Jorge A. Paez
Weston,FL
Summary
Accomplished Director of Food & Beverage with over 20 years of leadership experience in prestigious global hospitality and corporate environments. Proven track record of transforming operations, leading high-performance teams, and driving revenue growth in luxury hotels, resorts, and corporate offices. Expertise in strategic planning, culinary innovation, project management, and delivering exceptional guest experiences. Fluent in English and Spanish.
Overview
24
24
years of professional experience
Work History
Director of Food & Beverage for the Americas
Citadel
Miami, U.S.A
11.2023 - Current
- Spearheading the strategic planning, development, and execution of food and beverage operations across Citadel’s office locations in the Americas, including New York, Miami, Chicago, San Francisco, and Toronto
- Managing an annual food and beverage budget exceeding $75 Million, delivering over 4,000 meals per day, ensuring exceptional culinary experiences for a discerning corporate clientele
- Providing leadership and direction to Food & Beverage Directors at individual locations, ensuring the consistent delivery of top-tier guest experiences across diverse cultural and geographical markets
- Implementing and monitoring quality control measures, standard operating procedures, and training programs, maintaining high service and product standards globally
- Collaborating closely with Executive Chefs and culinary teams to develop innovative menus, incorporating local flavors and global food trends while maintaining brand identity and culinary excellence
- Reviewing and responding to guest feedback to continuously enhance dining experiences, ensuring Citadel’s reputation for excellence is upheld in every location
Director of Operations, F&B
Salamander DC
Washington, U.S.A
11.2022 - 11.2023
- Directed daily operations for a prestigious 380-room hotel with annual revenues surpassing $60 Million, overseeing a team of 380 colleagues, multiple restaurants, and 60,000 square feet of meetings and events space
- Orchestrated a comprehensive $40 Million renovation project, successfully reconceptualizing the hotel’s dining and event spaces to elevate both guest experience and profitability
- Developed detailed Request for Proposals (RFPs) for world-renowned celebrity restaurant groups, including chef and management team profiles, concept proposals, business development plans, and investment strategies
- Collaborated with Champalimaud Design Group on the renovation of 51 suites, including the Presidential Suite, and with Bendel & Bendel Design Group on the reconceptualization of the main restaurant and lounges
- Enhanced the hotel’s overall financial performance, exceeding room profitability targets by $57K and increasing Average Daily Rate (ADR) by $23
- Drove F&B revenue growth of $650K, primarily from Banquets, Catering, and Audio-Visual services, and implemented cost-saving measures, reducing payroll expenses by $72K
Director of Food & Beverage
The Four Seasons Miami
Miami, U.S.A
06.2022 - 10.2022
- Managed the daily operation of the F&B division in a luxury 180-room hotel, generating $16.5 Million in annual revenue across 2 restaurants, 15,000 square feet of meetings and events space, and two pools
- Led a $25 Million renovation, reconceptualizing all F&B areas with a focus on guest experience, increased revenue potential, and brand alignment
- Created and managed RFPs for top celebrity restaurant groups and chefs, crafting comprehensive proposals that included concept development, financial projections, and necessary investments
- Developed comprehensive CapEx and OpEx for the renovation project, ensuring optimal ROI
- Submitted the hotel’s 2022 re-forecast, exceeding financial targets
Director of Food & Beverage
The Ocean Club, a Four Seasons Resort
Nassau, Bahamas
02.2019 - 06.2022
- Led the F&B operations for a luxury resort with 190 colleagues, 3 restaurants, beach operations, 3 pools, and total annual F&B revenue exceeding $16 Million
