Social Media Manager

MIGUEL A. CIRNE

CULINARY

Operations Management

WhatsApp +351-**-****-** ******************@*****.*** linkedin.com/in/miguel-cirne-72933712 PROFESSIONAL SUMMARY

Guest oriented and hospitality leader, over ten years of experience in Asia, Europe and Central America. A dynamic and creative professional with architecture and art background. My focuses are in F&B, rooms division, property maintenance, revenue generation and cost saving, P&L reports and budgeting, marketing and social media. With a strong background in pre-opening projects and established projects. Managing profitability, analyzing service issues and identifying trends. Problem-solving and ability to demonstrate creative solutions, guest and associate situations. Highly focus in sustainability. Working closely with Human Resources and communicating a clear and consistent message regarding departmental goals to produce desired results. Embed cultures of collaboration, loyalty and performance excellence, building and training engaged teams dedicated to providing an exceptional guest experience. EXPERTISE

Operations Management Relaunches

Luxury Properties English, Portuguese & Spanish Fluency Pre-opening and Opening Guest Satisfaction

Menu and Service Continuous Improvement PR and Social Media Attention PROFESSIONAL EXPERIENCE

March 2019 to April 2020

Job Title General Manager

Norden Camp by Norden Travel – China, Tibet

Open 6 exclusive months per year, this award-winning project with distinction as Top 10 Best Adventure Lodges around the world by National Geographic. At Norden Travel as a consultant I embrace several concepts related to luxury lodging, ecotourism and sustainability with vast responsibilities. The camp comprises of six fully appointed Log Cabins, four Yak Khullu (Hair) tents, one Deluxe Yak Khullu Tent, one Log Cabin Suite, and one Yak Khullu Villa - 45 guest capacity - food outlets, bar, spa and boutique.

• Property ambassador in charge of representing the standards required and implementing value added standards where appropriate. Studying current trends in the F&B department and applying those trends to the operations.

• Highly focus in F&B and Culinary departament.

• Monitoring all operations, espescialy during peak business period, working through the respective HOD s to make adjustment where necessary.

• Ensure the GOP is in line with target with reports to the owner on a daily basis. Monitor and brief employees every morning to maximize productivity to enhace guest expectations as well as financial goals.

• Conducting regular HOD meetings and ensuring communication effectiveness throughout operations, with monthly reports directed to the owner.

Achievements

• In 6 months that this luxury lodge operates, I sucessfully implemented trainings for all departments, amenitie program impletamentation, developing all the social media chanels, managing events, budget for 2020 operation, cheese factory marketing plan, sales and layouts.

• Re-conceptualized and re-launched two F&B outlets. Initiated the process of refurbishment of Guest rooms and public areas.

• The profits have doubled when compared to the same period last year. The property Scored nearly 76% in the Quality Performance Review for the year 2019. The employee engagement and Guest voice scores have also been higher than the previous years on social media.

September 2018 to February 2019

Job Title Culinary Director Interim Operations Director Eco Resort Cuixmala – México – La Huerta - Costa Careyes A luxury eco-travel destination set in 30,000acres of UNESCO Biosphere Reserve Condé Nast Traveler Gold award 2018 2nd Best Hotel 2nd Best Hotel in Mexico - 86 guest capacity

• F&B operations SOP s development and implementation in two months. Daily training sessions focused on luxury service and attention to detail, 32rooms and 6 villas amenities as well as in-house jets arrivals details.

• Recipe creation and sustainable development, training and implementation in 5 outlets, including the beach clubs and pool restaurants.

• Coordinating all the 8 private luxury villas teams focus in F&B and Housekeeping.

• Events department creation, in charge of 67 chefs and 50 F&B service staff. Ensure that each profit centre is operated in line with maximizing profit while delivering on the brand promise.

• Coordinate the preparation of annual business plan for 2020 with Chief Accountant, strategicly analyze business performance to facilitate accurate and meaningful forecasting, involving the respective HOD.

• Company and local rules, policies and regulating relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.

• Inventory management and on going maintenance of hotel operating equipment and other assets. Achievements

• Re-conceptualized and re-launched two F&B outlets.

• Initiated the process of refurbishment of Guest rooms and public areas. Compared to 2017, the hotel grew its revenues and profits (GOP) by 18% and 34% respectively which is a record braking result. EARLIER EXPERIENCE

Job Title Executive Sous Chef Head Chef Chef de Cuisine November 2016 to April 2018 Marriott International, Weligama Bay Marriott Resort & Spa, Sri Lanka - pre-opening and opening team

– Weligama, SriLanka

March 2013 until June 2015 - Andara Resort & Villas - Preferred Boutique - Phuket, Thailand April 2011to January 2013 – Marriott International - The Hotel Campo Real – Lisbon, Portugal Job Title Gastronomic Consultant Director

Galle Face Hotel – Colombo – Sri Lanka – August 2018 – Re-opening Shangri-La Hotel - Colombo - Sri Lanka - April 2018 to September 2018 - LQA - Leading Quality Assurance Brand Internal Training Specialist

TaruVillas - Sri Lanka - June 2016 to November 2016 Maya Villa - Sri Lanka - December 2015 to February 2016 Aman Resorts - Amanpuri Villas, Phuket Thailand – June 2014 to November 2015 Small Luxury Hotels of the World, Phuket, Surin Beach, Thailand - June 2015 until November 2015 RECOGNITIONS

Confrérie de la Chaîne des Rôtisseurs – 2015

Annual Six do the best Chefs Gala – 2014

Iron Chef International Competition – Tv show in Thailand – 2013 EDUCATION

2018 Luxury Immersion Training Program – Shangri-La Hotels and Resorts 2013 Leadership Training for Luxury Management Positions – LKF Hong Kong Group 2009-2012 Culinary Arts and Management

Porto Hotel and Tourism School / École Hotelier de Lausanne - Certification 1999-2002 Architecture

Artistic college of Arts - University Porto, Portugal Languages

Portuguese, English and Spanish

REFERENCES

Marieke Dijkhuis - General Manager – Eco Resort CUIXMALA, Mexico Dr. Allan Zeman - Chairman Lan Kwai Fong Holdings Ltd, Hong Kong Paul Lenz – Executive Chef – Shangri-La Hotels Colombo, SriLanka Timothy Wright General Manager and President - Shangri-La Colombo, Sri Lanka

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