Overseeing Daily Business Operations Hotels Developing and implementing growth strategies.Training low-level managers and staff.Creating and managing budgets.Improving revenue.Hiring employees.Evaluating performance and productivity.Analyzing accounting and financial data.Researching and identifying growth opportunities.Generating reports and giving presentations.

Bocas Bali Apr 2021 - Mar 2022 1 yr Apr 2021 - Mar 2022 1 yrBocas del Toro, PanamaBocas del Toro, PanamaPlan, organize and coordinate the entire operation of the hotel (including customer services, personnel management and hotel administration).Direct, supervise and train staff and trainees.Hire and assign new staff members.Monitor and track staff performance to ensure efficiency and compliance with policies and procedures.Consult and collaborate with department managers to ensure coordination of hotel activities.Check the quality to guarantee the expected standards in customer services, decoration, domestic service, food, banquets, etc.Develop and promote marketing strategies.Manage and coordinate accounting, budgets, statistical calculations, calculate operating figures, set room rates and strive to achieve profit targets.Oversee maintenance, stock and furnishings, deal with contractors and vendors, and ensure effective security.Coordinate reception activities and receive, welcome and register customers.Respond to questions regarding hotel policies and services, and deal with customer feedback and complaints.Guarantee compliance with health, occupational safety, licensing and other legal regulations.

Melia Jardines del Rey complex 1176 rooms*Verify the quality and presentation of food and beverages according to standards.* Verify the attendance and presentation of the staff.* Verify the development of scheduled events.*Inspect the quality levels of the consumption centers according to the melia standard that is provided.*Review and analyze the daily report and quality and service comments.*Implement sales strategies by monitoring improvements and budget compliance.*Supervise and coordinate the daily work of AyB staff*Work together with the departments of Economics, Sales, Marketing, and others.* Verify inventories and storage conditions, product conservation and rotation in warehouses, warehouses, and cold rooms.*Verify, authorize and control AyB orders* Maintain established costs by providing the highest quality.

The Paradisus Los Cayos complex has more than 20 buffet-style, à la carte and snack points, as well as beach bars with fresh cocktails. 8 restaurants, 5 snacks, 13 bars and 2 room services. Coordinate food and beverage service at events. Maintain or improve the established food and beverage cost level.Supervise the quality of purchases of equipment and raw materials from the stock of food, beverages and supplies.Plan and organize the operational functions of each consumption centerParadisus the keys is divided into 3 sections, standard, the reserve and royal service. 843 rooms

328 rooms , 2 buffets plus 3 a la carte restaurant , 2 pool bars, sna ck 24 hours , plus room service

Panama City, Panama (JUL 2015-DEC 2017) (1360 rooms)* Continuous shoulder workflow support for 5 restaurants, 6 bars, 1 rooftop lounge, 1 nightclub, banquet functions and room service. * Actively participate in menu planning, providing the customer with a fresh sense of dining experience in appearance and food choice.* Mentoring, training and developing 300 employees.* Designed an innovative marketing strategy that resulted in a 20% increase in sales in one year that exceeded revenue projections.* Achieved a 50% to 25% employee turnover, resulting in better trained staff and better service.* Achieved guest satisfaction scores; improved from 75% to 90%.* Launched the department's first performance incentive plan to motivate staff; resulted in a 23% increase in sales* Worked closely with managers to focus on best practices to provide the best possible work environment and foster growth.* Directly involved with budget/P&L, health and security and regulatory compliance. *Food costs were reduced from 36% to 31% and from 30% to 28%, maintaining the standards by implementing a reorganization system in the presentation of the dishes. *Liquor costs were reduced from 25% to 21% working together with distributors on special prices, promotions, quantity purchases. Average check for $125 in fine dining $98 in themed $75 Bistro.

* Oversaw daily operations of outlets, bars, banquet functions, and room service.* Driven new customer visits and guest retention by 17% without increasing advertising budget.* Business plans, service, and manuals efficiently implemented training.* Improved average check implementation incentive programs.* Maintained a vital role in creating revenue generating ideas and promotions resulting in a 30% raise.* Led the Pool Concierge Program to creating memorable experiences and new product development.* Collaboration with takeover team to deliver all operations post-brand separation by working closely and developing a strong relationship with asset managers and ownership company, Cost of beverages for the year below 25%* Development of the Mixology Program with detailed costs, creative menus and Detailed standards to maintain consistency in all operations, Cost of alcohol of 23%, in happy hour of 30%, while in the Martini Menu a cost of 18%. Average check of $150 per guest in fine dining, $80 casual, room service of $48.

* Earned a 5 Star Diamond Award from the American Academy of Hospitality Sciences. * Responsible for all financial statements including P&L preparation for 4 independent restaurant locations. *Required to make all hiring and firing decisions regarding FOH & BOH management. * Negotiated terms and contracts with all food and beverage vendors* Opened the first Vic & Angelo's which is located on PGA Blvd. in Palm Beach Gardens and at this location examples of my responsibilities included: * Conducted all staff training to famed restaurateur David Manero's standards before opening. * Created enough revenue in the first year to open second and third locations: DeVito's South Beach (Ocean Drive) and Vic & Angelo's Coal Oven Delray (Atlantic Ave.) * Scheduling, general day-to-day operations, and full responsibility for all service personnel. * Arranged all aspects for the private parties and constantly worked in cooperation with the external PR company. * Came to work at Vic & Angelo's second location after the opening management staff proved less than impressive. Here are examples of my responsibilities including: * New location restructured to increase sales and rework service techniques. Average check from $25 to $50, up to 1,200 diners per day in season.

Restaurant awarded with 5 diamond stars. * Organized tours for the South Florida Concierge Association and created a concierge reward program. * Extensive knowledge of fine wines and food preparation. ( Napa , Sonoma, Italy) * Sole manager in charge of private party bookings and pharmaceutical presentations. * Change Company uniform, create bar promotions, create summer menu and food and wine tasting event. * We strive to achieve the highest standards of excellence in the industry by providing prompt, professional and friendly customer service. * As General Manager, my duty was to implement and create the standards and procedures based on the mission and vision of the company. Responsible for the implementation and monitoring of the sales strategy, Marketing. ( Property from Le Meridian to Marenas was sold. ) Average check of $120-$200 per person.

Responsible for the overall dining experience including room service and buffet services, also responsible for wine inventory, and party reservations.