Summary
Overview
Work History
Education
Skills
Software
Timeline
Bartender

Eric Queiroz

Miami,FL

Summary

Seasoned and results-oriented hospitality professional with extensive experience in hospitality management, guest satisfaction, food & beverage leadership, sales management and operations management in fast-paced environments.

Contribute to the growth and success of the company by providing exemplary leadership to create an atmosphere which cultivates a company’s core value to maximize top line revenue, profitability and return on investment. Create an environment where team members are empowered and motivated to perform at an optimum level and build a culture of care, respect, honesty and integrity. Drive top line revenue by closely working with conference sales managers, sales and revenue teams to achieve desired profit growth.

Overview

19
19
years of professional experience
4
4
years of post-secondary education
3
3

English, Spanish, Portuguese

Work History

Assistant Director of Food and Beverage

Loews Miami Beach Hotel
Miami Beach, FL
01.2017 - Current
  • Responsible for day-to-day operations, financial accountability for Culinary, Stewarding, Banquets and 5 outlets throughout hotel, including 24-hour in-room dining; coffee shop; lobby bar; three-meal restaurant and full-service outdoor pool bar and restaurant.
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Worked with qualified chef to diversify menu with new offerings.
  • Developed unique events and special promotions to drive sales.
  • Motivated staff to perform at peak efficiency and quality.

Director of Banquets

The Ritz Carlton Key Biscayne
Miami, FL
07.2013 - 01.2017
  • Reviews staffing levels to ensure that guest service and operational needs are met.
  • Oversee development and implementation of departmental strategies.
  • Ensure implementation of brand service strategy and brand initiatives in Banquet Department.
  • Guides team to find creative ways to set up buffets according to selected themes.
  • Maximize revenue by controlling costs in order to provide return on investment to owners and company.
  • Beverage cost of 9.5% achieving budget 2 consecutive years.
  • Hotel is Top 3 in Company for Meeting Planner satisfaction during event phase.
  • Motivated staff to perform at peak efficiency and quality

Director of Outlets

The Ritz Carlton Key Biscayne
Miami, FL
11.2010 - 07.2013
  • Assisting the F&B Director in all aspects of the Operation including 3 Restaurants, Lobby Lounge, Pool and Beach, In-Room Dining and Club Level.
  • Oversee development and implementation of departmental strategies.
  • Ensure implementation of brand service strategy and brand initiatives in Food and Beverage Department.
  • Ensure that product and service offered exceeds needs and expectations of both guests and employees.
  • Plan and organize events to promote outlets to both local and hotel guests.
  • Managed inventory and labor costs throughout department with proper sales projection planning
  • Interacted professionally with management team, associates, supervision and customers
  • Cultivated positive working environment to encourage associates to provide prompt, courteous and timely service

Food and Beverage Manager

Cioppino Restaurant
Miami, FL
12.2007 - 11.2010
  • Managed team of 1 Supervisor and 30 line employees on Breakfast and Lunch operation.
  • Interviewing, training and scheduling Ladies and Gentlemen.
  • Inventory and Ordering using ADACO system.
  • Employee time sheets, labor cost control and payroll.
  • Guest Satisfaction.
  • Nominated for Leader of the Quarter in multiple occasions and winner of Leader of the Quarter for the 3rd Quarter of 2008.
  • Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
  • Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality

Restaurant Manager

Marinheiro Restaurant
Miami, FL
03.2007 - 12.2007
  • Worked directly with the owners for the opening of this 200 seat Portuguese Restaurant in the budgeting, marketing strategy, advertising and development of the restaurant’s menu and international wine list.
  • Hired, trained and motivated staff.
  • Responsible for the daily management of the restaurant including purchasing, cost control, maintenance, customer relations.
  • Maintain high standard of quality control, hygiene, health and safety.
  • Deal with customers complaints.
  • Developed and oversee all the catering activities of the restaurant which includes events of up to 150 people.
  • Purchased adequate quantities of food, beverages, equipment and supplies.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.

General Manager

Mendoza Miami Restaurant
Miami, FL
06.2005 - 03.2007
  • Specialize in Mediterranean/Argentine cuisine and serving lunch/dinner six days a week; accommodates up to 100 guests and managed 28 staff.
  • Hired, trained and motivated staff.
  • Maintained excellent standard of compliance with all state and local safety / health codes.
  • Ran low labor costs throughout seasonal highs and lows.
  • Responsible for inventory management including all beverage orders.
  • Increased guest average by implementing a concierge program focusing especially with the hotels in the Brickel Area.
  • Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
  • Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.

Beverage Assistant Manager

Turnberry Isle Resort And Club
Aventura, FL
01.2003 - 04.2005
  • Controlled purchasing and inventory for all wine, liquor and beverages for all bars and restaurants.
  • Managed Lounge and Bars areas; ensured guest satisfaction; and responded to guests complaints about service, food or beverage.
  • Attended various Wine and Liquor shows to maintain an updated selection of liquors in the Hotel.
  • Trained new staff members in hotel standards.
  • Assisted in the planning and implementation of promotional programs for hotels members and guests.
  • Provided management support in Banquets functions.
  • Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
  • Implemented new drink policies, reducing over-pouring by 75%

Education

Hospitality Management and Planning

Universidade Catolica De Salvador, Business Administration
Salvador Bahia, Brazil
03.1999 - 05.2002

Certification of Conclusion - Hospitality

SENAC - Technical School of Hospitality
Salvador, Bahia Brazil
01.1997 - 12.1997

Skills

    Inventory management

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Software

Opera

Delphi

Micros

ADACO

HotSOS

Microsoft Word

Microsoft Excel

Microsoft Powerpoint

Timeline

Assistant Director of Food and Beverage

Loews Miami Beach Hotel
01.2017 - Current

Director of Banquets

The Ritz Carlton Key Biscayne
07.2013 - 01.2017

Director of Outlets

The Ritz Carlton Key Biscayne
11.2010 - 07.2013

Food and Beverage Manager

Cioppino Restaurant
12.2007 - 11.2010

Restaurant Manager

Marinheiro Restaurant
03.2007 - 12.2007

General Manager

Mendoza Miami Restaurant
06.2005 - 03.2007

Beverage Assistant Manager

Turnberry Isle Resort And Club
01.2003 - 04.2005

Hospitality Management and Planning

Universidade Catolica De Salvador, Business Administration
03.1999 - 05.2002

Certification of Conclusion - Hospitality

SENAC - Technical School of Hospitality
01.1997 - 12.1997

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