Summary
Overview
Work History
Education
Skills
Major Accomplishments
Skills Highlights
Personal Information
Tel
Training
References
Hobbies
Timeline
Generic
Luis Manuel Caeiro

Luis Manuel Caeiro

AI khobar

Summary

Persistent leader eager to lead and grow organizations. Skilled in strategic planning, problem-solving, and communication with good understanding of business principles, project management and team leadership. Collaborative with relentless work ethic. With a proven track record of over 25 years in hospitality, catering, facility management, and healthcare, I have consistently led major brands to corporate growth and market share. My expertise in strategic planning, customer service, operations, and team management, combined with fluency in English, Portuguese, and Spanish, makes me an ideal candidate to bring competitive marketing strategies, budget handling, and business performance analysis to your team. I am eager to join your team and contribute to its success.

Overview

27
27
years of professional experience

Work History

Regional Director - KSA

Saudi Airlines Catering Company
07.2021 - Current
  • Assisted the board and VP's in formulating strategies to enhance company profitability.
  • Led a team of managers to achieve consistent revenue growth through effective leadership and strategic planning.
  • Established strong partnerships with industry stakeholders, enhancing the company''s reputation and creating mutually beneficial collaborations.
  • Developed and executed successful business plans, resulting in increased market share and profitability.
  • Improved project efficiency with strategic planning, resource allocation, and time management practices.
  • Analyzed market trends to inform strategic decision-making, adapting quickly to changing conditions for sustained success.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.

CEO - Chief Executive Officer

MGS - Consulting
12.2022 - Current
  • Cultivates an organizational culture that embodies the company's mission, vision, and values
  • Oversees financial performance and manages regulatory compliance while driving the design and implementation of new services and effective marketing strategies.
  • Achieved company growth by implementing strategic plans and streamlining operations.
  • Expanded market share through successful acquisitions and mergers.
  • Developed a high-performance executive team for improved productivity and efficiency.
  • Fostered strong relationships with industry partners to expand business opportunities.
  • Delivered consistent revenue growth by identifying new markets and devising targeted expansion strategies.
  • Championed sustainability initiatives to reduce environmental impact while improving brand image among eco-conscious consumers.
  • Made large-scale financial decisions and supervised company spending to reduce material losses and maximize profits.
  • Collaborated with legal, accounting and other professional teams to review and maintain compliance with regulations.

Chairman Advisor & CEO

ZADK - Culinary Arts Academy
01.2021 - 03.2022
  • Guided the Academy Operations leadership team, overseeing sales and marketing, revenue management, and operations
  • Achieved a remarkable 32% increase in company profitability.
  • Boosted company''s market presence by initiating strategic partnerships and expanding product offerings.
  • Championed innovative growth strategies, resulting in the expansion into new markets and industries.
  • Facilitated high-level negotiations with key stakeholders, securing beneficial agreements for all parties involved.
  • Drove organizational success through the development of sustainable long-term business plans aligned with overall corporate goals.
  • Demonstrated commitment to corporate social responsibility by promoting sustainable business practices and engaging in community outreach initiatives.
  • Managed financial, operational and human resources to optimize business performance.
  • Collaborated with legal, accounting and other professional teams to review and maintain compliance with regulations.
  • Participated in networking events to expand professional connections and attract new clientele.
  • Established new revenue streams by identifying market opportunities and launching innovative products or services.

Hospitality Director

Six Senses / InVinoVeritas Project
09.2018 - 10.2021
  • Led the team in successfully designing and executing a $25 million development plan for the hotel
  • Facilitated weekly production and operations contractor meetings, enhancing communication and enabling prompt resolution of critical issues.
  • Managed budget allocations for various departments, ensuring optimal use of resources in line with financial objectives.
  • Established partnerships with local businesses and tourist attractions to create enticing package deals for guests seeking unique experiences.
  • Championed sustainability initiatives throughout the property leading to increased eco-friendliness as well as cost savings.
  • Ensured compliance with all safety regulations and industry standards in order to maintain a secure environment for both guests and staff members alike.

