CARLOS FERNÁNDEZ MARTIN

• Supervision of daily front-of-house operations in a 5-star luxury hotel
• Leadership and coordination of service teams ensuring excellence and consistency
• Personalized service to VIP and international guests
• Seamless coordination between dining room and kitchen

• Staff and establishment management
• Customize wine and food service

• Oversight of fine-dining service standards in a high-end branded restaurant
• Team leadership, staff training, and service organization
• Premium guest relations and attention to detail

• High leves restaurant service.
• Opening Erre de Urrechu steak house restaurant, acording 5*luxury hotel standards.

• Service branded restaurant and international customer service.

• International customer service with high quality standards

• Section management and staff coordination and kitchen together with reception.

• Detail and attentive customer service.
• High-income customer service.

• Bar service and wines, beverages, and spirits management.
• Drinks and cocktails preparation , as well as orders and inventories.

• High volume customer service.

SERVICE AND PREPARATION DRINKS AND FOOD