Manager Food Service, Hotel manager

Carlos Huertas Hospitality Operations Manager

adh3v1@r.postjobfree.com www.linkedin.com/in/carloshuertas2020 631-***-**** 631-***-****

* ******** ***, *** *****, NY 11746

experience at some of the most prestigious hotel brands. Firsthand operator with responsibility for large food and beverage businesses, including logistics, marketing, pricing, and cost-control. Successful at creating efficiencies and improving profitability in all facets of the competitive hospitality business. Collaborative communicator continually focused on labor relations, productivity, and customer service. Entrepreneurial, innovative rooms, restaurant, and catering operations manager with recent senior-level Promotes synergy across business lines and units to drive positive change and take advantage of new marketing opportunities. Areas of Expertise include:

•Sales and Revenue Forecasting

•Food Service Management

•Inventory Management

•Revenue & Profit Growth

•Event Planning

•Business Development

•Strategic Planning

•Relationship Building

•Team Building

•Hotel Management

•Project Management

•Sales Planning & Marketing

•Customer Service

•Staff Training & Leadership

•Bilingual Spanish/English

•Problem Resolution

•Collective Bargaining

Experience & Notable Contributions

HILTON LONG ISLAND Huntington, NY April 2014 – August 2020

A full-service hotel with 305 Rooms and full catering facilities

Director of Operations

As Director of Operations have oversight in the areas of food and beverage, room management, frond desk, housekeeping, engineering, and security. In this capacity, I am taking charge of the hotel’s operating costs and doing all that is necessary to provide guest services with no let-up in the high levels of customer satisfaction by coordinating the efforts of these operational departments. Report directly to the General Manager and assist in the overall management responsibility of the operation of the hotel including associate relations, guest services, profitability, quality product and complete compliance to company standards.

Key Accomplishments:

-Oversee Hotel in absence of General Manager

-Manage all aspects of hotel operations and assisted sales, revenue management and capital projects.

-Assisted General Manager to oversee the operations of this 305 rooms property with 55000 square feet of meeting space and over $23 million dollars in revenue.

-Instrumental in Budgeting, Forecasting and Revenue optimization

-Reorganized the Rooms and Food and Beverage Departments minimizing payroll and expenses increasing profits for the hotel

-Develop new, more successful menus and wine lists quarterly for Atrium Bistro and Atrium Lounge. Also created new catering and special-events menus.

-Meet or exceed already high Hilton-Hotel standards; improve customer satisfaction

-Retrain and certify staff in all food-service facilities for Serve- Safe programs and Ecosure standards

-Control inventories and storage, which streamlines operations and reduces lost income due to spoilage, waste, and mismanagement.

-Put in charge of the hotel with a minimum staff for the first 5 months of the COVID 19 pandemic creating the protocols for sanitation, minimizing exposure and keeping the hotel free from any outbreaks during the high part of this emergency.

NEW YORK HILTON MIDTOWN Manhattan, NY 10/2005 – 4/2014

The largest convention hotel in New York City and iconic, prestigious international brand

Director of Meeting and Commercial Facilities

Directed a large staff responsible for delivering top-of-the-line food and beverage services, as well as stewarding, logistical, and administrative support for meetings and conferences. Total revenue was 55 million dollars per year. Oversaw the use, setup, and maintenance of 155,000 square feet of meeting space, including careful handling of high-value china, glass, and silver. Managed relations with trade unions.

Key Accomplishments:

•Trained, hired, and directed the activities of eight middle-level managers supervising 175-line staff.

•Cut costs by improving inventory control for perishable foods, reducing breakage of valuables by 25 percent, and cutting back on employee overtime by 50 percent.

•Rebid contracts closely matching staffing patterns to seasonal fluctuations in demand.

•Managed budget forecasts and payroll, creating ever greater efficiencies.

•Negotiated effectively with outside vendors.

HUNTINGTON TOWN HOUSE Huntington, NY 9/2004 – 9/2005

The region’s most well-known catering hall and reception facility

General Manager/Director of Operations

Oversaw full spectrum of business and administrative functions for a giant catering and reception business. Had 90,000 square feet of usable space and could manage up to 4,000 invited guests at a time. Sales volume exceeded 10 million dollars per year. Managed budget forecasting, payroll, and marketing.

Key Accomplishments:

•Improved pre-service and in-service training for staff, with measurable results in customer satisfaction.

•Improved operational efficiency in areas of receiving and storage. Amended pricing structures and updated menus. Results were satisfied customers, better-controlled costs, and greater profitability.

•Ensured that food-handling areas were kept up to the highest levels of cleanliness, with 100-percent rate for passing inspections.

Education & Training

Bachelor of Science in Business Administration & Hotel Management

EXTERNADO DE COLOMBIA UNIVERSITY Bogotá, Colombia

CPR and AED CERTIFIED

Proficient in all Publisher presentations, Excel, Word, and Microsoft Office related programs. Proficient in many POS systems, experienced in on Q, Delphi, Micros registers and programing 3700 system.

NYC lifetime Food handlers Certificate

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