Brais Moure

• Handled customer relations issues, enabling quick resolution, and client satisfaction.
• Increased sales revenue by developing and implementing effective sales strategies.
• Built long-lasting client relationships through excellent customer service and consistent followups.
• Maintained relationships with customers and found new ones by identifying needs and offering appropriate services.

• Effectively managed high-pressure situations during periods of market volatility, maintaining composure while making crucial decisions.
• Worked +90 hours a week, when deals had to get closed, entering at 9AM some days leaving at 1-2AM, knowing the following day had to come back
• Met with clients to generate new business and negotiate contracts.
• Raised money to complete business development projects such as mergers and company purchases.

This was a summer job, I would usually do 3-4 months a year from 16 to 22. I started as a Runner or assistant waiter, before being standard Waiter in 2018, and Head waiter in 2021. While working for Cala Bassa group, I also did extra shifts in weddings or special events in other restaurants they own in Ibiza, such as Ebusus and CBBC Marina Santa Eulalia, getting used to long shifts and weeks without vacation.

• Supervised server staff and simultaneously served personal section of tables.
• Utilized knowledge of menu offerings to upsell specials and premium dishes, contributing positively to the restaurant''s overall revenue.
• Successfully resolved customer complaints, ensuring satisfaction and maintaining a positive atmosphere.
• Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
• Greeted new customers, discussed specials, and took drink orders.

• Managed and motivated employees to be productive and engaged in work.
• Oversaw inventory management, optimizing stock levels, and reducing waste.
• Got a night license, and developed the party after dinners.

• Assisted colleagues in their tasks when needed, fostering a supportive work environment.
• Explored new technologies and approaches to streamline processes.
• Prepared project presentations and reports to assist senior staff.

Only worked weekends while studying, and never during summer, from September to May, my contract was 20 hours a week initially and went up to 30 hours, not full time because I didn't have availability while studying. Stopped working when Covid hit.

• Worked mainly in Bestial, but especial dates would work in other restaurant Grupo Tragaluz had such as: Hotel OMM, Green Spot, Blue Spot, and Rojo Negro.

• First "job", didn't have a salary, but had fun 24/7, and spent the summer with my best friend, and his older brother who is the owner of that Kite School.

• Assisted head coach in weekend games, and became the "delegate". Same club I played for, I would help weekends with younger categories. The players were all ages between 8 and 10.