Efren - Director of Food Beverage

Experiencia demostrada en Strategic Leadership.

Experiencia demostrada en Budgeting.

Experiencia demostrada en Cost Control.

Experiencia demostrada en Team Leadership.

Experiencia demostrada en Guest Experience.

Provided strategic leadership across restaurants, bars, banquets, in-room dining and culinary service operations.. Led managers, chefs and service teams while driving Hilton brand standards, Forbes-level service execution, food safety and quality assurance.. Managed budgeting, forecasting, labor productivity, cost control and departmental financial performance while identifying revenue opportunities.. Developed premium dining, wine, beverage and special-event initiatives to grow ancillary revenue and enhance the guest experience.. Partnered with Sales, Marketing, Revenue Management and Operations on large groups, weddings, VIP experiences and resort activations.

Supported executive leadership of a complex luxury resort operation, coordinating cross-functional priorities and service execution.. Contributed to operational planning, guest experience, team leadership and performance across a high-volume all-inclusive environment.. Worked within a resort portfolio recognized for premium adults-only and family-focused hospitality experiences in the Caribbean and Mexico.

Directed Food & Beverage operations across multiple resort properties in Portugal.. Coordinated operational standards, service delivery, team performance and commercial priorities across a diverse hotel portfolio.

Directed restaurant, room-service and bar operations and coordinated approximately 160 employees.. Managed cost-of-goods, labor and operating expenses while implementing strategies to increase restaurant and bar sales.. Planned and organized activities for supervisors and middle management and ensured adherence to quality and service standards.

Supported leadership of restaurant, room-service and bar operations, supervising approximately 650 employees.. Developed weekly restaurant and bar opening forecasts based on resort occupancy and operational demand.. Oversaw quality standards and monthly inventories of silverware, chinaware and glassware.. Coordinated weekly entertainment activations and supported concerts and major events in the Convention Center.. Supported operations across nine dining venues and up to 23 bars and lounges, depending on occupancy.

Planned, organized and executed indoor and outdoor events across the resort while scheduling staffing for each function.. Led approximately 166 banquet employees and trained teams in sequence of service and guest-experience standards.. Directed event set-up, table alignment, symmetry and service execution before, during and after functions.

Coordinated banquets, weddings, groups and conventions and managed non-package revenue opportunities including wine, spirits and add-on packages.. Led coordination between culinary, stewarding and banquet teams while enforcing quality and hygiene standards.

Managed day-to-day in-room dining activities and ensured service delivery met guest expectations and established quality standards.

Planned and executed indoor and outdoor events and supervised approximately 50 employees.. Trained banquet teams in service sequence and coordinated performance before, during and after events.