Cristobal Gabriel Pérez López

Food and Beverage Manager at Hotel Mousai
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Contact Information
us****@****om
(386) 825-5501
Location
Jalisco, Mexico, MX
Languages
  • French -
  • English -
Skills

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5.0

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Laura Yadira Chapula Mendoza

La mejor descripción que puedo hacer es GRAN EMPRENDEDOR, carismático y orientado a resultados.

Johnattan Josue Diaz Romo

Cristobal Perez. Persona altamente preparada a nivel internacional y excelente profesional de mentalidad abierta, muy proactivo, aficiente, alto nivel de resilencia e integrador de equipos. Aptitudes que hoy en día son vitales en este mundo profesional que trae cambios y retos de mayor complejidad dia a dia.

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Credentials

  • Microsoft Teams esencial
    LinkedIn
    Jun, 2020
    - Nov, 2024
  • Novedades de Office 365: Aplicaciones online
    LinkedIn
    Jun, 2020
    - Nov, 2024
  • Office 365: Trabajo colaborativo
    LinkedIn
    Jun, 2020
    - Nov, 2024
  • Trabajo a distancia: Preparándote a ti mismo y a tus equipos para el éxito
    LinkedIn
    Jun, 2020
    - Nov, 2024
  • Bienestar, coordinación y flexibilidad en casa y en el trabajo
    LinkedIn
    May, 2020
    - Nov, 2024
  • Cómo conciliar e integrar tu vida laboral y personal
    LinkedIn
    May, 2020
    - Nov, 2024
  • Gestión de equipos remotos
    LinkedIn
    May, 2020
    - Nov, 2024
  • Habilidades para teletrabajo: Trucos
    LinkedIn
    May, 2020
    - Nov, 2024
  • Herramientas para teletrabajo: Trucos
    LinkedIn
    May, 2020
    - Nov, 2024
  • Microsoft Teams: Trucos
    LinkedIn
    May, 2020
    - Nov, 2024
  • Transformación digital: Equipos online y trabajo colaborativo
    LinkedIn
    May, 2020
    - Nov, 2024
  • Cómo aumentar la resiliencia
    LinkedIn
    Apr, 2020
    - Nov, 2024
  • Cómo hackear tu mente y recuperar el control sobre el estrés
    LinkedIn
    Apr, 2020
    - Nov, 2024
  • Fundamentos de la gestión del tiempo
    LinkedIn
    Apr, 2020
    - Nov, 2024
  • Fundamentos de la productividad
    LinkedIn
    Apr, 2020
    - Nov, 2024
  • Fundamentos del teletrabajo
    LinkedIn
    Apr, 2020
    - Nov, 2024
  • Presentaciones orales online efectivas
    LinkedIn
    Apr, 2020
    - Nov, 2024

Experience

  • Hotel Mousai
    • Mexico
    • Hospitality
    • 1 - 100 Employee
    • Food and Beverage Manager
      • Jan 2021 - Present

      Food and Beverage Manager 5 diamond AAA Rated Hotel, Adult Only Hotel, 2 buildings 145 Suites In control of full Food and Beverage Staff, having 230 employees under my command, head chefs, kitchen supervisors, restaurant managers, restaurant supervisors, wait staff, cooks, stewards, head bartender, bartenders. Assistance Operation Manager and Administration Assistance. Opening of South Tower Mousai with 2 fine dining restaurants, 1 rooftop and 1 suite service station AAA 5 diamond standards. 5 diamond award AAA Renovation 2022 & 2023 • 1 Chinese Restaurant 120pax • 1 Italian Restaurant 120pax • 1 Japanese Restaurant 80pax • 2 In Room Dining 145 suite rooms • 2 Pool Service 300pax • Red Room Weddings and Group coordination for F&B Service 50-250pax • Budget control expenses and sales • Food and Beverage financial analysis and strategy • Cost Control strategies, implementation, and regulation • Menu Planning, for new restaurants • Travel for market search, produces and staff for specialty restaurants • Product standardization • Operation schedule control under occupancy demand • Event planning • Forecast planning • Revenue planning • Hiring and staff dispersion • Annual Capital Expenditure Budget • Asset walk control • Avance Esasa warehouse system • Abrhil payroll control • New product launching, monitoring, and report • Inventory for cutlery, glassware, crockery forecasting and purchasing • Staffing control under hotel occupancy • Interdepartmental relations, purchasing, HR, general manager, storage personnel, marketing, groups, and wedding planners • Restaurant and Event layouts Show less

