Alejandro García-Andrade McDonald

Madrid adyrh6@r.postjobfree.com +34-617-***-*** linkedin.com/in/agarciaandrade

PROFESSIONAL PROFILE

I am a passionate hotelier with over 20 years management experience in high-end, international hotels and establishments. Expert in operational improvements, cost management, revenue growth, profit enhancement, team building, and leadership. Mastery of P&L and dashboard composition. Bilingual in English and Spanish, with conversational notions of German and Italian.

F&B EXPERIENCE

Grupo Mentidero Purchasing Mgr / F&B Controller Madrid 10.2021 – 05.2023

I implement and managed, Gstock the acclaimed cost control system, which

represented a 10% increase in our F&B profit margin.

Planned and developed menus with the Executive Chef.

I trained our head chefs and restaurant directors in the correct use of the system.

I oversaw the monthly stock takes and produced the monthly profitability reports.

I instigated competition amongst our suppliers to guarantee the best prices and

conditions, achieving a reduction in the price of fruit and vegetables of 15%.

I maintained a rigorous control of stock levels, loss, transfers and consumption.

I constantly evaluated the quality-price-service of our suppliers.

I maintained a dashboard with our main KPIs.

I conducted the menu engineering in all 6 restaurants and reviewed our prices,

implementing changes where necessary.

Maintained a good relationship with all out suppliers and met every 6 months to

review and negotiate prices and conditions.

Hotel La Fábrica del Canal General Manager Palencia 02.2020 – 07.2020

I defined and implemented internal quality procedures adapted to Covid-19.

I prepared the annual operating budget and the marketing and sales plan.

I negotiated down the Booking.com commission from 20% to 12%.

I defined the price matrix of our rooms inventory on all distribution channels.

I hired the new Executive Chef and Maître

I correctly set up the previously unused POS, achieving a saving of 100%

by avoiding the purchase of a new one.

Programmed and interfaced the POS and purchasing systems to provide real

time stock variances.

In collaboration with the Executive Chef, I conducted the menu engineering

of all our dishes and beverage, encompassing room service and the restaurants and bars.

I negotiated the terms with new suppliers.

I drafted the goods receiving procedure and trained all restaurant staff in correct service

standards.

Created the monthly staff roster, based on the business on the books.

Luxury Hotels Group Hotel Consultant London 01.2015 – 03.2018

Pre-launch consultant to Whisper Hotels, for whom I supported the launch

with branding, POS selection, talent acquisition and the marketing plan for the

F&B outlets.

Strategic adviser to the owner of the Harper Hotel. Prior to opening I led the

online marketing and booking engine deployment for the hotel, chose the POS

and the right product mix for the hotel s F&B outlets, chose the PMS, brought

on board the brand management consultant to adequately tell the Harper story,

assembled the price matrix and recommended distribution to minimize commission.

Strategic adviser to Heeton s Head of Hospitality for their London Luma Concept Hotel

opening. I led the website design to capture the desired audience, recommended a time

lapse camera during the building process to maintain engagement, implemented and

maintained the booking engine, online marketing and social media campaigns, achieving

consistent 5 % unique user growth month on month and conversion rates of above 3%.

Strategic adviser to the owners of O Callaghan Hotels, conceptualising a new take for

multiple F&B outlets in their Dublin properties, implementing a more comprehensive POS

and reservation system, recommended the price matrix for their dishes and trained the

Executive Chef on menu engineering best practices.

The Tate Modern Museum Food and Beverage Cost Controller London 04.2003 – 04.2004

Successfully liaised directly with 5 Sous Chefs and overlooked and trained a brigade of 20 line cooks.

Implemented standard recipes for all chefs to follow, thus maximising loss prevention and controlling portions.

Successfully achieved a consistent 80% profit margin on all dishes across all menus.

Produced accurate costings for each item sold and reported on the cost effectiveness of each dish.

Actively sought and negotiated the most competitive prices with suppliers.

Actively contributed to brainstorming sessions with the Chef de Cuisine and Sous Chefs to create new dishes.

Updated of our supplier price list on a weekly basis

Produced cost of sales reports in all areas of Tate Catering and calculate each area’s GP.

Produced weekly profit and loss statements.

Analysed sales patterns.

Submitted all dishes on the restaurants’ menus to viability tests.

Conducted monthly stock takes in all food and beverage outlets.

Supervised stock rotation.

Spot-checked for wastage in all food prep areas.

Monitored the compliance of deliveries with agreed price, quality and weight.

Monitored portion sizes in all kitchens to ensure proper mis – en – place and cost effectiveness.

Drafted staff rotas alongside the Executive chef.

Meliá White House Hotel Conference & Banqueting Coordinator London 09.2002 – 03.2003

Successfully organised the logistics involved in setting up our stand at

WTM London, for which we were awarded.

