Carlos Ortiz

• Implemented operational strategies to enhance workflow efficiency and service delivery.
• Streamlined inventory management processes to reduce waste and improve stock accuracy.
• Collaborated with cross-functional teams to optimize guest experience and operational effectiveness.
• Developed training programs for staff, focusing on best practices in hospitality operations.
• Worked as a corporate lead for food and beverage systems and service programs for multiple propoerties
• Analyzed performance metrics to identify areas for improvement in service standards.
• Oversaw daily operations, ensuring adherence to company policies and quality benchmarks.
• Led initiatives to enhance employee engagement and retention within the operations team.

Developed and implemented innovative food and beverage programs to enhance guest experience.

• Streamlined inventory management processes, reducing waste and improving cost efficiency.
• Oversaw training programs for staff, ensuring compliance with service standards and operational procedures.
• Collaborated with culinary team to create cohesive menus that elevated dining offerings.
• Led renovation and concept development of restaurant
• Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
• Spearheaded staff development initiatives including ongoing training programs focused on customer service excellence, upselling techniques, and product knowledge enhancement.
• Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.

• Coordinated operational activities to enhance workflow efficiency across departments.
• Assisted in developing and implementing standard operating procedures to improve service delivery.
• Prepared detailed reports analyzing operational performance for senior management review.
• Supported cross-functional teams in project execution, ensuring alignment with organizational goals.
• Led the highest performing and profitable event in the companies tenure at the property with a 97% flow through
• Developed 6 different concepts which included a mobile eatery for the San Antonio Spurs
• Monitored compliance with company policies, ensuring adherence to regulatory standards.
• Implemented cost-saving measures by identifying ways to reduce expenses without compromising quality.
• Conducted regular staff meetings to maintain open lines of communication within the team, fostering a positive work environment.
• Managed a team of over 200 employees, ensuring optimal performance and adherence to company policies and standards.
• In addition provided support and leadership for events of 130,000 guest such as the Kentucky Derby, Texas A&M football and the U.S. Open
• Served as a liaison between Spurs ownership and Levy Restaurants to facilitate communication and ensure alignment with company objectives.