Casa Faro
Simposium led the complete operational development and launch of Casa Faro, a landmark hospitality destination set within one of Tenerife’s most distinctive historic buildings. Conceived as the home of multiple culinary concepts, Casa Faro brings together Gilda, Petra, and future Mediterranean brands under one strong and recognisable identity.
From strategic planning to opening execution, every operational and commercial element was developed to create a sophisticated destination capable of accommodating distinct restaurant experiences while maintaining consistency, efficiency, and a unified guest journey.
Key responsibilities included:
– Concept & Operational Strategy: Defined the operational vision for Casa Faro as a multi-concept hospitality destination, establishing the structure required for Gilda, Petra, and future brands to operate independently while sharing common standards, resources, and strategic direction.
– Operational Structuring: Developed comprehensive front-of-house and back-of-house systems, departmental responsibilities, reporting procedures, and daily workflows designed to support a complex, high-volume evening operation.
– Kitchen & Service Infrastructure: Supported the planning and optimisation of the kitchen, bar, storage, preparation, and service areas, ensuring that the building’s historic character was balanced with the practical requirements of a modern hospitality operation.
– Brand Architecture & Guest Experience: Helped position Casa Faro as the overarching destination brand, creating a coherent relationship between the building, its individual restaurant concepts, and the complete guest experience from arrival to departure.
– Recruitment and Team Development: Supported the recruitment and organisation of the management, kitchen, bar, and front-of-house teams, establishing clear roles, accountability structures, and leadership responsibilities across the operation.
– Training & SOP Development: Created operational procedures and training frameworks covering service standards, opening and closing routines, guest relations, interdepartmental communication, food safety, financial controls, and management reporting.
– Financial Planning & Cost Control: Developed sales forecasts, labour budgets, cost targets, and operational KPIs, with specific controls for food cost, beverage cost, staffing expenditure, purchasing, stock management, and overall profitability.
– Menu Engineering & Commercial Strategy: Supported the development and commercial positioning of the food and beverage offering, combining Mediterranean identity with strategic pricing, product costing, sales mix analysis, and revenue optimisation.
– Guest Flow & Multi-Concept Coordination: Planned the movement of guests, employees, products, and information throughout the building, ensuring that the different areas could operate efficiently without compromising atmosphere, comfort, or service quality.
– Pre-Opening & Launch Management: Coordinated the operational countdown to opening, including supplier activation, team onboarding, training, service simulations, systems testing, management controls, and the progressive introduction of the concepts to the market.
Simposium’s strategic and operational leadership transformed Casa Faro from an ambitious property development into a structured hospitality destination — a distinctive Tenerife landmark where architecture, Mediterranean lifestyle, multiple culinary identities, and disciplined restaurant operations come together under one roof.