Sourced and attracted new accounts to the hotel by visiting companies in our vicinity.

The promotion of the hotel to relevant implant agencies and at MICE workshops and exhibitions.

Site inspection and fam-trip hosting to showcase the hotel’s meeting and conference and banqueting facilities.

The supervision of the conference and banqueting rooms set up and the drafting of Banquet Event Orders.

The Berkeley Food & Beverage Controller London 12.2000 – 08.2002

Delivered a consistent 26% cost of sales month on month, in all kitchens.

Trained all F&B outlet managers on loss prevention and cost control techniques.

Negotiated prices with some of our key F&B suppliers and promoted healthy

competition between them.

Put together a cost effective goods receiving procedure in tandem with the purchasing manager.

Random checked food and beverage deliveries, checking quality, amounts, price and timely delivery.

Programmed food and beverage sales prices on all Micros point of sales interfaces.

Produced daily cost of sales reports for all kitchens, both front of house and staff restaurant.

Conducted monthly stock takes in all kitchens, bars, room service and banqueting areas.

Overlooked purchasing, wine cellar and storeroom requisitions to minimise loss.

Random spot-checked inventory and dry store expiry dates.

Executed weekly P&L report.

Exercised a tight control over minibar supplies and tobacco.

Monitored the compliance of banqueting purchasing procedures.

FRONT OFFICE EXPERIENCE

Hotel La Fuente de la Higuera Receptionist Ronda 09.2021 – 10.2021

Meliá Hotels International Receptionist Madrid 06.2019 – 12.2019

Occidental Hotels & Resorts Receptionist Puerto Banús 03.2018 – 11.2018

HOUSEKEEPING EXPERIENCE

The Burlington Hotel Assistant Housekeeping Manager Dublin 03.2000 – 12.2000

Managed a team of 15 guest room attendants and coordinated the cleaning

and delivery of 100 guestrooms on a daily basis.

Produced a detailed management report covering correct linen distribution,

guest room cleaning methodology, the

Maintained work order system and the excessive use of stationery in rooms

which was met with approval and implemented.

Successfully audited all 501 guestrooms in search of missing furniture for which

I compiled a detailed report and recommendations.

Maintained correct par stock levels of all necessary cleaning and linen supplies.

SPA & WELLNESS EXPERIENCE

02 Centro Wellness Sales Manager Marbella 07.2007 – 08.2008

Promoted the centre amongst local businesses, retail outlets and the expat community.

Managed and trained a team of 3 young sales executives.

Liaised with the HODs and the centre manager to properly coordinate internally the sales efforts.

Delivered sponsorship of high-end events to engage with our expat target market.

Supervised new membership and telemarketing activities.

Drafted the media and marketing plan for the third quarter.

Negotiated and signed strategic trade agreement with http://www.citmarbella.es.

Successfully negotiated and signed the strategic trade agreement with http://www.apymem.eu.

Negotiated the best rates for publicity in local press, expat magazines, radio and T.V. channels.

Exponentially increased the number of memberships.

Selenza Thalasso Wellness Hotel Sales Manager Estepona 06.2006 – 12.2006

Successfully negotiated contracts with “Erna Low Body & Soul”, Abercrombie & Kent,

The Soho Collection and Carrier.

From visiting their HQ, I managed to get http://www.slh.com to commit and actively

promote our hotel.

Organised and hosted fam-trips for the best DMCs and MICE agencies.

Promoted the Hotel on the UK and Russian leisure and wellness markets.

Management and planning of publicity campaigns in all local mainstream media outlets.

Prepared and launched special offers for our inbound and domestics markets.

Contracted key specialised OTAs.

Contracted Russian wellness tour operators.

Incosol Hotel Medical Spa Sales Manager Marbella 07.2005 – 06. 2007

Increased our direct client base by signing new agreements with

pharmaceutical, insurance and medical entities.

Successfully represented and organised the attendance of the hotel at ITB, MITT, FITUR and ILTM.

I researched and drew in new inbound growth markets from the Middle East and Russia.

I brought on board and contracted new Russian agencies specialised in Wellness tourism.

I supervised all MICE and group quotations.

Coordinated publicity campaigns with British Golf and German Wellness tour operators.

Negotiated tour operation contracts: domestic and inbound vacational, MICE. and Golf.

Maintained our CRM.

Designed special offers for the Spanish and international markets.

Promoted the hotel to Costa del Sol and Madrid based DMCs.

EDUCATION

Universidad Rey Juan Carlos Revenue Management Madrid 07.2010

Les Roches Swiss Hotel Mgnt School Swiss Hotel Association Management Diplôme Marbella 06.2000

SKILLS

Advanced level in MS Office, Power BI, Gstock, Revo, tSpoonLab, Sihot, Sirius, Symphony.

LANGUAGES

Bilingual in English and Spanish

Conversational German

Conversational Italian

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