Hugo GOMES DE ANDRADE

1. Learning about alternative compensation options for guests, such as vouchers or service credits.
2. Tracking and managing the distribution of vouchers or credits for guest compensation.
3. Contributing to the development of internal policies related to non-monetary compensation for guest issues.
4. Identifying opportunities to improve the non-monetary compensation process.
5. Analysing data on

1. Gaining insight into STR market trends, property performance, and local regulations through research.
2. Learning how to analyse STR data to identify opportunities for property owners and real estate agents.
3. Assisting in the creation of market reports, compiling data, and understanding how to present insights clearly.
4. Comparing different markets to spot emerging opportunities in the STR s

- Taking care of the Executive Lounge: serving guests' drinks, replenishing the buffet three times a day
- Decorating rooms for special occasions: birthdays, weddings, etc.

- In frontline position: waitressing, coffee making, price tagging, product display
- Take and prepare four different types of orders: dining-in, take away, delivery (Grab, Deliveroo, Food Panda) and room guests’ orders

- Introduction to the hotel organization and main departments: tour of kitchens, food packaging areas, florists, supplies arrival area, staff uniforms area and HR offices
- Hotel manager explained the Hotel organization, the different departments and his direct reporting lines

- Centered on the design and production planning, including office and factory discovery
- Design Department: specialized on designing products and components
- Production Planning Department: elaborates production methods and analyzes issues in order to evolve the trailers

Pursuing a Bachelor of Science in International Hospitality Management at EHL.