 Responsible for the delivery of amenities and food orders to 2,000 rooms.  Coordinated events inside the guest’s room, including close to 60 events per night for specific events sold 3 times a year. Responsible for the coordination, planning and execution of New Year’s Eve events and regular food orders. Mainly responsible for beverage: creation of new cocktails, increasing revenue and decreasing beverage cost.  Assisted the Director of Diplomatic Relations in handling VVIPs Responsible of the training of the staff to improve guest satisfaction and cocktail presentation placing the department on the green zone throughout 2013. Developing and implementing incentive programs for cashiers and servers.  Managed the Concierge Lounge for Elite Members: setting new standards and bar menu. Increased revenue for the Concierge Lounge and decreased beverage cost in 10% Performing payroll closing duties. ALTLAS Property expert. Inventory control for the In Room Dining Area and Concierge Lounge PNL analysis Creation of new standard local operation procedures for the department

 Manage between 1000 to 1500 customers a day Manage 120 plus employees Trainings conducted to the staff to improve customer service and employee relations Increased average check and revenue through new promotions Increase cover / profit in the first quarter of the year (the slowest time for the Hotel) in a 20% Increase the Open Table scores increasing customer satisfaction. Performing payroll closing duties  Inventory control PNL analysis Micros property expert Handling reservations for the Restaurant and Lounge in a daily basis. Hiring process for the Restaurant and the Lounge Guest’s comments research and follow up

 Department Head Screening, interviewing and hiring staff for the Restaurant  Increasing department revenue: Increasing number of covers, food cost control, control of labor cost Performing payroll closing duties  Guest’s comments follow ups Special trainings oriented to improve customers service and employee relations

 Restaurant Manager active throughout opening. Screening, interviewing and hiring staff for the different departments of the hotel Established procedure for the different outlets in the Hotel, including banquets Creation of wine list for the restaurant and bar Establishing connections with new vendors so the hotel could start getting items. These to include: Mini bar, Lounge, alcohol for the bar and different wines for the outlets Check lists for the restaurant. To include: manager’s AM and PM, employees AM and PM, opening and closing, Hostess AM and PM. Training new staff. Creation of step of services, procedures, standards. Creation of training material to include description of wine list and menu Planning events in the Restaurant and private dining room Working with staffing and client issues Ensure customer satisfaction

 Responsible for the selling, coordination and follow up of social events and meetings for 30 people or less, this includes over 100 weddings. Responsible for the selling, coordination and follow up large parties reservation in the Restaurant, Lounge and Private Dining Room.  Plan menus in consultation with Chefs  Budgeting and establishing financial targets and forecasts  Negotiating contracts with customers Prospect past and new clients to offer the new, Private dinning space Create Banquet Prospectus for reservation in the outlets  Creating of menus for clients  Working with staffing and client issues Crossed trained and assisted closely with the HR department. Involved in the Spanish training and translations for the Hotel.  Responsible for expanding the Spanish Market, giving the Hotel to access to a different market.

 Training and hiring of new associates  Managing 40 plus employees  Manage Restaurant, Room Service and Lounge inventory  In charge of selling the outlets for large parties, special request , follow up’s  Responsible for creating new promotions for restaurants, increasing revenues and number of costumers Marketing a variety of special promotions for Restaurant and Pub Resolve customer complaints about service, food quality, etc. by assessing problem and taking immediate action Performing payroll closing duties through Time Saver

 Hiring and training of new associates  Supervise 15 plus employees  Manage Restaurant and Room Service  Responsible for creating incentive program Increasing GSS scores and restaurant revenue  Resolve customer complaints about service, food quality, etc. by assessing problem and taking immediate action Performing payroll closing duties through LMS

 Training and hiring of new associates  Supervise 25 plus employees per shift  Manage Restaurant, Room Service and Pub’s inventory  Marketing a variety of special promotions for Restaurant and Pub  Forecast and determine when customer volume requires adding or re-assigning staff and making adjustments accordingly. Schedule and direct staff in their work assignments. Resolve customer complaints about service, food quality, etc. by assessing problem and taking immediate action Performing payroll closing duties through LMS

 Hiring and training of new associates  Successfully supervising and managing over 5 employees  Meticulous management of Gift Shop inventory  Ordering and marketing a variety of retail items  Creating profit and loss statements  Performing payroll closing duties through LMS

 Orchestrated staff on the restaurant floor and kitchen  Performed hiring and training procedures for new employees  Managed up to 30 people per shift  Became familiar with inventory procedures for general restaurant supplies  Expanded and refined guest relation skills by successfully managing guest requests and organizing special events

 Visited large corporations to secure new business  Planned special events (Business functions, weddings and social accounts)  Coordinated advertisement of special events  Provided public relations with all customers  Resolved guest complaints and concerns during functions  Maintained client accounts

 Managed the restaurant by handling guest complains and requests Supervised 10 plus employees per shift  Preformed hiring and training procedures  Purchased general restaurant supplies and kept track of budget

 Chilean Ambassador. Represented Chile for Disney Millennium Celebration at Epcot