SKILLS & COMPETENCIES
Food and beverage operating cost management
Vast knowledge of the organization and coordination of the following departments: Kitchen, bar, room service, catering, F&B management
Financial statement interpretation
Preparation of operating budgets
Supervision of remodeled and new restaurants
Management, control, supervision and training of staff for restaurant openings
Interview, selection and training of staff
Menu planning and pairing for specialty restaurants
I possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.
PROFESSIONAL EXPERIENCE
Cancún, Cozumel, Playa del Carmen, Saltillo, Aguascalientes, Hermosillo, Monterrey, Mazatlán, Cabo San Lucas, San José del Cabo, La Paz, León, Hermosillo, México City, State of México, Rosarito, Tijuana, San Luis Potosí. .
Menu planning was done, staff training, food development, implementation, presentation, opening of two F&B outlets: restaurant-bar and bar with fast food.
Isla Margarita (Venezuela), Lima (Perú), Aruba (Caribe), Houston (Estados Unidos),
Participation and support on Houston Toyota center stadium, cooking for NHL, NBA and different music concerts.
Europe Ukraine Opening of the first authentic Mexican restaurant in Kiev
Turkey Rixios Premium Hotels Culinary Specialist Consultant
VAROCH GROUP, TAPACHULA, CHIAPAS, MEXICO
CULINARY AND FOOD & l BEVERAGE DIRECTOR
September 2014 to Till Present
Responsible of the opening, of two restaurants, one Italian and other Steakhouse, also overseeing and directing, back and front of the house, stewarding, catering and any other related areas operated by other two restaurants one of seafood specialties and other with Mexican and Fusion meals, Planning and the management of the Food and Beverage operations in the front and back of the house.
Develop in all business units standard and cost recipe book, forecast and recommend the budget, Implement and Create new concepts and all the new Chef specialties of the group and to increase F&B sales over the budget. I manage 75 people in charge.
RADISSON BLU KYIV PODIL HOTEL, KIEV, UKRAINE
FOOD & BEVERAGE DIRECTOR
August 2012 to May 2014
Overseeing and directing banquets, back and front of the house, stewarding, catering and any other related areas operated by the property.
Responsible for planning and the management of the Food and Beverage operations in the front and back of the house.
Develop and recommend the budget, marketing plans and objectives and manages within those approved plans.
Implement and maintain F&B sales/marketing programs.
Hire, train, empower, coach and counsel, performance and salary reviews.
Coach and counsel employees to reflect service standards and procedures.
Direct and oversee development of employees.
Direct the implementation of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
Coordinate food and beverage operations with other hotel departments to ensure efficient guest service.
Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.
Implement procedures to increase guest and associate satisfaction.
Exercise quality control for both food and beverage.
Maintaining standards of service and ensure their implementation.
Performing daily walk-through to ensure full compliance
Responsible of the opening of all F&B outlets, main restaurant, room service, lounge bar, conferences rooms and y cafeteria
Creation of all menus, costing and pricing
Operations manual development
Hire and train all staff
Selection of suppliers
SOP development
Benchmarking and marketing
Wine pairing and food festivals
BYBLOS SUR LE MER, KIEV, UKRAINE
GENERAL DIRECTOR & EXECUTIVE CHEF (PROMOTED TO DIRECTOR FROM JUNE 2012)
EXECUTIVE & BRAND CHEF
December 2011 to August 2014
AHIMA Restaurant (Contemporary Mexican Cuisine and Fusion)
Responsible for opening upscale restaurant concept (Avant Garde Mexican Cuisine)
Creating and costing all recipes cards and menus
Shift scheduling
Performance management monitor staff performance and provide feedback
Purchase and control of inventory
Monitor revenues and expenses
Ensure practice of health and safety regulations
Negotiate supplier arrangements for food and beverage products
Negotiate with clients for use of facilities for catering, parties, banquets, etc
Development of operations and procedures manuals
Responsible to recruit and train kitchen brigade and F & B staff
Selection of suppliers and products
Initial purchasing of all equipment and utensils for the entire place
Establish par stock in consumption centers and warehouse
Benchmarking of competition analysis
Tequila and wine pairings
Tasting menus and food plating
Culinary and gastronomic direction of the whole establishment
CFOWNE PLAZA, TUXPAN, VERACRUZ
EXECUTIVE CHEF
April 2011 to December 2011
Development of all menus for all F&B outlets
Creation and development of all recipes and control forms
Creation of banquet and catering menu kit with explainers and costing recipes
Supervises food production and high level of quality
Maintain food cost, standards and cost
Promote safety and proper sanitation
Assists in taking inventory and purchasing supplies
Introduce new products and new dishes
Handle customers concerns and suggestions
Handle employees concerns and issues
Controls food waste, courtesies, tasting and amenities
Schedules for crews
Sets production goals
Train, coach and counsel kitchen staff
Direct and coordinate festivals and new culinary projects
Participates in determination of salary and salary changes
DETAILS OF FURTHER EXPERIENCE ARE AVAILABLE UPON REQUE
PUBLICATIONS
Soconusco Shrimp
Mexico Desconocido online
Tip’s Aeromexico No. 25, Chiapas, Winter 2002
Description: Report on the Veranda Restaurant of the San Francisco Hotel and publication of the Soconusco Shrimp recipe.
QUALIFICATIONS
Universidad Anahuac Del Sur and The Culinary Institute of America,Mexico, D.F.
Degree: Executive Chef
Title: Certificate in Culinary Arts
Graduation date: May 1998
Average: 9.00
The Aroma, Presentation and Taste Program (January 1998)
The Culinary Institute of America, Hyde Park, N.Y., U.S.A.
Certificate of Accomplishment
Description: aroma tendencies, presentations, textures, flavors and colors for high quality recipes.
The Fusion: Cross Cultural Kitchen Program (June 1998)
The Culinary Institute of America, Hyde Park, N.Y., U.S.A.
Certificate of Accomplishment
Description: combination of ethnic and classic cuisines
MBA Certificate in Restaurant Management (March 2006 to April 2008)
Universidad Anahuac del Sur / Enterprise Gastronomical Education Program, Mexico City
4 modules taken:
Strategic Restaurant Marketing (March 2006)
Conceptualization and design of a Restaurant (November 2006)
Costs: Minimization and control in the restaurant (June 2007)
Human Capital: Managerial Skills development and Training in Restaurants (April 2008)
MBA Certification date: (April 2008)
