250 keys, 3 F&B venues, 10 Banqueting/Conference Rooms, IRD Directly Report to the general ManagerMember of Executive Committee. Planned and executed F&B Division operation Preopening Team, successfully designed & F&B menu Role & Responsibilities:• In charge of the F&B Service & Culinary divisions daily operations,• In charge of the F&B division’s planning, budgeting & forecasting,• Revisited the entire F&B Marketing & PR strategy schemes,• Established & implemented all F&B training materials.

756 keys, 4 F&B venues, 30 Banqueting/Conference Rooms, IRD & Minibar.Achievements:• Led and directed a team of 180 colleagues,• Developed and introduced 2 new venues concepts Impulse Bar & Healthy Bar • Achieved a GEI (guest satisfaction) of 79 (2 above goal) in 2019• Engagement Survey ( asociate Satisfaction Index) from 89 to 92 in 2019• Distintivo H Certification, second year in a row 100 %Role & Responsibilities:• In charge of the F&B Service & Culinary divisions daily operations,• In charge of the F&B division’s planning, budgeting & forecasting,• Reviewed and corrected the entire costing & pricing strategies.

189 keys Role & Responsibilities:• Member of Operative Committee• Driving change in all the operations to ensure standard are meet and leaders are accountable.• Instilling a sense of collaboration and camaraderie among restaurant operations to create lateral service and support.• Liable for driving public relations and sales in the restaurante• Creation, revision and implementation of Sequence of Service, Standard and Operational Procedures in order to reduce defects and improve guest satisfaction.• Implementation of strict beverage practices, in order to control Beverage cost. Such as establishing par levels, inter departmental transfers and proper stock depletion.• SOPs, Menus and Systems engineering,• Recruitment, Training & Mentoring,• Networking among the local community to drive business, increase revenue and sell the hotel product.

756 keys, 4 F&B venues, 30 Banqueting/Conference Rooms, IRD & Minibar.Achievements:• Successfully Accomplished Guest Satisfaction Index, increasing the F&B statistic 8% compare to 2015• Distintivo H Certification (Certification given by mister of tourism and minister of health) on high hygiene StandardsRole & Responsibilities:• Member of Operative Committee• Active Member of “GO TEAM “• Liaise with finance to improve reporting and allocation of expenses and revenues, in order to find the true profitability of each outlet.• Driving change in all the operations to ensure standard are meet and leaders are accountable.• Instilling a sense of collaboration and camaraderie among all F&B operations to create lateral service and support.• Liable for driving public relations and sales in the F&B división• Creation, revision and implementation of Sequence of Service, Standard and Operational Procedures in order to reduce defects and improve guest satisfaction.• Implementation of strict beverage practices, in order to control Beverage cost. Such as establishing par levels, inter departmental transfers and proper stock depletion.• Networking among the local community to drive business, increase revenue and sell the hotel product

1800 keys, 18 F&B venues, IRD & Minibar.Achievements:• Accomplished Trip Advisor certification within 8 months Top 2 Punta Cana Restaurants• Accomplished 100 % budged F&B• Successfully accomplished New Restaurant conceptRole & Responsibilities:• Member of Operative Committee• Critical Path planning,• Supplier selection & contract negotiation,• F&B, Events Budgeting & Forecasting,• F&B, Events & Catering Marketing, Promotions & PR strategies elaboration,• SOPs, Menus and Systems engineering,• Recruitment, Training & Mentoring,• Rebranding & change management.

120 keys, 3 F&B venues, , IRD & Minibar.Achievements:• Successfully implement Romantic Diner at Pool Deck• Successfully Implement Beer Tasting• Menu Engineering Beach Amenities• Development of Mexican Wine List Menu under development (80 different labels, target 200 by the end of the year)Role & Responsibilities• Implementation of strict beverage practices, in order to control Beverage cost. Such as establishing par levels, inter departmental transfers and proper stock depletion.• Responsible for leasing with Engineering and Housekeeping department and reviewingweekly tasks list for the outlet, ensuring proper maintenance and cost control.• Responsible for Operational Equipment purchase, maintenance and proper maintenance

900 keys, 22 F&B venues, , IRD & Minibar.Achievements:• La Palapa Restaurant 90.1 Market Metrix (Guest Satisfaction Index) on the first year.• Action Plan Development for AAA (5 diamonds awards. Under development)Role & Responsibilities• Implementation of strict beverage practices, in order to control Beverage cost. Such as establishing par levels, inter departmental transfers and proper stock depletion.• Implementation of stock control of dry items and food items, resulting in lowering costs and avoiding expiry.• Directly responsible for all VIP parties (Royal Service Hotel VIP Area)• Sunset Grill Snack Bar at main pool (Only Adults), and beach area services.• Responsible for leasing with Engineering and Housekeeping department and reviewing weekly tasks list for the outlet, ensuring proper maintenance and cost control.• Developing and implementation of proper uniform and grooming standards for all service employees• Responsible for Operational Equipment purchase, maintenance and proper maintenance.• Scheduling, Forecast, Reforecast, P&L, and daily operation• Coordination of Romantic Dinner (at Gazebo and/or beach special events for engagement, anniversary etc.)

401 keys, 5 F&B venues, and IRD.Role & Responsibilities• Creation, revision and implementation of Sequence of Service, Standard Procedures and Operational Procedures.• Implementation of strict beverage practices, in order to control Beverage cost. Such as establishing par levels, inter departmental transfers and proper stock depletion.• Implementation of stock control of dry items and food items, resulting in lowering costs and avoiding expiry.• Responsible for all VIP parties and all mayor guest complaints.• Responsible for leasing with Engineering and Housekeeping department and reviewing weekly tasks list for the outlet,ensuring proper maintenance and cost control.• Developing and implementation of proper uniform and grooming standards for all service employees -Responsible for Operational Equipment purchase, maintenance and proper maintenance. -Volunteered to take over the wine program for the restaurant• Controlling beverage cost and maintaining a proper inventory while increasing the number of wines in the Restaurant.• Bar & Wine Menu Engineering in order to make decisions that are more educated.