- Directed DUNE by Jean-Georges to become the highest-revenue generating licensed restaurant within Four Seasons globally, with significant contribution to both resort and brand revenue targets
- Increased division profitability from 11.9% to 18.3% through cost control measures and operational improvements, lowering food costs from 35.7% to 30.6%
- Drove substantial improvements in guest engagement, increasing the survey score by 40.1% to 77.4%, and raised service standards, achieving a 91.7% satisfaction score for staff service
- Achieved the highest Coyle Report score (98%) ever recorded at the resort
Cluster Director of Food & Beverage
Waldorf Astoria – Qasr Al Sharq & Jeddah Hilton
Jeddah, Saudi Arabia
09.2017 - 01.2019
- Managed F&B operations for a cluster of 9 restaurants, including the largest catering and events operation in Jeddah, generating annual F&B revenues of $26 Million
- Drove strategic initiatives to enhance service quality and profitability, improving guest satisfaction metrics and consistently surpassing the brand’s benchmarks
- Coordinated multiple restaurant renovations and modernized equipment and service methods, ensuring competitive advantage and industry-leading guest experiences
- Achieved 43% profitability in 2017, exceeding the budget by 2.7%, while implementing innovative marketing and promotional strategies that resulted in a significant increase in restaurant rankings
Director of Food & Beverage
Jumeirah Emirates Towers
Dubai, U.A.E
12.2015 - 05.2017
- Oversaw F&B operations, including 9 restaurants and bars and a $41.2% profitability increases across a 400-room hotel with cutting-edge banquet meeting spaces
- Managed the renovation of banquet spaces, integrating the latest technology and design to become a market leader in Jumeirah’s portfolio
- Led initiatives to increase guest satisfaction scores, consistently improving Medallia scores by 10% across all restaurants
Director of Food & Beverage
Gansevoort Resort
Providenciales, Turks & Caicos
01.2015 - 11.2015
- Successfully developed new SOPs and created a cost-effective beverage program, improving overall operational efficiency and guest satisfaction
- Promoted to Director of F&B within 4 months for outstanding performance in streamlining operations and leading the resort's first full restaurant and kitchen renovation in 6 years
Senior Food & Beverage Manager
The Four Seasons Resort Nevis
Nevis, West Indies
09.2013 - 12.2014
- Managed F&B operations across multiple restaurants and beach areas, achieving annual sales of $10.2 Million, while ensuring operational excellence and guest satisfaction
- Launched new menus for in-room dining and villa provisioning, increasing guest satisfaction and operational efficiency
Pool & Beach Food & Beverage Service Manager
The Four Seasons Resort Nevis
Nevis, West Indies
11.2012 - 09.2013
- Managed 52 associates across 3 pools, 2 miles of beach, and 3 bars, contributing to $1.5 Million in annual sales at The Cabana Restaurant and $780K at Pool & Beach
- Developed and implemented new seating and registration systems to increase guest satisfaction, improving ratings from 89% to 94%
- Promoted to Senior Food & Beverage Manager within 10 months for exceptional Performance
Food & Beverage Service Manager
The Ritz-Carlton Chicago (a Four Seasons Hotel)
Chicago, U.S.A
10.2011 - 11.2012
- Led the In-Room Dining and Stewarding departments, managing 55 associates and achieving $1.5 Million in annual sales
- Enhanced Forbes quality scores by 10 points within 6 months, significantly improving guest satisfaction and operational efficiency
Executive Steward
The Ritz-Carlton Chicago (a Four Seasons Hotel)
Chicago, U.S.A
12.2010 - 10.2011
- Managed a team of 32 associates across five outlets and four kitchens in a 434-room hotel
- Achieved the highest Sanitation Inspection score in hotel history and played a key role in the hotel’s operational success
Executive Steward
The Homestead Resort
Hot Springs, Virginia
02.2010 - 12.2010
- Led a team of 6 supervisors and 50 associates across six outlets and ten kitchens, managing a large-scale resort with extensive meeting and event spaces
