Fabrizio J. Revilla

• Responsible for the Food and Beverage Operation Division of the Hotel, In-Room Dining, Banquet and Mini Bar operations in a luxury, high-volume environment.
• Manage a team of 3 Assistant Managers, 1 F&B Coordinator, Executive Chef and Sous Chef.
• Oversee payroll, labor forecasting, and cost control of the division, optimizing productivity.
• Maintain a Beverage cost of 19% from the 25% budgeted for the year by In Room initiatives.
• Maintain a food cost between 14% to 18%.
• Drive guest satisfaction performance, increasing engagement scores from 80% to 82.1%.
• Elevate employee engagement from 86 to 93 points.
• Manage high-pressure service periods, large group orders, and VIP requests with a focus on precision, timing, and personalized service.
• Ensure compliance with Forbes & AAA service standards, health & safety regulations, and internal audit requirements.

Task Force Support: Four Seasons Naples: Work along side with the Assistant DIrector of F&B and Director of F&B to implement and improve efficiency, SOP's and guest satisfaction during the opening period.

• Responsible of the three meal periods of the Lido Restaurant.
• Floor presence in the restaurant to ensure guest satisfaction.
• Obtained highest Forbes breakfast score with 98.04% Score.
• Employee engagement survey of 93 points.
• In charge of Payroll, scheduling, standards test, employee reviews, ADP and labor control, hiring and recruiting.

Task Force: Four Seasons Philadelphia from May 17 to June 25th 2022. Assisting Restaurant General Manager (Jean Georges Sky High Operations)

Task Force: Four Seasons Embarcadero from June 26th To July 26th 2023 Assisting the Director of F&B. (F&B Operations, IRD & Orafo Restaurant)

• Responsible of night operations of Los Fuegos Restaurant.
• Maintain highest standards of service for food and beverage according to Forbes and AAA standards.
• In charge of daily effective pre-shifts establishing standards and procedures to accomplish sales and guest satisfaction.
• Coordinate night events and private dinners for groups from 12 to 45 people. Ensuring communication with culinary team and sales manager for a successful event.
• Consistent staff training to ensure team was knowledgeable of the food and beverage offerings of the restaurant.
• Spending 90% of the time on the floor ensuring guest satisfaction and, standards are being followed.
  
  

• Responsible of the operations of three different food and beverage outlets, bar, room service, restaurant and pool bar.
• Established SOP’s for the opening of the pool bar, beverage program, menu cost control.
• Oversaw overall beverage program, including selection, ordering and inventory controls of wine, beer and alcohol program, and cost control.
• Maintain highest standards of beverage quality and service.
• Staff scheduling and training, beverage cost control, training, coaching, counseling, ensuring staff performs following fine dining steps of service.
• Forbes Four Stars, AAA 5 Diamonds Standards.
• Fully understanding of union and IWA contract.

• Responsible of the food and beverage operations in the hotel overseeing three meal periods of The Living Room, providing daily pre-shifts, always keeping staff informed about the restaurant, hotel operations and guest satisfaction.
• Responsible for scheduling of the department, beverage cost control, training, coaching, counseling, ensuring staff performs following fine dining steps of service.
• Focused on keeping wine and beverage service up to the hotel standards during service.
• Responsible for responding guest satisfaction and complaints on a timely manner.
• Fully responsible for beverage control of The Living Room, Room Service and Banquet operations of the hotel, being the main point of contact with vendors and importers.
• Overseeing the stewarding department, room service department, ensuring the outlets have what is needed for the daily operations.
• Forbes Five Stars, AAA 5 Diamonds Standards.
• Fully understanding of union and IWA contract.

• Responsible of the food and beverage and convention services departments managing the floor during the different functions such as meetings, conventions and social events; set up and breakdowns for up to 400 people functions.
• Responsible of staff scheduling and training base on the required ratios.
• Attending to BEO meetings ensuring the proper execution of every event.
• Keep a constant communication on the floor with the client to ensure event run smoothly and to respond to any client needs the day of the event.
• Working along with the Events Planning Manager and Executive Chef to create the food and wine offerings for the special events.
• Focused on keeping wine and beverage service up to the hotel standards during the banquet functions, training servers and captains to ensure they provide a knowledgably and high- quality service.
• Forbes Five Stars, AAA 5 Diamonds Standards.
• Fully understanding of union and IWA contract.

• Responsible of the daily operations of the Argyle Steakhouse, working on the floor for lunch and dinner service.
• Responsible for executions of banquet events at the Club House mainly social with a capacity up to 70 people, Attending to BEO meetings ensuring the proper execution of the events.
• Working along with the Events Planning Manager and Executive Chef to create the food and wine offerings for the special events.
• Resolve customer complaints as appropriate to maintain high levels of customer satisfaction and quality.
• Forbes Five Stars, AAA 4 Diamonds Standards.

• Responsible of the operations of three different food and beverage outlets, bar, room service and restaurant.
• Responsible for wine program for the hotel, responsible for maintaining the cost and profitability of the beverage program.
• Staff scheduling and training, motivate and evaluate according to Hyatt Standards. Forbes Four Stars, AAA Four Diamonds.