Alex M. Vargas Email and Phone Number

•Managed all accounts from the public and private sector in South America, Central America and the Caribbean region. •Executed and contracted all distribution agreements with partners in the LATAM region. •Research, study and approach new markets in the residential, commerce and industrial segments of the LATAM region. •Influence clients on transitioning to renewable energy technologies thru one on one sessions showcasing savings in financial figures. •Monitor earnings from distributors making sure accounts are meeting their budget expectations. •Schedule all sales calls and client visits and accurately prospect new accounts.•Maintain a strong relationship with new and existing clients and act as the main liaison between the brand and customers. •Allocate data about energy legislation and closely monitor sales strategies that could change the direction of the sales team business plan.•Collaborate with the social media and website content teams to manage the accounts information, updates and advertising strategies to increase local and international brand recognition. •Identify via social media and market studies the need for new renewable energy powered products.•Create all marketing collateral for the renewable energy line and LED line in conjunction with the design & tech teams. •Built a sales team culture that showcases at all times Genuine Customer Service. •Oversee all visual and written media interviews to maintain a attractive, concrete, approachable & responsible company message. •Manage all logistics from tradeshows, presentations, fairs, educational campaigns and yearly agenda of the Executive Team..•Guide and supervise all communication and negotiations with non-profit organizations.•Support and advice all non-profit organizations looking for financing renewable energy projects in the LATAM region. •Practice at all times our mission ¨Making this Planet a Better Place to Live¨.

TRANSITION OWNERSHIP & PROPERTY RENOVATION TEAM•Met 122% of the F&B budget in 2015 & developed yearly forecast.•Serviced all market segments| corporate, government, association, non-profit organizations,banking, entertainment & diplomatic delegations. •Organized hotel site inspections | scheduled onsite and offsite client´s sales calls. •Managed contracted room blocks |tracked pick up trends |up-sold room categories |closely monitored hotel inventory to increase ADR. •Detailed BEOs | upsold food selections & services | increased ROGR, average banquet checks and F&B minimums. •Negotiated & developed all addendums for additional services/increased room blocks/additional functions/meeting space to secure payment and accurately input group´s history in DELPHI for effective reporting.•Conducted audits with meeting planners ensuring Room Blocks and F&B revenues are met, specifically with citywides, IMF, Correspondence Dinner Weekend & Inauguration.•Chaired pre-cons and post-cons with clients to recognize, drive and close future business. •Ensured successful feedback is received from clients and developed a strong partnership based on trust and credibility that generated long lasting business. •Rebooked groups by acknowledging consistently the importance of their booking and creating an accurate sense of urgency for the property and it´s services. •Exercised a “conflict facilitation” mindset.•Built and reviewed the 30, 60 and 90 day reports focusing on group’s pick up and F&B revenues. •Attended BEO meetings and Bi weekly Pick Up Meetings to track and review groups’ details & shared with the operations team. •Developed strong knowledge of the local luxury hospitality inventory.•Partnered with local tourism entities to allocate business into the hotel specifically with citywides. •Managed all logistics from high end guests includind security details, transportation, meals, onsite and offsite functions, arrival/departure procedures and room set-up requests.

PART OF THE TRANSITION OWNERSHIP TEAM & RENOVATION• Managed group accounts from local and international markets related to government, associations, corporations and travel organizations. • Facilitated clients with information regarding menus, hotel amenities, set up requirements and city services. • Monitored room blocks’, pick up trends, reservation due dates and room block increases to ensure daily average rates • Responsible for managing, revising and increasing contracted F&B minimums in order to forecast accurately with the Director of Conferences & Catering.• Managed pre and post billing details for all accounts in the hotel. • Kept consistent communication with operations team by developing group resumes and revieiwng them on a weekly basis. • Responsible of Pre/Post Conferences between the hotel and group’ contact to review in detail all final banquet event orders.• Developed and updated all banquet event orders on Delphi on a daily basis. • Maintained continuous communication with on-site clients to address requests during their programs and stay.

