Experience

José Andrés Group

• United States
• Restaurants
• 100 - 200 Employee

• General Manager

  • Jan 2016 - Present



Barcelona Wine Bar

• Restaurants
• 200 - 300 Employee

• General Manager

  • Nov 2014 - Jan 2016



Rosa Mexicano Restaurants

• United States
• Restaurants
• 100 - 200 Employee

• General Manager

  • Jan 2013 - Dec 2014

  • Manage all day to day operations with focus on delivering great customer service experience: directing and supporting managers and hourly team members and managing all profit and loss centers.• Responsible for training and development for all back and front of the house employees• Forecast the revenue of the restaurant every week and allocate expenses correctly for each and every area of the restaurant.• Review and maintain expenses according to budget and forecast. Know when to cut cost if revenue does not meet forecast and or budget and try to maximize profit .• Organize local marketing events to promote the brand in the community and build relationships.• Full understanding of non f&b operations as well as food, beverage, repair and maintenance and kitchen equipment.• Full understanding of cash controls, General Ledgers, banking, check register, cash outs and deposits• Manage weekly labor, weekly schedules and payroll Show less

• Beverage Manager

  • Jun 2011 - Jan 2013

  • Responsible for all areas related to beverage cost control and profitability which involves 35% of the total revenue of the restaurant. Duties include purchasing, Invoice control, maintaining par levels on liquor, inventory, constant bar control on check accuracy, pouring control on bartenders, theft control etc.• Achieved budgeted revenues and expenses and maximized profitability of the beverage department maintaining a beverage cost under 13%.• Contributed to the profitability of the restaurant by forecasting accurately, allocating expenses accurately, scheduling appropriately and always keeping a constant look on labor• Responsible for weekly forecasts and monthly budget.• Maintained guest satisfaction at high level by constant coaching and training.• Manage in compliance with local, state and federal laws and regulations• Responsible for purchasing, inventory and cost of all beverage related items in the restaurant.• Direct and oversee the development of employees: train, empower, coach and counsel, performance, conflict resolution, discipline as appropriate• Develop and implemented forecasts and objectives to meet/exceed expectations.• Implement and manage all company programs to ensure compliance with the SOPs to include safety and sanitary regulation, all federal state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guests• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service Show less



JW Marriott Marquis/ Hotel Beaux Arts

• Miami/Fort Lauderdale Area

• Assistant Director of Dining Services

  • Nov 2011 - Jun 2012

  • Responsible for assisting with the successful operation of all aspects related to food and Beverage under the direction of the Director of Dining Services. • Direct supervision of all outlets and personnel of both front and back of the house in the hotel including: café’s, breakfast buffet, in room dining, pool service, sports bar and concierge lounge. • Ensured efficient, safe and sanitary standards. • Involved in menu development, inventory, ordering/purchasing, beverage cost controls, training, sanitation and personnel management. • Served as a departmental administrator; advise director/associate directors on matters of policy; participate in planning and budgeting processes for department; maintain current within the profession and contribute to the professional development of the staff Show less



Hawks Cay Resort

• United States
• Hospitality
• 100 - 200 Employee

• Food and Beverage Manager

  • Nov 2010 - Oct 2011

  • Constantly monitored all food and beverage services areas including In room dining, pool restaurants and bars, fine dining and family restaurants. • Implemented labor cost controls, documents end-of-month, daily and weekly transactions; prepared bi-weekly payroll • Assisted generating monthly P&L’s for partners and yearly budget • Deployed staff in an efficient way to ensure all mis-en-place was in place for oncoming shifts. • Ensured the team gave exemplary hospitality to clients at all times. • Maintained direct contact with wine and liquor representatives: Southern, Premier, Republic National and Transatlantic. • Developed new wine list for the fine dining restaurant at Resort • Ensured that orders of food and beverage were served promptly in accordance with Preferred Hotel standards. • Ensured the team was fully conversant with service procedures. • Ensured the team acted upon all up selling opportunities within the restaurant, lounge and bars. • Carried out management functions as required. • Ensured that new members of the team received correct training. • Introduced a wine seminar for servers, strengthening knowledge and offerings, which contrasted with an immediate increase in wine sales. • Carried out appraisals as required. • Monitor all Food and Beverage SOP’s are being followed as outlined in the related manual Show less