- Responsible for inventory management and ensuring the cleanliness and readiness of all F&B outlets
Service Manager & Bar Manager
O’Charley’s Restaurant
Orlando, U.S.A
02.2009 - 10.2009
- Managed a team of 120 associates in a 315-seat restaurant, enhancing operational efficiency and guest satisfaction
- Responsible for inventory control and staff training to maintain cost-effective operations
Assistant Executive Steward
The Ritz-Carlton Orlando, Grande Lakes
Orlando, U.S.A
02.2007 - 01.2009
- Managed a team of 20 associates and 40 temporary employees across multiple kitchens and outlets in a 584-room hotel
- Led a highly successful sanitation program, achieving a 100% inspection score
Beverage Manager & Restaurant Manager
The Ritz-Carlton South Beach
Miami, U.S.A
02.2005 - 01.2007
- Managed a team of 30 associates across multiple F&B outlets, driving guest satisfaction and profitability
- Led the fine dining experience at the Americana restaurant and improved operating margins
Banquet Manager
The Ritz-Carlton Boston Commons
Boston, U.S.A
05.2004 - 02.2005
- Managed banquet operations and a team of 20 associates in a 193-room hotel with extensive meeting and conference facilities
Lobby Lounge Assistant Manager, In-Room Dining Supervisor, Honor Bar Supervisor
The Ritz-Carlton Key Biscayne
Miami, U.S.A
07.2001 - 02.2004
- Gained diverse experience across various F&B departments
Education
Degree - Food & Beverage Operations Management and Hotel Management
Oakton Community College
Des Plaines, IL01.1995
Culinary Arts -
Cooking & Hospitality Institute of Chicago
Chicago, IL01.1992
Skills
- Leadership and Team Development
- Budget Management and Financial Acumen
- Culinary Innovation and Menu Development
- Project Management
- Guest satisfaction and brand alignment
- Performance analysis
- Vendor negotiation
Key Skills And Certifications
- Leadership & Team Development: Proven ability to lead, train, and develop large, diverse teams in dynamic, high-pressure environments.
- Budget Management & Financial Acumen: Expertise in managing multi-million-dollar budgets, driving profitability, and ensuring financial targets are exceeded.
- Culinary Innovation & Menu Development: Strong background in creating innovative dining experiences, working closely with chefs and culinary teams.
- Project Management: Extensive experience leading large-scale renovations and operational improvements.
- Guest Satisfaction & Brand Alignment: Consistently improving guest engagement and satisfaction through service enhancements and attention to detail.
- Fluent in English and Spanish.
Timeline
Director of Food & Beverage for the Americas
Citadel
11.2023 - Current
Director of Operations, F&B
Salamander DC
11.2022 - 11.2023
Director of Food & Beverage
The Four Seasons Miami
06.2022 - 10.2022
Director of Food & Beverage
The Ocean Club, a Four Seasons Resort
02.2019 - 06.2022
Cluster Director of Food & Beverage
Waldorf Astoria – Qasr Al Sharq & Jeddah Hilton
09.2017 - 01.2019
Director of Food & Beverage
Jumeirah Emirates Towers
12.2015 - 05.2017
Director of Food & Beverage
Gansevoort Resort
01.2015 - 11.2015
Senior Food & Beverage Manager
The Four Seasons Resort Nevis
09.2013 - 12.2014
Pool & Beach Food & Beverage Service Manager
The Four Seasons Resort Nevis
11.2012 - 09.2013
Food & Beverage Service Manager
The Ritz-Carlton Chicago (a Four Seasons Hotel)
10.2011 - 11.2012
Executive Steward
The Ritz-Carlton Chicago (a Four Seasons Hotel)
12.2010 - 10.2011
Executive Steward
The Homestead Resort
02.2010 - 12.2010
Service Manager & Bar Manager
O’Charley’s Restaurant
02.2009 - 10.2009
Assistant Executive Steward
The Ritz-Carlton Orlando, Grande Lakes
02.2007 - 01.2009
Beverage Manager & Restaurant Manager
The Ritz-Carlton South Beach
02.2005 - 01.2007
Banquet Manager
The Ritz-Carlton Boston Commons
05.2004 - 02.2005
Lobby Lounge Assistant Manager, In-Room Dining Supervisor, Honor Bar Supervisor
The Ritz-Carlton Key Biscayne
07.2001 - 02.2004
Degree - Food & Beverage Operations Management and Hotel Management
Oakton Community College
Culinary Arts -
Cooking & Hospitality Institute of Chicago