Danilo Faieta

An enthusiastic professional with drive, determination and a proven ability to ensure that a hospitality firm operates efficiently and profitably. Having a track record of maximizing guest satisfaction and profitability whilst maintaining high standards of food and service and also present a positive and fashionable image of the business. Extensive knowledge of the hospitality industry, its working practices, recruitment, training, customer service, cost control, marketing, managing people, conditions of employment and diversity issues.

Food & Beverage Manager at Lagos Oriental Hotel (2024-02 – Present)

Director of Operation at Esporta Suites Hotel and Resorts (2022-01 – 2024-02)

• Liaise with Managing Direction to make decisions for operational activities and set strategic goals
• Plan and monitor the day-to-day running of business to ensure smooth progress
• Supervise staff from different departments and provide constructive feedback
• Evaluate regularly the efficiency of business procedures according to organizational objectives and apply improvements
• Manage procurement processes and coordinate material and resources allocation
• Oversee customer support processes and organize them to enhance customer satisfaction
• Review financial information and adjust operational budgets to promote profitability
• Revise and/or formulate policies and promote their implementation
• Manage relationships/agreements with external partners/vendors
• Evaluate overall performance by gathering, analyzing and interpreting data and metrics

Operations Manager at Baritas Resort (2015-12 – 2022-01)

Chinese–Italian-Continental- Patisserie- Ice Cream Shop

• Recruiting staff
• Training of staff
• Leading the team to offer excellent Customer Service
• Instituting Cost Control measures
• Marketing the services of the firm
• Managing 45 people in different departments
• Organizing and preparing the rota
• Dealing with suppliers

Assistant General Manager at San Carlo Restaurant (2014-08 – 2015-11)

Assistant General Manager in a 300-seat restaurant

• General day to day requirements of a restaurant

Restaurant Manager at Sun Beach Hotel (2004-11 – 2014-06)

• The appointment and training of a workforce of 20 people
• Responsible for the day-to-day operation of restaurant
• Promotion of restaurant to travel agents, tourists and local embassy staff
• Devised menus
• Ensured food and wine stocked to meet demands
• Responsible for financial viability and cash flow of business
• Diners survey to obtain feedback to ensure customer's needs were being met
• Overall responsibility of running and maintaining a successful restaurant business and to maximise the number of returning visitors through creating a relaxing atmosphere, excellent food and the highest level of customer care

Restaurant Manager at San Carlo Restaurant (2000-03 – 2004-09)

• Responsible for overall fine dining experience
• Worked with chef on planning of large banqueting functions
• Responsible for purchasing and cost control

Banqueting Department Manager at Cheltenham Spa Hotel (1998-02 – 2000-02)

250 room, 4-star hotel

• Responsible for banqueting department
• Managed daily operations as required

Chef de Rang / Assistant Manager at Rembrandt Hotel (1994-09 – 1998-07)

After one year as Chef de Rang was promoted to Assistant Manager of restaurant. Received valuable knowledge and experience in large operation management and volume production. Spent the last 18 months at Rembrandt Hotel managing the restaurant department with a staff of 15

Head Waiter / Assistant Restaurant Manager at Hatton Court Hotel (1991-06 – 1993-09)

60 room deluxe hotel

• Head waiter in 60 room deluxe hotel
• Promoted to Assistant Restaurant Manager
• Overseeing banqueting of up to 250 people
• Operated within a crew of 25 waiting staff

Chef de Rang and Management Diploma – Hotellier School (1982 – 1987)

English Language Course – School of English and Commerce (1996 – 1996)

Certificate in HACCP Sanitation Science – London (1996 – 1996)