Responsible for Crafting Experiences, Property Management, F&B Direction, Marketing to UHNWI and general management of operations. Our mission is to deliver the finest beach vacation experience in luxury hospitality. Our staff of 24 passionate and experienced hospitality professionals anticipate your every need and take great pride in exceeding your expectations.* 10 ensuite bedrooms with private balconies* 3 Ocean-view Rooms with King Beds2 Ocean-view Rooms with Two Queen Beds* 4 Garden-view Rooms with King Beds* 1 Ocean-view Bunk Room with Five Beds* Spacious Outdoor Entertainment Area w Fully Serviced Bar* 82´ Lap Pool, Shaded Wet Lounge & 12 Person Jacuzzi* 330´of Private and Fully Serviced Beach Area & Amenities* 1 acre Private Park Accessed adjoining the Pool Deck via Bridge* Green Space with Manicured Lawns, Winding Walking Trails, Shaded Hammocks, and Bocce Court* Hilltop Observation & Yoga Deck* Wellness Studio w Private Open-Air Massage Therapy Rooms* Abundant Options for Indoor & Al Fresco Dining Settings* Ping Pong Room* Hidden Canopy Meditation Retreat

During the last decade of my career, I have dedicated extra time to my passion for developing businesses, leading projects, and mentoring entrepreneurs to reach the highest levels in their companies.Contact me to guide you through the process of starting your business or to build a professional structure for your current operations.Founder of the online mentoring program named "RESTAURANT ON POINT."

F&B Division Operations. Main responsibilities': Bahia Grill Restaurant "all day dinning" up to 1800 covers total per day. Pesce Italian & Sea Food Restaurant, Nemare Latin Steak House, Añejo "Tapas & Crudos Lounge Bar", La Reserva "Rum Bar", IRD, Banquets, Pool & Beach.

Responsible for the integral management of the Department, in charge of a team formed by 1 assistant manager, 5 supervisors, 16 waiters fixed and 40 waiters eventual. The objective is to position our brand of yours in the local market, offering a personalized service of Vanguard, adapting to the exigencies of each client and behind us in international standards supported by Four seasons.

Division Head; Restaurants, Bars, Room Service, Banquets and Steward, Total staff 80. Capacity to provided conventional service up to 450 guests, banquets for 800 people and in house conventions of 1500 clients.

Italian Restaurant, home made pasta, local products.

Integral management of both business units. Product development. Marketing. Customer satisfaction. Menu design. Human Resources Training

Management of the Garde Manger. Compliance with British and American standards for food preparations and handling. HACCP. Safety and health. Production planning

Product development, process implementation, operational manuals design, business consulting, brand construction, customer management.

Menu design and re-engineering, pricing strategy, Staff selection and training, operational manuals, standars implementation, customer satisfaction.

Standardization of processes, management of the cash flow, elaboration and analysis of reports (sales, costs), negotiation and design of policy with suppliers, integral development of new locations.

Kitchen operation, training of the staff, design and re-engineering menu, cost control, negotiation with suppliers.

Promoting from CDP to Junior Sous chef. Integral management of the areas of the kitchen. Staff supervision. Menu design. Process standardization. Cost and Loss Control.

Responsable de Línea, banquetes y Buffet.