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Paula Lage Tostes (786) 877-3971 - e-mail: ptd21218@westpost.

net Work Experience Mandarin Oriental Miami - Miami, FL (09/06-present) General Restaurant Manager Caf Sambal (Four Diamonds) (09/06 - present) Developing short-term financial and operational plans for the restaurant, loung e and bar; Elaborating monthly forecast, including revenue and payroll projections; Reviewing Profit and Loss statements and adjusting it accordingly; Monitors labor cost daily to ensure efficiency in scheduling; Scheduling employees at proper staffing guide; Responsible for food control, purchasing, inventory and controlling all Wine, L iquor and Beverages for the bar and restaurant; Ensures that service standards and sequence of service are practiced and guest satisfaction is maximized; Inspecting restaurant daily to ensure high quality food and food presentation; cleanliness and side work duties completed; Supervise restaurant, lounge and bar areas, ensuring guest satisfaction and als o adjusting guests complaints about service, food and beverage; Responsible for interviewing, selecting, training, and supervising the restaura nt colleagues for an efficient operation; Coaching and developing the staff; Assisting with producing and executing training development plans for all perso nnel; Organize and conduct pre-shift and departmental meeting; Schedule and assign the team in their work assignments; Ensures guest satisfaction; Attend various Wine and Liquor shows to keep an updated selection of liquors in the Hotel; Sonesta Beach Resort Key Biscayne - Miami, FL (06/05 - 08/06) Restaurant Manager The Purple Dolphin (Four Diamonds) (06/05 08/06) Develop short-term financial and operational plans for the restaurant; as well as reviewing Profit and Loss statements and adjusting it accordingly; Monitors labor cost daily to ensure efficiency in scheduling and avoiding over time; Scheduling employees at proper staffing guide; Ensures that service standards and sequence of service are practiced and guest satisfaction is maximized; Inspecting restaurant daily to ensure high quality food and food presentation; cleanliness and side work duties completed; Supervise restaurant ensuring guest satisfaction and also adjusting guests comp laints about service, food and beverage; Interviewing, selecting, training, and supervising the restaurant colleagues fo r an efficient operation; Coaching and developing the staff; Organize and conduct pre-shift and departmental meeting; Schedule and assign the team in their work assignments; The Fairmont Turnberry Isle Resort and Club Aventura, FL (11/02-05/05) Restaurant Manager Signature Restaurant & Lounge (12/04 05/05) Monitors labor cost to ensure efficiency in scheduling; Ensures that services standards and sequence of service are practiced and guest satisfaction is maximized;

Supervise restaurant, lounge and bars areas, ensuring guest satisfaction and al so adjusting guests complaints about service, food and beverage; Responsible for interviewing, selecting, training, and supervising the restaura nt colleagues for an efficient operation; Coaching and developing the staff; Assisting with producing and executing training plans for all personnel; Organize and conduct pr-shift and departmental meetings; Schedule and assign the team in their work duties; Ensure guest satisfaction; Restaurant Assistant Manager The Veranda Restaurant (Five Diamonds) & Lounge (04/03 11/04) Responsible for food control, purchasing, inventory and controlling all Wine, L iquor and Beverages for the bar and restaurant; Supervise restaurant, lounge and bar areas, ensuring guest satisfaction and als o adjusting guests complaints about service, food and beverage; Responsible for the hiring process of new employees; Plan and arrange promotional programs for hotels guests and members. Organize and conduct pre-shift and departmental meeting; Inspecting restaurant daily to ensure high quality food and food presentation; cleanliness and side work duties completed; Ensures that service standards and sequence of service are practiced and guest satisfaction is maximized; Scheduling employees at proper staffing guide; monitors labor cost daily to ens ure efficiency in scheduling; Room Service Management Trainee (11/02-04/03) Trained in all aspects of the proper service procedures for in room dining serv ices, such as room service cart and tray set ups, cashiering and order taking te chniques, how to set up amenities and VIP gifts, understanding how to service ho spitality suite operations and up selling techniques; Supervised a team composed by 17 waiters and 4 cashiers. Education 08/2001 08/2002 ), Pos Graduate Diploma, * Certificate in Food * Certificate in Fine International College of Hospitality Administration (SWZ Brig-Glis, Switzerland and Beverage Operations Dining, Showmanship

08/1994 12/1999 Uniao de Negocios Administrativos ( UNA), Bachelor Degree in Economics, Belo Horizonte, Brazil Courses and Certifications Sommelier Course at US Sommelier Association Food Handling Certificate Alcohol Awareness Program Entrepreneur Food and Beverage module one Train the Trainer Manager Development Series Harassment and Discrimination Prevention Interaction Management. Skills Computer literate, particularly in MS Word, Excel and PowerPoint; Strong work experience in hospitality / restaurant computer programs such as Mi cros, Infogenesis, Fidelio, and Springermiller; Excellent interpersonal, time management and leadership skills.

Languages Portuguese & English Fluent Spanish Good knowledge