Management resume
Resume:
ERIBERTH PEREZ
Orlando Fl 32832
*************@*****.***
CAREER SUMMARY:
Fifteen years of hospitality experienced professional who can lead, promote, control and develop a profitable and outstanding hospitality food and beverage business in which the commitment is to achieve and fulfill company and guests' needs with excellent guests service while always maximizing profits & minimizing operational costs.
EXPERIENCE:
Operation & Service Manager, Mango’s Tropical Cafe. Orlando, FL
(October 2015 to Currently)
* Leader of one of the best nationwide dinner and show with an unique live musical production & outstanding food and beverage operation with projected sales over 10 millions dollars with over 300 employees
* Part of the opening management crew that was responsible to build, manage and execute opening projects
* Responsible to create, lead & develop the “Mango’s Hospitality Style”; this is a training program that established specific standards of service and conduct for all position under the company criteria & philosophy
* Increase net sales in 15% and decrease labor cost in 5% vs. the forecasted P&L assigned
* Lead FOH and support BOH operation with hiring, scheduling, training, supervision, ordering, receiving, inventory, P&L analysis and rapport with any other pertinent operational & administrative duty
F&B Director, Equilibrio Inc. Orlando, FL / Caracas, Venezuela
(May 2012 to September 2015)
* Develop and lead marketing and operational procedures for F&B brands and concepts
* Responsible to implement and improve F&B operations & brands with sales over 10 millions per year
* Directly responsible to lead, supervise and present operational and administrative solutions for BOH and FOH hiring, scheduling, training, supervision, ordering, receiving, inventory, P&L and other managerial duties
* Increase number of clients in 45% thru the management period with a successful rapport of profits
Multi-unit General Manager. Areas USA. Orlando, FL
(March 2008 to April 2012)
* Lead a F&B operation with multiple concepts (Ruby Tuesday, Vinea, Qdoba Mexican Grill) for a worldwide corporation in airports & highways plazas with more than 120 employees & gross yearly sales over seven millions
* Improve COG by 8%, labor by 12% and GE by 4% accordingly to budget pre-established with an increase in revenues over 15% and EBITDA increase in 10% during management period
* Directly responsible of BOH and FOH hiring, scheduling, training, supervision, ordering, receiving, inventory, P&L and any operational and administrative duty for each concept with the support of a management team
* Support of openings and training in other operations nationwide
Restaurant Manager. The Grand Bohemian Hotel. Orlando, FL
(December 2006 to February 2008)
* Lead an F&B department in a luxury boutique hotel rated by AAA & Mobil as four Diamonds Hotel
* Keep consistent financial commitments according to budgets pre-established
* Control operative and administrative duties of multiple outlets in the F&B department: Room Service, Fine Dining "The Boheme" Restaurant, The Bosendorfer Lounge and special events.
* Manage yearly sales of 2.5 Millions per year and over 75 employees
General Manager. GLO Lounge. Orlando FL
(June 2004 to December 2006)
* Develop, manage and operate a freestanding F&B business
* Set up all administrative and S.O.P manuals (P&L, inventory, employee's handbook, forecast reports, F&B reports, operational forms, etc)
* Manage and control private events for conventions, companies and corporations
* Lead yearly sales of 1.75 Millions per year and over 35 employees
* Maintain a COG, labor and GE accordingly to budget pre-established with an increase in revenues during management period
Food, Beverage and Retail Manager. Westgate Resorts. Orlando, FL
(February 1999 to June 2004).
* Lead, control, and coordinate multiple F&B outlets as a Pizza Hut Store, a retail convenient store, a gourmet deli & 5 pool bars
* Interviewing, hiring, training, coaching and counseling staff
* Staff supervision, report and justify P&L results to the F&B director
* Developed new trends and sales strategies in order to maximize sales and minimize cost.
* Lead yearly sales of 1.5 Millions per year and over 45 employees
EDUCATION:
Certified by "Responsible Vendor Program"
Certified as Florida Food Safety Manager
Certified by Hear saver First Aid
Ritz Carlton, Orlando Fl
1st Level of Sommelier.
Certified by The Court of Master Sommelier, 2006
Westgate Lakes Resort, Orlando FL
Hospitality Management Development, 2004
Hotel University of Venezuela, Merida Venezuela
Bachelor Degree in Hospitality Business, Food and Beverage Major, 1995-1998
HOSPITALITY INTERNSHIPS:
Westgate Lakes Resort, Orlando, Florida.
Food and Beverage Administrative Internship (March 1998 to February 1998)
Diamond Dunes Resort, Margarita Island, Venezuela.
Hospitality Business Operational Internship (June 1996 to November 1996)
ADVANCE SKILLS:
P.O.S systems: Aloha, Micros, RIO, Kronos, Open Table, Attendance Enterprise, Squirrel, DSP, ADP, NCR. Software: Excel, Word, Power point, Publisher.
Bilingual: Fluent Spanish (Verbal, writing & reading)
SUMMARY OF PROFESSIONAL QUALIFICATIONS:
Hands on motivational and energetic leader. Can identify and correct problems impeding organizational progress and performance. Exceptional training and tracking skills. Track record of producing superb teamwork and employees unity by delivering outstanding and consistent positive results. Skilled communicator. Can establish individual and group rapport. Qualified by over fifteen years of increasingly responsible positions in the hospitality industry with a bachelor's degree in hospitality business.
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