Diogo Porto

• Company Overview: Overall Operations: Overall hotel operations with a total revenue of $60M, including $23M from Food & Beverage and catering. From a career development standpoint, I gained increased exposure to activities outside of the Food & Beverage Department, which allowed me to support the hotel in a more comprehensive way. With the absence of a General Manager for 6-7 months, I worked directly with the Director of Operations to assist with various tasks and provide support to the hotel leadership team. This role allowed me to be involved in rooms operations, conducting room inspections, addressing guest concerns and feedback, and working to exceed guest expectations.
• Food & Beverage Operations: Oversee banquet, catering, and planning operations, Entyse Restaurant, club lounge, and in-room dining.
• Team Leadership: Led 10 Leaders and 60 Ladies & Gentlemen in F&B, Banquets and MSE Team
• Financial Management: Actively involved in hotel financial operations, including budgeting, forecasting, ROI projects, CapEx, and generating finance reports.
• Financial Achievements: Exceeded financial HPKM metric by 101.7%, with $315.9K better than the budget for 2024, achieving and surpassing all Food & Beverage financial metrics by $617K in 2024.
• Employee engagement: Achieved overall hotel employee engagement of 90%, leadership index of 79%, and 100% for our diversity and inclusion in 2024.
• Guest Satisfaction: 2024 Intent to Recommend Overall Score 75.9%, Food & Beverage 75.7%, Elite Appreciation 76%, Staff Service 86%, Cleanliness 86%, Maintenance and Upkeep 75.6%.
• Meeting and Special Events: supporting the team on all the overall planning and projecting future business to create financial opportunities, created a strategy to elevate the planning experience to engage and increase our ESS engagement, and extremely involved in banquet and catering monthly forecasts. Engage with the Sales and Marketing team to enhance site inspections to develop future business opportunities.
• Corporate Projects: Actively engaged with the Milux Corporate team, being benchmarked and assisting on the mobile dining program for all city hotels and RTR reservations, supporting guest experience and financial results.
• Forbes Recognition: 2024 / 2025 achieving and maintaining a Forbes 4-Star ranking, and a member of the Forbes internal training team to achieve Forbes 5-Star.
• Key Achievements: The Food & Beverage Program has been recognized for being in the top 5 in the U.S., with Entyse restaurant being number 1 in 2023 and in the top 3 in 2024 for quality of service, and The Ritz Carlton Club Lounge being recognized in the top 5 in the overall U.S. portfolio. Attending the Marriott Barrel Allocation at Kentucky 2024, create an environment of exclusivity for the bourbon program in the restaurant, able to collect several barrels such as Angel's Envy, Buffalo Trace, and A.S. Bowman's, in addition to our Catoctin Creek, to enhance our restaurant scenography, creating a storytelling experience for our guests and maximizing financial revenues.
• Guidance Team: A member of the executive committee to execute future projects and define goals for the hotel, actively engaging with asset management and ownership.

• Company Overview: Overall Operations: Managed hotel operations with a total revenue of $110M, including $50M from food and beverage, and catering.
• Culinary Operations: Oversaw banquet operations, three restaurants, pool and beach service, club lounge, in-room dining, and lobby lounge.
• Team Leadership: Led a brigade of 95 Ladies & Gentlemen in culinary, stewarding, and purchasing divisions
• Financial Management: Actively involved in hotel financial operations, including budgeting, forecasting, and generating finance reports
• Procurement: Managed purchasing and procurement operations, ensuring the use of Avendra suppliers and Adaco Purchase software.
• Cost Control: Analyzed costs and controls within departments, and reduced food and beverage inventory by $20K in 2021.
• Employee Engagement: Increased Employee Engagement Survey results from 74% in 2021 to 95% in 2022
• Labor Management: Reduced contract labor by 60%, reinforcing the Ritz-Carlton philosophy with minimal outside labor.
• Guest Satisfaction: Achieved the best results in overall food quality, ITR, and food and beverage service since the hotel opening.
• Financial Achievements: Exceeded financial forecast and budget with a 52% flow-through to budget and a GOP achievement of $6.58M, 121% of budget.
• Corporate Projects: Actively engaged with Milux Chefs and selected to assist corporate with F&B projects (Chef Club Council) to elevate and innovate RC Club Lounge standards.
• Guidance Team: A member of the executive committee to execute future projects and define goals for the hotel, actively engaging with asset management and ownership.

• Company Overview: Revenue Management: Managed hotel operations with a total revenue of $60M, including $20M from food and beverage, and catering.
• Culinary Operations: Oversaw banquet operations, three restaurants, a coffee shop, a club lounge, in-room dining service, and a lake club.
• Team Leadership: Led a team of 40 cooks and 25 stewarding staff.
• Collaboration: Worked directly with the hotel manager on overall hotel operations. Post-COVID Restructuring: Planned and organized the Food & Beverage team, restructured post-COVID, and managed the daily operations of all restaurants and banquet events.
• Financial Management: Managed budget, food cost, P&L, labor, Capex, purchasing orders, and checkbook.
• Systems Expertise: Expert in Adacco, Birchstreet, Hot Shop, and MC Control ordering systems.
• Inventory Control: Controlled inventory for the entire F&B division, in collaboration with the purchasing manager.
• Staff Scheduling: Scheduled and managed vacations for all kitchen and F&B staff.
• Training Initiatives: Initiated essential support training in the kitchen.
• Payroll Management: Handled departmental payroll, overtime tracking, and forecasting.
• Quality Improvement: Increased food quality from 45% to 60% in 2019; increased service quality from 58% to 71% in 2019; reduced food cost from 28% to 25.8% in 2019.
• Employee Engagement Scores: Achieved EES scores of 88% in the culinary division; increased overall F&B quality from 45% to 60% YTD 2021 post-COVID; achieved EES scores of 90% for hourly staff, and 100% for management post-COVID.
• Forbes Rating: Contributed to the hotel's Forbes 4-star rating, and participated in training to achieve a Forbes 5-star rating.
• Daily Operations Support: Supported the F&B division team in daily operations.
• Financial Results: Drove financial results through new culinary trends and program development.
• Executive Committee: Member of the guidance team (Executive Committee) to execute future projects and define hotel goals.