Hospitality Operations Manager

ADNH COMPASS - Mediclinic City Hospital Dubai
10.2016 - 09.2018
  • Successfully managed two properties comprising 270 rooms, generating $24 million in annual revenue
  • Held responsibility for budgeting, forecasting, and P&L management.
  • Achieved departmental goals by developing and executing strategic plans and performance metrics.
  • Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Successfully managed budgets and allocated resources to maximize productivity and profitability.
  • Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
  • Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
  • Established robust risk mitigation strategies to safeguard against potential operational challenges or disruptions.

Head of Hospitality & Services / Director

The Office of H. H. the Crown Prince of Dubai
10.2015 - 10.2016
  • Effectively managed a portfolio of over 20 properties, including palaces and private villas and houses, with a workforce of more than 2,000 staff
  • Significantly reduced operational costs by nearly 20% through optimized resource utilization and enhanced operational efficiency.
  • Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
  • Implemented innovative solutions to solve complex problems, resulting in increased productivity and streamlined operations.
  • Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
  • Strengthened internal controls by reviewing existing policies and procedures, ensuring compliance with regulatory requirements.
  • Monitored expenditures to mitigate risk of overages.
  • Tracked trends and suggested enhancements to both challenge and refine company's product offerings.

General Manager

ASM Group
09.2013 - 09.2015
  • Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
  • Formed and devised marketing and business plans for the restaurants and catering division, with the goal of franchising all concepts
  • Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
  • Successfully reduced the return on investment (ROI) timeline from 24 to 18 months.
  • Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
  • Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures achieving 2nd best restaurant in Dubai in a list of 5883 restaurants within 6 months.
  • Formulated policies and procedures to streamline operations.
  • Mitigated business risks by working closely with staff members and assessing performance.
  • Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.

F&B Consultant/Deputy GM

Four Points Sheraton Bur Dubai
07.2012 - 09.2013
  • Created and developed detailed work plans to meet business priorities and deadlines.
  • Organized and analyzed primary and secondary research to understand industry, market and company trends.
  • Provided reporting for forecast analysis and ad-hoc reporting in support of decision-making.
  • Created and managed project plans, timelines and budgets.
  • Provided oversight for the daily operations of the front desk, maintenance, F&B, and housekeeping, managing a team of over 100 employees
  • Streamlined operations for increased efficiency by identifying areas of improvement in workflow processes.
  • Exceeded business budget/targets by a remarkable 10% within the first 3 months of operations.
  • Championed staff performance recognition initiatives, promoting a culture of continuous learning and professional development within the organization.
  • Delivered exceptional customer experiences through personalized service offerings tailored to individual preferences.

F&B Director and Culinary Consultant

INESP
11.2009 - 08.2012
  • Led a team of 70 heads of department, successfully reducing overheads, optimizing processes, and effectively managing staff, resulting in significant growth in revenue and profits for the hotel chain.
  • Implemented staff training programs, enhancing service quality and improving employee retention rates.
  • Ensured compliance with health department regulations through strict adherence to safety protocols and sanitation guidelines.
  • Coordinated cross-functional teams for menu development, incorporating feedback from marketing, culinary, and financial perspectives into final decisions.
  • Maintained open communication channels among various departments to ensure seamless coordination during high-stress situations such as large-scale events or peak business hours.
  • Evaluated competitors'' offerings and industry trends, adapting the brand''s strategy to maintain its competitive edge in the market.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Streamlined kitchen operations with the implementation of efficient systems and processes.
  • Delivered informative workshops on various culinary topics, enhancing attendees'' knowledge and skills in the kitchen.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

F&B Director acting General Manager

Conde Carvalhal Boutique Hotel
11.2008 - 11.2009
  • Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
  • Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
  • Analyzed market trends/data to identify potential opportunities for business growth within existing or emerging markets successfully.
  • Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
  • Increased overall revenue by developing and executing strategic marketing plans for F&B outlets.
  • Supervised and managed all hotel activities, including recruitment, termination, employee supervision, and training, overseeing a team of more than 40 employees
  • Enhanced customer satisfaction by implementing innovative F&B concepts and efficient service standards.
  • Served as the acting general manager, contributing to a notable 6% growth in sales.

