PERSONAL PROFILE

EXPERIENCE

Mirabelle Residence May 2019 - Present, Director of Food and Beverage

Luxury community with 245 units, three full service restaurants. Establish sequence and style of service, dining SOP. Collaborate with Executive Chef preparation of menu, revision, tasting, quality and portion control Custom made menus with healthy approached to meet residents dietary restrictions Ensure all meals services are provided in a timely and professional manner while exceeding resident expectations and promptly resolving any issues.

Manage front and back of the house employees: recruiting, pre-hire, on-boarding process, trainings, employee relations, separations, payroll. Schedule staff hours and assign duties. Develop annual operating goals and objectives in conjunction with the Executive Director Eden Roc and Nobu Hotel, February 2021 to December 2021, Director of Recreations, Manage all aspects of the pool and beach areas, including overall maintenance, daily upkeep, cleanliness and the operation of cabana units and pool bar

Provides and models service behavior to guests and employees Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility Highgate Hotels, May 2013- May 2019, Director of Food and Beverage The Gates South Beach a Double Tree by Hilton, April 2018 to May 2019 235 guest rooms hotel with a Full Service restaurant, Pool bar, Lobby bar, In room dining and Banquet space. Responsible for overseeing the Food and Beverage outlets Including: Food Preparation, Purchasing, Food and Beverage Service and to maintain operational Standards as a Double Tree Property Hire, Train and Supervise Food and Beverage Staff. In charge of Food and Beverage Department Meeting, Daily Briefing, team member performance review & recommendation. Responsible for Monthly Inventory, Menu selection and update, analyze cost and market trend. Review Department performance and P&L with General Manager and Operations VP. Highlights

Maintaining a Food Cost at 30% and Beverage cost at 20 % Three secret shoppers survey scored from 92 to a 100. Hilton Food and Beverage audits all in full compliance on every visit. Well-rounded Food and Beverage professional with 15 years of proven experience, that included three hotel openings and one rebranding in selected service, multi outlet properties, from casual to fine dining, theme restaurant and branded outlets. My areas of expertise included: Budget, forecasting and monitoring expenses, sales, and tracking inventories. I bring enthusiasm, dedication, high volume and fine dining experience with the ability to manage a team to create memorable dining experience for patrons and profitable business for owners. LISNALDY ad13ws@r.postjobfree.com 646-***-**** CARELA Sunny Isles, FL AC by Marriott San Juan, PR. April 2017 to April 2018. Part of the Opening team of this 233 guest room property with two outlets. Hotel was awarded opening of the year by Marriott in 2017. Develop training, mentoring and coaching necessary to achieve high service standards. Develop and maintain effective orientation and training programs for new and existing staff. Create new events and promotions with staff and committees to ensure high utilization of outlets. Develop annual operating and capital budget for food and beverage department in conjunction with General Manager.

Oversees the beverage program, including inventory and accuracy of menus and pricing. Ensure the successful execution of banquet and recurrent social gatherings. Set up SOP, policies and procedures related to the F&B department. Establish an effective communication standard with direct reports and F&B employees on a continuous basis.

Maintain a Food cost a 30% and Beverage Cost at 20%. Highlights

Pre and Post hurricane experience.

Worked and serviced the hotel at 80 % occupancy during hurricane Maria in 2017 Coordinate and executed events up to 300 guest

The Keys Collections, Key West, FL. March 2015 to April 2017 Part of the opening team of a multi outlet property that included: Two Bars, Food truck and a Full Service Starbucks.

Planning and costing food and beverage menus for diverse outlets. Maintaining records for inventory, labor cost, and food and beverage cost. Overseeing and participating in the process of finding, interviewing, hiring, training and furthering the abilities of all hotel food and beverage staff. Implementing departmental strategies and maximizing the financial performance of all F&B outlets. Ensuring high standards of food and beverage quality, service, and marketing to maximize profits and ensure outstanding customer service. Managing food and beverage annual budgets including capital expenditures. Work closely with other department managers to focus on best practices to provide the best possible work environment and foster growth.

Implemented a quality training program, valuing employee contribution, creating incentives and turning performance into company goals, which significantly reduced management and staff turnover.

Retained 90% of original team hired upon my employment in an industry and town with high turnover rates.

NYLO New York City, May 2013 to March 2015.

Coordinated with Sales and Marketing all events, such as the opening party for the hotel’s rebranding, fundraisers, and a new pet Happy Hour.

Booked and maintained music and entertainment calendar while scouting new talent. Worked closely with the General Manager and Director of Finance on gathering data for all budget processes.

Developed strategies to achieve all financial objectives, such as holding events consistently, working with vendors to achieve quality pricing.

Wyndham Worldwide August 2008- May 2013 Food & Beverage/Catering Manager TRYP by Wyndham, New York City and Wyndham, Garden Times Square South Part of the pre-opening and opening team.

Responsible for the purchase of all OS&E, the setting up new vendor accounts, kept track of product inventory, as well as the hiring and training of F&B staff. Created and designed the cocktail and wine list to increase sales. Worked closely with sales on constructing innovative marketing strategies. Accountable for achieving financial goals.

Coordinated and executed Banquet Event Orders.

Worked with the Lead Chef and Lead Bartender to ensure all arrangements and details were dealt with for the events

Skills and Certificates

Certified Bartender

ServSafe Manager Certification

Micros Symphony and 9700

Full Count

ADP

Hotel Effectiveness

Paycom

OnShift

Birchstreet

Word, Excel, PowerPoint, Publisher, Outlook

Fluent Spanish

Reference available upon request

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