Maura Martins

O meu crescimento pessoal e profissional tem sido pautado pela procura ativa de conhecimento e prática em diversos setor de atividade, maioritariamente ligados ao turismo e gestão hoteleira,

contando com mais de 12 anos de experiência em cargos de liderança e gestão de equipas,

entre os 8 nas funções de sócia-gerente de um restaurante no centro Histórico de Tavira, uma creperia, um B&B e uma loja de moda feminina.

As formações profissionais que tenho vindo a adquirir nos últimos anos tanto na área do

Desenvolvimento Pessoal e Humano, como nas áreas da restauração, alojamento turístico,

liderança e gestão de negócio permitiram-me aguçar a minha sensibilidade e consolidar os conhecimentos técnicos com foco numa gestão de excelência. Estando constantemente atenta aos detalhes, procuro dentro das minhas equipas manter um espírito de entreajuda e corresponsabilidade pelo bem-estar comum, a nível individual e coletivo, com impacto direto nos resultados pretendidos e objetivos traçados.

ENTREPRENEUR - Mauro & Maura Santos, Lda

Construction of a business plan, including market studies, idealization, creation and management of a Álvaro de Campos restaurant, a Creperia Portuguesa, a Varandas Rooms B&B accommodation, a Pátio Algarvio tourist apartment and a ASK women's fashion retail store.

RESTAURANT MANAGER - Álvaro de Campos

• Responsible for managing operations at the restaurant, forming teams, and coaching managers;
• Meetings with management to develop and redefine strategies and motivate them;
• High standards of cleanliness and HACCP-compliant workplace organization are inspected and implemented;
• Recognizing customer needs and handling their grievances while constantly aiming to improve outcomes;
• Analysis of the competition, careful attention to market trends, and the implementation of new items as needed;
• Stock and procurement management, supplier negotiations; managing events and adhering to budgets;
• Budget definition and outcomes presentation to the partner investor.

RESTAURANT MANAGER -Grupo Chimarrão

• Responsible for managing two restaurants;
•  Hiring and training the team; 
• Analyzing and creation of sales reports, conflicts- and complaints management; 
• Purchasing Management; 
• Presentation of results to the company's commercial director; 
• Cash management.

DATA ANALITYCS

Knowing the needs of the different departments of a company, meeting with the necessary parties to define the problem to be solved. Asking the right questions to solve business problems and optimize results. Collect, correct and analyze data to support a company's decision-making. Report and explain to stakeholders the results of the analysis project and suggest strategies to be implemented.

ENEACOACH

Enneacoaching is the new line of transformational coaching that works with each individual to maximizetheir personality capabilities and expand the horizons of their true potential.

COST CONTROL IN F&B

• Introduction to food and beverage cost control;
• Stock Control; 
• Waste Management;
• Capitations;
• Menu Engineering.