Jean Carlos Sostre

***** ****** ****** ***** ******* FL 33511

939-***-****

acysu5@r.postjobfree.com

Professional Experience

Hotel Coqui Inn 2007 - 2017

Hotel General Manager, Carolina, PR

Work schedule for over 30 employee

Conduct inspection tours of the hotel

Review daily reports and to complete a daily accounting work review, focusing on (1) hotel performance vs. forecast, and (2) variances to budget

Review the hotel?s rates and availability data as contained in Yield Management Systems programs

Weekly department head meeting during which all attendees will review the actual week?s business, forecast and scheduling, upcoming events.

Sunburst policies related to internal financial controls as presented in the Accounting Procedures and Systems Manual. These controls include primary responsibility for the safeguarding of cash and Hotel revenues.

Ensure that all dissatisfied guests are favorably impressed by the Company?s concern for their dissatisfaction. Naturally, the avoidance of complaints must be management?s first concern.

Monitors the performance of the hotel through verification and analysis of guest satisfaction

Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiates corrective action.

Develops accurate and aggressive long and short-range financial objectives consistent with the Company's mission statement.

Ensures good safety practices of employees and guests, assisting in the maintenance of proper emergency and security procedures.

Establishes and maintains applicable preventive maintenance programs to protect the physical assets of the hotel.

El Asador Restaurant and Sports Bar 2003 ? 2007

Assistance Manager, San Juan PR

Leadership: Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance. Ensure food services appropriately connect to the Executional Framework. Coach employees by creating a shared understanding about what needs to be achieved and how to execute. Reward and recognize employees. Ensure safety and sanitation standards in all operations.

Client Relationship: Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Demonstrate excellent customer service using standard model. Identify client needs and effectively communicate operational progress.

Financial Performance: Adopt El Asador Restaurant process and systems. Build revenue and manage budget, including cost controls with regard to food, beverage and labor. Ensure the completion and maintenance of P&L statements. Achieve food and labor targets. Manage resources to ensure quality and cost control within budgetary guidelines.

Productivity: Implement and maintain Asador Restaurant agenda for both labor and food initiatives. Create value through efficient operations, appropriate cost controls and profit management. Full compliance with Operational Excellence fundamentals, including food and labor. Direct and oversee operations related to production, distribution and food service.

Compliance: Maintain a safe and healthy environment for clients, customers and employees. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour

Indian Pub & Grill 2001 ? 2003

Bartender/Server

Take and process guests? orders in a timely fashion

Memorize drink and dessert menu for on-demand recitation

Up-sell desserts and drinks as appropriate for individual guests and parties

Manage large groups quickly and efficiently through attentive service and precise order taking

Maintain a fine dining atmosphere and handle guest complaints/requests quickly

Excellent customer service and hospitality skills

Ability to work well under intense time pressure

Education

Luis Hernaiz Verronne High School 2001

Canovanas, Puerto Rico

High School Diploma

Contact this candidate