FDV is a leading consulting firm within the foodservice & hospitality industry, with expertise in strategic planning and business management. I collaborate as an external consultant on the design and development of beverage offers for some of their clients.https://www.fdvconsulting.com/en/

Buena Suegra is a trendy fine dining restaurant in A Coruña. It specializes in Latin food with a wide variety of international cocktails.https://buenasuegra.es/

Blu Bar is a meeting point for locals, expats and tourists on the Rambla del Poble Nou, in Barcelona. It specializes in vegan food and cocktails, in an informal and surfing environment.https://www.instagram.com/blubarpoblenou/

Zel Mallorca is a new hotel concept inspired to Mediterranean lifestyle, born from the partnership between two Majorcan references, Gabriel Escarrer Jaume, President and CEO of Meliá Hotels International, and tennis legend Rafa Nadal.I’m in charge of the management of the beverage outlets, team management, staff training, schedules, cost control, orders, inventories.

In charge of the management of the beverage part related to three outlets: Alma Restaurant & Bar; Paradise Pool & Bar; La Cocina Restaurant, as well as the organization of special events, weddings and conferences that will take place in the meeting room for up to 300 people. I’m in charge of creating and developing the cocktail and spirits menu; analyzing beverage costs and the pricing strategy; purchasing and managing the inventory, staff training and implementing the HACCP protocol.

I was performing my role at the Gran Meliá Victoria Hotel in Palma de Mallorca. My duties were: creating and developing the menu of drinks, cocktails and spirits; managing purchases, inventory and cashiers, and standardizing the operational processes implemented by the company.I also displayed a perfect knowledge of all beverages served in the bar, how beverages are prepared (recipes) and presented, how the bar staff is trained to achieve such knowledge, as well as its correct application.

STK Steakhouse artfully blends a modern steakhouse and a chic lounge, offering a dynamic, fine dining experience with the superior quality of a traditional steakhouse.I managed the bar service to offer a high quality, resourceful beverage service that adds to a superior guest experience and is in accordance with licensing regulations associated with alcoholic beverages.I monitored adherence to all liquor control policies and procedures.I maintained an effective bar service with an emphasis on a high quality, efficient service.I checked that guest service standards were set, implemented, monitored, and continuously assessed.I led a work team that generated a turnover of + 1M just in beverage sales alone. I was in charge of creating and developing the cocktail and spirits menu; analyzing beverage costs and the pricing strategy; purchasing and managing the inventory, staff training and implementing the HACCP protocol.With regard to the previous season, I increased beverage sales by +30 %, reduced the beverage costs by -5 % and reduced the staff costs by -8 %.

Creating and developing a cocktail and distilled drinks menu; analyzing sales, pricing and drink costs; managing purchases and inventory. Maximizing revenue and increasing average spend per person through upselling, extraordinary customer service standards, and efficient staff training.