Autobiography

My name is Sérgio, I was born in Évora in 1974 and lived in Azaruja until I was 16, a small village in Alentejo, where the main economic activity was the transformation of cork.

I started working in 1990 as a bar apprentice, in a disco, in the city of Évora I worked as a bartender and waiter, in Alentejo, in clubs and beach bars for 7 years.

In 1996, in the city of Porto, I worked as a waiter in restaurants in Ribeira and in a hotel in Boavista. In the same year, I applied and entered in the Techniques and Hotel Management course at the School of Hospitality and Tourism of Porto.

My first job, after finishing my training at EHTP, was as Head of Purchases at a 4-star hotel in the city of Évora. In this hotel I had the opportunity to grow professionally, having taken on the management of the restaurant department as an Assistant Director of F&B

At the age of 29 I took on the functions of F&B Director in a 4star hotel of a national hotel chain

In 2005 I was challenged to head the commercial department, in the area of hotel projects, for a nationally renowned company in the supply, assembly and technical assistance of hotel equipment I devoted myself to hotel consultancy for the next 10 years, where I was connected to the development of hotel projects for international brands, having had as a last challenge to monitor the operation in Brazil of a 5-star hotel of the world's largest hotel chain

In 2016 I returned to the hotel operations, with the opening of a 5-star boutique hotel, family-run, in Serra da Arrábida in Setúbal. After 3 years, again in Lisbon, I took on the role of Assistant Manager in an Airport hotel, with an international brand, managed by a national hotel group.

In 2019 I was invited to become General Manager of the same hotel group and to open the first hotel in the Iberian Peninsula for a brand aimed at the Millennials generation However, with the economic crisis that tourism went through, after consecutive delays in the opening of the hotel, I left the hotel operations…

With 47 years old, having spent quality time with my family, following the growth of my daughters, I equally took advantage of this downtime to recycle and strengthen knowledge, having attended online trainings in the areas of Digital Marketing, Emotional Intelligence and Leadership "Knowledge does not occupy space, it only magnifies the mind."

A few months ago, since April 2022, I returned once again to hotel operations, this time as Assistant Director in a 4-star hotel unit in Estoril Returning to the operation, in the post-pandemic paradigm with all the known constraints of the sector was undoubtedly a great challenge. But it has paid off, we managed to deliver service and achieve our main goal: "Customer satisfaction"

Entrevista

1. Quais dos conhecimentos técnicos adquiridos na EHTP, considera que foram e/ou são, ainda, fulcrais para a sua carreira? Qual destacaria?

A vertente prática da formação, em contexto real, foi sem dúvida o fator diferenciador. No meu dia-a-dia profissional, e familiar, emprego frequentemente a expressão “ para mandar fazer, é necessário saber fazer … ”

2. Sendo uma indústria de pessoas para pessoas, que competências pessoais/humanas valoriza como ideais para os profissionais da área? Destaca alguma que considere mais relevante?

A capacidade de liderar pelo exemplo. Enquanto líder só obteremos o respeito e a entrega das equipas se os elementos desta nos virem como pares

3. Quando escolheu a EHTP, fê-lo porque sentiu ter uma vocação, ou por outra(s) razão(ões)? Como identificou essa vocação?

A EHTP, em 1996, era uma referência do ensino direcionado à indústria hoteleira, e hoje em dia ainda o é.

A escolha veio por recomendação, assim como a identificação da vocação, de um amigo que em 1996 era colega de trabalho um restaurante na Ribeira do Porto. Conhecia a formação ministrada pela EHTP e considerava que eu, enquanto profissional, tinha capacidade para ir mais além do que ser empregado de mesa

Interview

1. Which of the technical knowledge acquired at EHTP, do you consider to have been and/or are still crucial to your career? Which ones would you highlight?

The practical aspect of training, in a real context, was undoubtedly the differentiating factor. In my professional and family day-to-day life, I often use the expression " ... to have it done, it is necessary to know how to do it..."

2. As a people-oriented industry, which personal/human skills do you value as ideal for professionals in the field? Which one would you highlight as the most important?

The ability to lead by example. As a leader, we will only get the respect and commitment of the teams if the team members see us as peers.

3. When you chose EHTP, did you do it because you felt you had a calling, or for other reason(s)? How did that calling become clear to you?

In 1996, EHTP was a reference in teaching targeted for the hotel industry, and today it still is.

The choice came on the recommendation, as well as the identification of the calling, of a friend who in 1996 was a co-worker at a restaurant in Ribeira of Porto I knew the training provided by EHTP and considered that I, as a professional, had the capacity to go beyond being a waiter.

