Fausto Gomez Ribao

• With 720 employees, three sites for the moment and three tenders in process. From Nov. to present, Mainly acting in Ambatovy mine in Toamasina region.
• Led cross-functional teams to drive strategic initiatives across multiple regions.
• Developed and implemented operational policies, enhancing service delivery standards.
• Managed stakeholder relationships, ensuring alignment with organisational goals.
• Analysed market trends to inform strategic decision-making and business development efforts.
• Oversaw budget management, optimising resource allocation for maximum impact.
• Mentored junior managers, fostering a culture of continuous improvement and accountability.
• Spearheaded training programs, increasing team efficiency and skill proficiency.
• Collaborated with senior leadership to define long-term growth strategies and objectives.
• Recruited, trained, and coached a 9-member team to support company growth.
• Established strong relationships with key industry players for business growth and expansion.
• Gathered information on competitor activities and market trends to enhance strategic decision-making.
• Negotiated contracts with suppliers to secure favourable terms that benefited the company's bottom line.

• Spearheaded the management of camps for 3000 guests, ensuring smooth operations and high guest satisfaction by overseeing all operational aspects.
• Directed all projects integral to the SOW of the camps, including maintenance, F&B, housekeeping, laundry, and waste management, achieving operational efficiency.
• Managed a team of 200+ employees (190 local), fostering client relations and ensuring high standards of service delivery.

• Spearheaded the management of camps for 14,000 guests, ensuring smooth operations and high guest satisfaction by overseeing all operational aspects.
• Directed all projects integral to the SOW of the camps, including maintenance, F&B, housekeeping, laundry, and waste management, achieving operational efficiency.
• Managed a team of 800+ employees (90 local), fostering client relations and ensuring high standards of service delivery.
• Coordinated cross-functional teams to optimize workflow and improve service delivery.

• Organized and managed a camp for 10,000 guests, including 2,200 VIPs, ensuring smooth operations and high guest satisfaction by overseeing all operational aspects.
• Directed all media projects integral to the SOW of the camps, including maintenance, F&B, fire brigade, recreation facilities, outdoor areas, clinics, FM, HK, laundry, and waste management, achieving operational efficiency.
• Led a team of 1,100 employees, responsible for construction, expansions, and client relations, fostering a collaborative and high-performing work environment.
• Led cross-functional teams to deliver complex construction projects on time and within budget.
• Coordinated with stakeholders to define project scope, objectives, and deliverables that aligned with strategic goals.
• Developed and implemented project management frameworks to enhance operational efficiency across various phases.
• Developed comprehensive project plans with clear milestones, ensuring timely progress and measurable results.
• Managed budgets exceeding $1 million dollars, ensuring financial accountability at all stages of the project development process.

• Owned and managed a Tapas & Wine bar and Bistro establishment, overseeing all aspects of operations, including budgeting and financial management.
• Curated a unique dining experience, combining tapas, wine, and bistro offerings, resulting in increased customer satisfaction rates by 15%.
• Implemented customer service strategies that enhanced guest satisfaction and loyalty, contributing to repeat business and positive reviews.
• Developed and implemented innovative menu items based on seasonal ingredients and customer feedback.
• Oversaw inventory management, optimizing stock levels to reduce waste and enhance profitability.
• Established marketing strategies through social media engagement to increase brand visibility and customer base.
• Fostered relationships with local suppliers to source fresh ingredients while supporting community businesses.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.

• Directed the comprehensive management of 15 on-shore and off-shore camps across diverse regions in the Kingdom of Saudi Arabia, ensuring operational efficiency and maintaining high standards of service delivery.
• Cultivated and maintained client relationships with 3 distinct customers, meeting their specific needs and enhancing customer satisfaction rates by 30%.
• Coordinated operations within a dynamic environment, spanning multiple locations and catering to various clientele, achieving operational goals and improving resource utilization by 40%.

• Directed two distinct groups catering to three clients across eight sites, collectively managing up to 2000 man-days, ensuring operational efficiency and high-quality service delivery.
• Supervised a workforce of over 450 staff members, maintaining smooth operations and achieving high standards of service delivery.
• Orchestrated the operations of eight camps located in various regions within Algeria, consistently maintaining standards across diverse locations. Compass Group CAMEAT Region.

• Directed the comprehensive management of 13 camps (rigs) across various regions in Saudi Arabia, ensuring high operational standards and efficiency.
• Coordinated and supervised operations, optimizing resource utilization and maintaining effectiveness.
• Implemented strategies that enhanced operational efficiency, contributing to overall success and high standards.
• Coordinated cross-functional teams to ensure timely project delivery.
• Implemented risk management strategies to mitigate potential issues.

