Experience

Segundo Muelle Perú

• Peru
• Restaurants
• 1 - 100 Employee

• Franchise Manager - Peru, Ecuador, Panamá, Venezuela, Portugal , España

  • Mar 2023 - Present



Hoyle Hospitality Consulting

• Lima / Miami

• Hotel & Restaurant Consultant

  • Jul 2022 - Present

  Full Operations consulting services to hotels, resorts, restaurants, bars & nightclubs. - Reasonably priced feasibility studies. - Focus on Cafe Bar and Deli advising as a specialty. Quick start ups and small investments. - Management Assistance with operations, quality assurance, yield management, training, marketing studies and human resources. - Ownership Assistance with financial operations analysis, operations manuals and anonymous audits. - Development Assistance with feasibility studies, impact studies, remodeling, coordination, construction coordination, pre-opening management functions and architectural reviews. Show less



Morgans Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Director Of Operations

  • Jul 2021 - Jun 2022

  Management of all operations for 5 Restaurants and a food truck. - In charge of all Beverage purchasing for the entire group. - Restructure of the manning for all Restaurant creating new positions, manuals and job descriptions - Execution of a 1-million-dollar monthly budget. - Hiring, training and performance evaluation for short, mid and long term - Organization, planning and execution of banquet service for groups of up to Assisting the General Manager/ Owner in all admin and operation duties. - Developed a marketing calendar with social media manager and execution of all the actions in place with the manager of each restaurant. - In charge of approving all front of the house schedules. - Organization and execution of banquet service. - Developed an organic natural wine list for 3 Restaurants - In charge of all outside catering services (set up and service) for food truck special events Show less



La Charcutería de Lima

• Peru
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Director Of Operations

  • May 2020 - Jul 2021

  -Guaranteed that the physical and operational infrastructure meets the necessary standards for the production of the products processed by the plant. Likewise, it ensured that the plant complies with the applicable legal requirements and provisions. -Led the implementation of product development projects, civil works, maintenance and continuous improvement of the production process. -Daily review of the status of raw materials in conjunction with the manager of production and quality. Guarded the production formulas supplied by the general management. -Organized and monitored the taking of monthly physical inventories in conjunction with plant and administrative personnel. -In charge of planning the production of 5 tons per month based on sales and ensuring its compliance as well as coordinating with the purchasing area, the supply of raw materials to ensure the continuity of production in the plant. -Permanent audit of the quality of the competitor's products, preparing reports on management indicators for presentation to the board of directors. Show less



Swissôtel Hotels & Resorts

• France
• Hospitality
• 500 - 600 Employee

• Director of Food & Beverage

  • Mar 2017 - May 2020

  Demonstrated strengths leading in high volume customer service oriented environments such as Corporate and Social Banquet events, Catering and all Food and Beverage areas. - Track record of increasing revenue, improving operational efficiency and developed proactive team members. - Provided executive leadership and culinary expertise to leading operation areas of the Hotel. - Organized, coordinated and established food and beverage LQA standards of service to all outlets (administrative and operations). - Initiated sanitation standards and ensured inspections in compliance with international regulations (HACCP). - Oversaw revenue and forecast management, procurement/purchasing and Restaurant food and beverage cost, other supplies and profit. - Wrote comprehensive policy, procedure and operational employee manual. Show less



Sandals Resorts International

• Jamaica
• Hospitality
• 700 & Above Employee

• Director of Food & Beverage

  • Mar 2016 - Feb 2017

  - In charge of 9 restaurants, 11 bars, in room dining (24/7) Resort & Villas 252 FTE, 2’000 daily average covers. - Budgeting and forecasting: implemented control points on all controllables and payroll in order to adapt expenses in correlation with hotel activity and operational needs. - Unionized Work Environment with excellent relationship o service performance. - Increased profitability by: stabilizing then reducing costs, increasing the efficiency of the team, developing new menus with the culinary department, restructuring the front of house and back of house, developing sales promotions, reducing slow moving items and also reducing stock. Show less



Hoyle Hospitality Consulting

• Lima, Peru

• Hotel & Restaurant Consultant

  • May 2013 - Dec 2015

  Full Operations consulting services to hotels, resorts, restaurants, bars & nightclubs. - Reasonably priced feasibility studies. - Focus on Cafe Bar and Deli advising as a specialty. Quick start ups and small investments. - Management Assistance with operations, quality assurance, yield management, training, marketing studies and human resources. - Ownership Assistance with financial operations analysis, operations manuals and anonymous audits. - Development Assistance with feasibility studies, impact studies, remodeling, coordination, construction coordination, pre-opening management functions and architectural reviews. Show less



Swissôtel Hotels & Resorts

• France
• Hospitality
• 500 - 600 Employee

• • Sep 2010 - Apr 2013

  Takeover of management duties (admin and ops) in Swissôtel Quito and Plaza Grande hotels in Ecuador.- Implemented and organize standard procedures for both hotels with staffing guide lines, developed operating budgets and revised the complete staff for banquets facilities and catering service, kitchens and Restaurants.- Re concept 3 Restaurants, room service, bar lounges and catering services for small volume of business generating a higher profit and personalized service.- Swissôtel Lima and Quito where the top leading hotels over all Swissôtel Corporation in achieving Food and Beverage quality of service (Market Metrix ) and exceeding the standards of operation with (LQA) Leading Quality assessment audit.- Restructured all menus including banquets for all properties with standard food cost use records at an average of 28% overall and beverage cost at 23% maximizing an average profit of 42%. Show less

