I was part of the Pre-opening and Opening teams of Royalton Bávaro.Responsible for the smooth operation of 11 Restaurants and 18 Bars in an All-Inclusive Luxury ResortOther services include 24 Hours Included Room Service, Minibars, and Banquet Operation.Leader of a team of up to 389 staff. Responsible for managing the Beverage cost, exceeding guest satisfaction through quality of product and service, implementing upselling strategies to exceed our objectives.During the first year of operation we were awarded:Apple Crystal Award Best Family ResortBlue Diamond Gold Award in Restaurant Service Blue Diamond Gold Award in Bar Quality

Directly responsible as Food & Beverage Manager of the smooth operation of 12 Restaurants and 2 Room Service departments and indirectly of 14 bars and en Event & Banqueting department.In this second experience in a Luxury All-Inclusive Resort, I´ve continued developing my understanding of the operation in a much more wide amplitude, better understanding the processes and how they affect the results.My priorities, as they have always been are the customer satisfaction and economic objectives reached through team building and satisfaction.

As Food & Beverage Manager, I was responsible for the smooth operation of 14 restaurants and 2 room service departments in a luxury all-inclusive resort that could cater for up to 1900 guests.Had a strong focus on customer satisfaction and process management to guarantee the constant improvement of the operation and the maximization of the resources.Being my first all-inclusive experience, I learn the challenges of managing a large team to reach the objectives set by the company, as I developed strategies to increase both the customer and team´s satisfaction.

El Embajador is the first Luxury Hotel ever built in the Dominican Republic. As assistant of Food and Beverage, and with no Director of F&B in the hotel,We implemented strategies that increased between 20% to 30% the revenue of all bars and restaurants, reaching 40% in the case of Room Service.Raised the employee satisfaction within my department from one of the bottom performers in previous years to the second top performer within months.The Hotel reached all economic and quality objectives for the Events and Catering Department with around 1000 events/year including launching a new catering service outside the hotel.I had the opportunity to personally serve high-level VIP's including Prime Ministers, High-Level Political Meetings, etc

This fine-dining restaurant gave me the opportunity to expand my managerial capabilities by running a diverse operation which comprised simultaneously the following areas:Day To Day running of the fine dining Restaurant La Meridiana.Managing events as small as 12 people to up to 1800 of all kinds: private parties, weddings, conferences, banquets, galas...External CateringRecruitment of all service teamBeverage cost and stock control

After finishing my LDP at The Savoy, I was given the opportunity to manage the Esperante, the Fine Dining Restaurant at the Fairmont St Andrews.During my period in the restaurant, we reached record scores in quality, as per JDPower Scores, highest punctuations in guest satisfaction, highest scores in Staff Satisfaction, and successfully reached the economic objectives.

As an LDP - Supervisor, my role was to develop my knowledge and managerial skills through different areas, learning the most of each of them and applying in the next rotation previous best practices acquired. During this program, and including the Grand Reopening of The Savoy Hotel, I worked in the following departments:7 Months at the Thames Foyer Restaurant - Supervisor6 Months at the Beaufort Bar - As. Manager6 Months at Events - Events Floor Manager

In the last three months before starting at The Savoy in London, I was contracted as a General Manager / Consultant to help Asador Cancha 2, a Fine-dining Restaurant in a Polo Club in Sotogrande, Spain to return to profit and success. After a 3 month intervention, we completed a set of changes in processes, suppliers, staffing and product, that made this business profitable again and in the long run.

While waiting during The Savoy reopening, I worked in Club Fifty Five in Gibraltar as General Manager. During this period, I implemented the service standards and run the operation of a Fine Dinning Restaurant, a Lounge and a Club. This Business was a very exclusive members Club oriented for both clients and companies in Gibraltar, providing as well special events and private meetings.

During my third Les Roches Internship, I served and Service Teacher Stagier, running the breakfast operation of the main restaurant during weekdays and the brunch and dinner service during weekends. I gave as well support during student exams and during special school events

My second professional internship during my University studies brought me to the Public Relations Department at The Ritz, co. managing the Club Ritz, and being deeply involved with the relations with the press, magazines and special events celebrated at the hotel.

Being my first professional experience, I was so grateful to become part of such a demanding and looking to excel team. The Milestone taught me the art of fine dining and customer service, as they taught me different Food & Beverage fields that would define the following steps in my career:Events, Bar service, Traditional Afternoon Tea Service, and Room Service.