Raul Barreto

• Oversaw daily operations of hardware retail and distribution.
• Ensured compliance with legal regulations and corporate policies.

• Developed seasonal menus using fresh, local ingredients to enhance customer satisfaction.
• Supervised kitchen staff to ensure efficient food preparation and service.
• Implemented inventory management practices to reduce waste and control costs.

• Oversaw all food and beverage outlets in hotel, ensuring operational excellence.
• Managed culinary teams for Freebird Restaurant, Events & Banquets, and in-room dining services.
• Managed inventory and ordered supplies for daily kitchen needs.

Conducted menu tastings and developed recipes to enhance culinary offerings.

Led hiring and training initiatives to build an effective team.

Managed guest relations to ensure high standards of quality assurance.

Developed menu and conducted recipe tastings for two restaurants.

• Established SOPs and sanitation programs to ensure compliance.
• Coordinated private VIP events for prospective members, enhancing engagement.

• Directed staff selection, hiring, and training processes to enhance team capabilities.
• Developed menus and analyzed food costs to optimize resource allocation.
• Supervised three culinary divisions: Hot Lunch School Program, Corporate Market, and Weddings.