450 Villas, (900 keys) Timeshare luxury resort with renting/exchanging (II) capabilities. General Manager Deputy Responsabilities:Overseer of general operations and projects within the resort. Responsible for P&L statements, Capital Expenditure projects and customer service.

Representing and performing GM’s position in all different aspects such as: Customer care, Business plan preparation, GSS and Financial metrics

Representing and performing GM’s position in all different aspects such as: Customer care, Business plan preparation, Board books compilation, Board annual meeting representation, GSS and Financial metrics,.

Responsibilities: Total Management of all operational areas including Rooms and F&B Divisions. I am also have to ensure all products and services meet or exceed expectations and create customer loyalty to grow our business in a very competitive market.

Responsibilities: Total Management of the Rooms Division, financial/operational, administration and staff training. Areas of responsibility:•Housekeeping with all the services provided to the rooms including laundry, Valet Service, Health Club and the public areas.•PBX Department (room service take orders and internet management).•Front desk/Concierge/Business Center/Executive Level/Valet Parking.•Direct Reports: Director of Services, Front desk Manager, Chef Concierge, Guest Relation Manager, PBX Manager, Laundry Manager, Valet Parking Manager, supervisors and one hundred and ninety employees.•Active participant in sales strategy meetings.•Part of hotel negotiating team with labor union and local unions like taxi drivers.•Member of Executive Committee

Management of the entire F&B area, promotion, sales, cost, ROI, financial/operational administration and staff training. Areas of responsibility:•Casual Restaurant. (The Café Pergamino) B/L/D full service buffet and a la Carte.•La Griglia Restaurante. Italian Mediterranean concept. B/L/D.•Lobby Bar/ Room Service (24 Hrs.) B/L/D A la Carte service / Mini-bar (Sales, promotion, cleanliness and rotate product).•Coffee shop. Franchise outside of the Hotel. (Mini-store)•Catering (More than 10,000 ft. space).•Kitchen all areas including pastry.•Food & Beverage storeroom with purchases around one hundred twenty five thousand dollars a month and a beverage cost of 20% and food cost of 29% during last year.•Worked with Executive Chef to upgrade menus in restaurants and catering•Set up theme parties for groups and conventions events•Direct Reports: Exec. Chef, Director of Catering, Sales Event Manager, 4 restaurant Managers, 3 Assistant Manager, Maitre’d, captains and one hundred and fifty employees•Member of Executive Committee•Part of hotel negotiating team with labor union