Raul Escobar Email and Phone Number

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Through my leadership skills I spread passion, knowledge and productivity to a team that is committed to create excellence in food and beverage operations in order to transform every guest experience in one they will appreciate for ever. The Driskill Hotel is a legendary landmark of Texas hospitality and our guests are witnesses of our high standards when they visit the 1886 Cafe.

Opened and manage a 120 cover Latin American Restaurant in uptown Austin. Created menus, training programs and helped develop marketing campaigns.Establish relations with food and beverage vendors, as well as equipment suppliers and maintenance services companies.Formulated plans to reduce cost in the front and back of the house, such as, maximizing service staff labor and modifying menu items to ease on kitchen hours, without jeopardizing quality or guest perception.The restaurant has been feature in best media segments in Austin as well as publications in the state of Texas.

Manage, coordinate and execute group assignments initiated by the Sales Department. Monitor all contractual agreements pertaining to guest room blocks, meeting space, food & beverage and special concessions. Maintained constant relation with group Event Planner, to ensure reflection of client's petitions. Communicate to all hotel departments the information necessary to successfully execute the group's needs while maintaining a good client relationship. Coordinate with the appropriate team members the maintenance of all Banquet and Conference Dining Areas and the set-up and execution of all functions. Supervise the generation of function diagrams to guide in the proper set-up for each event. Ensure the compliance with all Hotel and Department rules & regulations and directions

Responsible for the development and accounting operations of theresort's outlets, including three bars, room service and an upscale restaurant, which was awarded by The Wine Spectator as having one of the best wine menus in the world in 2006 and 2007. Specific duties include payroll, scheduling, inventory, purchasing, hiring/firing of employees, supervising VIP events and dinners, and independently running the F&B department for a large weekly event with extraordinary success, throughout the summer of 2008, which averaged 1500+ guests.

Oversaw and assured the optimal evening procedures within all resort departments to ensure an exceptional experience for all transient and conference guests. Also responsible for the hotel's safety and emergency procedures as well as fulfilling guest requests and resolving their complaints.

Managed a staff of 30 to 40 within all F&B outlets; developed and implemented training programs based on AAA four diamond standards; constructed innovative concepts to attract guests and increment profit; monitored liqueur, beer and wine inventory and ordering; created forecasts and associate schedules, interviewed and selected potential staff members, and balanced daily reports for each outlet.

Provided outstanding service to all guests and coached restaurant and bar staff.