Gabriel Arias
Key West
Summary
Continue growing and learning within the tourism industry, contributing my knowledge and skills within the hospitality industry. I'm very persistent tenacious with a strong sense of responsibility, committed with determination in the execution of tasks and objectives. My communication is effectively to interact with different styles and ways of thinking, I like to collaborate and help people around me and help them grow successfully.
Overview
23
23
years of professional experience
Work History
Food & Beverage Manager
Southernmost Beach Resort
Key West, FL
12.2022 - Current
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Resolved customer complaints involving food or beverage quality and service.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Maintained highest standards for beverage quality and service.
- Oversaw the hiring process for new employees, selecting top talent to join our team.
- Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Coordinated with vendors to secure competitive pricing on ingredients, supplies, and equipment.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
Restaurants Director
Hilton Los Cabos a 4 Stars Forbes Hotel
Los Cabos
07.2022 - 12.2022
- Responsible for overseeing and coordinate all the F&B Outlets
- Maintain the fine dining restaurants as be the # 1 restaurants in trip advisor among 1500 restaurants all over Cabo
- Analyzed sales data to identify trends and adjust strategies accordingly for continued success in a competitive market landscape.
- Oversaw facility renovations and upgrades to enhance the overall dining experience for guests while increasing operational efficiency.
- Create the new romance pampering experience and the Tattinger experience at the main pool
- I was responsible for the moonlight dinners and the wineries of the Month
- Lower the overall cost by 4%, Obtain Cristal Certificate
- We achieve the 4 stars for FORBES
Food & Beverage Sub Director
Paradisus by Melia a Luxury All Inclusive Resort
10.2021 - 07.2022
- In charge of all the food and beverage department
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
- Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
- Facilitated cross-functional collaboration for improved decision-making processes within the organization.
- All the tasks and responsibility from the department
- We open the new non-all-inclusive restaurant Le Petit Chef
- Create the new romance experience and Moët Chandon experience Bali
- Lower the overall cost by 4%, Obtain Cristal Certificate
- We achieve the 4 diamonds award for the signature restaurant
- Increased company revenue by streamlining processes and implementing cost-saving measures.
- Revolutionized customer service protocols, significantly improving customer satisfaction ratings.
Food & Beverage Assistant Manager
Pueblo Bonito Resorts And Spas
Cabo San Lucas
12.2019 - 10.2020
- Manage the fine dining restaurant and achieve the five diamonds award
- We create a mixology car for the restaurant and yearly made the 20% increase above the budge.
- Increased staff efficiency through regular training sessions and performance evaluations.
- Enhanced customer satisfaction by implementing innovative food and beverage presentation techniques.
- Managed financial aspects of the operation, including budgeting, forecasting, and profit analysis.
- Ensured compliance with health department regulations by maintaining a clean and safe work environment at all times.
- Coordinated large-scale events such as weddings and corporate gatherings, ensuring flawless execution from planning to completion.
- We create the wine tasting classes for the guest's hotel
- Collaborated with the executive chef to create seasonal menus aligned with current culinary trends.
- Analyzed sales data to identify areas for improvement in menu offerings or operational efficiencies.
Food & Beverage Manager
Vidanta Los Cabos
San José Del Cabo
11.2019 - 06.2020
- In charge of all the food and beverage department
- Raise the average F&B check in 15% monthly
- Training programs for the staff to obtain 4 diamonds award
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Update Post Covid operations manuals
- Integration of a sommelier in restaurant`s, pool areas, and activation of a champagne pup up bar at the pool
- Lower the overall cost by 2%, Obtain Cristal Certificate
- Obtaining the best choice award certificate by trip advisor
Food & Beverage Manager
Solmar Hotel Group
Cabo San Lucas
08.2017 - 12.2018
- Manage of all operational and administrative management of F&B at the hotel
- I was in charge of the entire operational structure of the F&B department
- In charge of staff training and evaluations according the objectives and goals
- Maintained highest standards for beverage quality and service.
- Oversaw the hiring process for new employees, selecting top talent to join our team.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Oversaw food preparation and monitored safety protocols.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Managed budgeting and financial reporting for food and beverage department, identifying areas for cost savings without compromising on quality.
- Responsible for festivals and monthly events, as well as the purchase of maintenance rehab in restaurant, kitchen and bar areas
Chef & Co Owner
La Caja De Madera
Tijuana & San Diego, CA
02.2014 - 12.2017
- I made the whole concept of organic sustainable restaurant located in Tijuana beach side
- I was the responsible for the operations, restaurant manual, as well from the operation part
- I made changes in the menu every 3 months because the menu was an author's food from southern Mexico
- I also took care of the weekly shopping and his own budget
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Food & Beverage Manager (Opening Hotel)
Holiday Inn & Design Luxury Hotel BO
San Cristóbal De Las Casas
05.2012 - 01.2014
- Manage the restaurant from the renewed Chef Ricardo Muñoz Zurita.
- I was in charge of the all administrative area and his operation.
- The cocktail's and wine menu were created, also, the monthly festivals and wine tastings.
- A wine table was created with Sommelier service, the banquet menu was created the room service department as well with all his standards and procedures.
- We made the annual budget and capex 2013 year, and finally the warehouse and the purchasing area were structured, and we made the F&B operational manual for training and standardized operation.
- Maintained highest standards for beverage quality and service.
- Organized successful special events that contributed to increased sales figures.
