Oscar Martinez Email & Phone Number

In my role as Corporate Regional Director of Food & Beverage for The Excellence Collection, I oversee the strategic management of 105 dining and bar outlets across six properties, including four operational and two pre-opening locations in Mexico. Key responsibilities include:Driving Revenue Growth: Spearheaded initiatives resulting in a 25% increase in overall revenue through strategic enhancements and operational excellence.Innovative Concept Development: Pioneered the development and successful launch of new restaurant and bar concepts for two pre-opening properties, including fine dining venues and unique concepts such as food trucks.Advanced Training and Development: Designed and implemented the In-Situ Training Program and Restaurant School concepts, achieving a 125% increase in staff training and a 28% improvement in guest satisfaction scores.Operational Excellence: Developed and rolled out comprehensive Operations Manuals, SOPs, and P&Ps, optimizing processes and enhancing consistency across all hotels. Implemented weekly standards and internal auditing programs, leading to an 8% reduction in staff turnover.Procurement and Negotiation: Managed OS&E, food and beverage procurement, and contract negotiations, optimizing cost controls and vendor partnerships.Standards Compliance: Ensured adherence to Forbes and AAA standards, maintaining exceptional quality and service levels.Core Competencies:Pre-Opening | Concept Development | Procurement | Standards & Procedures Implementation | Team Building | Guest & Associate Satisfaction | Budgeting & Forecasting | Incentive Programs Development | Manual Creation

As the Complex Director of Food & Beverage at the luxury AAA 5 Diamond Award-winning Secrets Moxché & Secrets Impression Moxché, I led and managed an extensive portfolio of restaurants, bars, in-room dining services, and banquet operations across two premier properties. My role was pivotal in establishing and enhancing the culinary and beverage experiences, driving guest satisfaction, and ensuring operational excellence.Key Achievements and Responsibilities:Pre-Opening Leadership: Successfully spearheaded the pre-opening operations for two luxury properties, ensuring all food and beverage outlets were fully operational, staffed, and aligned with the brand's high standards from day one.Innovative Concept Development: Developed and implemented unique dining and bar concepts ranging from food trucks to fine dining venues.Procurement and Vendor Management: Oversaw comprehensive OS&E, food, and beverage procurement processes, negotiating favorable contracts that optimized quality and cost-efficiency, contributing to improved profit margins.Standards and Procedures Implementation: Established and enforced detailed operations manuals, Standard Operating Procedures (SOPs), and Policies & Procedures (P&Ps), leading to consistent service delivery and compliance with Forbes and AAA standards.Team Building and Training: Recruited, trained, and managed a high-performing team, implementing the In-Situ Training Program and Restaurant School concepts which enhanced staff competency and reduced turnover rates.Guest and Associate Satisfaction: Implemented incentive programs and the Guest Historian Program to elevate guest experiences and associate engagement, resulting in increased customer satisfaction scores and repeat visitation.Budgeting and Forecasting: Conducted meticulous budgeting and forecasting activities, closely monitoring financial performance to achieve and exceed revenue targets while maintaining cost controls.

México D.F, Mx

As a part-time University Professor at Vatel México, I was responsible for shaping the future leaders of the hospitality industry by delivering comprehensive curriculums and hands-on workshops to students across multiple campuses. My focus was on providing both theoretical knowledge and practical experience in Food & Beverage Management, Finance & Accounting, and Corporate Finance.Key Responsibilities and Achievements:Curriculum Development: Delivered and developed tailored curriculums in Food & Beverage Management and Finance & Accounting for 1st-year students, as well as Financial Management and Corporate Finance for 3rd-year students, ensuring the content was relevant and industry-aligned.Practical Workshops: Conducted practical workshops in Food & Beverage for 1st-year students, and Rooms Division, Sales & Marketing, and Revenue Management for 2nd-year students, providing real-world applications and enhancing their practical skills.Project Streamlining: Streamlined annual curriculum projects across all courses for 1st to 3rd-year students, optimizing the learning process and improving student outcomes.Multicampus Engagement: Successfully engaged and mentored students across multiple campuses, including Mexico City, San Luis Potosi, Mérida, and Guadalajara, ensuring a consistent and high-quality educational experience.

