Jean P. Armas
Miami,FL
Summary
Exceptional knowledge and understanding of food, beverage, labor, and leadership objectives for large and small-scale luxury operations. Proven track record in delivering quality dining service. Profound ability to hire and train new and existing employees to perform efficiently and effectively. Great ability to promote excellent quality, customer service, cleanliness and safety. Participant in quest for excellence efforts to increase Gallup scores and SWOT analyses customer satisfaction.
Opening team member Ritz Carlton Coconut Grove, Ritz Carlton South Beach, and Ritz Carlton FT. Lauderdale. F&B Manager Task Force, Ritz Carlton Westchester, NY.
Leader of the year 2007 and 2010 award, Leader of the Quarter Award for 1st Quarter of 2013 Leaders of the 1st Quarter 2015
Opening Team Member, Westin Nashville, 2016; Leader of the Year 2019, Hilton Miami Blue Lagoon
Overview
23
23
years of professional experience
Work History
General Manager
Hilton Miami Airport Blue Lagoon
Miami, FL
04.2023 - Current
- Leading a 508 room hotel with $37m annual revenue, overseeing all departments to maximize financial performance while upholding quality standards and maximizing levels of guest satisfaction.
- Ensure the development of a realistic and attainable strategic business plan that defines operational goals and profitability objectives.
- Coordinate capital improvement projects to maintain/upgrade quality standards and property image, and to protect assets.
- Participate in Menu Planning for all F&B/Banquets Outlets.
- Increase overall guest satisfaction in all hotel areas.
- Direct work with the Executive Committee on all aspects of strategic; for F&B & Rooms Divisions, Sales, Engineering, Accounting, Parking Operations
- Work closely with the Director of Sales to strategic place our hotel in the market.
- Ensure we are hotel is compliance with the Hilton standards.
Director of Operations
Hilton Miami Airport Blue Lagoon
Miami, FL
01.2021 - 04.2023
- Executive Leader overseeing the day to day Food and Beverage, Front desk, Housekeeping, Loss Prevention, Engineering oversee a 39 million hotel operation.
- 508 room hotel with an annual F&B revenue of $12 Million per year.
- Assisted the General Manager in focusing on achieving hotel profitability through guest satisfaction scores, cost control, revenue generation and developing employees.
- Lead all operational managers to success on daily, weekly, monthly and annual action plans related to property strategic plan.
- Participate in Menu Planning for all F&B Outlets.
- Increase overall guest satisfaction in Housekeeping and Front Desk Departments.
- Member of the Steering Committee.
- Direct work with the Executive Committee on all aspects of strategic; for F&B & Rooms Divisions.
Director of Food & Beverage and Culinary Operations
Hilton Miami Airport Blue Lagoon
Miami, FL
03.2019 - 01.2021
- Direct a division of 2 head department leaders, 3 managers, 3 supervisors and 64 Team Members.
- Overseeing Cove Bar Lounge, In-Room Dining, Honor Bar, Coral Café three meal restaurant, Herb N Kitchen new grab & go concept open in March 2019, Banquet Operation. Blue Lagoon Pool Bar.
- 508 room hotel with an annual F&B revenue of $12 Million per year.
- Improve Liquor cost from 20.1% to a 18.2% YTD to a budget of 18.5%.
- Improve Food cost from 19.5% to 18.6% YTD to a budget 18.7%.
- Responsible for all hiring, purchasing, training for all F&B areas.
- Participate in Menu Planning for all F&B Outlets.
- Member of the Steering Committee.
- Direct work with the Executive Committee on all aspects of strategic; with culinary team and Employees to successfully execute all Food & Beverage operations.
Senior Food & Beverage Manager
Miami Marriot Biscayne Bay
Miami, FL
06.2018 - 03.2019
- Responsible in assisting in all aspects of strategic planning of the Banquet Department.
- Developed and implemented new residential buffet displays to improve buffet appeal and reduce the banquet department’s dependence on linen.
- Highest meeting planner scores for the year.
- Reduce payroll from 12.4% to 11.4% from 2011 to 2012 through better selection and training of staff.
- Create and execute the training standards for the Banquet department and new associates.
Assistant General Manager
Le Meridien Downtown Houston
Houston, TX
03.2017 - 06.2018
- Executive Leader overseeing the day to day operations of the Rooms Division and Food and Beverage.
- Oversee a $20 million hotel operation.
- Responsibly for the Housekeeping, Front Desk, Food & Beverage, Security and Engineering Departments.
- Assisted the General Manager in focusing on achieving hotel profitability through guest satisfaction scores, cost control, revenue generation and developing employees.
- Implemented weekly walkthroughs with engineering and housekeeping to eliminate issues, while effectively driving workflow to reach optimal green zone performance levels.
- Over saw 3 meal operations of local celebrity Chef Brain Caswell.
- Responsible for all hiring, purchasing, training for all Operations areas.
