Luís Ricardo R. Farto

Experience

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  Belver Hotels

  Apr 2002 - Jun 2003

  Doorman / Conciërge Attendant

  • Provided services such as assistance with checked baggage for a high volume of hotel guests to their respective rooms, provided room layout information for guests and interacted with them to ensure customer satisfaction;• Accommodated guests by scheduling transportation needs & provided information on places of interest;• Utilized the appropriate computer systems to update, verify and monitor guest request and activities.

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  Delphi

  Apr 2004 - Jun 2005

  Warehouse and Logistics Operator

  • Trained 50+ members of the logistic department on the new inventory system, operations, organization and productivity methods in a multicultural environment;• Selected as part of a team of eight to go to Tangiers, Morocco to implement the logistics and operational system in a new factory of 9,000 employees;• Implemented detailed warehouse organization, safety control and inventory scheme using reports to locate items and increase quality service standards to better meet production needs. Show less

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  Exército Português

  Jul 2005 - Dec 2012

  Military Service (Bomb Squad Engineer)

  · 1 of 140 military personnel selected for the first Portuguese peacekeeping mission (ONU) in Lebanon, where the mission was to rebuild key points and facilitate conflict resolution.· With additional training as a Chef, I was transferred to Lisbon, where I managed and trained a team of twenty personnel. · Kept the dining facility within budget by ensuring minimal waste and exceeding set goals by 20%.· Member of the 2nd and 3rd task forces in Lebanon, where my role was Head Chef in the military, I would supervise and cook daily for Portuguese contingent and functions for generals from different countries. · Attended meetings with community leaders to create strong bonds and cultural awareness with residents, facilitating partnerships, resolving conflicts and fostering relationships within the community, buying produce from local markets and preparing meals to deliver to their families. Show less

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  Ken Lo’s Memories of China

  Apr 2007 - Sept 2009

  Waiter

  This was a seasonal role during the summer, whilst on annual leave from the Army.• Greeted guests with a positive and interpersonal attitude;• Assisted guests by taking beverage orders and offering menu recommendations;• Accurately recorded orders and partnered with team members to serve food and beverages, maintain a high level of service and effectiveness;• Operated POS terminals to input costumer orders.

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  Oriental Tea House

  Jun 2011 - Nov 2019

  Head Waiter / Sub-Manager

  The first four years I performed tasks as a waiter, then being promoted to maître. In 2016, I was then further promoted to Assistant Manager. · Effectively supervised and supported both front and back of house operations, serving 150+ customers each evening whilst delivering warm and friendly service and a consistently high level of customer satisfaction. · Trained for six months as a sous chef. · Maximized sales by recommending and upselling appropriate food and drink pairings to suit unique customer preferences, enabling customers to make personal decisions based on their taste and interest. · Quickly and effectively using POS systems to process orders and notify back of house team and kitchen, manage payments, cash handling and banking with confidence and accountability. · Maintain and managed inventories and scheduling suppliers’ orders. Show less

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  GPS - Energies

  Feb 2013 - Jun 2013

  Photovoltaic Maintenance Technician

  · Team leader, managing a team of five people. · Installed and assembled photovoltaic panels and metal structures.· Supported initial training on quality control, protocol security measures and problem solving.· Developed and implemented new ideas and actions to help the company integration in the community, by installing small solar panels and making maintenance in social facilities.

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  Voilà Bistro & Pâtisserie

  Apr 2017 - Nov 2018

  Assistant Manager

  · Responsible for overseeing daily operations, with my main goal being to create a positive environment for the team, fulfilling the objectives established by the company. · Created an optimum experience for the customer using good communication skills and attention to detail. · Consistently exceeded sales goals by efficiently managing sections and multitasking. · Assisted and developed the concept for the Portuguese gourmet shop, which increased revenue by 30%. · Organized and managed inventory supplies and lines of contact while maintaining strong relationships with suppliers. Show less

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  Villa Sommerach

  Apr 2020 - Dec 2020

  Head Banquet Waiter

  · Planning, scheduling and creating several catering events. · Performance of tasks by working closely with the owner and clients, to ensure that all requirements are met. · Providing a welcoming and efficient service for food and beverages, with the emphasis on creating a positive experience for guests, thereby promoting repeat visits. · Manage dynamic situations by adjusting to the needs and requirements of the company’s diverse clientele.

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  Restaurante Akasushi

  Nov 2021 - now

  Front of House