Develop and execute a comprehensive launch plan, encompassing staffing, training, operational procedures, and marketing strategies. Recruit, hire, and train a passionate team of professionals Implementing cost-effective strategies while maintaining the highest quality standards, optimizing profitability.

During my time at The Fives, I held the role of overseeing the daily operations of multiple restaurants. leading and shaping high-performing restaurant teams. My journey at The Fives afforded me the invaluable opportunity to work across diverse dining concepts and culinary styles, including the refinement of French cuisine, the flavors of the Mediterranean, the zest of Mexican dishes, and the excitement of international gastronomy. Furthermore, I took on the exciting role of orchestrating and executing a range of captivating events at the resort. These included gastronomic Mexican festivals, enlightening craft beer classes, immersive wine tastings, and the grand spectacle that was The Fives Wine Fest 2020.

Manage and train a team of 12 colleagues, with the task of raising overall guest satisfaction, Daily operation of the restaurant, operation reports, opening and closing of the same, trainingsand special requirements within the restaurant. Overall guest satisfaction within the restaurant went up from 6.9 to 8.8.

Worked in the finance department with a special focus on F&B, I acquired a deep understanding of the intricate synergy between exceptional cuisine, impeccable service, and the allure of luxury hospitality directly from the F&B Director while acting as his assistant intern.

Awarded as one of the best restaurants on the list of the 50 best restaurants in Latin America. During my time there, I worked in various positions within the FOH team, including waiter, maître assistant, and sommelier assistant. Some of my responsibilities included ensuring the best possible guest experience, setting up the dining area, participating in wine pairing and wine menu creation, as well as handling restaurant opening and closing procedures.

Engaged in a multifaceted internship across diverse hotel departments, encompassing immersive experiences in F&B and Kitchen operations. My journey involved gaining valuable insights into the orchestration of various restaurant outlets and bars. Additionally, I honed my skills by actively contributing to both cold and hot sections of the kitchen, deepening my comprehension of their intricate functions.