Food & Beverage Manager / Executive Chef
12.2012 - 01.2014
- In charge of the department in both hotels (Luxury & Commercial)
- Holiday Inn's lunch and dinner menu was renovated, as well the wine Mexican list at Casa del Alma
- The banquet menu from both hotels was created and develop for the local companies as well, the catering service develop
- The 2013-14 budget was created for both restaurants
- The business plan was created too
- A Chiapas signature cuisine was created for the fine dining concept
- We jointly obtained the distinctive 'H' for both hotels
Food & Beverage Manager / Executive Chef
Wyndham Resorts
Los Cabos
01.2011 - 04.2012
- In charge of the F&B outlets of the property, bars, steward's department, managing the kitchen because it didn't have an executive chef
- The banquet department was implemented and the opening of the new banquet hall with a capacity of 500 people
Maître ´D at the Ridge Restaurant
09.2009 - 10.2010
- In charge of the Fine Dining Restaurant of the resort
- Special menus were created jointly by the chefs
- The operations manual was developed jointly with the F&B management
- Line ups, and monthly wine, spirits and digestives training, incentive program, bar costing, and shift breaks
Private Dining Assistant Managers
One and Only Palmilla Ultra Luxury Resort
San José Del Cabo
05.2007 - 05.2010
- I had to supervise all the private dining room services
- We took care of romantic dinners for rooms, welcome room amenities, line ups, and monthly trainings were created
- I was in charge of maintaining a linear cost overall 28% monthly
- Supervise the of private bar amenities, as well as to execute controls and departmental objectives.
- Developed strong knowledge of menu items to provide well-informed recommendations based on individual preferences or dietary needs.
- Upheld restaurant policies while assisting guests with dietary restrictions or allergies, ensuring safe dining experiences.
- Participated in team meetings to continuously improve restaurant operations and performance.
- Ensured timely delivery of food orders from the kitchen to the guests'' tables without any errors or delays.
- Collaborated with servers to promptly address guest requests, improving overall dining experience.
- Coordinated closely with waitstaff during peak hours to guarantee smooth workflow resulting in satisfied customers and increased returning clientele rates.
- Provided attentive service and proactively assessed guest needs.
- Delivered exceptional guest experiences through attentive service and quick response to issues.
- Assisted wait staff with timely food delivery and guest requests.
- Coordinated closely with waitstaff during peak hours to guarantee smooth workflow resulting in satisfied customers and increased returning clientele rates.
Alfredo Di Roma Restaurant Manager / New Opening
Intercontinental Hotels Group
San José Del Cabo
05.2005 - 05.2007
- Sales targets for wines, spirits and digestives
- Daily briefings, weekly shifts, support to the hotel for the other outlets
- There were wine tastings daily, and monthly the objectives were reported to the F&B headquarters
- Carefully interviewed, selected, trained, and supervised staff.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Manage the fine dining renowned Italian Alfredo di Roma
Food & Beverage Assistant Manager / Restaurant Opening
Tamales Restaurant
Montreal, Canadá
02.2002 - 12.2004
- We Create programs for food and beverages
- Supervision of waiters and bartenders and quality service
- We teach marketing programs, quality service, sales strategies, effective coaching and leadership with the staff
- Established positive rapport with guests through exceptional communication skills and personalized service offerings.
- Introduced new menu items that boosted sales and attracted repeat clientele.
Education
Euro America Hotel & Haute Culinary School -
Euro America Hotel & Haute Culinary School
Sommelier Diploma -
ONSOM / Baja Wines
01.2017
Sommelier Diploma Course -
Visión Gastronómica School Los Cabos
01.2011
Management 101 Course -
Presidente Intercontinental Hotel
01.2005
Hotel Administration - Food & Service Management Course
Cornell University
Ithaca, NY01.2004
Hospitality Seminar -
TEC. De Monterrey
01.2004
Skills
- Food and beverage operations
- Training and onboarding
- Coaching and mentoring
- Cost controls
- Strategic planning
- Anticipating problems
- Teamwork
- Excellent communication
Contact Information - Personal Information
1221 Packer St., Key West, Florida, 33040, gariasparres@gmail.com, +013054817050, AIPG780129HDFRRB02
Attributes
- Persistent
- Tenacious
- Strong sense of responsibility
- Committed with determination
- Effective communication
- Collaborative
Languages
English
Full Professional
Timeline
Food & Beverage Manager
Southernmost Beach Resort
12.2022 - Current
Restaurants Director
Hilton Los Cabos a 4 Stars Forbes Hotel
07.2022 - 12.2022
Food & Beverage Sub Director
Paradisus by Melia a Luxury All Inclusive Resort
10.2021 - 07.2022
Food & Beverage Assistant Manager
Pueblo Bonito Resorts And Spas
12.2019 - 10.2020
Food & Beverage Manager
Vidanta Los Cabos
11.2019 - 06.2020
Food & Beverage Manager
Solmar Hotel Group
08.2017 - 12.2018
Chef & Co Owner
La Caja De Madera
02.2014 - 12.2017
Food & Beverage Manager / Executive Chef
12.2012 - 01.2014
Food & Beverage Manager (Opening Hotel)
Holiday Inn & Design Luxury Hotel BO
05.2012 - 01.2014
Food & Beverage Manager / Executive Chef
Wyndham Resorts
01.2011 - 04.2012
Maître ´D at the Ridge Restaurant
09.2009 - 10.2010
Private Dining Assistant Managers
One and Only Palmilla Ultra Luxury Resort
05.2007 - 05.2010
Alfredo Di Roma Restaurant Manager / New Opening
Intercontinental Hotels Group
05.2005 - 05.2007
Food & Beverage Assistant Manager / Restaurant Opening
Tamales Restaurant
02.2002 - 12.2004
Sommelier Diploma -
ONSOM / Baja Wines
Sommelier Diploma Course -
Visión Gastronómica School Los Cabos
Management 101 Course -
Presidente Intercontinental Hotel
Hotel Administration - Food & Service Management Course
Cornell University
Hospitality Seminar -
TEC. De Monterrey
Euro America Hotel & Haute Culinary School -
Euro America Hotel & Haute Culinary School