BRUNO MANUEL DA SILVA RIBEIRO

Mobile: +55 71 99200-6812

E-Mail: brunomanuelsilvaribeiro@gmail.com

bruno@brunoribeirohtc.com

CAREER OBJECTIVE

An experienced General Manager in global large premium hotels, a proven marketing planner, refined multi-level communicator, structured leader, as well as systematic service centricity to create prime market position with a pronounced EBITDA focus.

FUNCTIONAL STRENGTHS

MARKETING PLANNER

. Holding a mix of strong analytical and communication skills, with an extremely eye for detail, understanding how to translate complex data into manageable and readable explanations and routes.

 

REFINED MULTI-LEVEL COMMUNICATOR

. A fluent and efficient communicator, able to communicate at all levels with all people, internally and externally, with a strategic speech aligned with overall objectives, company and personal, to enhance the strategic positioning.

 

STRUCTURED LEADERSHIP APPROACH

. Charismatic eclectic individual working to a deadline, where all decisions and directions are based on his vision, behavior and management style, always planning and creating structured strategies to achieve results which conform to the company culture.

 

SYSTEMATIC SERVICE CENTRICITY

. Throughout proper planning strategy, new forms of interaction and service mechanisms to arise in personalized, unique experiences for the customers with an excellence of service exceeding all the time the expectations created.

 

EBITDA FOCUSED

. Focused on final financial results coming from a complete awareness that as a business itself it has to be lucrative, planned efficient strategy at all the time in order to achieve primary earnings proposed.

PROFESSIONAL EXPERIENCE & ACHIEVEMENTS

GJP Hotels & Resorts, Brazil • September 2012 – December 2017

A leading Brazilian hotel group, focusing on corporate and leisure clientele due to the different segments of properties it has, being positioned in all principal cities and states of the country.

General Manager

  • The WISH Resort had been awarded as South America Leading Family Resort 2017, Brazil Leading Golf Resort 2017 and Brazil Leading Resort 2016 by World Travel Awards.

  • Achievement in 2016 when comparing to 2015 and year budget a growth of 3,5% in revenue and GOP.

  • In 2016 the hotel produced the best revenue ever in terms of banqueting & events since it started operating, with an extraordinary feedback in terms of quality of service.

  • Alignment and stability of the hotel within the international market segment of tourism with a growth of international guests staying at the hotel of 5%.

  • Improvement and training of staff with a strong investment plan in order to develop product knowledge, international languages, company culture and prepare the growth and its future.

  • General management of the property WISH Resort Golf Conventions Foz do Iguaçu, a 5* deluxe resort with 215 rooms & suites, 3 restaurants, 2 bars and conference and banqueting facilities for up to 1.200 people. Rebranding of the property, implementation of standards & procedures, general management of the hotel, financially and operationally.

  • Promoted in March 2015 in the position of General Manager at the WISH Resort Golf Convention, one of the company properties, coming from Corporate Operations & Project Manager.

  • In charge for developing and preparing all operational tasks and issues regarding the new openings/projects (project development).

  • Regularly follow up with general managers of the hotels of the group in regards to guest satisfaction survey and all operational issues in each property advising and directing on the company overall objectives and goals.

  • Rebranding and conversion of the properties the group operates into each segment with training to all executive committees.

  • Developed all SOP Manuals for the 3 segments of hotels that the company operates, 5, 4 and 3*.

  • Promoted in March 2014 in the position of Corporate Operations & Project Manager, coming from Executive Assistant Manager at Sheraton da Bahia a franchise property that GJP Hotels operate.

  • At the Sheraton property through the development of an efficient, strategic marketing & operations action plan the financial and guest satisfaction goals for the first year of  operation had been achieved with success. Considered the best property within the competitors set ranking in its location in regards to guest satisfaction and excellence of service.

  • Developed a training programme for all the operational departments by area, being considered by Starwood the best hotel in terms of excellence and customer service within Latin America in 2013.

  • Opened the Sheraton da Bahia hotel, a franchise 5* property operated by GJP Hotels, with 284 rooms and suites, 2 restaurants, 2 bars, conference and banqueting facilities for 500 people. Being the executive assistant manager was responsible for managing a team of 240 staff, setting all pre-opening tasks, implementation of all standards & procedures, hiring and training of all staff members.

