• Manage and oversee all F&B Operations within the leading luxury resort of the Caribbean in an area extending 27 km2. Outlets include 7 restaurants, 12 bars, extensive banqueting operations, villa catering services and more. Oversaw a staff of 600+ in service, bars, kitchen and stewarding departments. • Spearheaded a conceptual overhaul of all F&B services available at the resort that involved but was not limited to:• Brand development, design, construction and opening of MINITAS Beach Club & Restaurant, an all-day oceanfront beach club with pool cabanas, private dining gazebos and restaurant.• Design, construction and opening of SBG Casa de Campo at the Marina of Casa de Campo, a modern, international cuisine, oceanfront food-entertainment concept.• Design, construction and opening of Pubbelly Sushi Casa de Campo, a high-end interpretation of the popular Miami-based restaurant.• Defined clear concepts for existing restaurants and created specific Guest Experiences for each thoughtfully and purposefully making specific choices regarding music, menu design, dishware and equipment.• Planned, coordinated, supervised and, in some cases designed, execution of various large-scale events such as: Latin American Amateur Championship 2016, Casa de Campo Food & Wine Festival, Flavors of the World: A Gastronomic Journey by Casa de Campo, and various concerts with internationally renowned artists.• Actively involved in negotiating agreements with local beverage distributors, meat-product importers, and internationally recognized brands such as Perrier-Jouët, Evian-Badoit, Moët & Chandon, Acqua Panna and San Pelegrino that generated significant cost-saving and/or strategic partnerships that benefited the commercial positioning of Casa de Campo brand.

• Managed all-inclusive F&B Operations at Paradisus Palma Real and The Reserve at Paradisus Palma Real for 16 restaurants, 14 bars, 24h complimentary room service, mini-bars, banqueting services (2,000 square meters of conference facilities and events of 1,000+ attendees) and a staff of 400+.• Oversaw and coordinated a re-distribution of the culinary concepts and outlets of the resort. This included the planning and opening of an innovative, market-style buffet with 9 show-cooking stations and seating capacity for 396 guests.• Designed and implemented a new Latin-fusion and Peruvian à-la-carte restaurant brand concept.• Improved beverage sales by 41% versus last year and exceeded budgeted sales by 26% as of September 2014. Overall, increased department sales results by 13% versus previous year. • Achieved AAA “Four Diamond” recognition for fine-dining restaurant Passion by Martín Berasategui at Paradisus Palma Real.

• Assisted with management of all-inclusive F&B operations for 13 restaurants, 8 bars, 24-hour complimentary room service, banqueting operations and a staff of 300+.• Opened the fine-dining restaurant “Passion by Martín Berasategui at Paradisus Punta Cana.” Responsible for hiring, training, supervising and maintaining a high level of guest service.• Obtained TripAdvisor 2013 Certificate of Excellence and achieved #1 restaurant ranking on TripAdvisor in the Punta Cana area for Passion by Martín Berasategui at Paradisus Punta Cana.• Introduced a new design for hotel’s premium wine list.

• Managed and supervised all F&B outlets and operations (breakfast, lounge bar, room service, mini-bars, and banqueting services) of the Innside Madrid Génova and Innside Madrid Luchana hotels.• Coordinated all pre-opening and opening activities for F&B outlets and operations.

• Supervised daily operation of all F&B outlets including à-la-carte restaurant, lounge bar, outdoor terrace café, rooftop bar, and room service. • Managed a staff of 25 bartenders, bar backs and waiters. Responsibilities included shift hand-over, verifying restaurant and bar set-up, daily staff briefing, coordination of operation during shift, clean-up, employee training, ensuring customer satisfaction, and managing customer complaints.• Responsible for scheduling, end-of-month inventories, S&P development and implementation, purchasing, cost control, event organization and preparation.• Participated in the pre-opening Task Force for two new INNSIDE by Meliá hotels in Madrid, Spain.

- Performed economic analyses of market definition, competitive effects, entry and efficiencies in connection with work on proposed mergers and joint ventures.- Developed realistic, market-based “but-for” scenarios in order to determine damages in connection with infringement and breach-of-contract claims involving patents. - Developed data cleaning, organization, and analysis programs in Excel and Stata for data files containing up to a billion observations. - Analyzed thousands of pages of legally filed documents and depositions, often under tight time constraints, to assist in framing argument for expert report. - Researched company and industry data and qualitative information using Factiva, Econlit, Snapdata, and others. - Created “backup books,” that supported each assertion and analysis method presented in expert report.