F B Career Opportunities

ERIBERTH PEREZ

**** ******** **, ******* **, ****7

321-***-**** - *************@*****.***

CAREER SUMMARY:

Over twenty-five years of experience as a leader in the hospitality industry, with expertise in leading, opening, managing, developing, marketing, training, and improving profitable and outstanding hospitality businesses. Proven commitment to exceeding both the company and guests’ expectations with memorable service while maximizing profits and minimizing operational costs.

PROFESSIONAL EXPERIENCE:

Multi-Unit Manager, HMSHost by Avolta. Orlando, FL (February 2024 - Current)

Part of the management team for a world leader in creating dining for travel venues. We operate locations all over North America, with our unmatched portfolio consisting of proprietary concepts, local, regional, and national brands, and partnerships with award-winning chefs. MCO locations sales are over 100 million per year with over 800 employees in general.

Lead management team for land-side area with concepts as Macaroni Grill, Chili’s, OCB, Orlando City Pub, Chick fill A, three Starbucks, Auntie Anne’s, Carvel, Firehouse Subs, Mo’s Southwest Grill, Sbarro.

Supervise, train and coach all phases of business in regards operational specs, financial expectations and brands’ culture while providing an outstanding customer’s service that exceed all expectations.

Support as MOD other airsides when other Multi Unit Managers are not available

Sr. Restaurant Manager, Gaylord Palms Resort. Orlando, FL (July 2022 – January 2024)

Lead the highest volume F&B outlet in a luxury resort with over 1700 rooms and over 480,000 sq. ft. of meeting/banquet space.

Implementation of different improvement projects to resolve operative and organizational needs that increased profitability, improve staff training and exceed guest’s expectations.

Lead operation through hiring, scheduling, training, supervising (managed 70-80 hourly employees and 4 managers), ordering, receiving, managing inventory, conducting P&L analyses, and collaborating with other pertinent operational and administrative roles to manage over $12 million a year F&B outlet.

Director of Operations, Crudos Fusion Art. Miami FL (Jan 2017 – July 2022)

Led the creation, opening, marketing & development of Crudos Fusion Art concept with the Executive Chef/owner: branding, food & beverage menu design, standard operational procedures, POS set up & training, marketing & social media, set-up of vendors, budget set-up and P&L control, and purchasing/inventory standards.

Opening and leading of four outlets under the same concept in South Florida: Wynwood / Hallandale / Coral Gables / Doral.

Increased sales by 10% and decreased costs by 15% vs. budget assigned throughout duration of the role.

Lead in rotation FOH and BOH operation through hiring, scheduling, training, supervising (managed 70-80 hourly employees and 8-10 management employees), ordering, receiving, managing inventory, conducting P&L analyses, and collaborating with other pertinent operational and administrative roles to manage $2-3 million a year in sales per location.

F&B Director, Equilibrio Inc. Orlando FL, Caracas Venezuela & Medellín Colombia (May 2012 – Dec 2016)

Developed and led marketing and operational procedures for F&B brands and concepts.

Responsible for implementing and improving branding and operational strategies with annual sales exceeding $8 million.

Directly responsible for leading, supervising, and presenting operational and administrative solutions for BOH and FOH hiring, scheduling, training, supervising, ordering, receiving, managing inventory, P&L analyses, and other managerial duties as required.

Increased number of clients by 45% throughout the duration of the role.

Multi-unit General Manager, Areas USA. Orlando, FL (Mar 2008 – Apr 2012)

Led the opening and management of a F&B operation with multiple concepts (Ruby Tuesday, Vinea Bar, Qdoba Mexican Grill) for a worldwide corporation in airports and highway plazas with more than 120 employees and gross yearly sales exceeding $7 million.

Improved cost of goods by 8%, labor by 12%, and general expenses by 4% accordingly to budget assigned with an increase in revenues over 15%, and EBITDA increased of 10% throughout the duration of the role.

Directly responsible for BOH and FOH hiring, scheduling, training, supervision, ordering, receiving, managing inventory, P&L analyses, and operational and administrative duties with the support of a management team.

Provided support for nationwide openings and training in other operations.

F&B Manager, The Grand Bohemian Hotel. Orlando, FL (Dec 2006 – Feb 2008)

Led a F&B department in a luxury boutique hotel rated by AAA and Mobil as a Four Diamond Hotel.

Consistently ran operations according to budget assigned.

In charge of operative and administrative duties of multiple outlets in the F&B department: Room Service, Fine Dining at "The Boheme" Restaurant, The Bosendorfer Lounge, and special events.

Managed yearly sales of $2.5 million annually and managed over 75 employees throughout the duration of the role.

General Manager, GLO Lounge. Orlando FL (Jun 2004 – Dec 2006)

Developed, managed, and operated a freestanding F&B business.

Set up all administrative and S.O.P manuals (P&L, inventory, employee handbook, forecast reports, F&B reports, operational forms, other managerial documents).

Managed and controlled private events for conventions, companies, and corporations.

Led yearly sales of $1.75 million per year and managed over 35 employees throughout the duration of the role.

Food, Beverage, and Retail Manager, Westgate Resorts. Orlando, FL (Feb 1999 – Jun 2004)

Led, controlled, and coordinated multiple F&B outlets including a Pizza Hut, a retail convenience store, a gourmet deli, and five pool bars.

Interviewed, hired, trained, coached, and counselled staff.

Supervised staff and reported P&L results to the F&B director.

Developed new trends and sales strategies to maximize sales and minimize costs.

Led yearly sales of $1.5 million and managed over 45 employees.

EDUCATION and CERTIFICATES:

Food and Beverage Administrative Internship, Westgate Lakes Resort. Orlando, Florida.

(March 1998 to February 1998)

Hospitality Business Operational Internship, Diamond Dunes Resort, Margarita Island, Venezuela.

(June 1996 to November 1996)

Responsible Vendor Program, 2004-2018, Orlando FL

Florida Food Safety Manager (current), Orlando FL

Level 1 Sommelier, The Court of Master Sommelier, 2006 Ritz Carlton, Orlando FL

Hospitality Management Development, 2004 Westgate Lakes Resort, Orlando FL

Bachelor’s Degree in hospitality business, Food and Beverage Major, 1995-1998 Hotel Escuela de los Andes Venezolanos, Mérida Venezuela

ADVANCED SKILLS:

P.O.S and Operational systems:

oSemnox, Aloha, Micros, RIO, CAKE, Squirrel, Open Table, Kronos, Jolt, Hot Schedules, Attendance Enterprise, DSP, ADP, NCR, Silverware, Atlas

Software:

oMicrosoft Office (Excel, Word, PowerPoint, Publisher).

Languages:

oFluent in English and Spanish (verbal, reading and writing)

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