Rita Castanheira Do Vale Silva
Porto, Portugal
Summary
Dynamic leader with extensive experience at The Four Seasons, excelling in budget management and guest satisfaction. Proven track record in enhancing team performance and reducing turnover by 20%. Adept at training and development, with a hands-on approach to operations and a commitment to delivering exceptional dining experiences in luxury environments.
Overview
14
14
years of professional experience
Work History
Director of Food and Beverage
The Four Seasons
Scottsdale, USA
04.2022 - Current
- In charge of 5 F&B outlets, 24-hour room service, banquets, pool operations, stewarding, and culinary in a 5-Diamond resort.
- Manage USD 37 Million budget.
- Big conference and catering venues with high-end, year-over-year programs.
- Reconcept and retrain teams post-covid. Mentoring , developing and guiding 16 managers and 160 employees
- Collaborated with chefs on menu creation including pricing strategies for dishes.
- Monitor guest satisfaction, and work with managers on train service opportunities throughout the resort.
- Create techniques to reduce divisional turnover by 20%.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Worked closely with marketing teams to develop promotional campaigns that increased sales volume.
- Regarding the concept of outlets and revamping hotels post-COVID.
- Good profitability results, and great employee satisfaction results.
Assistant Food & Beverage Director
The Grand Suites at Four Seasons
Macao
10.2020 - 04.2022
- Pre-opening team of a 289 All-Suites Hotel, 1 restaurant with breakfast and a Chinese fine dining concept, and an extensive 24 hrs in-suite dining operation.
- Collaborate with all food and beverage managers on training a full team for a hotel opening. Able to get 5-star Forbes in the first operating year.
- Opening of two concepts, Xiao Ting, asian lounge and Other Japanese high end Ramen restaurant with high costumer and financial results since day one.
- Cater to various high end and famous Asian artists where all special requests were delivered at a high level of details
- Performed financial analysis to ensure profitability goals were met.
Assistant Food & Beverage Director
Four Seasons Hotel Macau
Macao
02.2019 - 10.2020
- Overlooking Banquet and stewarding operations with 5 outlets and 27.550 sq event space, with indoor and outdoor venues including outside catering in exclusive venues with a total annual revenue of 40 million Macau dollars.
- Collaborate with Catering managers to create unique wedding packages that attract a very competitive weeding market. Year over year growth on both revenues and number of weddings.
- Exclusive luxury dining experiences with awarded chefs in Banquets.
- Zi Yat Heen was awarded a Michelin Star and the Wine Spectator 'Best Award of Excellence.' 'Best Award of Excellence'
- Holder of 12 years in a row, Forbes Travel Guide Five-Star.
- Highly involved in applying for and accomplishing the Macau Gold Green Award 2020
Chief Steward
Four Seasons Hotel Macau
Macao
11.2016 - 02.2019
- In charge of a stewarding team in multiple outlet operations with great focus on Hygiene, inventories cost saving and safety
- Implement food waste management system Winnow
- In charge of Employee dining of a daily cover of 2,500 covers and 24hr operations in a large casino environment.
- Creating a great place to work in a multi-cultural and diverse team
- Manage 3rd party, overnight contractors, by multiple daily and weekly checklists.
- Implement and train hotel-wide recycling programs
Restaurant Manager
Four Seasons Hotel Macau
Macao
02.2015 - 11.2016
- Managed day-to-day operations of multiple restaurants, including scheduling, budgeting, and inventory control. Windows, Splash, Swimming Pool, and a Bar in a 5-star Hotel environment.
- Support Human Resources with multiple resort training incentives.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Use menu Engineering to create menus based on costumer feedback and industry trends.
- Train and lead multiple teams with great customer experience and create a regular guest data base through attention to detail.
- Guiding a team to increase revenue and maximize the venues by creating upselling programs and product training.
- Worked closely with Marketing to create a strong program to continue to increase the volume of business
Chief Steward
Four Seasons Hotel Macau
Macao
01.2013 - 11.2016
- In charge of a stewarding team in multiple outlet operations with great focus on Hygiene, inventories cost saving and safety
- In charge of Employee dining of a daily cover of 2,500 covers and 24hr operations in a large casino environment.
- Creating a great place to work in a multi-cultural and diverse team
- Manage 3rd party, overnight contractors, by multiple daily and weekly checklists.
- Implement and train hotel-wide recycling programs
In Room Dining Manager
Four Seasons Hotel Macau
Macao
01.2011 - 11.2013
- Started as assistant manager and got promoted past a year to department head of a 368 Rooms In Room Dining operations.
- Assessed customer feedback to develop strategies for continuous improvement in service delivery.
- Able to increase guest experience scores and win the best four seasons In room dining operations in Asia.
- Creating unique amenities tailored to guests preferences.
- Increase revenue year over year through creative guest experiences
- Ensured that all orders were accurately processed according to hotel guidelines.
- Train and coach the team to ensure all duties are up to standard.
Education
MBA - Business Administration
Universidad De Nebrija
01.2020
Restaurant and Bar Professional course -
Escola de Turismo
Estoril01.2016
Hygiene Training - Level 3
CIEH
01.2020
Skills
- Budget management
- Guest satisfaction
- People-focused
- Detail oriented
- Flexible & Adaptable
- Hands-on operations
- Self-motivated
- Outlet and hotel pre-opening experience
- Exposure to Michelin Star Restaurants and 5 stars hotels
- Training and development oriented
- Proactive attitude
- Training and development-oriented
- Project delegation
- Problem-solving aptitude
- Conflict resolution
Additional Information
More details, copies of referees and certificates are available on request.
Languages
Portuguese
Native/ Bilingual
English
Professional
Spanish
Professional
Chinese (Mandarin)
Limited
Chinese (Cantonese)
Limited
Timeline
Director of Food and Beverage
The Four Seasons
04.2022 - Current
Assistant Food & Beverage Director
The Grand Suites at Four Seasons
10.2020 - 04.2022
Assistant Food & Beverage Director
Four Seasons Hotel Macau
02.2019 - 10.2020
Chief Steward
Four Seasons Hotel Macau
11.2016 - 02.2019
Restaurant Manager
Four Seasons Hotel Macau
02.2015 - 11.2016
Chief Steward
Four Seasons Hotel Macau
01.2013 - 11.2016
In Room Dining Manager
Four Seasons Hotel Macau
01.2011 - 11.2013
MBA - Business Administration
Universidad De Nebrija
Restaurant and Bar Professional course -
Escola de Turismo
Hygiene Training - Level 3
CIEH