Beverage Manager Inventory Control
Resume:
Professional with extensive
international experience in food
and beverage management,
specializing in the operational
management of restaurants,
hotels, and multi-purpose
venues. Focused on continuous
improvement, service
excellence, and team
development. Able to lead
openings, optimize processes,
and guarantee financial results.
He stands out for his training in
restaurant, bar, and event
management, as well as his
fluency in several languages.
Leadership
Organization
Adaptability
Communication
Resolution
Innovation
Training
W O R K E X P E R I E N C E
DÍDAC ESPEJO MARTÍNEZ
HOSPITALITY DIRECTOR
Director of Food and Beverage
Iberostars Parque Central, Cuba (2022-2023)
Hotel with 470 rooms – multiple bars, restaurants, and event rooms. General coordination of all points of sale (restaurants, bars, and events).
Monitoring costs and financial results.
Improving processes and service standards.
Managing beverage purchases and inventory control. Training the team in service, wines, and cocktails. Managing director
Ocaña, Barcelona (2019–2021) Multifunctional space with a terrace, restaurant, bar, club, and cocktail bar.
Operational management of all dining and leisure venues. Event coordination, cost control, and purchasing management (food and beverage).
Process improvement, standards, and staff selection. Deputy Director F&B
Gran Palladium Resort, Ibiza (2019)
Resort with 950 rooms and multiple retail outlets
5 restaurants (buffets and à la carte), 3 pool bars, 2 lobby bars, a theater, room service, 6 event rooms, and catering.
Coordination of all hotel sales points.
Implementation of the LEAN method.
Process improvement, service standards, and warehouse control. Organization of corporate events inside and outside the hotel. Director
A Son de Mar, Ibiza (2017–2019)
Creation of gastronomic offerings (menu, wines, event menus). Employee training and cost management.
Event planning, customer acquisition, and supplier relations. Development of an innovative concept with cocktails and live music. Sant Pere de Ribes
(Barcelona)
***********@*****.***
Driving license A and B
Extensive international
experience
Specialized in
operational leadership,
team building, and
culinary concept
development
Director of Food and Beverage
Sala Scala (Gran Canaria) 2024 - present. Dinner show/multifunctional event space, capacity for 650 people.
Opening Manager: Comprehensive space planning and acquisition of materials and machinery necessary for the start of the business. Organization and standardization of warehouses and purchasing processes.
Definition of minimum and maximum stock levels.
Hiring of front-of-house, bar, kitchen, storeroom, and cleaning staff. Creation and implementation of operational processes and standards across all departments.
A C A D E M I C H I S T O R Y
Degree in Restaurant and Bar Management – ESHOB (2008) Degree in Restaurant Service – ESHOB (2007)
Certificate in Oenology and Cocktail Making – ESHOB (2006) Dry Martini Cocktail Making Course by Javier de las Muelas (2016) Native
Native
Fluent
Fluent
Fluent
Half
Bar Manager
Grunder Party Service (Limbach, Germany) 2014 – 2015. Beverage management for on-site and off-site events. Logistical coordination of event materials and beverages. Bar Chef
Victor’s Hotel DFG (Saarbrücken, Germany) 2013 – 2014. Bar Manager, Orders, and Inventory.
Staff Training.
Bar Manager
L’Agustina (Palau Solità i Plegamans – Barcelona) 2012 – 2013. Complete management of the bar and barista team.
Staff training and daily cash control.
Creation and preparation of new cocktails.
Assistant Bar Manager
Papagayo Beach Club (Curaçao – Netherlands Antilles – Caribbean) 2011 – 2012.
Supervising the bar and staff.
Employee training and daily cash closing.
Cocktail development and creation.
Bar Manager / Maitre
Eurostars Luxury Class Berlin (Berlin, Germany) 2015 – 2016. Manager of The Corner by Javier de las Muelas bar. Restaurant and evening events manager.
Cost control (raw materials and staff).
Corporate F&B Manager
Eurostars (Morocco and Panama, 2016–2017)
Managed hotels:
Eurostars Sidi Marouf 4* (125 rooms, 2 event rooms) – Morocco Eurostars Panama City 5* (300 rooms, 7 event rooms) Hotel openings and standardization of processes across all points of sale (bar, restaurant, banquets, room service).
Team selection and training.
Cost, raw material, and inventory control.
Development of gastronomic offerings for weddings and corporate events.
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