As an independent consultant, I provided tailored solutions to various hospitality and food & beverage establishments across Mexico, leveraging my extensive industry experience to drive operational excellence and business growth. My role involved hands-on consulting for a range of projects, from traditional Mexican cuisine to fine dining concepts, and advising on strategies that enhanced profitability and guest satisfaction.Consulted for La Molleteria, Ghost Kitchen, Traditional Mexican Cuisine in San Luis Potosi, MexicoConsulted for Food Rock vol. 2, Food Truck, International Snacks, San Luis Potosi, MexicoConsulted for Khaïma, Fine Dining, Moroccan Cuisine, Mexico City, MexicoConsulted for 108 multi-branded properties in mentoring program & re-opening strategiesAdvised on concept development, construction, marketing, and operational strategies for hotels in Mexico City & PachucaKey Contributions:Streamlined hotel and F&B concepts, Sales & Marketing Strategies, Recipe & Food Costing OptimizationSet up, planned, and implemented Revenue Management policiesCreated and implemented SOPs and P&PsExplored synergies with local and surrounding marketsDeveloped Unique Selling Points, conducted SWOT Analysis, identified Buying Personas, and analyzed COMPSETProcured new vendors, implemented Menu Engineering, and conducted training for owners & staff

During the global lockdown, I took on multiple roles that extended beyond the traditional scope of hospitality management. As a mentor, coach, and advisor, I supported colleagues and friends in navigating the challenges of the pandemic, providing career guidance, reviewing CVs, and discussing future trends in the hospitality industry. I also maintained active engagement with my network, sharing insights, and participating in discussions on the evolving landscape of hospitality. This period of reflection and learning allowed me to renew my focus and prepared me for the rebound in our industry.

As the General Manager of El Cielo Winery & Resort, a luxury lifestyle property adhering to AAA 5 Diamond standards, I led a multifaceted team in delivering exceptional guest experiences while driving significant operational success. Overseeing 33 villas and 95 suites, I managed diverse dining venues, extensive event spaces, and Mexico’s most awarded winery, ensuring that every aspect of the resort met the highest levels of excellence.Spearheaded the implementation of standards and procedures, enhancing guest satisfaction and operational efficiency.Managed budgeting and forecasting, achieving ADR & REVPAR growth through strategic revenue management.Developed new concepts and enhanced existing ones, contributing to increased capture ratios and average check values.Champion of sustainability initiatives, integrating eco-friendly practices across the property.Achieved cost reductions without compromising quality, leading to improved financial performance.Successfully led the team to win the TripAdvisor Travelers' Choice Award in 2020.

As General Manager of El Santuario Resort & SPA, I led the transformation of this boutique lifestyle property, overseeing a complete overhaul of standards and procedures to elevate the guest experience and operational performance. With 64 i-Ching themed rooms and suites, a specialty Mexican restaurant, and extensive recreational facilities, I focused on repositioning the property within the luxury market.Directed the successful take-over of the property, revamping all standards and procedures to enhance service quality.Managed and executed a USD 2.2M renovation plan, ensuring minimal disruption to operations while improving guest satisfaction.Spearheaded concept repositioning, resulting in a stronger brand presence and increased BAR (Best Available Rate) strategy effectiveness.Negotiated with vendors to secure favorable terms, leading to cost savings and improved menu engineering.Implemented payroll reductions through strategic staffing, while maintaining high levels of associate and guest satisfaction.Introduced medical tourism initiatives, tapping into new revenue streams and expanding the property’s market reach.

As the owner of Susie's Corner Coffee, I launched and managed a successful independent coffee shop, gaining hands-on experience in entrepreneurship, problem-solving, and day-to-day operations. This role allowed me to develop a deep understanding of what it takes to build a business from the ground up, from concept creation to customer satisfaction.Concept Development: Created and implemented the coffee shop’s unique concept, focusing on all-day breakfast, snacks, and beverages, which resonated with the local community.DIY Management: Personally oversaw the construction and setup of the shop, handling everything from securing permits to selecting equipment and materials.Marketing & Promotions: Developed and executed marketing strategies, including social media promotions and local advertising, to build brand awareness and attract customers.Hiring & Training: Recruited, trained, and coached staff, ensuring excellent service and a welcoming atmosphere for all guests.Budgeting & Financial Management: Managed all financial aspects of the business, including budgeting, cost control, and revenue tracking, which were crucial to the shop’s profitability.Community Engagement: Hosted private events and collaborated with local businesses, strengthening ties within the community and enhancing the shop’s reputation.

