Caio César

I manage daily operations at Block House Restaurantbetriebe AG in Hamburg, where I develop operational strategies, manage budgets, supervise teams, and optimize processes to keep quality and hygiene standards on track.

I also handle inventory and KPIs, making sure performance stays measurable and reliable. When things get busy, I keep my work structured and efficient under pressure.

Before that, I worked across service and bar operations at The Saloon Steakhouse, Shiso Burger, Sausalitos, and The Saloon Steakhouse as a waiter and bartender—handling ordering, inventory, cash handling, and service.

I’ve also supported marketing work as a Marketing Analyst at Oxyme, doing product analysis, translations, and meeting/project support alongside my hospitality experience.