F B Continuous Improvement

JAVIER ORTIZ DIAZ-BETHENCOURT

PERMANENT ADRESS

Toledo. Madrid

Móvil: +34-657-***-*** E-mail: ********@*******.*** Linkedin: https://www.linkedin.com/in/javier-ortizdiazbethencourt-47733a51 PERSONNAL DATA

Experienced F&B and Operations Director with a demonstrated history working inside the Hotel & Restaurant Industry. Goals oriented and good problem s solving. Skills in wines. Vast experience in Cost controlling and finantial acumen, Menu-desing and action plans for deviations. Experience in Continuous Improvement leadership. Bilingual in 3 languajes. International education in USA and Switzerland. International experience in Caribbean, Europe. EDUCATION

2019 Master in Revenue Management. INESEM.

Expertise in Revenue Management hotels&Restaurants. 1991 – 92 CENTRE INTERNATIONAL DE GLION. MONTREUX. SWITZERLAND.

Hotel & Restaurant Management School. Three quarters (two theoretical and 1 stage in the Hotel Luxury Vista Palace 5* Monaco, France). 1987 – 91 ST.LOUIS. UNIVERSITY. ST. LOUIS (MISSOURI). U.S.A. Bachelor in Business Administration with a major in Marketing. 1989 UNIVERSITY OF DENVER. DENVER (COLORADO). U.S.A. Major en Hotel&Restaurant Management.

1986 MARISTAS HIGH SCHOOL MADRID AND PITTSFIELD HIGH SCHOOL. MA. USA. 11TH grade.

LANGUAJES

SPANISH: Mother tongue.

ENGLISH: Bilingual (Written and Spoken).

FRENCH: Bilingual (Written and Spoken).

GERMAN AND ITALIAN: Basic professional Level.

PROFESSIONAL EXPERIENCE

2024 – hoy HOTEL SPA VILLANAZULES. SUMMUM HOTELES. TOLEDO. SPAIN Hotel boutique Director with 30 rooms, Spa, banqueting and 2 F&B Outlets. – 2021 – 2023 HOTEL FONDUQ. RUBIELOS DE MORA. TERUEL. SPAIN Hotel boutique Director with 50 rooms, Spa, banqueting and 4 F&B Outlets. 2020 – 2021 GRUPO UMBRA REAL ESTATE CO.

During the Covid pandemia: Real Estate Broker for international clients. 2018 - 2020 THE PALM EXPERIENCE HOTELS. MALAGA. ESPAÑA. Operations F&B Director for 3 hotels. Cost Controller. Menu Desing, Development of new procedures&processes. Annual F&B budgets. Creation of new F&B Outlets. Coaching & Suppliers. Action plans for costs deviations. Sales : Upselling and Cross-selling.

Achievement: Increase TripAdvisor Clients satisfaction in12%.. 6-12 2017 HOTEL 5 * LUXURY BAHIA PRINCIPE ESMERALDA. PUNTA CANA. Director of F&B with 12 outlets (3 Restaurants, 2 buffets, 5 pool bars, 1 snack restaurant, 1 lobby bar).

Achievement: Increase ReviwPro Clients satisfaction in 5%. 2011 – 16 ANTIGUO CONVENTO CATERING and HOTEL. MADRID. Director of F&B. Responsable Cost Cotroller Catering & Hotel. Menu Desing, In charge of 15 Cookers and 22 Table Staff. Responsible of a Top Restaurant in Thyssen Museum. Also a Top Luxury Catering in Madrid. Achivements: Certification ISO9001 (HAPPCC) and Reduce Food Cost in 10% Annually. 2010 – 13 BEST BAKERS, S.L., MADRID. SPAIN.

Co-Owner of a Luxury American Bakery Co. Madrid. 15 people. Responsable of Costs and Sales.

2009 – 10 RESTAURANTS LA NICOLETTA CO. Madrid. Spain. Operations Director of 7 italian restaurants. Finantial controller. Sales & Mkt. Suppliers. Responsable of Kitchens&Tables. Menu desing. Achivements: Increase Sales in a 5% and Reduce Food Cost in 3% Annually . 2005 – 09 GATEGOURMET AIR CATERING. MADRID. ESPAÑA. Production Director. Dtor. de Producción. Responsable of operations of twelve Air Co. operativo de las áreas de P. Inicial, Cocina Fría y Cocina Caliente, Emplatado y Montaje. HAPPCC. F&B Costs and RRHH. Sales. Responsible of new menú desing. National responsable of “Continuous Improvement”. Achievement: Reduce Human Resources in 10%.

2002 – 05 SERVIAREAS 2000. GRUPO ALSA-ENATCAR. SPAIN. General Director of the F&B Co. From Alsa Buses Co. Create and develop the Corporate Brand and open 4 new Highways Rest Areas with Restaurant, bar, F&B stores. Director of Finantial Budgets, including Suppliers, Sales and Mkt. Achievement: Get Break-even GOT the first year of 4 new Rest Areas through Spain 1998 – 02 EUREST COLECTIVIDADES,S.A. COMPASS GROUP. MADRID. Area manager of 12 Collectivities enterprises. Food Cost Director. Responsable of Buffets, restaurants, bars, vending and banqueting. Achievement: Get one of my accounts the number one in best national sales . 1995 – 98 CENESA. GRUPO CONTINENTE. MADRID.

F&B Cost controller of the Restaurants&Bars of Centros de Neorestauración, S.A. Responsable I.& D. Implentation of new procedures through Spain. Achievement: Create a new Luxury Bar Co. called Tio Tapas. 1992 – 95 HOTEL PALACE 5* LUXURY. CIGA HOTELES. MADRID. Assistant F&B Director. CostController. Creation of new outlets. Suppliers. Banqueting, 5 Outlets.

Achievement: Create the new Express Breakfast and the new Winery home Store 1992 HOTEL 5* LUXURY VISTA PALACE. MONACO. FRANCE. Trainning in most of the departments of the hotel.

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