Developing and implementing strategies that will ensure a positive experience that exceeds guest’s expectations. Conducting daily meetings to ensure that the team is in working order. Manage the development, maintenance, performance and delivery of the event services to produce an efficient service meeting agreed quality control standards, achieving targets, maximizing overall performance and adhering to a budget. Set an example for team members of commitment, work ethics and habits on business hospitality process and activities.

Strategy, development and operations consulting in restaurants and hotels. Successful strategies to launch and transform the company.Break down barriers to positioning and business model through financial analysis, budget evaluation and expansion monitoring.Enhanced benefits and performance, increased sales and reduced costs.Making your brand stand out from the competition, exploring and exploiting all business possibilities in the short and long term, both on existing outlets and in the creation of new brands.

Deliver the highest quality and brand service standards to consistently meet andexceed Guest expectations. Handle enquiries and complaints, promptly and efficiently. Ensure the Team projects a professional manner with an emphasis on hospitality and Guest service. Coordinate and manage communication between guests and staff and follow up to ensure we resolve customer concerns.

Sky Bar Manager.Responsible for the Analysis & Control to optimization of Quality level - Products and Services, Control of Operation Costs and Customer Satisfaction.Involved in the strategic plan of the Hotel carrying out Sales&Market analysis with the purpose of setting the objectives&budgets to make a revenue. Analysis of Consumer Behavior and Readjustment of Product Positioning. Timely Analysis of F&B prices in relation to competitor. Supervises the daily operations of the

Restaurant Bleu Blanc By David Myers – Michelin Stars ChefEnsure high standards of health and safety are maintained at all time. Complete daily paperwork to ensure the safe running of the venues, and for those to be monitored and maintained throughout theshift. Setting departmental objectives work schedules, budgets, policies and procedures. Coaching and developing a team to deliver higher standards and results. Driving sales and profits, training and developing teams Improving the effiency in inventory, labor, and point-of-sales management using Oracle micros. Participates in audit programmes, as required. Ensure personal mandatory training is up to date. Identifies with reviewer additional development áreas which provide support . Identifies problems as they arise, resolving them where posible and appropriate, and reporting them as necessary. Communicate with custumer to suggest customized wine pairings with food selections, including ítems from the general menú and daily specials. Manage cellar inventory and permanent wine collection as well-rounded variety to satisty all customers. WSET l Sommelier Certification. PIC Certification.

Mediterranean cuisine and elegant decoration I have been the Responsible in Directing and Executing the opening.Management of a team of 23 people. Create local wine list from scratch, including researching local vineyards, developing the supply chain, and securing contracts with local suppliers for exclusive blends. Achievement of budget F&B sales, labour costs and profitability. Timely analysis of F&B prices in relation to competition. Collaborate with executive chef to créate new appetizer and wine-flight combinations as well as seasonal special.

Responsibility of manager and management of a team of 16 people. Ensuring administrative efficiency,proper procedure, implementation of policies and employee morale. Running the operation.

Responsible for the Creation and Development of the Business Plan and strategic of the premises, integrating all the internal processes for a Franchise Model.Market study positioning analysis and profile of the target customer -S.E.O. Location and adaptation of the facilities according to safety / hygiene regulations. License and permits according to the regulations corresponding to the activity.  HR required hiring of personnel and administrative procedures.Economic analysis of viability and sustainability of the processes. Means of payment and return policy and changes. SWOT analysis.

Specializing in French cuisine with a modern atmosphere and high-volume customer service.Direct and supervise all daily operational operations. Communication and reports directly to the owners.Reception, attention in room, mise en place.

Specializing in traditional tapas. I participated in its opening, directing, supervising and evaluating the operation of the restaurant with a focus on the development of identity and objectives. Organization and management of reservations in the restaurant. Preparation of schedules and days of rest of the staff. Inventory control and direct communication with suppliers. Development and control of the chek list. Motivation and training of personnel. Control and financial reports.

Maintain strict inventory and financial control. Supervise bar staff with the ability to motivate the team. Responsible for safe and secure handling of bar stocks. Taking the lead in marketing campains to drive footfall and revenue. Detailed check of deliveries for accuracy and quality of product. Ensure the storage áreas are kept in a clean, tidy and safe condition. Ensure stock is received and applied when storing deliveries and that the correct storage method is aplied to each product. Help coach and bring staff trough.

Achievements/Tasks: Tracking of satellite transport.