  • La Cruz Salsa Negra
    • Guadalajara Area, Mexico
    • Co-Founder
      • Feb 2017 - Present

      Certified Nom-051 Black and Red Sauce Black sauce. We do production and distribution. It will go great with seafood and in the grill, mix your vegetables, get crazy on cocktails and enjoy the spicy black sauce of Mexico. We deliver sauce for franchise personalized logo and presentation to help you build your branding catalog of products. Over 100 places to find it available for you!! Certified Nom-051 Black and Red Sauce Black sauce. We do production and distribution. It will go great with seafood and in the grill, mix your vegetables, get crazy on cocktails and enjoy the spicy black sauce of Mexico. We deliver sauce for franchise personalized logo and presentation to help you build your branding catalog of products. Over 100 places to find it available for you!!

  • Ceviches Mariscos Pina
    • Zapopan Jalisco
    • Part Owner
      • Jan 2012 - Present

      (80 pax dinning area, 150 pax event setup) * Operations manager * Cost and revenue manager * Recipe standards follow up and creation * Quality structures development * Sales and marketing strategies * Market research and positioning strategies * HR Manager * Pricing Strategies and analysis * Purchasing Manual credit controls * Stock Logistics and Min/Max controls * CRM program development * Customer retain and quality service structure * Branding and socialnetwork manager * Performance analisis * Executive Chef * Internal quality opertation manager * Social network manager Show less

  • Garza Blanca Preserve Resort & Spa RH
    • Mexico
    • Hospitality
    • 1 - 100 Employee
    • Food And Beverage Assistant Operation Manager
      • Sep 2018 - Jan 2021

      F&B Assistant Operation Manager 4 diamond AAA Rated Hotel, Family Hotel, 5 buildings In control of full Food and Beverage Staff, having 245 employees under my command, head chefs, kitchen supervisors, restaurant managers, restaurant supervisors, wait staff, cooks, stewards, head bartender, bartenders. • 1 Steak house Restaurant 140pax • 1 Italian Restaurant 80pax • 1 Mexican Restaurant 140pax • 2 In Room Dining 276 rooms • 2 Pool Service 300pax • Beach food and beverage service 150pax • Weddings and Group coordination for F&B Service 50-250pax • Commissary kitchen 45 employees • Cost Control • Menu Planning • Product standardization • Operation schedule control under occupancy demand • Event planning • Forecast planning • Revenue planning • Hiring and staff dispersion • Capex annual equipment purchasing • Asset walk control • Avance Esasa warehouse system • Abrhil payroll control • New product launching, monitoring, and report • Inventory for cutlery, glassware, crockery forecasting and purchasing • Staffing control under hotel occupancy • Interdepartmental relations, purchasing, HR, general manager, storage personnel, marketing, groups, and wedding planners • Restaurant and Event layouts • Covid 19 closure process, staffing review, cost and produce inventory control Show less

  • Adivino Vinos & Licores
    • Zapopan Area, Mexico
    • Co-Founder
      • May 2018 - Mar 2019

      Great liquor store and beer deposit, to get anything for every occasion. We do delivery and large wedding and event budgets. Great liquor store and beer deposit, to get anything for every occasion. We do delivery and large wedding and event budgets.

  • Grupo Presidente
    • Mexico
    • Hospitality
    • 200 - 300 Employee
    • Front Office
      • Aug 2010 - Dec 2011

      Front Office at Presidente Intercontinetal Guadalajara. (423 rooms, over 10 event rooms over 1500mt2) * Front desk daily tasks. * High Quality Check in and out service * Hotel guest orientation and support * Room assignment under preferences and traces * Night front desk tasks * Rate check and coordination * Instant Service * Reservations and information * XVI Pan Americanos Guadalajara Hotel Sede Front Office at Presidente Intercontinetal Guadalajara. (423 rooms, over 10 event rooms over 1500mt2) * Front desk daily tasks. * High Quality Check in and out service * Hotel guest orientation and support * Room assignment under preferences and traces * Night front desk tasks * Rate check and coordination * Instant Service * Reservations and information * XVI Pan Americanos Guadalajara Hotel Sede

