Ilianna Nieto Sanchez
New York
Summary
Experienced Assistant Director with a strong track record in strategic planning, budget management, and team leadership. Skilled in streamlining operations and bringing projects to completion on time and within budget. Demonstrated success in fostering high-performance teams through proactive communication and comprehensive training programs. Proven ability to make positive impacts on organizational efficiency and effectiveness.
Overview
13
13
years of professional experience
Work History
Assistant Director Food and Beverage
The Plaza A Fairmont Hotel
07.2024 - Current
- Oversaw operations for Palm Court, Champagne Bar, and IRD, ensuring seamless service delivery and high guest satisfaction.
- Developed standard operating procedures to maintain operational consistency across all outlets.
- Collaborated on launching seasonal menus, yearly activations, and holiday specials to enhance guest experience.
- Coordinated opening of fourth outlet during holiday season, enhancing market presence and diversifying service offerings.
- Mentored F&B management team to strengthen leadership and operational skills.
- Reorganized wine storage system to improve efficiency and accessibility, facilitating better inventory management.
Dowling’s General Manager
The Carlyle A Rosewood Hotel
New York
08.2021 - 07.2024
- Implementing and creating SOPs for the departments.
- Conducting GoAudits to ensure standards are met and trained staff leads to an increase in LQA results.
- Achieved a departmental employee engagement survey score of 90%.
- Elaborating weekly schedule ensuring payroll expenses were in line with budget by utilizing OnTrack labor.
- Working with market trends that would help increase our business, ex. Changing opening hours due to early dinner trends, creating low ABV cocktail menus, and revisiting all vendors and farms we worked with to ensure the majority of products used in food and drink menus are locally sourced.
- Coordinate monthly meetings and training sessions for the management team.
- Assisting in monitoring HACCP standards to ensure the hotel maintains its Department of Health 'A'.
- Working closely with our sommelier and culinary team to develop wine dinners.
- Managed daily operations, and planned yearly activities and menu changes.
- Oversaw daily hotel operations to ensure guest satisfaction and service excellence.
- Collaborated with department heads to optimize resource allocation and service delivery.
Assistant Director Food and Beverage
Sofitel Mexico City
07.2019 - 08.2021
- Led conceptualization and marketing strategies for six F&B outlets and banquets as part of pre-opening team.
- Managed operations of five outlets, including banqueting and in-room dining for 275 rooms.
- Developed beverage program and secured agreements with key suppliers to enhance offerings.
- Recruited and selected over 80 professionals across F&B, management, and FOH roles.
- Refreshed product offerings based on market trends to drive customer engagement.
- Collaborated with purchasing department to control beverage costs effectively.
- Ensured compliance with company’s 'Planet 21' sustainability program across all operations.
- Created weekly staff schedules while maintaining payroll costs within budget.
Restaurant Manager
Rosewood San Miguel de Allende
08.2017 - 05.2019
- Supervised daily operations of three outlets: pool, lobby bar, and all-day dining.
- Implemented summer kids club program, exceeding forecasts by 30%.
- Launched new menu and amenity offerings for pool outlet.
- Organized events for arts and gastronomy festival to enhance community engagement.
- Contributed actively to food bank initiatives, promoting social responsibility.
- Participated in sustainability initiative, collaborating with Winnow applications.
- Introduced four new products/services in 2018, enhancing guest experience at Sunday brunch.
- Achieved recognition as #1 Hotel in Mexico 2018 by Food & Travel, and awarded Best Colonial and Best Pet-Friendly Hotel 2018 by Hotel Awards.
Restaurant Manager
Dulce Patria by Martha Ortiz
12.2015 - 01.2017
- Supervised daily operations with over 150 covers, ensuring quality and standards were met.
- Collaborated with team to enhance personalized experiences for regular guests.
- Reduced staff turnover by 50% through effective management practices.
- Maintained operational food cost at 32% and beverage cost at 19% by optimizing average check and negotiating supplier support.
- Oversaw wine program featuring over 150 labels, managing inventory and improving storage procedures.
- Worked with team to achieve financial objectives and drive profitability.
- Recognized in Latin America 50 Best Restaurants 2016 by Food & Travel.
Restaurant, IRD and Banquets Manager
The Fairmont Pierre Marques, Mexico
12.2012 - 10.2015
- Increased employee satisfaction survey CES from 76% in 2013 to 94% in 2014.
- Achieved guest satisfaction survey PMQ ranking of 14th for F&B with YTD score of 8.39.
- Boosted IRD revenues by implementing In Villa Dining program at Fairmont Heritage Place.
- Executed destination dining activities, including private dinners on beach and in-room experiences.
Education
BBA - International Hotel Management With Finance
Les Roches Hotel Management School
Valais, Switzerland12-2006
Skills
- Operational management
- Menu development
- Cost control
- Quality assurance
- Team leadership
- Staff development
Timeline
Assistant Director Food and Beverage
The Plaza A Fairmont Hotel
07.2024 - Current
Dowling’s General Manager
The Carlyle A Rosewood Hotel
08.2021 - 07.2024
Assistant Director Food and Beverage
Sofitel Mexico City
07.2019 - 08.2021
Restaurant Manager
Rosewood San Miguel de Allende
08.2017 - 05.2019
Restaurant Manager
Dulce Patria by Martha Ortiz
12.2015 - 01.2017
Restaurant, IRD and Banquets Manager
The Fairmont Pierre Marques, Mexico
12.2012 - 10.2015
BBA - International Hotel Management With Finance
Les Roches Hotel Management School