Gimena Terra

Dynamic Director oversees every facet of production with strong project management and decision-making skills. Brings comprehensive knowledge of Luxury hospitality production writing, planning and technical operations. Skilled at coordinating production plans and personnel resources to complete work under tight deadlines.

• RDG – RIVIERRA DININGGROUP, Miami, FL, 2020, Present, Human Resources Manager for group Venues: MILA, MILA lounge, MILA Omakase, Baoli, AVA Orlando, Recruitment | Hiring | Training | Employee Relations, Area Director – Opening Operations for MILA, Structure the opening of MILA Redesigned service Manual, Integration plans and SOP’s Run day to day operation of MILA Controlled budget and payroll Beverage programs and inventories Maintain CGS Train new Management for transition
• MRC HOTEL, CIPRIANI, Coconut Grove, FL, 2018, 2020, Food and Beverage Director, Department Head of fine dining restaurant, pool, In room dining, catering and events Directing and overseeing the beverage/culinary management team to successfully execute all restaurants, POOL, catering and events operations to quality of luxury standards in pursuit of Leading Hotels of the world. Coordinated and managed restaurant events, in house and outside catering while working alongside Sales to oversee marketing, advertising and special functions. Oversee front and back of the house operations with accountability for food quality, customer retention, bottom-line factors. Hire, train and scheduling of 103 employees for restaurant, in room dining, pool and events. Developed and maintained client relationships, providing unique and individualized menus and event execution to each guest. Acquired and maintained good relationships with event planners, venders’ caterers, business organizations. Control of food, liquor, wine and beverage consumption to anticipate amount of purchasing and requisitions.
• SWIRE HOTELS, MIAMI, FL, 2015, 2018, Restaurant Director, Mandarin Oriental -Miami, Florida La Mar by Gaston Acurio EAST, Miami Hotel, Swire Hotels Quinto La Huella Restaurant Director Planned, funded, built and operated Quinto la Huella, the outpost of La Huella in Uruguay, an upscale wood-fire cooking restaurant at the EAST, Miami hotel. Directed and organized the activities of the Food and Beverage department to develop and maintain high standards of quality, health and safety to maximize profits through outstanding customer service. Directly supervised Restaurant Managers, Kitchen Manager, Pool manager and supervisors of activities with health areas, safety, sanitation and alcohol awareness standards. Develop budget, P&L reports, EON reports, conducted interviews, training, supervision, counseling, scheduling and evaluations staff. Major contributions: Develop the concept with designer, architect, executive chef and key managers. Oversaw hiring, training and execution of opening team of 90 Managed grand opening and led the first franchising in company to report profits in the first year of operations. Experienced in planning, budgeting, staffing, scheduling, procurement and menu planning/pricing. “Handson” management style leading to be on the of the best restaurants in Miami. Successfully build a strong local clientele maintaining and looking after the Parador La Huella ones.
• Opia @ Renaissance Hotel 57, New York, NY, 2001, 2015, Food & Beverage and Sales Director, Provide direct leadership to the food and beverage department including in room dining and Catering and events. Responsibilities include all talent-acquisition efforts; hiring, training, and developing staff Communicate well and used strong interpersonal skills to establish positive relationships with guests and employees. Manage business operation initiatives, including payroll, invoicing, inventory, and human resource related matters. Built sales forecasts and schedule to reflect desired productivity targets. Manage accounts payable, accounts receivable and payroll. Successfully decreased overall cost of goods by 12%, and manage all purchasing and inventory control initiatives. Provide a “Customer Dining Destination” experience with superlative customer service and support that garners repeat business and customer loyalty. Collaborate with the Executive Chef to analyze and approve all food and beverage selections and costs.
• Opia @ Renaissance Hotel 57, New York, NY, 2003, 2008, Catering Sales Manager, Plan and execute private function sales department, improvements, updating the company's approach marketing, cost analysis, presentations and territory establishment. Refocus on service, execution and group sales to build business after cost cutting. Consistently met and exceeded private party department expectations for productivity and accuracy levels. Created new systems for increasing customer service satisfaction. Developed highly empathetic client relationships and earned reputation for exceeding sales Goals and repeat clientele. Worked closely with the chef to determine menu plans for special events or occasions. Handled client relations and interfaced with top-level business and social event planners. Coordinated all ancillary services and vendor needs. Created strategies to develop and expand existing and new private functions customer sales, which resulted in a 75% increase representing 43% of yearly sales.
• Opia @ Renaissance Hotel 57, New York, NY, 2001, 2003, AGM, Collaborated with development and opening teams to build the restaurant. Initiated negotiations regarding vendor contracts and kept updated records of contracts. Created FOH handbooks and polices of the house. Managed all phases of recruitment, including defining hiring management needs and posting available positions. Managed all aspects of the employee life cycle process, including on and off boarding. Cultivated strong working relations with Hotel management and employees to ensure that all services including Breakfast and in room dining met Marriot Standards. Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Minimized loss and misuse of equipment through proper restaurant supervision and staff training. Carefully prepared weekly payroll to keep up with projected revenue for the week.
• Van Dam Restaurant by Frederick Lesort & Fernando Trocca, Manhattan, New York, 1999, March 2001, Restaurant Manager

• Multi-Concept Operations
• Director Level Team Building
• Menu Design and Implementation
• Revenue Management
• Inspirational Leadership
• Experience Transformation
• Operational Efficiency
• Performance Management
• Guest Focused Leadership
• Strategic Planning
• Benchmarking
• Supply Chain Management
• Consensus Builder
• Employee Engagement
• Team Building & Mentorship
• OpenTable Design and Reservations Management

• New Restaurant Opening: Oversaw Concepts through design, construction, finance, marketing, food & beverage concepting, menu designs and costing, service models, recruiting, hiring, training, from pre-opening to critic review.
• Business Transformation: Worked collaboratively within departments to produce historically superior store-level financial performance.
• Multi-Concept: Successful and comfortable in business models from Michelin/Forbes rated to casual concepts.

• Travel
• Eating out
• Music
• Sports
• Opera