F&B Consultant

Senai - Servico Nacional de Aprendizagem Industrial
12.2004 - 12.2005
  • Provided expert consultation and technical guidance as an F&B consultant and technical advisor for Brazilian competitors in the F&B areas for the World Skills Competition held in Helsinki in 2005.
  • Evaluated staff performance and provided coaching to address inefficiencies.
  • Prepared presentations to explain revisions, enhancements and process improvements of organization's systems and programs.
  • Designed tailored training programs for employees at various levels within the organization, boosting overall skillsets.
  • Delivered high-quality presentations to stakeholders, effectively communicating project objectives and results.

F&B Consultant

Hyatt - Hyatt Hotels Corporation
06.2004 - 09.2004
  • Acted as an F&B consultant and consultant head chef for Hyatt Hotels Corporation, specifically invited to promote Portuguese gastronomy and develop menus during the 2004 European Cup.
  • Developed effective improvement plans in alignment with goals and specifications.
  • Devised and implemented processes and procedures to streamline operations.
  • Educated staff on organizational mission and goals to help employees achieve success.
  • Collaborated with teams to define, strategize, and implement marketing and web strategies.
  • Delivered outstanding service to clients to maintain and extend relationship for future business opportunities.

Hospitality Consultant - Pre-opening & Openings

Starwood Hotels & Resorts Worldwide Inc
01.2004 - 09.2008
  • Led the successful re-opening and opening of multiple new properties worldwide for Starwood Hotels & Resorts
  • Streamlined hotel operations for increased efficiency through staff training and process improvements, ensuring exceptional guest experiences and strict adherence to brand standards.
  • Improved staff performance by implementing comprehensive training programs focused on customer service excellence.
  • Implemented innovative solutions to enhance hotel aesthetics, improving overall guest experience and satisfaction ratings.
  • Collaborated with management teams to identify areas for improvement in operational processes, leading to cost savings and increased efficiencies.
  • Generated positive online reviews by proactively addressing guest concerns while maintaining a professional demeanor at all times.
  • Created memorable guest experiences through the design of unique hospitality concepts catered specifically towards target demographics.
  • Conducted regular competitor analyses which informed pricing adjustments thereby maximizing profitability without sacrificing quality.
  • Hired and trained new employees, demonstrating best methods for serving clients and guests.
  • Managed day-to-day operations of lodging facility, scheduling staff and overseeing budgets.
  • Participated in financial activities such as setting room rates, establishing budgets and allocating funds to departments.

Culinary Director & F&B Teacher

Turismo de Portugal- Hospitality & Tourism Hotel School
09.2002 - 09.2008
  • Raised the profile of the establishment by participating in industry conferences as a speaker or panelist on topics related to culinary trends and business practices.
  • Oversaw all F&B business and training functions, including cost control, budgeting, P&L management, concept design, and menu development.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Developed strong relationships with students, parents, and colleagues by maintaining open lines of communication and fostering a supportive learning environment.
  • Enhanced classroom engagement through the use of interactive teaching methods, such as group projects and hands-on activities.
  • Collaborated with other teachers to plan interdisciplinary units that connected subjects and promoted deeper understanding among students.
  • Mentored new teachers, sharing best practices and providing guidance to help them adapt to their new roles successfully.
  • Integrated cultural awareness into lessons by incorporating diverse perspectives and materials into the curriculum.
  • Served on school committees focused on curriculum development, teacher evaluations, or community outreach initiatives to contribute positively to the overall school climate.
  • Conducted evaluations to measure performance and progress of students, providing guidance for areas requiring improvement.
  • Modified lessons and curriculum to accommodate diverse learners by using strategies such as peer-assisted learning and group work.

