Talent Acquisition Event Sales

REBECCA QUEZADA

* ******* ****, ******* ***** FL 33426 561-***-**** **********************@*****.*** Dynamic and results-driven hospitality and business leader with over two decades of progressive experience in multi-unit operations, food and beverage management, project direction, and strategic consulting. Proven expertise in driving organizational growth, streamlining operations, and elevating customer satisfaction across diverse industries including hospitality, catering, and large-scale event management. Adept at leading cross- functional teams, managing budgets, and implementing innovative business strategies to achieve sustained profitability. Strong background in governance, property management, and culinary sciences, complemented by advanced education in hospitality and tourism. Recognized for delivering transformative results, mentoring future leaders, and executing complex projects with precision. Committed to operational excellence, client satisfaction, and sustainable business success. AREAS O F EXPERTISE

● Strategic leadership expertise with proven ability to guide multi-unit operations toward long-term business growth.

● Exceptional communication and negotiation skills to build high-value partnerships and foster strong stakeholder relationships.

● Demonstrated strength in talent development, mentoring future leaders, and fostering cohesive, performance-driven teams.

● Deep knowledge of food and beverage industry standards, compliance regulations, and culinary innovations.

● Skilled in business consulting, providing strategic insights and market positioning to improve organizational competitiveness.

● Strong adaptability and cultural intelligence in managing regional operations across global, multicultural environments. KEY SKILLS

● Strategic Planning

● Financial Analysis

● Operations Management

● Team Leadership

● Business Consulting

● Project Direction

● Risk Assessment

● Customer Relations

● Talent Acquisition

● Process Improvement

● Contract Management

● Global Operations

● Quality Assurance

● Client Retention

● Business Strategy

● Crisis Management

● Change Management

● Market Expansion

● Culinary Innovation

● Service Excellence

● Vendor Negotiation

● Policy Compliance

● Event Coordination

● Performance Metrics

PROFESSIONAL EXPERIENCE

Regional Director of Operations Jul 2022 – Present Arya Restaurant Group

● Directed operations across multiple restaurants, overseeing 550+ employees and driving regional performance improvements.

● Increased regional revenue by 30% and market share by 15% through targeted operational strategies.

● Implemented cost-control measures reducing expenses by 20% while maintaining premium service quality standards.

● Designed marketing campaigns that boosted client acquisition by 25% and enhanced brand visibility.

● Developed KPIs and performance tracking systems improving operational efficiency by 40% across sites.

● Mentored management teams, raising employee engagement scores and reducing turnover within multiple locations.

● Coordinated with sales, finance, and marketing to align operations with overall business growth goals.

● Enhanced customer satisfaction by 25% through staff training and continuous process optimization. Director of Operations / Project Manager / Consultant Jul 2008 – Jul 2022 Hospitality Consults Pro

● Managed start-ups and turnarounds, creating operational frameworks and launching successful restaurant operations nationwide.

● Directed daily operations for 350 staff ensuring compliance with federal, state, and industry regulations.

● Designed and implemented company policies, HR systems, and vendor contracts for new businesses.

● Boosted profitability using recipe costing, POS analytics, and menu engineering techniques.

● Increased guest satisfaction scores by 50 points using action plans based on service audits.

● Oversaw project planning including permitting, compliance, and architectural design for hospitality venues.

● Partnered with brands including Ritz-Carlton, Hilton, Marriott, and Big Time Restaurant Group on key projects.

● Coordinated large-scale events, weddings, and corporate functions, delivering exceptional client experiences and profitability. Food & Beverage Manager Dec 2016 – Sep 2018

Ritz-Carlton Residences

● Managed all F&B operations ensuring luxury brand standards and financial profitability were consistently achieved.

● Supervised staff, schedules, and budgets while maintaining five-star service and guest satisfaction.

● Coordinated on-site and off-site catering events, delivering seamless operations and premium client experiences.

● Controlled departmental costs aligning operations with financial goals and brand profitability expectations.

● Developed training initiatives elevating staff performance and service delivery across all dining outlets.

● Partnered with culinary teams to enhance menus and create innovative guest dining experiences.

● Implemented compliance protocols meeting local, state, and corporate standards for food and beverage operations.

● Improved employee morale through leadership, mentoring, and team-building activities supporting service excellence. Assistant Food & Beverage Director Jul 2014 – Nov 2016 International Polo Club & Wanderers Country Club

● Directed F&B operations across departments, consistently improving service quality and financial outcomes.

