- Sales of Fresh Fish to Distributors all over the US, including Puerto Rico and Canada.- Manage up to 25,000 lbs of Fish (Tuna, Snapper, Grouper, King clip, Triple Tail, Golden tile, Wahoo, Mahi, Swordfish, and more) daily arriving from the Caribbean, Central America, Latin America, and Asia.- Grade Tuna, Sword Fish and other fish species to ensure that product meets our customer standards and needs. - Ensure that the company adheres with State and Federal licenses and permits, along with Suppliers adherence to HACCP and other regulatory standards.- Acquisition of new accounts and suppliers through cold calling, social media and web research.- Social Media Management - Attend trade shows to promote company, obtain new suppliers & accounts- Travel to visit vendors and their operations to learn about new products through sustainable ocean operations, training on their methods of operation / products.

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We specialize in the distribution of responsibly harvested fresh and frozen products from different oceans and fisheries. We supply Restaurants, Catering Companies, Hotels, Resorts and Casinos in South Florida, with a large selection of fresh fish, shellfish, frozen portions, and other seafood products at competitive prices, but with high quality and service as our primary goal. All of our suppliers are HACCP certified to assure that our product has been processed with the highest standards. Please visit our website for more information www.miamiqualityseafood.comDuring the pre-opening face Created Corporate ImageEstablished: (Accounting Procedures, Sales Processes, Product information sheet, Company overview)Purchasing of Equipment including refrigerated vehicleObtained Licenses through the state of FloridaDaily Duties- Grade and inspect product on a daily basis- New Account acquisition- Coordination of logistics- Account Managment

Pre-Opening of 1st Stage of 33 Acre Balmoral Island. A private island 10 minutes away from Nassau, Cable Beach.Menu Development / Engineering (Cocktails, Beverages, Wines, Beers, N/A beverages) to maximize profitabilityMenu Cost Control and pricing (Cocktails, Beverages, Wines, Beers, N/A beverages)Bars & Restaurant / Pool Cabanas/ Beach - Set up / concept development of equipment and floorplan to maximize flow and efficiency during peak operating hoursEstablish the Beach Set Up for 1000 + lounge chairsLogistics for transporting / storing (dry goods, equipment, perishables) from Nassau to Balmoral Island.Team member selection / developmentDevelopment of SOP's Negotiate pricing with Distributors and suppliers supplies of operating supplies and perishables, and coordinate / organize the most effective delivery routes for safekeeping of perishablesImplementation of a Sales Program integrating a redesign of website, social media to target and generate sales through private events.Set up entertainment and recreational space to make sure guests are entertained while on the island (Watersports, Games, and Recreational activities)Branding for all the Food & Beverage outlets and Retail Operations on the IslandSocial Media set up and management. Uniform selection for all positions in the island (Operations, F&B Staff, Culinary, Maintenance)

Manage day to day operation of Pool deck, Reservations of 33 cabanas, 25 day beds on a daily basis.Manage a total of 100 + team membersStrategic planning of Operations in many different Artistic events held at the hotel named BLEAULIVE.* DEADMOU5 * PITBULL * STEVE ANGELO * LADY GAGA * RICKY MARTIN * CALVIN HARRIS * TIMBERLAND * MISSY ELLIOT* JEWEL* I-HEART RADIO 2012 * I-HEART RADIO 2013Oversee all areas of the operations that include Glow Bar, Arkadia Bar, Fresh Restaurant, and Pool Deck.Lead a team (3 Asst. Managers / 3supervisors) in order to achieve the budgeted annual revenue of 10 million for all three venues, and keep a motivated and high performing team.Create specials in order to drive (Food & Beverage) / (Cabanas & Beds) revenueUtilize diverse sales skill to attract group clientele to host different outdoor events within our pool private beds and cabanas.Responsible for the training program and development of SOP's for each position.Coach and counsel team members following progressive discipline.Work alongside beverage sales reps to create incentive/promotional progrms to motivate team members to push for higher sales.Work closely with Chef de Cuisine to apply and implement different methods of cost control to drive down and maintain a low food cost.General schedule, payroll and tip distribution responsibilities.AED/CPR Certified

Part of the Opening Team in November 2008.Lowered Beverage cost from 31% to 17% by applying different methods of control.Scheduling, Payroll, and tip distribution responsibilities.High volume restaurant reaching up to 1300 covers dailyConducted departmental meetings In charge of ordering and monitoring the food cost daily along with chef de cuisine

Oversee the day to day operations of 5 venues in the hotelBreakfast Restaurant, Pool Restaurant / Bar, Lobby Bar, Restaurant overlooking the intercostals, and Room Service.In charge of ordering, inventory management.Manage and control food & beverage costsCoach and counsel team members.Facilitate food safety and customer service training for different areas of the department.

Coordinate logistics to receive - store - activate - a warehouse with 150 pallet capacity for all of the vendors and suppliers of the FestivalCreate logging sheets to receive and maintain the incoming inventoryHandle and coordinate logistics for the load in/out and transport of the inventoryProvide on site support throughout many venues during the festival to ensure proper stock of items for each event.