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
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
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
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
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
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
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
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
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
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
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
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
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