Operations Manager

Brazao Patisserie
01.1997 - 09.2002
  • Managed budgeting, performance improvement, productivity, efficiency, and profitability, overseeing the existing operations and the successful opening of four new branches.
  • Analyzed data trends to identify potential bottlenecks in operations workflow, implementing strategies to mitigate risks accordingly.
  • Developed systems and procedures to improve operational quality and team efficiency.
  • Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
  • Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
  • Managed budgets effectively, consistently delivering projects on-time and within financial constraints.
  • Reduced turnaround time for project completion through effective resource allocation and team management.
  • Implemented new inventory management system to optimize stock levels and reduce waste.
  • Championed safety protocols to maintain a secure working environment, reducing workplace accidents significantly.
  • Optimized supply chain operations through strategic vendor partnerships and efficient logistics planning.

Education

Bachelor of Science - Human Resources Management

Universidade Lusofona
Portimão, Portugal
07.2010

Diploma in Management and Business Administration - Business Management

IEFP
Moura, Beja, Portugal
01.1997

Skills

  • Financial Acumen
  • Corporate Governance
  • Performance Management
  • Executive Leadership
  • Budget management and financial analysis
  • Strategic planning and driving business growth
  • Consulting
  • Project Management
  • Revenue Growth
  • Profit and Loss Management
  • Operational Excellence
  • Fluency in English, Portuguese, and Spanish
  • Extensive experience in the hospitality industry spanning over two decades
  • Cross-functional and multi-cultural team management
  • Setting up departments and developing policies
  • Effective communication and relationship building with stakeholders
  • Problem diagnosis and solution formulation

Major Accomplishments

  • Cost Optimization/reduction
  • Profitability increased (at several companies)
  • Talent retention

Skills Highlights

  • Proficient in Windows
  • MS Office
  • SAP Management System
  • Oracle
  • Wrike
  • WinGest
  • WinRest
  • Ucas
  • Cube System

Personal Information

  • Date of Birth: 06/18/1974
  • Nationality: Portuguese

Tel

+966 53 305 8422 | +3S1 9601398S5

Training

  • Management Technical Training
  • Technologies in the HACCP Systems
  • Train the Trainers Course
  • Food Hygiene and Safety Course

References

Available on Request

Hobbies

Reading, Photography, Swimming

Timeline

CEO - Chief Executive Officer

MGS - Consulting
12.2022 - Current

Regional Director - KSA

Saudi Airlines Catering Company
07.2021 - Current

Chairman Advisor & CEO

ZADK - Culinary Arts Academy
01.2021 - 03.2022

Hospitality Director

Six Senses / InVinoVeritas Project
09.2018 - 10.2021

Hospitality Operations Manager

ADNH COMPASS - Mediclinic City Hospital Dubai
10.2016 - 09.2018

Head of Hospitality & Services / Director

The Office of H. H. the Crown Prince of Dubai
10.2015 - 10.2016

General Manager

ASM Group
09.2013 - 09.2015

F&B Consultant/Deputy GM

Four Points Sheraton Bur Dubai
07.2012 - 09.2013

F&B Director and Culinary Consultant

INESP
11.2009 - 08.2012

F&B Director acting General Manager

Conde Carvalhal Boutique Hotel
11.2008 - 11.2009

F&B Consultant

Senai - Servico Nacional de Aprendizagem Industrial
12.2004 - 12.2005

F&B Consultant

Hyatt - Hyatt Hotels Corporation
06.2004 - 09.2004

Hospitality Consultant - Pre-opening & Openings

Starwood Hotels & Resorts Worldwide Inc
01.2004 - 09.2008

Culinary Director & F&B Teacher

Turismo de Portugal- Hospitality & Tourism Hotel School
09.2002 - 09.2008

Operations Manager

Brazao Patisserie
01.1997 - 09.2002

Bachelor of Science - Human Resources Management

Universidade Lusofona

Diploma in Management and Business Administration - Business Management

IEFP

Similar Profiles

CREATE PROFILE
Luis Manuel Caeiro