4. Quais os principais desafios que um profissional deve enfrentar sem hesitações?

O principal desafio que se apresenta a qualquer profissional da indústria hoteleira, a meu ver, é a oscilação de operação. A época baixa, em que algumas unidades hoteleiras têm de se reinventar e a época alta, em que existe o acréscimo de operação

4. What are the main challenges a professional must face without any hesitation?

The main challenge that any professional in the hotel industry faces, in my opinion, is a fluctuation in operation The low season, when some hotel units have to reinvent themselves and the high season, when there is the increase in operation and the difficulty in obtaining human resources. But, with love for what one e a dificuldade em obter recursos humanos. Mas, com gosto pelo que se faz e com o apoio das equipas fazem-se milagres

5. Qual foi o maior desafio da sua carreira? Porquê?

Em 2006, resolvi deixar a operação e dedicar-me a uma área desconhecida para mim: o desenvolvimento de projetos A teoria que se aprende sobre equipamentos e instalações não faz jus à realidade do que é uma unidade hoteleira no papel (projeto). Mas como tinha uma visão abrangente - do que era o serviço de sala, de bar, duma pastelaria ou duma cozinha e copa, assim como duma lavandaria - foi relativamente fácil entender o que seria necessário para fazer o projeto do hotel funcionar

6. De que forma se destaca a sua organização? O que a torna única? (Qual é a vossa “unique selling proposition”?) identifico-me com empresas que valorizam os colaboradores acima de tudo Os colaboradores satisfeitos tratam bem os clientes, é uma excelente máxima dum visionário.

7. Por favor descreva, se possível, uma das cenas mais caricatas com a qual lidou ao longo da sua carreira.

Há uma expressão popular muito engraçada na língua portuguesa, “Colocar o Rossio na Rua da Betesga”, que se aplica a alguns investidores/ promotores de unidades hoteleiras que querem fazer dum vão-deescadas uma cozinha profissional Não funciona

8. Tem alguma lição de vida que gostasse de partilhar? Algo que o marcou profundamente e contribuiu para a sua transformação como pessoa ou como profissional. Se tratarmos bem os outros, mesmo quando não does and with the support of the teams, miracles happen

5. What was the biggest challenge of your career? Why?

In 2006, I decided to leave the operation and devote myself to an area unknown to me: project development

The theory that is learned about equipment and facilities does not live up to the reality of what a hotel unit on paper is (project). But as I had an extensive vision - what was the service of a restaurant, a bar, a patisserie or a kitchen and pantry, as well as a laundryit was relatively easy to understand what it would take to make the hotel project work.

6. How does your organization stand out? What makes it unique? (What is your “unique selling proposition”?)

... I identify with companies that value employees above all. Satisfied employees treat customers well, it's an excellent aphorism of a visionary

7. Please describe, if possible, one of the most ridiculous scenes you have dealt with throughout your career.

There is a very funny popular expression in the Portuguese language, “Colocar o Rossio na Rua da Betesga” (it means to do something impossible, considering the respective size), which applies to some hotel investors/ promoters who want to turn a stairwell into a professional kitchen. It does not work.

8. Do you have a life lesson you would like to share? Something that deeply marked you and contributed to your transformation as a person or as a professional.

If we treat well the others, even when they don't deserve merecem a nossa consideração ou compaixão, ganhamos o respeito dos nossos pares. A primeira vez despedi um colaborador, embora a gravidade da atitude o justificasse, foi difícil, mas coloquei o bem comum em primeiro lugar. A equipa reconheceu a minha capacidade de os liderar.

9. Quais os seus planos futuros em termos profissionais?

Continuar a gerir hotéis, acompanhar processos de abertura de novos hotéis e, estar junto das equipas e clientes.

10. Que conselhos deixa para os atuais alunos da EHTP e que em breve serão seus colegas?

Lutem sempre pelos vossos sonhos, nunca desistam Façam sempre o que amam. Respeitem sempre os outros, escutem o que a “voz da experiência” tem a dizer. O meu avô dizia: “Muitas opiniões ouvirás, mas no final só a tua seguirás!”. O conhecimento vem de todos os lados, temos as nossas convicções e ideias, mas temos de ver pelas várias perspetivas

11. Com que frase gostaria de terminar esta entrevista?

Sejam felizes! A mim, trabalhar no turismo enche-me de alegria our consideration or compassion, we earn the respect of our peers The first time I fired an employee, although the seriousness of the attitude justified it, was difficult, but I put the common good first. The team recognized my ability to lead them.

9. What are your future professional plans?

I want to continue my career, managing hotels, monitor new hotels opening processes, and be with teams and clients.

10. What advice do you have for current EHTP students who will soon be your peers?

Always fight for your dreams, never give up. Always do what you love. Always respect others, listen to what the “voice of experience” has to say My grandfather said: “You will hear many opinions, but in the end you will only follow yours!”. Knowledge comes from all sides, we have our convictions and ideas, but we have to see from different perspectives.

11. What sentence would you like to end this interview with?

Be happy! For me, working in tourism fills me with joy.