Gabriela de Nóbrega Marques

Created and implemented sophisticated wine service standards, supervising and training staff to deliver the highest possible service standards for a Michelin-starred restaurant.

Managed all logistic details, including complex reservations and seating arrangements, ensuring seamless guest flow and optimal dining experiences.

Directed and managed waitstaff to ensure efficient, excellent service throughout each seating, resolving customer complaints and disputes to maintain high satisfaction.

Maintained and updated dynamic seating charts, coordinated with kitchen and serving staff, and responded to guest requests regarding food allergies and dietary restrictions.

Guided opening and closing procedures in cooperation with the chef and back-of-house manager, contributing to efficient restaurant operations.

Developed and implemented comprehensive wine service standards, supervising and training staff across multiple restaurant venues, including ZunZum Bib Gourmand and Restaurante Marlene.

Managed and supported high-profile restaurant events, serving as a wine consultant for Mercado da Ribeira Time Out Outlet, enhancing brand visibility and guest experience.

Curated and presented diverse wine and champagne selections, expertly pairing wines with menus and responding to guest inquiries regarding origin, vintage, and style.

Cultivated strong relationships with vendors and producers, negotiating quotations for wine acquisitions and glassware, ensuring appropriate quality and storage while achieving budget levels.

Conducted period inventories to maintain wine sales control and ensure percentage costs were at or below budget levels, managing overall stock rotations from outlets and the main warehouse.

Collaborated with the Chef and Operations Director during the March 2022 pre-opening, selecting and negotiating optimal deals for wine storage equipment, glassware, and curated sponsorships.

Designed and curated a unique list of 80 selected national wines, aligning with the restaurant's fine dining concept to offer an exclusive guest experience.

Executed precise wine and champagne service, opening bottles according to temperature and glassware, and providing expert recommendations for menu pairings.

Managed vendor relationships and attended wine tastings to negotiate acquisitions, ensuring appropriate quality, storage, and replenishment of wines while maintaining budget levels.

Secured all liquors, beers, wines, and coolers, ensuring compliance with state and local laws for alcohol service and managing stock rotations effectively.

Collaborated with F&B Director during the 2019-2020 pre-opening of Cura, negotiating deals for wine storage, glassware, and curated sponsorships for a 1 Michelin Star restaurant.

Designed and curated a unique 160-selection national wine list for Cura, aligning with its fine dining concept to elevate the guest experience.

Designed and maintained a 350-400 reference wine list for Restaurante Varanda do Ritz, a Michelin Guide restaurant, showcasing extensive knowledge of global wines.

Developed and implemented wine promotions and incentive programs, including In-Room VIP Amenities and mini-bar offers, increasing wine sales and guest engagement.

Conducted staff wine tastings, training, and mentorship, fostering a knowledgeable and skilled team while managing inventory and ensuring compliance with alcohol service laws.

Curated and maintained a 650-reference wine cellar for LAB by Sergi Arola, a 1 Michelin Star restaurant, ensuring diverse and high-quality selections.

Provided expert wine and champagne service, responding to guest inquiries regarding origin, vintage, and style to enhance their dining experience.

Attended wine tastings and developed relationships with vendors, ensuring appropriate quality, storage, and replenishment of wines while managing inventory to control costs.

Designed and implemented wine promotions and incentive programs, contributing to increased wine sales and guest satisfaction.

Conducted staff wine tastings and collaborated with Executive Chefs to create dinner and event menus with precise wine matches, elevating culinary offerings.

Provided high-quality service in alignment with Michelin Star experience standards, ensuring an impeccable dining atmosphere for guests.

Coordinated timing between courses with the Chef and effectively communicated customer allergies and dietary needs to kitchen staff, ensuring precise service.

Managed dedicated event setups and mise-en-place, contributing to seamless execution of special occasions and private functions.

Oversaw reservations and seating management, optimizing table turnover and guest flow for peak efficiency.

Prepared beverages and cocktails to exacting standards, and provided crucial aid to Sommelier service, enhancing the overall beverage program.

Coordinated breakfast, lunch, and dinner restaurant teams, reviewing BEOs and service standards to ensure comprehensive knowledge of requirements.

Supervised, trained, and managed waiters, waitresses, and wine stewards, conducting training sessions on all aspects of service outlined in the restaurant operation manual.

Ensured adherence to company rules and regulations regarding uniforms, personal appearance, and hygiene through individual check-in processes.

Conducted regular inventories and spot checks of outlets, managing equipment usage and par levels to prevent breakage and maintain operational efficiency.

Anticipated and fulfilled guest needs, addressing special occasion arrangements, and ensuring compliance with HACCP standards to maintain a pleasant dining experience.

Prepared a wide range of beverages and cocktails to established standards, ensuring consistent quality and presentation.

Managed bar inventory, including restocking and replenishing supplies, to ensure continuous service availability.

Assessed bar customers' needs and preferences, making informed recommendations to enhance their experience.

Collaborated with restaurant service, interacting with customers, taking orders, and serving snacks and drinks efficiently.

Processed customer bills and payments accurately, balancing transactions at the end of each shift.