SANA Hotels, Portugal-Germany-Angola • June 2010 – August 2012

A developing Indian origin hotel group with its corporate office in Portugal, operating 19 properties divided by different segments and concepts, between Portugal, all around the country, Germany, in Berlin, and Angola, in Luanda.  Biggest target market, corporate business. I was project manager for 3 properties, Caldas da Rainha in Portugal, Berlin in Germany and Luanda in Angola, where I did the full opening of all. Was appointed director food & beverage in charge of hotel operations for the hotel in Angola. Reporting to the director of operations of the company as well to the president of SANA.

Director Food & Beverage Division i/c Hotel Operations

  • At EPIC SANA Luanda hotel, the first year of operation was an extremely success, all financial and guest satisfaction goals had been achieved. 

  • Worked with general manager on most aspects of a challenging, urgent and contentious process of company establishment and resourcing, including: senior personnel selection, premises upgrade, procedure and contract reviews, personnel training and development.

  • Active participant in all senior general management processes, including review of the business strategy and tactics, and operational and staff performances.

  • Developed and trained all customer contact staff on comprehensive guest service procedures to maximise and enhance service delivery. Initiated continuous improvement and adopted a business process approach, based on strategic core activities.

  • Opened the first night club, belonging to the Supper Clubs brand, in Africa with extremely success and customer satisfaction. 

  • Was appointed director food & beverage in charge of overall hotel operations, being responsible for setting all pre-opening tasks, implementation and training of all sop´s, development of all F&B concepts, hiring and training of all staff members.

  • Opened the EPIC SANA Luanda hotel, Angola, 1st 5* hotel of the group with 238 rooms and suites and 50 residences, 5 different concept restaurants, 2 bars, 1 night club, conference and banqueting facilities for 1.000 people, with 500 staff members.

  • Developed all SOP Manuals for the 5* segment of the group.

  • Active participant in all senior general management processes, including review of the business strategy and tactics, and operational and staff performances.

  • Developed and trained all customer contact staff on comprehensive guest service procedures to maximise and enhance service delivery. Initiated continuous improvement and adopted a business process approach, based on strategic core activities.

  • As project manager I was in charge for setting all pre-opening tasks, setting of the food & beverage department, implementation of all standards & procedures, support to the general manager of the hotel in aligning all operational settings.

  • Opened the Excellence SANA Silver Coast hotel, Portugal, 4* boutique property with 80 rooms and suites, 1 restaurant, 2 bars, conference and banqueting facilities for 100 people, with 40 staff members.

  • Alignment with the general manager of the hotel all financial goals for the 1st year of operation.

  • Developed the concept for the main restaurant, a fine dining one, positioning it after three months of opening in the top 3 of the town in terms of overall experience.

  • As project manager for the opening of Berlin property I was in charge for setting all pre-opening tasks, setting of the food & beverage department, implementation of all standards & procedures, support to the general manager of the hotel in aligning all operational settings.

  • Opened the Excellence SANA Berlin hotel & residences, 4* deluxe property with 166 rooms and suites and 42 residences, 1 fine dining restaurant, 2 bars, conference and banqueting facilities for 160 people, with 80 staff members.

Djibouti Palace Kempinski Hotel, Republic of Djibouti • July 2008 – June 2010

Renowned luxury 5* palace hotel owned by Kempinski Hotels & Resorts. Most prestigious hotel in Republic of Djibouti hosting all VIP visiting it as well as supporting all necessary hospitality arrangements to the government and presidency of the country. Completely corporate focused.  Director F&B of the property. Executive committee member, reporting to general manager.

Director of Food & Beverage Division

  • Due to the continuous improvement and customer service focused on an excellence of service in conferences & banqueting, in 2009 the hotel was awarded the prestigious Africa´s Leading Conference Hotel by World Travel Awards.

  • Prepared feasibility, forecast and business trend reports and proposals for the general manager and other decision-makers. 

  • Through a strong strategic marketing and operational marketing plan did increase the food & beverage revenue from 2008 to 2009 in 35%.

  • Opening the hotel 2nd phase with the development of the food & beverage concepts in this area.

