- Grew the company from one person to a 16-person team generating revenue of $60k a year.- Handled the creative process and execution of personalized experiences for each client.- Stablished strong relationships with recurring clients, purveyors, subcontractors, and temporary workers.

- Development of the F&B department.

- In charge of auditing and improving the quality of the hotel, based on international brand standards.- Intern of the General Manager of the hotel.- Property awarded with 5 Diamond by AAA and 4 Stars by Forbes.- Guest Satisfaction: 3rd place within The St. Regis Hotels worldwide.

- Coordinated services and faced clients at all times.- Helped the restaurant maintain its high standards through thorough reviews and improvements.- Implemented strategies that increased the services revenue by 22% YoY.- Stepped out of the kitchen and became maître for over a year.