General Manager M A

Ricardo Monroy

+1-512-***-**** **************@*****.*** Aus;n, TX

PROFILE:

I’m a professional with more than 25 years of experience in the area of hotels, restaurants and any business that involves food and beverages. I have worked in different companies as General Manager, Director of Opera;ons and Director of Food and Beverage, I like to collaborate with companies to help them achieve their obje;ves

EDUCATION:

MBA- specializing in Marke;ng

Degree in Hotel’s Management

WORK EXPERIENCE:

Pinballz Lake Creek, Food and Beverage Manager (Aus;n, TX) Oct 2023 -Apr 2024 Revenue: around $5M – Managed 45 staff BOH and FOH

• Coordina;on and control of the two bars and the two kitchens

• Provide food and beverage service at events and banquets

• Provide support to the events that took place during the week

• A`end weekly execu;ve mee;ngs

• Redesign and refresh restaurant food menus

• Create new drink menus for the 2 bars

• Weekly elabora;on of food and beverage orders

• Reduce the cost of food and beverage

• Recruitment and hiring of kitchen and bar staff

• Reworking of the different job descrip;ons

• Elabora;on of monthly inventories

• Elabora;on bar and kitchen schedule

Las Palomas Restaurant, General Manager (Aus;n, TX) feb 2023 -Oct 2023 Revenue: $3M – Managed 42 staff BOH and FOH

• Oversee day to day opera;ons

• Direc;on and control of all areas of the restaurant, administra;ve and opera;onal

• Review monthly bar and kitchen inventories

• Crea;ng promo;ons to increase the sales

• Profit review every month

• Maintain control of food and beverage costs

• Recruitment and hiring of personnel at all levels

• Elabora;on of all restaurant job descrip;ons

• Monitoring food and beverages expenses and orders

• Elabora;on of schedules for all staff

Casa Garcia’s Restaurant, Restaurant Manager (Aus;n, TX) Nov 2021 -Jan 2023 Revenue: $5M – Managed 60 staff BOH and FOH

• Supervision of the restaurant's opera;ng personnel

• Control the evening shih opera;on of the restaurant

• Crea;ng customer experience with seamless service

• Supervision and control the quality and presenta;on of the dishes

• Ongoing training of employees in different posi;ons

• Recruitment of personnel at all levels

• Applica;on of company processes and procedures

Concierge Hotels & Resorts, Regional Director of OperaGons 150 rm (Manzanillo, Mex) Sept 2013- Oct 2021

Revenue: $1.25M annual over three hotels – Managed 90 staff

• Supervise, through the General Managers of the different hotels, the daily opera;ons

• Business units were added to the porkolio un;l 5 hotels were in opera;on

• Coordina;on for the opening for each hotel we add

• Review of monthly income statements, with all areas of the hotel

• Annual budget prepara;on, for each hotel, focused on sales growth each year

• Monthly reviews of the opera;ng expenses of each hotel

• Weekly opera;onal reviews at each hotel

• Genera;on of growth of our collaborators through con;nuous training

• Management and contact with the owners and representa;ves of prospec;ve hotels Hotel Tesoro Resort, Director of Food and Beverage 350 rm (Manzanillo, Mex) March 2012-Sept 2013 Revenue: $3.5M – Managed 145 staff

• Prepara;on of the manual of procedures, func;ons,and responsibili;es of food and beverages in conjunc;on with the HR

• We obtained the Quality improvement system within the en;re hotel

• Implementa;on of banquets in the beach area, as well as the coordina;on of the congress center

• The banquet kit was restructured with new packages for weddings, teenagers’ celebra;ons, and special events both on the beach and in the congress center, increasing revenue by 10%

• The increase from 10 to 12 dollars per person was achieved for food and beverages Hotel Calinda Beach, Director of Food and Beverage 320 rm (Acapulco, Mex) April 2010-March 2012 Revenue: $3.8M - Managed 130 staff

• Implementa;on of the all-inclusive system within the F&B department achieving an increase in occupancy of 20%

• The banquet kit was restructured with new packages and a`rac;ons for weddings, celebra;ons, congress, and special events, achieving an increase in sales of 6%

• Consump;on centers were reopened, achieving an increase in total sales in the area

• Revenues were exceeded by 10% in the months of July, August, September, November, and December, referring to the established budget

LANGUAGES:

Spanish (na;ve), English (spoken and wri`en), French (spoken and wri`en) ADDITIONAL ACTIVITIES:

Professor at different universi;es for 12 years

L.A. Wine Diploma CETTO Diploma in Financial Culture President of the Acapulco Food and Beverage Managers Associa;on from 2008 to 2009 (AGABE) Execu;ve Training of Food and Beverages, Room Division and Sales in Fiesta Americana Hotels & Resorts Hygienic food handling course (dis;nc;ve H/MX)

Food Manager cer;ficate

TABC Cer;ficate

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