SAVIO VALENKINO BARNETO
Summary
Hospitality professional with over 12 years of experience in luxury hotels, restaurants, and catering operations. Demonstrated ability to build client relationships, coordinate large-scale events, and drive revenue growth through collaboration with cross-functional teams. Expertise includes operational management from top brands such as Marriott, Grand Hyatt, and Fairmont, combined with a strong background in telecommunications sales. Passionate on transitioning into hotel group and catering sales, utilizing extensive knowledge of hotel operations and guest service excellence.
Overview
15
15
years of professional experience
Work History
KITCHEN SUPERVISOR/CDP
Chop steakhouse
Toronto
09.2024 - Current
- Led high-volume service operations, consistently delivering strong execution during peak revenue periods.
- Partnered with front-of-house team coordinate group bookings, event timing and service execution.
- Support revenue generation through efficient execution during peak business periods.
- Developed and mentored team members to boost efficiency and maintain consistency in service quality.
- Minimized food waste and enhanced cost control through effective inventory management and streamlined ordering practices.
- Managed inventory levels, placing orders for supplies to maintain stock.
- Collaborate across departments to exceed guest expectations and improve service delivery.
COOK
Fairmont Vancouver Airport
Vancouver
01.2023 - 07.2024
- Supported luxury banquet and restaurant operations serving corporate meetings, conferences and large-scale events
- Supported seamless large-scale event operations, enhancing revenue generation for banquet functions.
- Worked closely with banquet, culinary and event teams to execute premium guest experiences.
- Ensured flawless food presentation during high-profile functions and VIP events.
- Contributed to operational excellence in one of Canada's busiest airport hotels.
SR. SOUS CHEF
Earls Kitchen & bar
Vancouver
08.2020 - 12.2022
- Led high-volume service operations, ensuring seamless execution during peak revenue periods and large group bookings.
- Ensured brand standards and consistency to uphold guest satisfaction and safeguard revenue performance.
- Streamlined inventory management and developed team skills to strengthen cost control and operational efficiency.
- Collaborated with front-of-house to enhance guest experiences, fostering repeat business and successful private events.
SALES TEAM LEADER
Kaymenta
Telus - Vancouver
10.2018 - 09.2020
- Led high-performing sales team, developing strategies that consistently met revenue targets.
- Led a diverse sales team to achieve monthly revenue targets.
- Built strong client relationships and negotiated contracts that drove business growth.
- Developed training programs to enhance team skills and product knowledge.
- Analyzed customer feedback to improve service strategies and offerings.
ASST. RESTAURANT MANAGER
Grand Hyatt
Mumbai
05.2015 - 04.2018
- Coordinated staff schedules to optimize workforce efficiency during peak hours.
- Supervised daily restaurant operations to ensure smooth service delivery.
- Resolved customer complaints promptly to enhance guest satisfaction experience.
- Assisted in menu planning and development based on guest preferences.
- Conducted regular inspections to maintain cleanliness and compliance with health standards.
RESTAURANT SUPERVISOR
JW MARRIOTT
MUMBAI
07.2012 - 04.2015
- Supervised daily restaurant operations and ensured compliance with service standards.
- Supervised daily opening and closing procedures including checking equipment operation, verifying cash drawer amounts.
- Trained and mentored staff on menu knowledge and customer service techniques.
- Resolved customer complaints promptly to enhance guest satisfaction experiences.
Sales Coordinator
Swissotel
Goa
03.2011 - 07.2012
- Managed client communications and provided support throughout the sales process.
- Coordinated sales activities and schedules for event planning and execution.
- Collaborated with cross-functional teams to streamline operations and improve service delivery.
- Organized training sessions for new staff on sales processes and customer service protocols.
Education
POST-BACCALAUREATE - HOSPITALITY SERVICE MANAGEMENT
DOUGLAS COLLEGE
CANADA05-2020
Master of Science - HOSPITALITY & TOURISM MANAGEMENT
IHM SHRI SHAKTI
INDIA05-2012
Skills
- Customer experience enhancement
- Client Relationship Management
- High-volume service execution
- Contract & BEO (Banquet Event Order) Coordination
- Banquet Event Coordination
- Cross-functional Collaboration
- Inventory control
- Food Safety & Compliance (HACCP)
- Profit maximization
- Staff Training & Performance Development
- Event Coordination
- Revenue optimization
- Banquet Event Coordination
- Problem Resolution
Additional Qualifications
- 12+ years in Luxury Hospitality
- Luxury Hotel Experience (Marriott, Hyatt, Fairmont)
- Luxury Banquet & Event Operations
- Hospitality Sales Background
- Team Leadership
- Client Relationship Management
- Strong Presentation & Communication Skills
- Fluent English
- Eligible to work in Canada
Timeline
KITCHEN SUPERVISOR/CDP
Chop steakhouse
09.2024 - Current
COOK
Fairmont Vancouver Airport
01.2023 - 07.2024
SR. SOUS CHEF
Earls Kitchen & bar
08.2020 - 12.2022
SALES TEAM LEADER
Kaymenta
10.2018 - 09.2020
ASST. RESTAURANT MANAGER
Grand Hyatt
05.2015 - 04.2018
RESTAURANT SUPERVISOR
JW MARRIOTT
07.2012 - 04.2015
Sales Coordinator
Swissotel
03.2011 - 07.2012
POST-BACCALAUREATE - HOSPITALITY SERVICE MANAGEMENT
DOUGLAS COLLEGE
Master of Science - HOSPITALITY & TOURISM MANAGEMENT
IHM SHRI SHAKTI