● Increased sales by 22% through staff training, beverage innovation, and service enhancements.

● Managed banquet and events program generating $900K annually in additional hospitality revenue.

● Implemented purchasing, inventory, and cost-control systems optimizing resource allocation and profitability.

● Coordinated concerts, galas, and corporate events, ensuring flawless execution and client satisfaction.

● Strengthened vendor partnerships to improve pricing, product quality, and operational efficiency.

● Developed marketing initiatives driving customer engagement and increasing repeat business opportunities.

● Conducted bar and service classes, elevating employee knowledge and sales performance. Food & Beverage Director / Event Sales & Catering Manager Jan 2012 – Jun 2014 Eastpointe Country Club & Golf Resort

● Oversaw F&B operations and catering services, managing budgets, staff, and guest relations.

● Rebuilt catering program introducing new menus, packages, and vendor contracts to boost profitability.

● Directed FOH/BOH teams ensuring compliance with quality standards and operational efficiency.

● Increased property revenue by developing new catering programs and enhancing banquet services.

● Designed event packages tailored to clients, securing repeat business and positive client feedback.

● Created marketing initiatives promoting venue catering and driving new event bookings.

● Resolved guest issues promptly, ensuring high satisfaction and member retention across the club. Owner / Operator Mar 2003 – Jul 2010

Skeeter’s Lounge Bar & Grill

● Owned and operated two high-volume venues managing purchasing, payroll, and compliance requirements.

● Reduced food costs by 6% through effective purchasing, product utilization, and staff training.

● Designed and implemented policies, manuals, and safety protocols across FOH and BOH.

● Increased revenue by developing targeted marketing campaigns and promotions to attract customers.

● Created monthly budget systems ensuring operational costs remained aligned with profitability targets.

● Implemented POS systems to track sales, improve reporting, and optimize menu strategies.

● Coordinated large-scale promotions and events increasing customer engagement and sales revenue. EDUCATION

CAM Course Graduate 2024

Community Association Management, Property & Governance Master of Culinary Sciences & Molecular Mixology 2008 Culinary Science Institute of Las Vegas, Nevada

MBA, Hospitality Management & Tourism 2006

University of Arizona, Axia

BBA, Business Administration – Hospitality & Tourism 2000 West Virginia State University

ACCOMPLISHMENTS

LEADERSHIP AWARD-RITZ CARLTON/MARRIOTT- 2017-2018

The Marriott International is one of the leading firms in its industry. Marriott International maintains its prominent position in market by critically analyzing and reviewing the SWOT analysis for every location internationally. The analysis, an immensely interactive process and requires effective coordination among various departments within the organization such as – marketing, finance, operations, management information systems and strategic planning.

● Scored a 98% assessment scores for Customer engagements-via Ritz Carlton/Marriott, after assuming the property in just shy of a year, benchmarking the highest performance throughout their global property assets. It became one of my proudest & victorious moments setting my skills and abilities in a ranking position.

● Certified Master Molecular Mixologist & Culinary Food Sciences which have won myself many awards & accreditations in my career.

● Worked in collaboration with hospitality's own Jon Taffer of Bar Rescue, as well as other reputable Culinary & Beverage Team Leaders, through self-contracted projects design platforms for Signature beverage programs for operational successes.

● Created and implemented departmental operating procedures, training materials and manuals through various branded industry leaders to consistently met or exceeded profitability and EBITDA

● Creator of multiple trademarked signature drinks, cocktails, and menus to increase market penetration within properties by updating menus, creating signature recipes, and development of policies and procedures using industry science & data for Industry Management Groups, notable bars/restaurants, and hospitality industry elite franchises.

● Voted and featured Hospitality Artist of the year in the Palm Beach County’s Best of The Biz Magazine, in the acknowledgement for having the most featured signature cocktails and menu items for several international restaurants, and clubs.

● Developed and maintain relationships with key clients to produce group, convention business, or SMERF

● businesses for marketing exposures and business opportunities.

● Catering Management, & Events Lic. Certified-LLC Via Hospitality Consults PRO

● Certified Safe Serve Manager

● Certified Trainer with State for Staff Health awareness, Policy and procedure protocols for Hotels, Clubs, &

● Restaurants via DBPR

● Member of Cambridge\'s Who\'s Who- A Publisher of executive professional and entrepreneur biographies, in the world today. - Nominated member

REFERENCES

Available Upon Request.

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