Stephen Pinto

• Managed 64 renovated rooms and 55 cottages within historic resort.
• Oversaw daily operations to ensure seamless organisational functionality.
• Coordinated events for up to 700 guests in Lancastrian suite and medieval hall.
• Supervised operations at, Signature Grill House and Mallard Bar.
• Promoted relaxation services at Temple Spa and spa café, catering to diverse clientele.
• Maintained compliance with industry regulations consistently.

• Directed operations of F&B department, managing 90 staff across multiple venues.
• Ensured compliance with hygiene and safety standards throughout establishment.
• Developed and executed innovative F&B concepts to attract diverse clientele.
• Streamlined operational processes to enhance service delivery efficiency.
• Managed financial aspects, including budgeting and sales performance analysis.
• Supervised daily activities to maintain high-quality service standards.
• Facilitated staff training and development to improve guest experience.
• Coordinated marketing initiatives to boost visibility and engagement.

· Responsible for overseeing the overall operations of properties across TH.

· Socialtel Hotel - Koh Samui (121 Keys)

· Slumber party Hostels - Chiang Mai, Phi-Phi, Krabi (200 beds)

· Slumber Resort - Koh Chang (38 keys), Koh Tao(45keys)

· Bodega Hostels - Bangkok, Pai, Phi-Phi, Koh Phangan(250 beds)

· Responsible for rooms & revenue management, hiring & managing cluster team, facilities, budgets, cost, and ensuring guest satisfaction.

· Manage and train cluster managers and base managers to the company standards, train staff, maintain facilities, and ensure compliance with laws and regulations. Additionally, responsible for creating marketing strategies to promote the resorts and attract new guests.

• A multifaceted leader, I oversaw all aspects of beverage operations and personnel management, from recruitment and training to performance evaluation and disciplinary action.
• My responsibilities extended to business development and event management, contributing to organizational growth.
• I spearheaded the Green Door Bkk project, encompassing the conceptualization, design, strategic planning, and execution of this speakeasy cocktail bar.

A professional hospitality company headquartered in Zanzibar, offering comprehensive business management and consultation services to hotel and project owners as well as investors.

Here's a summary of the projects:

· The Rihla Niamembe, Zanzibar-Tanzania

- Led the project from design to execution, creating a luxury private island experience.

- Curated the cocktail menu with a thematic concept for the food and beverage offerings.

- Managed department heads and collaborated with the marketing team on brand development.

· Mnana garden Lodge Kizimkazi, Zanzibar-Tanzania

-Oversaw operations for a boutique lodge with rooms, restaurant, bar, and outdoor pool.

-Managed department heads to ensure smooth operations and guest satisfaction.

· Taperia 2.0 by Stephen Pinto, Zanzibar-Tanzania

-Established a wine cocktail bar featuring Spanish Mediterranean cuisine.

-Distinguished as the sole Wine Cocktail Bar in Tanzania.

Managed department heads and ensured effective execution of the project.

· Sip or Drink Beverage Consultants, Zanzibar & Spain

- Founded a global beverage consultation company offering training, menu development, and bar setup services.

- Recognized as top industry players in Africa by Freepour magazine.

· Quality Meat & Beverages, Zanzibar-Tanzania

- Developed the spirits portfolio and provided consultation services to hotels and resorts.

- Conducted training for local staff members in various restaurants and bars, promoting brand development and excellence in service.

· Base in the Land of Spice: Established my base in a region known for its rich culinary heritage and vibrant flavors, bringing a unique perspective to beverage management.

· Multi-Property Management: Managed the bars and provided support for the overall beverage operations across multiple prestigious properties, including Beach House at Park Hyatt Zanzibar and Hyatt Regency Dar es Salaam.

· Specialist Role in F&B for MEA: Leveraged my passion and expertise as a mixologist to assume the role of Specialist for Food and Beverage in the Middle East and Africa region at Hyatt. As part of a specialized team, provided support to hotels in their operations and new openings, utilizing unique skills and insights to enhance guest experiences and drive success for the brand.

· Pre-Opening Team Leader: Took on a leadership role within the pre-opening team, guiding fellow bartenders and collaborating with the Bar Manager to establish operations for a stunning new venue in Souk Madinat Jumeirah.

· Cocktail Menu Development: Assisted the Bar Manager in curating a distinctive selection of cocktails tailored to complement the menu crafted by Chefs Nick & Scott. Ensured that each cocktail enhanced the dining experience, aligning with the venue's chic ambiance and culinary offerings.

· Incorporating Trends: Stayed abreast of the latest trends in mixology and beverage pairing, bringing a contemporary and sophisticated touch to the cocktail offerings. Emphasized the importance of creating cocktails that not only delighted the palate but also harmonized with the venue's upscale atmosphere and stunning views of the Burj al Arab.

· Collaborative Approach: Worked closely with chefs and other team members to create synergies between the beverage and culinary aspects of the venue, fostering a cohesive and immersive dining experience for guests.

· Attention to Detail: Paid meticulous attention to detail in every aspect of cocktail creation, from ingredient selection to presentation, ensuring that each drink was a work of art that captivated the senses and left a lasting impression on guests.

· Mixologist Responsibilities: Developed and curated the drink menu in collaboration with the beverage team, crafting unique and creative cocktails to enhance the guest experience. Provided exceptional customer service while preparing and serving beverages, ensuring guest satisfaction. Maintained and cleaned equipment to uphold hygiene standards.

· Off-Menu Experience: Created off-menu cocktails to offer guests a bespoke and memorable experience, showcasing creativity and innovation.

· Competition Participation: Participated in various mixology competitions, showcasing skills and expertise in crafting exceptional cocktails and representing the establishment on a competitive platform.

· Certified Trainer: Developed into a certified "Train the Trainer" for the hotel, imparting knowledge and skills to fellow staff members, ensuring consistency and excellence in service delivery.

· Inventory Management: Managed inventory and stock control, overseeing stock levels, ordering, and ensuring efficient usage to minimize wastage and maximize profitability.

· Cryogenic Cocktails: Specialized in the creation of cryogenic cocktails, incorporating innovative techniques to elevate the beverage offerings and provide guests with a unique and memorable experience.

• As an associate ambassador I was involved in the various locations in restaurants and bars also taking care of the buddy training and mentoring new joiners.
• Served food and beverages promptly to ensure customer satisfaction.
• Worked flexible shifts including weekends and holidays; demonstrated strong commitment towards role responsibilities.

• Located in the heart of the city known for its F&B and good music, one of the classic old places of Bangalore as a supervisor responsible for overseeing the daily operations of a food and beverage establishment.
• Managing Staff, Ensuring Quality Service, Monitoring Inventory, Managing Costs, Overseeing Operations.
• Established excellent rapport with customers via friendly and professional service.

• A large venue comprising of a restaurant, art deco sports bar, gourmet Italian restaurant located in Bangalore well known for its brunches and signature cocktails where I started as a part of beverage team in the preopening of the hotel.
• Achieved the best employee of the month in September 2011.
• Also, I was involved in compiling of entire beverage recipe cards for the hotel beverage section.
• Achieved 1st place in inter hotel cocktail competition within 5 venues.

• Worked under the supervision of experienced professionals to gain practical knowledge and skills.
• Involved in serving beverages, both alcoholic and non-alcoholic, to customers.
• Assist with inventory management tasks, such as taking stock, checking expiration dates, and ensuring adequate supply of ingredients or beverages.