Joao Paulo Serra Da Costa Santos

About Me

My experience as a Restaurant Manager on large cruise ships has allowed me to enhance discipline, promptness and the ability to absorb criticism, while that at the same time to refine time management and leadership traits.
I’m experienced in Public Health Protocols and Safety Procedures and I believe that at management level you have to lead by example and that’s where your commitment, passion, empathy, honesty and integrity come into play.
Good communication skills and decision-making capabilities also play a vital role in successfully leading the team to archive the set goals.


F&B Management 2020

Hospitality and Tourism Hotel School of Porto

Table side Cooking 2018

Hospitality and Tourism Hotel School of Porto

Initiation to Wine Knowleadge 2017

Hospitality and Tourism Hotel School of Porto

Work & Experience

Restaurant manager

Princess Cruises


Responsible to manage the team to delight and serve guests while creating long lasting memories by delivering a flawless dining experience with professional yet friendly and personal service. Responsible for customer satisfaction, staff development and management, product delivery and standards, cost/revenue and safety and compliance. Ensure United States Public Health (USPH) regulations are followed at all times and serving as a role model to the junior staff. Actively supervise and public speaking during all of the wine seminars. Responsible for staff scheduling and all trainings.

F&B Supervisor

Princess Cruises

03/01/2011 - 05/01/2013

Responsible for the Buffet service operation such as, but not limited to, scheduling, service and revenue targets. Responsible for the Alternative/Specialty dinning rooms service and to archive all revenue targets. Ensure USPH regulations are followed at all times.


Princess Cruises

08/01/2008 - 03/01/2011

Responsible for all food and service related issues within the work station. Ensure service provided to guests is according to the highest standards set by the management. When presenting the food and beverage menus suggest particular courses and wines and would professionally answer to any questions guests may have. Follow the USPH regulations at all times and making sure that all work is carried out according to these standards.


Fine Dining
Staff Development
Product Delivery and Standards

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