- Lead all operational managers to success on daily, weekly, monthly strategic plans.
Director of Food & Beverage and Culinary Operations
Le Meridien Atlanta Perimeter
Atlanta, GA
03.2016 - 03.2017
- Direct a division of 2 head department leaders, 2 managers, 3 supervisors and 74 Associates in Hub Lounge, In-Room Dining, Honor Bar, Banquet operation and our Three meal restaurant Portico Global Cuisine.
- Improve Liquor cost from 26.1% to a 21.5% YTD to a budget of 21.5%.
- Improve Food cost from 28.9% to 25.6% YTD to a budget of 25.6%.
- Responsible for all hiring, purchasing, training for all F&B areas.
- Participate in Menu Planning for all F&B Outlets.
- Member of the Steering Committee.
- Direct work with the Executive Committee on all aspects of strategic; with culinary team.
EAM, Food & Beverage
The Ritz-Carlton, Atlanta
Atlanta
04.2014 - 03.2016
- Direct a division of 3 head department leaders, 4 supervisors and 100 ladies and gentlemen in Lumen Lounge, In-Room Dining, Honor Bar, Banquet operation and our four diamond rated restaurant the Atlanta Grill Restaurant generating $17.2 million annual sales revenue.
- Improve F&B profit from 12.5% to 15.4%, and employee survey from 54% to 91% in 2014.
- Executed new coffee shop in the main lobby level “Jittery Joe’s” in 2014-2015.
- Participate in Menu Planning Committee to collaborate on the development of new standardized Menu, Contributing to item, pricing and design changes.
- Direct work with the Executive Committee on all aspects of strategic; with culinary team and employees to successfully execute all Food & Beverage operations.
Senior Food & Beverage Manager
The Ritz-Carlton Orlando
Orlando, FL
08.2012 - 04.2014
- Direct a division of 4 leaders and 6 supervisor and 150 ladies and gentlemen in Lobby Lounge operations, In-Room Dining, Honor Bar, Pool Bar restaurant and Spa Service restaurant for a luxury four diamond hotel generating $10 million annual sales revenue.
- Overall F&B operation generated $31 million.
- Extensive profit/loss experience in standardization of portion and implementation of labor cost control, documents end-of-month, daily and weekly transactions; prepares bi-weekly payroll.
- Achieved #1 in the company for OSAT with IRD and accuracy of order with IRD.
- Created, developed and implemented new concepts business for the food and beverage plan. Lobby Lounge, from menu, new linen- to meet increased consumer demand.
- Configured server station charts to assure high degree of cost-efficient customer service; focused on customer problems-identification and resolution.
Assistant Director of Banquets
The Ritz-Carlton Orlando
Orlando, FL
03.2011 - 08.2012
- Responsible in assisting in all aspects of strategic planning and financial performance for the $21M revenue generated in the banquet department.
- Developed and implemented new residential buffet displays to improve buffet appeal and reduce the banquet department’s dependence on linen.
- Maintain lowest overtime and turnover in region; retention rate 44% above company standard, saving $54,000 annually.
- Reduce payroll from 12.4% to 11.4% from 2011 to 2012 through better selection and training of staff.
Director of Banquets, Lobby Lounge and Pool Bar
The Ritz-Carlton Coconut Grove
Miami, FL
08.2002 - 03.2011
- Worked seamlessly with Hotel General Manager to successfully execute the operation for the Banquet Department, Lobby Lounge and Pool Bar generating $10M profit.
- Recurred liquors, beers, wines, coolers, cabinets, and storage areas. Anticipated and communicated Replenishment needs promptly to Director of Engineering.
- Maintained the 5-Diamond AAA award for four years in a row.
- Manages day-to-day shift activities of one or more food & beverage outlet(s). Ensured staff was working together as a team.
Timeline
General Manager
Hilton Miami Airport Blue Lagoon
04.2023 - Current
Director of Operations
Hilton Miami Airport Blue Lagoon
01.2021 - 04.2023
Director of Food & Beverage and Culinary Operations
Hilton Miami Airport Blue Lagoon
03.2019 - 01.2021
Senior Food & Beverage Manager
Miami Marriot Biscayne Bay
06.2018 - 03.2019
Assistant General Manager
Le Meridien Downtown Houston
03.2017 - 06.2018
Director of Food & Beverage and Culinary Operations
Le Meridien Atlanta Perimeter
03.2016 - 03.2017
EAM, Food & Beverage
The Ritz-Carlton, Atlanta
04.2014 - 03.2016
Senior Food & Beverage Manager
The Ritz-Carlton Orlando
08.2012 - 04.2014
Assistant Director of Banquets
The Ritz-Carlton Orlando
03.2011 - 08.2012
Director of Banquets, Lobby Lounge and Pool Bar
The Ritz-Carlton Coconut Grove
08.2002 - 03.2011
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