As the Director of Operations at Conrad San Luis Potosi, the first Conrad hotel in Mexico, I played a pivotal role in establishing and managing a premier business hotel with a focus on luxury and excellence. My responsibilities included overseeing the pre-opening phase, leading operational strategy, and ensuring exceptional guest experiences.Pre-Opening & Opening: Led the pre-opening and opening processes, coordinating with various teams to ensure a successful launch and smooth transition into operations.EXCOM Participation: Actively participated in the Executive Committee (EXCOM), contributing to strategic planning and decision-making for the hotel’s operations and growth.Construction Oversight: Supervised construction progress, ensuring that the project stayed on schedule and met quality standards.Regional Contract Negotiation: Negotiated regional contracts to optimize operational efficiency and cost-effectiveness.Food & Beverage Concept Creation: Developed and implemented innovative food and beverage concepts, enhancing the hotel’s dining offerings and guest satisfaction.Kipsu Introduction: Introduced Kipsu for real-time guest feedback, improving service delivery and responsiveness.CRM Champion: Championed the implementation of a Customer Relationship Management (CRM) system, strengthening guest engagement and loyalty.Menu Revamp: Revamped menu offerings at the sister property, Hilton San Luis Potosi, to align with current trends and guest preferences.MOD Program: Introduced and managed the Manager on Duty (MOD) program to ensure consistent operational standards and address guest concerns effectively.During my tenure, the Conrad San Luis Potosi was awarded #1 Customer Satisfaction in January 2018, reflecting our commitment to delivering outstanding service and creating memorable experiences for our guests.

Cotai, Cotai, Mo

As the Director of Food & Beverage at The St. Regis Macao, Cotai Central, I led the strategic management and operational excellence of a complex property with extensive dining and event facilities. My role encompassed overseeing pre-opening processes, creating innovative concepts, and enhancing guest experiences.Pre-Opening & Opening: Directed the pre-opening and opening phases, ensuring the seamless launch of the hotel’s food and beverage operations.EXCOM Participation: Actively participated in the Executive Committee (EXCOM), contributing to the overall strategic direction and decision-making.Construction Oversight: Supervised the construction process to ensure the successful realization of the property's dining and event spaces.Co-Creator of Local Bloody Mary: Developed the signature Bloody Mary cocktail, enhancing the hotel’s reputation for unique and high-quality offerings.High Potential Program: Selected for the High Potential Program for Hotel Manager attendees, focusing on leadership development and operational excellence.VIP Experiences: Curated and managed exceptional VIP experiences to cater to the high-profile clientele.Multi-Concept Restaurant: Oversaw the operations of a restaurant featuring five distinct dining concepts, ensuring diverse and high-quality experiences.Family Traditions Program: Implemented the Family Traditions Program to create memorable and personalized guest experiences.During my tenure, The St. Regis Macao, Cotai Central stood out for its exceptional dining experiences and innovative culinary offerings, setting a high standard in the luxury city resort and casino market.

Shenzhen, Guangdong, Cn

At The St. Regis Tianjin, I led the Food & Beverage operations at a premier business hotel, focusing on delivering exceptional dining experiences and enhancing the hotel's culinary reputation.Oversaw the F&B operations for 236 rooms and multiple dining venues, including an All-Day Dining, Specialty French Restaurant, Specialty Cantonese Restaurant, Bar, Wine Bar, and Al-Fresco Bar.Managed event spaces capable of hosting up to 900 guests across 16 venues, ensuring high standards of service and event execution.Served on the Executive Committee (EXCOM), contributing to strategic decision-making and operational excellence.Developed and launched a Premier Brunch Venue and an Al-Fresco Bar Area, significantly enhancing the hotel's dining options.Re-developed concepts for the All-Day Dining and French Restaurant, introducing innovative menus and dining experiences.Launched the Sauvignon Club and assisted in the creation of a Cigar Club, adding unique offerings to the hotel's F&B portfolio.Created a signature Local Bloody Mary, contributing to the hotel's distinct culinary identity and guest appeal.

Shenzhen, Guangdong, Cn

At The St. Regis Shenzhen, I managed the Food & Beverage operations for a high-profile business hotel, focusing on innovative dining experiences and high-quality service standards.Directed F&B operations for 290 rooms, overseeing diverse venues including an All-Day Dining, Specialty Italian Restaurant, 5 VIP Specialty Cantonese Private Rooms, Bar, Wine Bar, Whisky Bar, Lounge, and In-Room Dining.Managed event spaces accommodating up to 1,000 guests across 12 venues, ensuring seamless service and exceptional event execution.Contributed to the Executive Committee (EXCOM) and supervised the construction process for the hotel's F&B facilities.Developed and launched a Local Bloody Mary, enhancing the hotel's beverage offerings.Spearheaded concept development and implementation, resulting in the creation of an Award-Winning Afternoon Tea served across 4 venues.Positioned the hotel as a preferred wedding venue and earned awards for Best Buffet, Best Wine List, Best Opening, and Best Cocktail List.

