Vítor Camilo Gonçalves

Acting as the primary point of contact for residents and visitors, providing a professional and welcoming arrival experience while managing daily enquiries.

Oversee complex building logistics, including the efficient management of parcel deliveries and the supervision of onsite contractors to ensure high service standards.

This role has strengthened my ability to maintain building security and operational standards, requiring a high level of organisation and clear communication with both residents and management.

• Responsible for preparing classic and signature cocktails, focusing on precise building techniques, balance, and high-quality presentation.
• Manage the full bar setup and stock levels, maintaining an organised and efficient workspace to ensure speed and accuracy during high-pressure service.
• This role has significantly enhanced my confidence in customer-facing interactions, teaching me the importance of timing and communication in delivering a positive guest experience at the bar.

• Took a step back from front-of-house to explore a new side of hospitality operations. Learned to manage uniform inventory across multiple venues using Excel, supporting back-of-house teams and ensuring smooth daily logistics. This role taught me valuable organisational skills and gave me a new appreciation for the behind-the-scenes work that keeps service running seamlessly.

• Promoted after six months to a leadership role, combining front-of-house service with team coordination. Focused on building genuine guest relationships, supporting stock management, and creating a smooth, welcoming atmosphere. This is also where I learned to confidently manage reservations and guest flow using OpenTable.

• Deepened my knowledge of wines and charcuterie, contributing confidently to guest recommendations. Learned to deliver a more polished yet personal style of service, helping to create a warm, intimate atmosphere in a bustling hospitality setting.

• Gained hands-on experience in high-volume, fast-paced service covering lunch, afternoon tea, and dinner. Learned to stay composed under pressure, adapt quickly to changing demands, and deliver exceptional service during long shifts.

• Took on full kitchen responsibilities in a small team, preparing and cooking made-to-order meals.
• Strengthened my ability to work independently, manage prep and service, and adapt recipes to meet

dietary needs without compromising quality.

• I started as a kitchen porter and quickly progressed to sous chef. Learnt the foundations of kitchen operations, food preparation, and the importance of timing, teamwork, and consistency in delivering quality meals.

• Refined my guest service skills in a fast-paced, upscale environment. Managed drinks service with attention to detail before guiding guests through their dining experience, ensuring a smooth and welcoming atmosphere.

• Developed strong customer service and communication skills while handling bookings, queries, and follow-ups. Gained valuable knowledge of automotive services and learned how to build client trust and retention.

• Gained confidence in guest interaction, mastered multitasking under pressure, and developed a strong understanding of service etiquette, and teamwork.

• Learned the importance of first impressions, attention to detail, and anticipating guests’ needs in a hospitality setting.