• Orchestrated the comprehensive management of 50 operations, spanning various regions within the Kingdom of Saudi Arabia, ensuring high standards of service delivery and operational efficiency.
• Fostered and navigated client relations with 9 key customers distributed across different areas, enhancing customer satisfaction and loyalty.
• Directed a workforce of over 900 employees within my department, ensuring efficient coordination and execution, and achieving operational goals.

• Directed the comprehensive management of Spanish companies operating in Algeria, encompassing remote sites, mines, and onshore rigs.
• Site Manager
• Held responsibility for the overall management of a single site, maintaining a daily turnover of 100 mandays, which served as the head office of the client.
• Led a team of 13 staff members, ensuring smooth operations and efficient service delivery.
• Simultaneously served as the corporate chef, traveling to different units within the company to provide culinary expertise and support across various locations. Executive Chef
• Functioned as the Executive Chef overseeing Spanish Operations, assuming the role of an expatriate executive chef.
• Managed a small site located in Algiers, while also traveling to various units within the company as a corporate chef.
• Held responsibility for supervising and controlling kitchen operations across multiple units, ensuring culinary excellence and consistency throughout the organization.
• Coordinated cross-functional teams to ensure timely project delivery.
• Planned, designed, and scheduled phases for large projects.

• Led culinary operations and kitchen management, ensuring high-quality dining experiences and maintaining service standards, resulting in increased customer satisfaction rates by 60.
• Directed kitchen staff, menu planning, and food preparation, enhancing operational efficiency and achieving high guest satisfaction

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• Focused on creativity, taste, and presentation, delivering exceptional dishes and improving guest dining experiences by 60.
• Oversaw catering operations within a hospital setting, ensuring efficient food service delivery and maintaining high standards of quality and customer satisfaction.
• Managed supply chain logistics and coordinated activities across four different contracts/units, contributing to operational efficiency.
• Lead a team of over 65 staff members, achieving high service standards and contributing to over 1200 man-days collectively.
• Directed catering operations for diverse events, ensuring seamless execution and client satisfaction.

• Directed food services for a facility with 800 beds, serving 4,000 meals daily, ensuring high standards of service delivery and operational efficiency.
• Oversaw two public cafeterias, a vending area, and two staff canteens, maintaining rigorous service and sanitation standards.
• Led a team of 90 staff members, fostering a collaborative and high-performing work environment to ensure smooth and efficient food service operations.

• Directed the comprehensive management of a busy seafood dining restaurant with a capacity of over 220 guests, ensuring smooth operations and high guest satisfaction.
• Oversaw operations for 18 tables, achieving operational efficiency and exceptional dining experiences.
• Managed staff coordination, customer service, menu offerings, and overall ambiance, increasing customer satisfaction rates by 40.

• Directed culinary direction, menu development, and kitchen operations, ensuring consistency and excellence across all franchise units.
• Managed and strategized F&B operations, achieving operational efficiency and high standards of service delivery.
• Led a team of culinary professionals, fostering a collaborative environment and enhancing overall performance.

• Oversaw all aspects of restaurant operations, ensuring smooth and efficient day-to-day activities, including staff supervision and quality control.
• Managed customer service initiatives, enhancing guest satisfaction and maintaining high service standards, increased customer satisfaction rates by 50.
• Implemented quality control measures, ensuring a consistent and enjoyable dining experience for customers.

• Led the planning, coordination, and execution of various events, banquets, and catering operations, ensuring seamless event experiences and high standards of service.
• Played a crucial role in maintaining customer satisfaction, improving customer satisfaction rates by ## through meticulous event management and attention to detail.
• Assisted the director in overseeing all aspects of event management, contributing to the successful execution of high-profile events and enhancing overall guest experience.

• Spearheaded property projects, ensuring strategic planning and operational management, resulting in successful completions.
• Directed budgeting and financial management, achieving operational efficiency and high service standards.
• Managed diverse teams, fostering collaboration and high performance, contributing to project success.

• Assisted the head chef in kitchen operations, ensuring smooth food preparation and maintaining high kitchen standards.
• Contributed to improving kitchen efficiency, reducing preparation time by ##.
• Enhanced customer satisfaction rates by 35 through meticulous attention to food quality and presentation.

• Directed front-of-house operations and customer service, ensuring high service quality and increasing customer satisfaction rates by ##.
• Managed seating arrangements and order taking, optimizing workflow and enhancing guest experience, resulting in improved efficiency by ##.
• Maintained service standards, contributing to a positive dining atmosphere and repeat business, increasing repeat customer rates by ##.

• Supported the management of restaurant and events operations, ensuring smooth coordination and high standards of service delivery.
• Improved customer satisfaction rates by ## by implementing effective service strategies and maintaining quality standards.
• Increased event bookings by ## through strategic planning and exceptional customer service.