Experience

Zadún, a Ritz-Carlton Reserve

• Mexico
• Hospitality
• 100 - 200 Employee

• Assistant Director Of Food And Beverage

  • Apr 2022 - Present



Esperanza an Auberge Resort

• Mexico
• Hospitality
• 100 - 200 Employee

• Director of Restaurants

  • Dec 2016 - Apr 2022

  Oversee F&B operations of the property’s 4 outlets, in-room dining and banquets Lead a team of approximately 100 staff members Responsible for ensuring Forbes 5 stars and AAA 5 diamonds standards for F&B Department Supervision and budget control Ensure guests satisfaction Developed training processes Coordinated and operated events Coordinated and operated events Oversee F&B operations of the property’s 4 outlets, in-room dining and banquets Lead a team of approximately 100 staff members Responsible for ensuring Forbes 5 stars and AAA 5 diamonds standards for F&B Department Supervision and budget control Ensure guests satisfaction Developed training processes Coordinated and operated events Coordinated and operated events



Auberge Resorts Collection

• United States
• Hospitality
• 500 - 600 Employee

• Pre-opening Food & Beverage Task Force

  • Mar 2022 - Mar 2022



Etéreo, Auberge Resorts Collection

• Mexico
• Hospitality
• 1 - 100 Employee

• Food & Beverage Task Force

  • Jan 2022 - Jan 2022



The Lodge at Blue Sky, Auberge Resorts Collection

• United States
• Hospitality
• 1 - 100 Employee

• Food & Beverage Task Force

  • Apr 2019 - May 2019



Baroque International Museum

• Puebla, Mexico

• Food and Beverage Manager

  • Jan 2016 - Nov 2016

  Led F&B team of 30 staff Budget & cost control Recruited and trained F&B team Service training Ensured customer satisfaction Conducted inventories Operated events Daily operation Led F&B team of 30 staff Budget & cost control Recruited and trained F&B team Service training Ensured customer satisfaction Conducted inventories Operated events Daily operation



Pacifica Resort Ixtapa

• Hospitality
• 1 - 100 Employee

• Restaurants Manager

  • Feb 2014 - Jan 2016

  Supervised, trained and managed team of 40 Budget and cost control Advertising and marketing Ensured quality of food and beverages Organized and operated events Conducted inventories Supervised, trained and managed team of 40 Budget and cost control Advertising and marketing Ensured quality of food and beverages Organized and operated events Conducted inventories



SweetArt (Pastry Boutique)

• Saltillo

• Owner

  • Dec 2011 - Nov 2012

  Developed and priced recipes Control incomes and expenses Comunicated with suppliers and monitored production Managed fiscal affairs Ensured quality of food and customer satisfaction Developed and priced recipes Control incomes and expenses Comunicated with suppliers and monitored production Managed fiscal affairs Ensured quality of food and customer satisfaction



Instituto Culinario de México AC

• Mexico
• Higher Education
• 1 - 100 Employee

• Restaurant Chef

  • Mar 2010 - Dec 2011

  Priced and developed new dishes Maintained quality service by establishing direct contact with customers Created restaurant events to attract new customers Kept track of incomes and expenses generated Led the business plan for opening establishments for the group ICUM Developed marketing studies to identify business opportunities as well as Coordinated research and surveys Developed administrative and operational processes for new businesses Priced and developed new dishes Maintained quality service by establishing direct contact with customers Created restaurant events to attract new customers Kept track of incomes and expenses generated Led the business plan for opening establishments for the group ICUM Developed marketing studies to identify business opportunities as well as Coordinated research and surveys Developed administrative and operational processes for new businesses



Bye Bye Blues Restaurant

• Palermo, Italy

• Culinary Trainee

  • 2008 - 2008

  Prepared food for hot buffet Assisted to standardized recipes Supervised and led bread production Mise’n place for main courses Prepared food for hot buffet Assisted to standardized recipes Supervised and led bread production Mise’n place for main courses



MI Pueblo Restaurant

• United States
• Food & Beverages
• 1 - 100 Employee

• Culinary Trainee

  • 2006 - 2006

  In charge of sauces preparation Coordinated the closure of daily operations Trained new team members In charge of sauces preparation Coordinated the closure of daily operations Trained new team members