F&B Manager with experience in business organization, concept development, and team building. Exceptional operational and motivational team leader with a participative management style and the ability to recognize individual strengths, enhance customer service and insure financial return. Constantly developing cost cutting and profit building initiatives.
Strongly believe in the power of “employee satisfaction leads to guest satisfaction which helps in maximizing guest spending and increasing GOP
10 years and 10 months
Responsible for the F&B operation of the hotel in team with the F&B Director and the Executive Chef Design, implementation and launch in partnership with the executive chef and the F&B manager of all restaurant concepts, menus, and beverage program Training and development of the F&B Team FCST, BUD and LY comparison and reports for the division and responsible setting with the F&B Director financial objectives for the outlets. Audit and establishment of service Standards 4.2 M USD F&B operation 900K USD Banquet Operation
Responsible to manage in conjunction with the F&B manager the F&B operation of the 3 hotels of the resort, 2**** with 300 rooms and 1 ***** with 165 rooms. 6.5 M € F&B Operation Implementation and launch in partnership with the executive chef and the F&B manager of all restaurant, menus, and beverage program. Daily analysis and audit of the financial results of 8 restaurants and 3 bars. Micros Property Champion. FCST, BUD and LY comparison and reports for the division and responsible for developing and setting with the F&B Manager financial objectives for the outlets. Audit and follow up of LQA Standards. 200 meter of banquet space with 2 meeting rooms and outdoor space for weddings and social events. Ranked the best Hotel in Andorra by Trip Advisor 10 restaurants, 3 bars, 4 restaurants outsourced BOH by two Michelin Star Chefs
In charge of all the concept development and operations of all the outlets 38% of F&B Departmental Profit YE Responsible for the financial results of the F&B division 3 restaurants, IRD, Banquets and one Bistro 200K covers yearly captured by the division Development of the beverage program in the property, making it the most successful in the last 5 years, increasing beverage sales by 68% Developing banquets strategies for events from 50 to 3,000 covers Innovative ideas and concepts to maximize revenues Budget and Forecast building for the division Financial reports for ownership and GM Big 4 strategies for the Division Training and Development of talent Micros Property Champion Audit and implementation of LQA standards
Pre Opening and Opening Experience Signature restaurant of Celebrity Chef, Jean Georges Vongerichten. Training and development off staff In charge of supervising and guiding 42 staff members Supervising weekly schedule Organization and logistic of special events Public relations development Analysis of financial statements and revenue strategies. Beverage Manager Micros Champion Popularity reports and analysis using Avero systems Cost Control and selection of special products Design in collaboration with the corporate beverage manager of the wine list Implementation and follow up of Michelin standards
Responsible of supervising the daily operation, following AAA standards for In Room Dining and Signature Restaurant. Team builder and leader. 2010 IRD ranked #3 in the entire company and #1 in America Marketing strategies to increase revenue Up selling trainer In charge of inventories, time schedule, requisitions and cost transfers. In charge of training and supervise 17 colleagues. Responsible of verifying the delivery times of service and the quality of food, beverage and service guest satisfaction. Analyze micros popularity reports. Knowledge of 4 diamonds fine dining restaurant standards Special private dinners
Responsible of all suppliers deliveries In charge of inventories and arrangement of stores following the system FIFO Responsible for supplying the entire product to the different outlets, and supervise their performance and cost control. In charge of following the track of all orders of the kitchen, checking the monthly cost of operations. Basic Kitchen instructor and group leader of first semester students.
Native or fluent
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