Manager Food
Resume:
Miguel O. Hernandez
***. **th Street Apt **** 786-***-****
Miami, FL 33131 adhmsq@r.postjobfree.com
Professional Experience
The Betsy Hotel – Miami, FL Jun 2019 to Jun 2020
Director of Food & Beverage
4 Diamond Luxury Property
130 Guest Rooms - 22,000 Square Feet of Meeting Space
Responsible for planning and overseeing daily operation of the food and beverage department.
Responsible for hiring and training team members with support of HR.
Ensures integration of departmental goals in game plans.
In charge of develop and implement promotions, food and wine pairings, menu items and presentations with celebrity chef Laurent Tourondel.
Responsible for creating new budgets and forecast for the hotel with the rest of the Executive team.
In charge of reviewing financial reports and statements to determine how the beverage and Food is performing against budget and forecast.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
In charge of creating an atmosphere in all food and beverage areas that meets and exceeds guest expectations.
Responsible for creating a new roof pool bar.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation completed according to Local and Standard Operating Procedures.
Conducts annual performance appraisals with direct reports according to Leadership Performance Processes.
Ensures new hires receive the proper on boarding and training process.
Establishes guidelines for employees to understand expectations and parameters.
Ensures employees receive on-going training to understand guest expectations. JW Marriott Guanacaste Resort &Spa – Guanacaste, CR May 2017 to May 2019 Director of Food & Beverage
4 Diamond Luxury Property
310 Guest Rooms - 26,000 Square Feet of Meeting Space
Responsible for working with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.
Responsible for creating new budgets and forecast for the hotel with the rest of the Executive team.
In charge of reviewing financial reports and statements to determine how the beverage and Food is performing against budget and forecast.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
In charge of creating an atmosphere in all food and beverage areas that meets and exceeds guest expectations.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation completed according to Local and Standard Operating Procedures.
Conducts annual performance appraisals with direct reports according to Leadership Performance Processes.
Ensures new hires receive the proper on boarding and training process.
In Charge in collaboration with the HR department in hiring temporary 139 staff for high season.
Establishes guidelines for employees to understand expectations and parameters.
Ensures employees receive on-going training to understand guest expectations.
Ensures integration of departmental goals in game plans.
In charge of creating an activity program for guest. W Miami, Miami, FL June 2016 to May 2017
Director of Beverage & Food
148 Guest Rooms – 48 apartments suits 10,000 Square Feet of Meeting Space
Responsible for the Beverage and Food transition from the Viceroy Hotel to the W hotel.
Established all the new brand standards for the W brand.
Coordinate with corporate team the purchasing of all new equipment for the B&F outlets.
Responsible for the creations and cost with the Executive chef of new menus for all outlets to be in line with W brand.
Responsible for hiring and training of all the new team members.
Responsible for administration of the club – Fifty Ultra Lounge.
Responsible for working with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.
Responsible for creating new budgets and forecast for the hotel with the rest of the Executive team.
In charge of reviewing financial reports and statements to determine how the beverage and Food is performing against budget and forecast.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
In charge of creating an atmosphere in all food and beverage areas that meets and exceeds guest expectations.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation completed according to Local and Standard Operating Procedures.
Conducts annual performance appraisals with direct reports according to Leadership Performance Processes.
Ensures new hires receive the proper on boarding and training process.
Establishes guidelines for employees to understand expectations and parameters.
Ensures employees receive on-going training to understand guest expectations.
Ensures integration of departmental goals in game plans. Viceroy Hotel and Resort, Miami, FL March 2014 to June 2016 Director of Food & Beverage
4 Diamond Luxury Property
148 Guest Rooms – 48 apartments suits 10,000 Square Feet of Meeting Space
Responsible for planning and overseeing daily operation of the food and beverage department.
Assisted the Banquet Manager in scheduling, planning and overseeing daily operation of the banquet department
Responsible for hiring and training team members.
Responsible for administration of the club – Fifty Ultra Lounge.
Responsible for working with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.
In charge of reviewing financial reports and statements to determine how Food and Beverage is performing against budget and forecast.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
In charge of creating an atmosphere in all food and beverage areas that meets and exceeds guest expectations.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation completed according to Local and Standard Operating Procedures.
Conducts annual performance appraisals with direct reports according to Leadership Performance Processes.
Ensures new hires receive the proper on boarding and training process.
Establishes guidelines for employees to understand expectations and parameters.
Ensures employees receive on-going training to understand guest expectations.
Ensures integration of departmental goals in game plans. The Ritz-Carlton, Philadelphia, PA October 2011 to March 2014 Assistant Director of Food & Beverage
5 Diamond Luxury Property
299 Guest Rooms - 26,000 Square Feet of Meeting Space
Responsible for planning and overseeing daily operation of the food and beverage department.
Responsible for hiring and training team members.
Responsible for administration of catering functions, including kosher events.
Responsible for working with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations with celebrity chef Eric Ripert.
In charge of reviewing financial reports and statements to determine how Food and Beverage is performing against budget and forecast.
Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.