• Company Overview: Managed Culinary Operations: Oversaw the entire culinary operations with a $30 million budget in 2019, with an overall hotel revenue of $87 million.
• Club Lounge Creation: Created and launched the new Club Lounge.
• Menu Development: Collaborated directly with the Executive Chef on all outlet menus.
• Financial Management: Handled budget, food cost, P&L, labor, CapEx purchasing orders, and checkbook.
• Ordering Systems Expertise: Proficient in Adacco, Birchstreet, Hot Shop, and MC Control ordering systems.
• Inventory Control: Managed inventory for the entire F&B division, alongside the Purchasing Manager.
• Staff Scheduling: Planned schedules and vacations for all kitchen staff.
• Training Initiatives: Initiated essential support training for kitchen operations.
• Mentorship: I mentored junior cooks and provided supplementary training for career development.
• Payroll Management: Managed departmental payroll, overtime tracking, and forecasting.
• Quality and Cost Improvements: Decreased F&B defects from 7.1 to 6.1, enhancing guest engagement.
• Increased food quality from 52% to 59% in 2018
• Reduced food cost from 28% to 21.8% in 2018
• Achieved EES scores of 87% in the culinary division
• Increased food quality from 59% to 63.4% YTD in 2019
• Reduced food cost from 21.8% to 20.7% YTD in 2019
• Leadership Recognition: Leader of Q2
• Awarded Leader of the Year: 5 Stars Winner in 2018

• Company Overview: Oversee all banquet events and outside catering, including menu creation and implementation.
• Manage BQT Kitchen, Garde Manger, Employee Dining, and Club Lounge in a 25 m F&B operation.
• Hire and train all kitchen staff.
• Collaborate with the Executive Chef on menu development for all outlets.
• Handle budget, food cost, P&L, purchasing orders, and checkbook management.
• Expert in Adacco, Birchstreet, and MC Control ordering systems.
• Plan kitchen schedules and staff vacations.
• Initiate essential support training for kitchen operations.
• Mentor junior cooks, and provide supplementary training for career development.
• Manage departmental payroll, overtime tracking, and forecasting.
• Achievements: Increased overall food quality from 52.4% to 63.1%.
• Improved banquet food quality from 54% to 63.6%.
• Enhanced BSA from Yellow Zone to Clear Zone, an 11% increase.
• Raised banquet kitchen EES from 72% to 85%.
• Maintained 100% quality in the Garde Manger kitchen.
• Boosted overall kitchen EES from 84% to 94%.
• Oversee all banquet events and outside catering, including menu creation and implementation.

Managed all Garde Manger and banquet operations, overseeing a team of over 50 staff.

Supported banquet events, club lounge, all-day dining restaurant meals, and in-room dining amenities.

Created and implemented menus for outside catering.

Oversaw Birchstreet and MC Control ordering for day-to-day operations.

Actively involved in the Culinary Academy, conducting cooking classes.

Planned schedules and vacations for junior chefs.

Initiated essential support training in the kitchen.

Mentored junior cooks, providing supplementary training for career development.

Handled departmental payroll, overtime tracking, and forecasting.

· Managed casual ordering to support busy kitchen operations.

Achievements:

Increased overall food quality from 59.4% to 65.1%.

Improved banquet food quality from 61% to 65%.

Enhanced Banquet kitchen and Garde Manger kitchen Employee Engagement Score (EES) increased from 78% to 92%.

Awarded Leader of the Quarter, and Winner of the 5 Stars.

· Led a team of 8 chefs in a brand-new concept restaurant.

· Managed all kitchen preparation and mise en place.

· Ensured adherence to kitchen standards and quality.

· Planned schedules and vacations for all chefs.

· Coordinated with suppliers and handled procurement.

· Designed and planned restaurant menus.

· Controlled food costs and optimized budget.

· Supported the Distrikt Main Kitchen and 4 other outlets, maintaining high company standards.

· Streamlined recipes, created menu guides, developed look books, and managed food shows to ensure consistency across outlets.

1 Michelin Star - Restaurant.

Restaurant - Gordon Ramsay at Powerscourt.

Managed meat, fish, and sauce stations.

1* Michelin Star - Martin Barasategui

- Working as junior -Chef de Partie at Restaurant MB martin berasategui

· Various departments, including Fish section, Garde Manger, and Pastry.

• · Working as Demi-Chef at Restaurant Arola, a 2* star Michelin Chef, Sergi Arola.