In this dual role, I managed Food & Beverage operations and spearheaded operational excellence across two distinct properties under Starwood Hotels & Resorts—The St. Regis Lhasa Resort, a luxury city resort, and Four Points by Sheraton Lhasa, a business hotel.Directed F&B operations for 199 rooms at The St. Regis and 102 rooms at Four Points, ensuring a seamless guest experience in diverse dining environments.Led the pre-opening and opening efforts, contributing to the Executive Committee (EXCOM) and overseeing the construction process, making The St. Regis the first luxury hotel in Tibet.Developed and implemented unique concepts, including an All-Day Dining Restaurant, Specialty Tibetan Restaurant, Specialty Cantonese Restaurant, Wine Bar, Lounge, and In-Room Dining at The St. Regis, and an All-Day Dining Restaurant, Bar, and In-Room Dining at Four Points.Managed event spaces for up to 300 guests across 3 venues at The St. Regis, including outside caterings, and integrated wellness offerings with a SPA, Meditation Garden, and artificial lake.Introduced a Local Bloody Mary, enhancing the beverage program.Conducted Quality Assurance Audits, achieving high operational standards across both properties.Earned Six Sigma Green Belt Certification, applying process improvement techniques.Oversaw the renovation of the restaurant at Four Points, aligning it with brand standards and guest expectations.

Shenzhen, Guangdong, Cn

In this role, I led the Food & Beverage operations at a prestigious business hotel under Starwood Hotels & Resorts, overseeing 258 rooms and 120 residences, and delivering exceptional guest experiences in a highly competitive market.Managed a diverse range of dining outlets, including 1 All-Day Dining Restaurant, Specialty Italian, Cantonese, and Steakhouse Restaurants, a Lounge, Destination Bar, Wine Bar, Cigar Bar, and an Al-Fresco Garden Area, as well as In-Room Dining services.Directed the F&B operations for event spaces accommodating up to 1,200 guests across 12 venues, with a special focus on high-profile outside caterings at The Great Hall of the People, The Forbidden City, and The Great Wall.Contributed to the Executive Committee (EXCOM), leading the hotel through a critical closing, renovation, and re-opening phase, ensuring the successful re-establishment of the property.Developed and implemented unique concepts, including a Local Bloody Mary, setting a new standard for the brand’s beverage program.Attended the High Potential for Direction program, gaining insights into advanced leadership and strategic direction.Revamped operational Standards & Procedures, driving consistency and excellence across all F&B operations.Cross-trained in Sales & Marketing, Revenue Management, and Butler Service to enhance overall hotel operations and guest satisfaction.Championed the implementation of the Champagne Ritual, enhancing guest experiences and elevating the brand’s luxury profile.Played a key role in serving during the 2008 Beijing Olympics, showcasing the hotel’s capabilities on a global stage.Achieved recognition with award-winning F&B outlets, solidifying the hotel’s reputation as a premier dining destination.

Shenzhen, Guangdong, Cn

Shenzhen, Guangdong, Cn

During this internship at a luxury beach resort in Saint-Barthélemy, I gained hands-on experience in restaurant management and honed my skills in high-end hospitality operations.Worked at a boutique beach resort under Summit Hotels & Resorts (now Barrière Hotels & Resorts), featuring 23 villas and a seven-room mansion.Contributed to the daily operations of a Specialty French Restaurant, Bar, and In-Room Dining services, delivering exceptional guest experiences.Assisted in renewing the Cocktail List, ensuring offerings were aligned with the resort's luxury standards.Participated in outside caterings, gaining valuable experience in event management and upscale service delivery.Completed comprehensive wine training, enhancing my understanding of wine pairings and service.Took on significant responsibility by managing the entire property for two weeks at the end of the season, ensuring seamless operations and guest satisfaction.

In my first formal experience in the hospitality industry, I undertook an internship at a beach resort, where I developed foundational skills in Food & Beverage operations. I was also regularly invited back to assist on weekends while pursuing my university studies.Gained experience at a boutique beach resort under Chateaux & Hotels de France, featuring 21 suites.Assisted in the operations of a Specialty French Restaurant, Bistro, and Bar, contributing to a high standard of guest service.Engaged in Mise en Place activities, ensuring the restaurant was well-prepared for service.Managed the Cheese Gueridon, offering guests a curated selection of fine cheeses.Contributed to the creation of the Summer Cocktail List, enhancing the beverage offerings.Completed wine training, furthering my knowledge of pairings and service standards.Assisted in organizing and executing Monthly Jazz Evenings, adding a cultural touch to the guest experience.Responsible for Minibar operations, ensuring consistent stock levels and quality.

Double Bachelor, International Hotel & Tourism Management

License, Hotellerie & Restauration

High School Diploma, International Baccalaureate

High School Diploma, International Baccalaureate & Ap Courses

High School Diploma, A Levels

High School Diploma, High School/Secondary Diplomas And Certificates