In charge of creating an atmosphere in all food and beverage areas that meets and exceeds guest expectations.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation completed according to Local and Standard Operating Procedures.
Conducts annual performance appraisals with direct reports according to Leadership Performance Processes.
Ensures new hires receive the proper onboarding and training process.
Establishes guidelines for employees to understand expectations and parameters.
Ensures employees receive on-going training to understand guest expectations. Miguel O. Hernandez
170. 14th Street Apt 2208 786-***-****
Miami, FL 33131 adhmsq@r.postjobfree.com
InterContinental Baltimore – Baltimore, MD May 2009 to October 2011 Assistant Director of Food & Beverage in charge of Banquet 4 Diamond Luxury Property
197 Guest Rooms - 18,000 Square Feet of Meeting Space
Responsible for planning and overseeing daily operation of the banquet department.
Responsible for hiring and training team members.
Responsible for administration of catering functions, including kosher events.
In charge that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings).
Conducted annual performance appraisals with direct reports according to Standard Operating Procedures.
Work with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.
Ensures integration of departmental goals in game plans. InterContinental Houston – Houston, TX June 2006 to May 2009 Banquet Captain / Outlet Manager
4 Diamond Luxury Property
485 Guest Rooms - 50,000 Square Feet of Meeting Space
Assisted the Banquet Manager in scheduling, planning and overseeing daily operation of the banquet department.
Responsible for hiring and training team members.
Responsible for administration of catering functions, including Kosher events.
I projected supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).
I controlled banquet beverage "Use" records to control liquor costs and manage the banquet beverage perpetual inventory.
I ensured the coordination and execution throughout the event.
I attend pre-conference and B.E.O. meetings to ensure specifications of the group event are well executed.
I assisted the Banquet team and the hotel in developing lasting relationships with groups to retain business and increase growth.
I managed the department controllable expenses to achieve or exceed budgeted goals.
I provided additional training to employees of other departments when additional assistance was needed for larger functions
Miguel O. Hernandez
170. 14th Street Apt 2208 786-***-****
Miami, FL 33131 adhmsq@r.postjobfree.com
InterContinental Miami – Miami, FL March 2005 to May 2006 Assistant Restaurant Manager
4 Diamond Luxury Property
641 Guest rooms - 60,000 Square Feet of Meeting Space
Assisted the Restaurant Manager in running the daily operations.
Conducted coaching and training of 30 staff members.
Reviewed staffing levels to ensure that guest service and operational needs are met.
Strives to improve service performance.
Assists in the review of comment cards and guest satisfaction results with employees.
Opens and closes restaurant shifts.
Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.
In charged to supervise on-going training initiatives. InterContinental San Juan Resort, Spa & Casino – San Juan, PR March 2004 to March 2005 Restaurant & Room Service Manager
4 Diamond Luxury Property
402 Guest Rooms - 22,000 Square Feet of Meeting Space
Managed all-day dining restaurant.
Managed room service department.
Hired and trained restaurant and room service personnel. InterContinental Miami – Miami, FL December 2000 to January 2002 Assistant Executive Steward
4 Diamond Luxury Property
641 Guest rooms - 60,000 Square Feet of Meeting Space
Assisted Executive Steward in back of the house operations consisting of four restaurants, room service, two bars and banquet functions.
Assisted Executive Steward in hiring, training and supervising a team of 50 associates.
Assisted Executive Steward in controlling purchasing and inventories for all food and beverage equipment. InterContinental Miami – Miami, FL February 1998 to April 1999 Interim Executive Steward
4 Diamond Luxury Property
641 Guest rooms - 60,000 Square Feet of Meeting Space
Responsible for the Stewarding Department in the absence of the Executive Steward. InterContinental Miami – Miami, FL March 1995 to June 1996 Intensive Food & Beverage Training Program
4 Diamond Luxury Property
641 Guest rooms - 60,000 Square Feet of Meeting Space
Management training program in all areas of Food & Beverage. Sheraton Macuto Resort – La Guaira, Venezuela February 1994 to February 1995 Room Service/ Mini Bar Manager
Responsible for the 24-hour operation of in-room dining.
Supervised the delivery of VIP guest room amenities.
In charge of inventory, purchasing, forecasting, scheduling and payroll control. InterContinental Hotel Tamanaco – Caracas, Venezuela July 1993 to April 1994 Food & Beverage Operations Trainee
12-month training in all areas of Food & Beverage. Miguel O. Hernandez
170. 14th Street Apt 2208 786-***-****
Miami, FL 33131 adhmsq@r.postjobfree.com
Education
Hocking College – Nelsonville, OH Spring 2004
Associate Degree in Hotel & Restaurant Management
UNE (Universidad Nueva Esparta) – Caracas, Venezuela 1999 to 2000 Business Administration
Certificates
Food & Beverage Cost Control
Bartender Certification
Customers Come First
Service Leadership
Craft Training Certificate
Interview Skills
Skills
Computer and PMS (Excel, Word, PowerPoint, Outlook, Internet, Micros, Opera) Languages
English and Spanish
References
Available upon request.
Contact this candidate