• • Mar 2006 - Aug 2010

  Re define the three meal Restaurant to an action live cooking global kitchen concept.- Re define the Hotel structure with new staffing guidelines and procedures.- Implemented outside catering services for high profile clientele such as Embassies and Government entities.- Developed the 2006.2007,2008 budget with aggressive goals exceeding banquets revenues in 45 % profit margin.- Implemented new Food & beverage manuals with standards of Service and job descriptions for every food and beverage management team staff.- Re structure the levels of control and inventory for all kitchens and outlets bringing the Food and beverage cost below budget. Show less



Marriott Hotels

• United States
• Hospitality
• 700 & Above Employee

• Director of Food & Beverage

  • Feb 2005 - Feb 2006

  Restructure staff and all front and back of the house areas according to the F&B budget 2005 to meet goals. - Organize and participated in the implementation of the outside catering Services to generate banquet sales. - Developed policies and procedures to ensure quality of service. - In charge of over 610 employees including: 9 Restaurant Outlets and 6 Bars, Banquets Rooms, Pool areas, minibars and In room dining and Golf club deli and Steak house. Restructure staff and all front and back of the house areas according to the F&B budget 2005 to meet goals. - Organize and participated in the implementation of the outside catering Services to generate banquet sales. - Developed policies and procedures to ensure quality of service. - In charge of over 610 employees including: 9 Restaurant Outlets and 6 Bars, Banquets Rooms, Pool areas, minibars and In room dining and Golf club deli and Steak house.



Renaissance Hotels

• United States
• Hospitality
• 700 & Above Employee

• Food and Beverage Manager

  • Jan 2004 - Jan 2005

  Re concept and themed seven outlets from the positioning statement till the purchasing of all table tops, china, glass and silverware. - Purchased all Banquet and audio visual equipment for the 2004/2005 season to service 11,300 sq. foot of indoor and 22,500 of outdoor facilities. - Implement summer camp training program to develop local talent and involve in recruiting over 100 expats for the high season (culinary & front of the house). - Conducted rap sessions and development plans for over 50 department heads and mangers to maximize performance and enhance productivity. - Establish forecast covers spreadsheet based on rooms and total occupancy for all F&B outlets. Show less



JW Marriott

• Hospitality
• 700 & Above Employee

• • Jul 2002 - Jan 2004

  Planning and execution of operating Food & Beverage budget, forecast and cost control providing a positive profit final result for 2003.- Manage the operation and administration of the Kitchen which brought quality and hygiene of our food items and knowledge to our staff usingMarriott standards procedures and controlling food cost.- Provide training courses of quality of service to Banquets and Rest & Bars outlets which results help to have the Food & Beverage Excellence Award,2003 for the Cable Region.- Knowledge of complete Food & Beverage brand standards and HACCP audits.- Implement all regional/ local promotions and festivals to create more exposure to the food and beverage outlets in our hotel. Show less

• • Feb 2000 - Jun 2002

  Management of all administrative and operations duties in: Fine Dining Restaurant, Casual Restaurant, lobby bar, Service Bar, Casino, Room Service, Minibar and Pool areas.- Planning, logistics forecast and cost control for all points of sell- Hiring, training and evaluating year end performance to over 100 staff members.- Organize and implemented all the restaurant, room service and Bar menus- Control and review with the Finance department all Micros reports for all food and beverage outlets. Show less



St. Andrews Country Club

• United States
• Hospitality
• 100 - 200 Employee

• Director or Restaurants & Bars

  • Sep 1998 - Jan 2000

  Assisting the Director of Food and Beverage in all operations of the Club (Main Dining Room, Casual Restaurant, Deli Bar and all Banquet functions). - Planning and execution of all events in the Club and outside caterings. - Detail training of fine dining service to all food and beverage staff - Cost control and end of the month audit inventories. Assisting the Director of Food and Beverage in all operations of the Club (Main Dining Room, Casual Restaurant, Deli Bar and all Banquet functions). - Planning and execution of all events in the Club and outside caterings. - Detail training of fine dining service to all food and beverage staff - Cost control and end of the month audit inventories.



The Boca Raton

• Hospitality
• 500 - 600 Employee

• Restaurant General Manager / Restaurant Supervisor

  • Jan 1992 - Jul 1998

  - Management of all operations. - Forecasting, scheduling, and cost control. - Hiring, training and performance evaluation for 50 staff members. - Organization, planning and execution of banquet service for groups of up to 150 guests. - Assisting the General Manager in all operations of these two fine dining outlets. - Staff training and scheduling. - Organization and execution of banquet service. - Wine cellar inventory and cost control duties. - In charge of all outside catering services (set up and service) for social and corporate. Show less