Fernando Sartori

Twenty years of experience working in large-scale service providers (on-site Food and beverage services) and luxury hotels in the United Kingdom and Brazil. Seven years of facilities, administrative support, and property management in the British General Consulate in São Paulo.

Estates Officer at British Consulate-General (2019-01 – Present)

Diplomatic Mission of the United Kingdom in São Paulo, Brazil

• Facilities and maintenance management, including preventive maintenance scheduling across all properties and safety inspections.
• Contract management of maintenance service providers and outsourced teams for gardening, cleaning, general services, air conditioning, pumps and pressurisation systems, pest control, and generators.
• Procurement processes: supplier management, purchase negotiations, request for quotations, cost-benefit analysis, and preparation of comparative spreadsheets to support decision-making.
• Management of 11 properties: the Consulate (office facilities for 90 staff), the Consul General’s official residence, and nine diplomat apartments. Responsibilities includes lease negotiations, oversight of inspection reports, termination agreements, inventories, and communication with property managers and administrators. – Logistics support: relocations and assistance for diplomats and their families.
• Oversight of property refurbishments to comply with British security standards.
• Coordination and supervision of the Consulate’s refurbishment project, including implementation of COVID-19 prevention procedures during the pandemic, shift coordination of seven teams (including UK-based staff). Project scope included complete replacement of structured cabling and electrical installations, furniture renewal, carpet replacement, painting, landscaping, installation of new modular mineral ceiling and lighting, construction of a new dining hall, and a new office for the Consul General.
• Monitoring and preparation of occupational health and safety reports.
• Control and inventory of the British Government Art Collection (GAC) located in diplomatic properties.
• Implementation of efficient methods for waste disposal, energy saving, and reduction of paper and water consumption.

Food & Beverage Manager at Etoile Hotels – George V (Jardins & Itaim) (2016-09 – 2018-08)

National medium-sized luxury hotel chain

• Administrative and operational management of the food and beverage department across both hotels in the group.
• Oversight of à la carte restaurants, breakfast service, events, bars, and room service.
• Management of a team of 30 staff members, including workforce qualification, recruitment, and selection.
• Standardisation of production, service, and menus between the two units through the development of procedure manuals, technical sheets, and training programmes.
• Monitoring of food safety by applying HACCP and complying with all Anvisa regulations.
• Responsible for implementing the I-food delivery service, generating a 20% increase in sales.
• Supplier management, achieving a 15% reduction in purchasing costs, implementing new procurement procedures, quotation requests, and review of payment conditions.
• Budget control, stock management, and implementation of warehouse procedures.
• Administration of documentation and mandatory maintenance licenses and inspections.
• Support in monitoring and supervising overall hotel maintenance.

Hospitality Manager – Contract with Standard Life Assurance at Gather & Gather (part of the Mitie Group) (2007-08 – 2015-11)

Large-scale British facilities company

• Responsible for the Hospitality Department at the headquarters of the large British company, Standard Life Assurance (3,000 users), as well as three satellite units.
• Accountable for budget control, event booking system, and related cost management.
• Provision of coffee-break services, mobile buffets, banquets, and gala dinners.
• Management of a permanent team of seven staff and temporary staff of up to 20.
• Menu design to cater for a wide variety of events in meeting rooms. Responsible for food safety, monitoring, and preparation of maintenance reports in compliance with HACCP and the Royal Environmental Health Institute of Scotland (REHIS).
• Presentation of event spaces and infrastructure, and promotion of hospitality services.
• Assistance to the General Manager in the administration of the restaurant, convenience store, café/snack bar, HR, and Food Safety.
• Joining facilities projects with clients and outsourced teams (IT, maintenance, and security), adapting services to building modifications and new client routines.
• Team management, training, and recruitment.

Deputy Catering Manager – (Scottish Government contract) at Sodexo UK (business and industry division) (2006-02 – 2007-07)

Multinational company, on-site services and facilities management provider.

• Oversight of corporate restaurants, hospitality services, convenience store/ coffee shops.
• Supervision of customer service.
• Stock and purchasing control.
• Food safety inspections in corporate restaurants.

Management Trainee – Catering Units (Standard Life Assurance) at Sodexo UK (2004-06 – 2005-01)

• Internship across different Sodexo contracts (schools, factories, and offices) in the region, covering multiple services such as reception, maintenance, laundry, cleaning, and gardening.

Hospitality Supervisor – Contract with Standard Life Bank at Sodexo UK (2002-11 – 2004-05)

• Operation of executive pantry and meeting rooms, provision of coffee-breaks, buffets, formal dinners, and team supervision.

Bachelor of Arts in International Hospitality Management – Queen Margaret University College (2002)