Milton Domingos

• Supervised employee performance, preventive maintenance, and safety.
• Scheduled regular inspections of equipment and facilities to manage wear and tear.
• Trained maintenance technicians to apply proper techniques and best practices and comply with safety protocols.
• Planned scheduled maintenance outages as part of preventive maintenance program.
• Established and documented protocols for preventive maintenance procedures, decreasing equipment issues, and reducing downtime.
• Delegated tasks to carefully selected employees in alignment with resource management goals.

• Commissioning, repair and maintenance of the entire electrical system;
• Commissioning, repair and maintenance of the HVAC system;
• Commissioning, repair, installation and maintenance of the waste treatment and distribution system
  water;
• Replacement of the fire arrest and extinguishing system;
• Installations of the audio system at Bula Tumba Hospital;
• Commissioning and installation of the telephone and data network;
• Commissioning, repair and maintenance of the Generator Group;
• Procurement, equipping and assembly of hospital furniture.

Ensure the definition and implementation of the Customer relationship management strategy, namely with regard to contractual management, after-sales customer management, as well as the management of contractual processes and documentation, in order to maximize profitability, quality of service and the level of customer satisfaction. Ensuring that all planned preventive and reactive maintenance is carried out and is in accordance with the contractually agreed Coordinate and prepare regular internal activity reports for the client and for contract follow-up, highlighting the most relevant points and critical aspects to be analyzed Manage the relationship with the client in order to guarantee the satisfaction of the agreed contractual requirements, as well as the presentation of proposals based on Management of suppliers and subcontractors. Coordinate the control of operating results in accordance with the agreed service levels, as well as the control of compliance with the Customer's internal procedures. Management, coordination and supervision of maintenance contracts of the buildings. Loanda Towers, Vitória building, Intercontinental Hotel Luanda and Fortaleza Shopping.

Planning, management of the daily maintenance plan of Chevron's main building Employees management Stock management Ensure implementation of the maintenance plan Ensuring compliance with Health and Safety at Work and environmental standards Implementation of efficiency indicators

Planning, coordination, management and maintenance of Softservices in the main building of the National Assembly Operational team management Stock management management of subcontractor teams Ensure implementation of the maintenance plan Ensuring compliance with Health and Safety at Work and environmental standards Implementation of efficiency indicator

• Hired and trained new employees, demonstrating best methods for serving clients and guests.
• Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
• Greeted and assisted guests by gathering information pertaining to reservations or requests.
• Booked large groups for weddings, seminars, conferences, and other events, providing best available room rates.
• Supervised team of 9 front desk agents and helped to resolve issues arising during shifts.
• Increased customer service ratings through personable service.

In this 3-star Aparthotel with 33 rooms i was responsible for the management and operational organization of the hotel, in the areas of accommodation, food and beverages, maintenance, financial and human resources. Cost control, calculation of the respective ratios, preparation of performance maps, occupancy rate, internal consumption, invoicing and expenses; Ensure compliance with operating procedures and service standards in the most different areas. Guide all management, production, distribution and logistical support services.

• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Resolved customer complaints involving food or beverage quality and service.
• Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
• Maintained highest standards for beverage quality and service.
• Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.

I worked in the food and beverage, banquet and room services section of this 4-star hotel with 255 rooms. The diary tasks varied from day to day, my work was carried out in the restaurant, bar, room services and conference rooms; Directly assisted the Banquet Director, having the responsibility of leading and guiding a team that varied from 1 to 5 people for each work shift and making sure that the goals set for the day, week or month were achieved and with the quality of service desired and required by the company. Provide our trainees with skills that allow them to offer a good and qualitative service to our guests, train them, guide and accompany them day by day, putting all the necessary means for learning at their disposal

Novotel is a luxury 4-star hotel with 134 rooms and is part of the international hotel chain Accor Hotel Group My daily responsibilities consisted of checking in and checking out our guests, making, scheduling and confirming reservations requested by Guests over the phone, internet or made at the reception. It also maintained and accounted for daily net revenues. Assisting and making use of the Fidelio computer system. Make sure that the problems of our Guests are solved in full, in an effective manner using the program and procedures stipulated by the company. Deal with severe and mysterious calls made by the general office of the hotel chain in order to maintain and offer constant quality of servic

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

The Best Western Hotel is a 4 star hotel and has 108 rooms. Exercising the role of host, I interned for 6 months in this hotel in the areas of the restaurant, bar, room services and banqueting. With tasks that varied from day to day, I was responsible for serving guests in the restaurant, bar and when necessary in room service. On the other hand, responsible for the complete and equipped preparation of the conference rooms, providing logistical, technical or food support to the participants or participants of a conference or training.

The Golden Tulip Hotel is a luxurious 4-star hotel and has 60 rooms. Working for a period of four months and outstanding in the areas of restaurant, kitchen, brasserie, terrace and bar, and with daily tasks that in the morning varied between serving tables, conference rooms and preparing breakfast. In the afternoon, lunch and in the evening, work in the restaurant with an à la carte system.

Monitoring of trainees and oral translation of training content .