Corporate Director Of Food And Beverage

• Dec 2020 - Present

Rigional Director

• Nov 2017 - Dec 2020

As a Regional Manager I am in charge of overseeing the operational success of five restaurants (Harry's, Fred's, La Vicenta, Porfirio's Cancun and Porfirio's Merida) with an employee base of 500+ people. Being a key contributor, I report directly to the CEO and work closely with him developing our strategies and projections, managing new openings and analyzing our results. I am also a part of our company initiative The Anderson Institute, which is our program designed to train and develop future managers for our restaurants. Show less

General Manager

• Sep 2010 - Dec 2017

General Manager

• Nov 2014 - Apr 2015

After five months of the opening, I was asked to take over this amazing project to be the general manager. After five months of the opening, I was asked to take over this amazing project to be the general manager.

General Manager

• Jan 2014 - Nov 2014

I Again Had the great opportunity to lead the opening of a restaurant, now with one of the most succesfull concepts of our group. I Again Had the great opportunity to lead the opening of a restaurant, now with one of the most succesfull concepts of our group.

General Manager

• Nov 2012 - Dec 2013

After some changes on the team that opened this restaurant I was called to take over after one month of the opening. After some changes on the team that opened this restaurant I was called to take over after one month of the opening.

General Manager

• Nov 2011 - Nov 2012

I came to opened our second locations the following year in Mexico City where our group was growing incredibly with four different concepts. We opened five restaurantes within a year and a half. I got the opportunity to lead this project. I came to opened our second locations the following year in Mexico City where our group was growing incredibly with four different concepts. We opened five restaurantes within a year and a half. I got the opportunity to lead this project.

General Manager

• Sep 2010 - Nov 2011

This was a new brand for the group. I was responsible for helping with the developing of the concept. I was responsable for creating our business plan, budgets, projections, making manuals for all position, SOP, hiring, training etc. The group was expanding rapidity so I move to Mexico City to star the process of opening our second location for this brand. This was a new brand for the group. I was responsible for helping with the developing of the concept. I was responsable for creating our business plan, budgets, projections, making manuals for all position, SOP, hiring, training etc. The group was expanding rapidity so I move to Mexico City to star the process of opening our second location for this brand.

General Manager

• Dec 2006 - Aug 2010

As a General Manager abroad, I was responsible of the whole restaurant. I ensured the success of the operation, that our high standards are followed, hiring and train the staff as well as to make sure that all the financial goals were met or exceed. I only reported to the Director of operations in the USA and the Owner directly. I had 48 full time employees, 19 part time employees, one restaurant manager and a floor manager. We served from 200 to 400 guests per nigh As a General Manager abroad, I was responsible of the whole restaurant. I ensured the success of the operation, that our high standards are followed, hiring and train the staff as well as to make sure that all the financial goals were met or exceed. I only reported to the Director of operations in the USA and the Owner directly. I had 48 full time employees, 19 part time employees, one restaurant manager and a floor manager. We served from 200 to 400 guests per nigh

Cruise Sales, Operation Manager

• Jan 2005 - Aug 2006

As a manager of this position I manage all the relationships, sales and operations between the cruise lines and our company. We had contracts with the 6 majors cruise lines that come to Aruba and we operate a variety of tours with them. I am in charge of the ISS (Independent Sales Services), who are the sales people for the company but are not employed by Pelican; they work on commission basis. 2003 El Faro Restaurant At the end of this year I worked in the kitchen of El Faro to learn how to cook Italian food. I wasn't getting paid; it was an agreement that I made with Chef Geoffrey Vargas who trained me. Show less

Dive Instructor and Photographer

• Jan 2001 - Jan 2005

I managed the Wyndham and Radisson dive centers and shops. I was in this position for about a year then I have developed a product of underwater photography and I started to work for Pelican as a Dive instructor and underwater photographer. During this period I also helped as a floor manager of the Restaurant Pelican Nest.

SCUBA Dive Instructor

• Jan 2001 - Dec 2004

Provide Instructions to students to get SCUBA certifications. Later I manage a SCUBA Diving Photography Store.

Capitan

• Jan 1996 - Jan 1998

Aruba I had been selected to come from Can Cun to Aruba to work as a waiter and train the wait staff. I was promoted to floor manager of the restaurant, where I had approximately 24 employees to manage. My reason of leaving the company was deteriorating due to change of owner. 1995 Pat's O'Brien Restaurant, Can Cun Mexico Worked as a waiter for a period of 14 months. This restaurant was one of the leading restaurants of its kind. After 6 months, I was promoted to captain. My responsibilities in this position were to manage and train the waiters and waiter's assistants. Show less