  • Restructured food & beverage sections and reengineered guest contact operations resulting in reducing operational costs by 5% through activity-based costing principles.

  • 5* property with 292 rooms and suites and 50 residences, 3 different concept restaurants, 5 different concept bars, 1 coffee shop, 1 night club, casino, conference and banqueting facilities for 1.500 people, managing a team of 156 staff members. 

PDR Marriott Golf & Beach Resort, Portugal • December 2006 – July 2008

Considered one of the best resorts in Europe making part of Marriott Hotels & Resorts. Key markets are corporate and leisure golf. It has hosted numerous high profile delegations. Managed the food & beverage department. Executive committee member, reporting to general manager.  

Director of Food & Beverage Division

  • Replaced the general manager on his absence being acting one.

  • Improved the profitability of the food & beverage department by 4%, increased revenues following the actions stated on the marketing & business plan prepared and at the same time stabilized costs by a continuous and daily approach management of it next to all involved managers of the department and purchases area.

  • Restructured all food & beverage sections and its concepts.

  • By continuous improvement and excellence of service focused, increasing guest satisfaction in 10% through GS tracker, in 2007 the hotel was awarded with the prestigious Best Golf Resort in Europe by IAGTO, Best Portugal´s Leading Resort Hotel by World Travel Awards, Best F&B Excellence by Marriott Europe.

  • 5* property with 177 rooms and suites, 2 different concept restaurants, 3 different concept bars, conference and banqueting facilities for 350 people, managing a team of 76 staff members.

PRE-2006

Privilege Blau Porto Petro Beach Resort & Spa Hotel, 5* Deluxe hotel

Palma de Mallorca Island, Spain • April 2006 – December 2006

Director of Food & Beverage Division – Part of the opening team, managed team of 84 staff members.

 

Hotel Timor, 4* Deluxe Hotel belonging to Stanley Ho Corporation

Dili, East Timor, South East Asia • May 2005 – April 2006

Director of Food & Beverage i/c Hotel Operations – Managed team of 53 staff members.

 

Vila Sol SPA & Golf Resort, 5* Deluxe Hotel, Leading Hotels of the World

Vilamoura, Algarve, Portugal • June 2004 – May 2005

Assistant Director of Food & Beverage Division – Part of the opening team, managed team of 54 staff members.

 

Vila Galé Ampalius Hotel, 4* Hotel

Vilamoura, Algarve, Portugal • June 2002 – April 2004

Assistant General & Deputy Manager i/c Food & Beverage – Managed team of 44 staff members.

 

Cumberland Hotel, 4* Business Hotel

London, England • April 2000 – May 2002

Catering Duty Manager – Managing one of its restaurants with a team of 60 staff members.

 

Visabeira Tourism Group

Viseu, Portugal • June 1999 – March 2000

Operations Manager – Managing 6 different concept restaurants, 1 night club, 1 conventions centre for 2.000 people, 1 golf course.


Gaia Hotels SA Group

Vila Nova de Gaia, Portugal • September 1997 – May 1999

Assistant General Manager – Managing operation of two properties, an Holiday Inn, 4* franchise hotel, and Quinta S. Salvador, 4* heritage hotel, with a team of 80 staff members.

 

Pousada dos Loios Hotel, 5* Heritage Hotel

Évora, Portugal • May 1997 – August 1997

Assistant General Manager (in training)

PROFESSIONAL QUALIFICATIONS AND DEVELOPMENT

Academic

Oporto Hospitality & Tourism School, Oporto, Portugal

Bachelor of Hospitality Management                                                                    1997

 

Professional Development

Leadership & Emotional Intelligence Seminar, Kronberg Group, Brazil                                2014

Professional Development Program, Cornell University, Singapore - USA                          2006

Eneagrama, Brazil                                                                                                   2017

 

Other Skills

Very good command both written and spoken of Portuguese, English, French, Spanish

 

Computer literacy: Windows all applications, GesRest (POS System, Back Office), WinRest (POS System, Back Office), New Hotel (F&B, Front Office), Fidelio (Front Office, Materials Control, Sales & Catering), Micros (POS System, Back Office), Timon (F&B, Front Office), CM (Front Office, Stocks Control, Catering, POS System)

 

References

Available upon request

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