dining restaurant dealing with all aspects of operations, sales, labor and stock control to achieve all predefined business goals and objectives.
• Reported to the Hospitality Manager and supervised staff ensuring maintenance of high standards of service assuring guest satisfaction and delight.
• Participated in business development activities including negotiating securing and organizing high profile events contributing to the enhancement of the restaurant’s reputation.
• Administered the restaurant’s operating budget, monitoring and controlling expenditure and costs and ensuring revenue generation to deliver predefined revenue and profit margins.
• Recruited, trained, deployed and managed performance of staff including building of skills and competencies through developmental activities and promoted teamwork to improve overall efficiency and productivity.

• Managed food and beverage services on board Royal Caribbean cruise liners Monarch of the Seas and Splendor of the Seas and participated in the opening voyage of Radiance of the Seas.
• Reported to the Dining Room Manager and supervised waiting staff ensuring on time high quality services to guests in the dining room of the vessel.
• Performed shore duties as per requirements including embarkation booking of passengers and stock control rotas to reconcile inventories.
• Interfaced with passengers and ensured satisfaction of their requirements and resolution of issues ensuring complete guest satisfaction.
• Monitored an ensured maintenance of all health and safety and food hygiene standards as specified by the United States Public Health (USPH).