  • Hotel Vista Express
    • Thailand
    • Hospitality
    • 1 - 100 Employee
    • Front Office / Night Audit Manager
      • Dec 2009 - Aug 2010

      Front Desk Cashier and Receptionist. (176 rooms 5 event rooms over 700mts2) * Front Desk coordinator and instant service. * Check in & out service. * Group coordinator and reservation logistics. * Room Assignment for groups and VIP guests * Nigh Audit * Night shift manager and responsible for Hotels operation. Front Desk Cashier and Receptionist. (176 rooms 5 event rooms over 700mts2) * Front Desk coordinator and instant service. * Check in & out service. * Group coordinator and reservation logistics. * Room Assignment for groups and VIP guests * Nigh Audit * Night shift manager and responsible for Hotels operation.

  • Glion Institute of Higher Education
    • Switzerland
    • Hospitality
    • 400 - 500 Employee
    • F&B Coordinator
      • Jan 2009 - Jul 2009

      F&B Assistant Coordinator and Security at Glion Institute of Higher Education (Over 800 students, 5 buildings, dinning area for 450pax) * In charge of security during the evening * Responsible to preserve order in campus and assist at any contingency. * Class room reservations and monitoring. * Preserve the order in different areas and buildings of the university * Mise and place for Lunch and dinner in campus dinning areas. * Maintain cleanliness and order in dinning areas. * Oppening and closure of the different dinning areas. Show less

  • Calayaya Terraza Bistro & Pasadena Bar
    • Guadalajara Jalisco Mexico
    • F&B Operation Manager / Owner
      • Aug 2005 - Jan 2008

      Administration and F&B Assistant manager. (215 pax dinning room, 500 pax event setup) * Assitant in costs and revenue management * Marketing and event management * Operation manager and night audit * Stock and order procedures * HR assistant manager and trainner * Event organizer and logistics * Customer Loyalty progam leader and CRM Administration and F&B Assistant manager. (215 pax dinning room, 500 pax event setup) * Assitant in costs and revenue management * Marketing and event management * Operation manager and night audit * Stock and order procedures * HR assistant manager and trainner * Event organizer and logistics * Customer Loyalty progam leader and CRM

  • Hotel Quinta Real
    • Hospitality
    • 100 - 200 Employee
    • Trainee
      • Jan 2007 - Jun 2007

      Trainee in front desk, sales, marketing, events & convention coordinator and reservations. ( 76 rooms, 4 event rooms over 600mts2) * Front desk daily tasks * Check in and out service * Room assignment * Executive Sales coordinator * CRM * Marketing plan an Mix for 2008 * Event and group coordinator. * Reservations and hotel informations Trainee in front desk, sales, marketing, events & convention coordinator and reservations. ( 76 rooms, 4 event rooms over 600mts2) * Front desk daily tasks * Check in and out service * Room assignment * Executive Sales coordinator * CRM * Marketing plan an Mix for 2008 * Event and group coordinator. * Reservations and hotel informations

  • Tijuanas Bar Restaurant
    • San Juan Puerto Rico
    • Head Cook
      • Jul 2001 - Jan 2002

      *Head cook *Supervisor of mise and place *Supervisor of production *Supervisor of product receive *Supervisor of kitchen personal *Special menu planner *Receipe and standard follow up *Head cook *Supervisor of mise and place *Supervisor of production *Supervisor of product receive *Supervisor of kitchen personal *Special menu planner *Receipe and standard follow up

  • Rossinis Italian Restaurant
    • Vancouver, Canada Area
    • Asistant cook
      • Jan 2001 - Jun 2001

      *Asistant Cook B in both Rossinis Franchise in Vancouver BC *Mise and place *Standard cooking *Asistant Cook B in both Rossinis Franchise in Vancouver BC *Mise and place *Standard cooking

Education

  • Universidad del Valle de México
    BBA, Licenciatura Internacional en Administración de Empresas de la Hospitalidad
    2006 - 2010
  • Glion Institute of Higher Education
    Certificate, International Hotel & Tourism Management, Bulle Switzerland
    2008 - 2009
  • Universidad Autónoma de Guadalajara
    Diploma, F&B Management
    2005 - 2006

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