With more than 40 years of experience in all areas of the operation and all departments ranging from 3-5 Star Hotels to Cruise lines, I assist and enable hospitality businesses to optimise and streamline the organisation in order to restore economic sustainability. In that perspective you can see me as a coach, a mentor as an advisor or an interim manager.The current poly crisis has become the biggest challenge in history for the entire hospitality and tourism industry. At the same time it provides the greatest opportunity for the hospitality and tourism industry to change and adapt in order to deploy changes to the organisation, processes, offers or even business models to become more resilient and sustainable than ever before.The severe measures of the pandemic, the rising inflation, skyrocketing cost of energy and supply as well as staff shortage and rising salaries have put enormous pressure on the management of any hospitality and tourism business. The situation will soon have a significant impact on source markets and travel demand, occupancy, RevPar and ADR. The economic sustainability of any business is at stake and any business should take this opportunity.With a holistic approach, by thinking differently and out of the box and a hands-on management approach executing an open-door and collaborative leadership style, I lead by example, execute a clear vision and communicate shared objectives to inspire and motivate the team members to outperform in an ever more unpredictable world. I strongly believe in open and honest communication with the ability to lead through influence as the key to effective teamwork, focusing on building a vibrant organisation, creating a distinctive work environment, internal & external guest satisfaction and maintaining the highest standards across all departments.Creating an exciting and rewarding work culture, building an environment of continuous improvement, personal development and career progression is a major element to attract, develop, and retain the right people for the team.
Self-Employed
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Gioleo Brand OwnerSelf-Employed
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General ManagerAldiana Gmbh Mar 2020 - Nov 2022Morro Jable.Canary Island.Spain -
Hotel ManagerTui Cruises Jul 2017 - Feb 2020HamburgProvided strategic leadership to heads of hotel departments and approx. 800 crew members across F&B, housekeeping, guest services and onboard revenue. Managed budgets, cost control, accounting, payroll, inventory control, regulatory compliance, vessel clearance, internal promotions and vacation planning. Environmental and maintenance procedures with strong focus on guest and crew safety. -
General ManagerViking River Cruises, Ocean Voyages & Expedition - Cruise Planners Apr 2016 - Mar 2017NorwayProvided strategic leadership to heads of hotel departments and 400 crew members across F&B, housekeeping, guest services, onboard revenue and entertainment. Managed budgets, cost control, accounting, payroll, inventory control, regulatory compliance, vessel clearance, internal promotions and vacation planning. Coordinated and executed onboard security, environmental and maintenance procedures with strong focus on guest and crew safety. Complied with international and port controls in passing USPH inspection with high scores -
Hotel DirectorNorwegian Cruise Line 2012 - Mar 2016Miami, Florida, United StatesManaged 800+ crew members and high volume department across F&B, onboard revenue, M&R budgets, guest services, restaurants & bars, housekeeping, entertainment and regulatory compliance. Evaluated entire Hotel operation, implemented effective procedures and policies, and worked closely with department heads to ensure impeccable service standards and appropriate staff training. -
Hotel DirectorPrestigi Hotels Resort & Spa Jul 2008 - Feb 2012Andorra La Vella, AndorraPromoted to direct the seamless functioning of 4 hotels encompassing sales and marketing, room allocations, departmental operations, financial forecasting and budget control, and to implement restructuring processes to increase staff efficiency, service standards and customer retention. Managed and oversaw front office, reservations, housekeeping, kitchen, restaurants, bars, banquets, events, security, budget and building & grounds maintenance. Managed personnel hiring and training operations and supervised staff schedules.
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F&B DirectorPrestigi Hotels Resort & Spa Jul 2005 - Apr 2008Andorra La Vella, AndorraResponsible for the whole F&B department of all 4 hotels, 3 of them were franchises of the Accor chain (Mercure, Novotel and Ibis). the 4 hotel was a small 3* hotel. Developed departmental annual budget and monthly forecasts. Researched trends, developed F&B business opportunities and led marketing activities. Achievements: in 1 year made the Novotel restaurant from a low profit restaurant to a profit restaurant at low cost. Profit in 1 year. +300k
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F&B Trainer/ CoachPalladium Jazz Club Feb 2004 - Apr 2005Almaty, KazakhstanEstablished and improved quality standards and guest services. Researched trends, developed F&B business opportunities and led marketing activities. Facilitated ease of communication with guests and established strong working relationships with team members. Implemented strict security measures for VIP guests to include government ministers and high ranking officials and the president of Kazakhstan. Training of Bartenders for Bacardi Cocktail Competitions with success while Ranked on the 1.place. Teh Palladium Jazz Club was considered the most luxury pace in the entire country.
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F&B CoordinatorDomina Coral Bay Jan 2003 - Jan 2004Egypt, Sharm El SheikhSetting up the whole F&B department with the support of the chef in the culinary side.Staff interview and hiring and full training in the a la carte service as well as in front of the guest flambéing, carving, filleting, service to the guest, drinks mix and preparations. F&B Menu. In 2004 Domina Coral Bay and in particular Prestigi Hotel was awarded as the 3 best resort in the Middle East by world travel awards. -
Asst. F&B ManagerAldiana Gmbh Jun 2000 - Jan 2003Morrojable. Canary Island. SpainStarted as a Bar Manager and after 3 months promoted to Asst.F&B Manager promoted. Responsible for all beverages throughout the resort, training, hiring of staff, staff planning, inventory & stock, recipes, beverages SOPs, replacing the other Asst. F&B Manager in the restaurant area as there was no F&B Manager during my time -
Bar Manager, Asst. Bar Manager & Asst. Restaurant ManagerPaul Gauguin Cruises Apr 1996 - Apr 2000Tahiti, Usa & World CruiseIn charge of the entire Bar Department. Scheduling, Training, following and setting up SOPS, Cost Control, Upselling, Inventory Control, Improving Service skills -
Bar ManagerHilton Zurich Airport Jun 1994 - Feb 1996SwitzerlandIn charge of the Bar Department. Setting up the whole Beverage & Cocktail Card. Hiring, Scheduling, Inventory and Cost Control, Training and Up Selling. Reached the highest Beverage Sales and Guest Satisfaction in history -
Head BartenderNight Club Prince Mar 1991 - Feb 1994Switzerland
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StudentEnglish School In Manly-Sydney Australia Jan 1990 - Jan 1991Australia
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Restaurant ManagerRestaurant Landhof Apr 1989 - Dec 1989Pratteln, Switzerland -
Restaurant SpecialistHotel International Feb 1987 - Feb 1989Basel, Switzerland
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Restaurant SpecialistHilton Hotels & Resorts Mar 1983 - Jan 1986Basel, Switzerland
Ignacio Garcia A. Education Details
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Hotel School BadenTourism Hotel
Frequently Asked Questions about Ignacio Garcia A.
What company does Ignacio Garcia A. work for?
Ignacio Garcia A. works for Self-Employed
What is Ignacio Garcia A.'s role at the current company?
Ignacio Garcia A.'s current role is GioLeo Brand Owner.
What schools did Ignacio Garcia A. attend?
Ignacio Garcia A. attended Hotel School Baden.
Not the Ignacio Garcia A. you were looking for?
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Arq. Ignacio A. Garcia
Coordinador De Proyectos Para Sistemas Post Tensado Y ConvencionalesMérida, Yuc -
Juan Ignacio Cabrera García A
Buenos Aires
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