PRE OPENING TEAM• Supervised all corporate and social events on 15,000 square feet of indoor and outdoor meeting space.• Addressed all catering requests related to set-up, services and F&B product management. • Accountable of the creation and execution of local tradeshows.• Active member on all pre and post conference between hotel’s management team and group’s contact.• Incharged of all audiovisual details from the proposal stage to the installation of equipment. • Maintained constant communication with on-site group contacts to address any requests during their events. • Responsible for developing department’s forecast and budget reports respecting hotel’s profit goals and ownership expectations.• Oversaw and reviewed all staffing programs ensuring maximum guest satisfaction without surpassing budgeted labor expenses.• Handled quality control, cost control and inventory of all food and beverage products for all banquet and catering functions.

PRE OPENING TEAM Assistant F&B Director | Hourglass Lounge Manager/ Aqua Pool Bar Manager/Solstice Restaurant Manager.• Selected outlet’s operating assets following Resort’s opening budget.• Developed all food and beverage menus in conjunction with the Executive Chef, Food & Beverage Director and Sommelier.• Selected local F&B product line to support state’s local farming which merges with the company’s social responsibility standards.• Negotiated and established quality requirements and price points with vendors.• Created marketing strategies using local, out of state and online promotion platforms.• Cultivated operational standards that maintain the uniqueness of the outlets.• Created practical trainings, first aids and security handbooks.• Employed, trained, and scheduled staff based on business volume, ensuring performance standards were met and exceeded.• Conducted staff certifications for T.I.P.S. and C.P.R.• Hosted monthly staff meetings to introduce new products, promotions, special events, performance levels and career development.• Analyzed and determined year’s budget considering business trends and departmental necessities. • Developed and presented monthly turnover ratios and profit margins reports to Food & Beverage Director.

TRANSITION OWNERSHIP TEAM / MANAGEMENT CONTRACT• Responsible for planning and coordinating all banquets and catering activities in partnership with the Director of Catering.• Guided all clients’ sites to showcase the banquet’s facilities and recognize future operational needs.• Serviced and detailed all on-site tastings, displaying consistently the quality of the product and the four star service standards.• Handled all audiovisual activities focused on maximizing and meeting expected revenue goals.• Participated in all negotiations and partnerships between the hotel and external vendor including third party meeting planners. • Developed strong bonds with exceptional vendors that contributed to exposing the hotel’s unique upscale assets. • Acted as the primary liaison between the client and the staff focusing on exceeding expectations.• Supervised all hiring, training and scheduling of associates by always introducing the company’s core values.• Crafted effective standards for handling departmental assets focusing on reducing expenses. • Updated department’s set ups and services that the sales team use for new engaging marketing strategies for future business trends.• Familiarized myself with local catering outlets to recognized local customers’ tendencies.• Managed day-to-day financial information to create sustainable departmental budgets.

• Coordinated function details with Director of Sales, Director of F&B and Catering Sales Manager.• Worked closely with clients to finalize onsite function requirements.• Created client portfolios containing data regarding event details, meeting surveys and customers’ feedback.• Up-sold onsite optional services that could enhance guests’ experiences.• Created sales strategies with Catering Sales Manager to bring business to the function space during slow business periods.• In charged of handling departmental accounting.• Created a unique “over the top” experience for every guest need.• Up-sold promotions and upgrading programs available onsite.• Created up-selling rooms program without increasing labor cost or need for additional resources.• Developed a strong relationship with cultural, fashion and dining venues in Boston.• Scheduled amenities and services requested by guests.• Handled retail appointments with upscale fashion stores in the Newbury Street Fashion District and Copley Mall.• Acted as Manager on Duty while Front Office Manager was not present.

• Purchasing/inventory control: Managed beer and liquor inventory; determined product line.• Bartending: Knowledgeable in beer, wine and cocktails preparation.• Server/host: Serviced breakfast, lunch and dinners in main dining room. Up-sold food specials and beverages. Handled reservations. Controlled restaurant covers and seating designation. • Room Service: Took orders and delivered them to guest rooms; set up room amenities for VIPs; assisted restaurant servers. • Bellman/Valet Parking: Delivered luggage to guest rooms, introduced guests to the property. Attended to guests with car requirements such as parking and car maintenance.