Jose De La Vega
Dallas,TX
Summary
Experienced food service management professional with a passion for exceeding customer expectations. Proven track record of streamlining operations, increasing protability, and ensuring quality control. Committed to developing team members and establishing strong relationships with vendors to support the business. Skilled in menu planning, staf scheduling, and inventory management. Talented professional with extensive experience in the hospitality industry. Proven record of success in managing and leading large teams. Adept at cultivating and maintaining strong relationships with business partners and customers. Skilled in cost control, inventory management, and customer service. Detail-oriented professional with excellent communication, interpersonal, and creative thinking skills. Aiming to leverage my abilities to successfully ll the vacancy at your company. Frequently praised as hard-working by my peers, I can be relied upon to help your company achieve its goals.
Overview
16
16
years of professional experience
Work History
DIRECTOR OF FOOD AND BEVERAGE
Renaissance hotel
Dallas, TX
05.2023 - Current
- Conducted regular audits on all outlets within the Food and Beverage Division
- Recruited, trained and supervised a team of qualified personnel ensuring high standards are met
- Demonstrated excellent customer service abilities while interacting with guests
- Established effective relationships with vendors to negotiate pricing and secure quality products
- Developed comprehensive budget plans for the department and monitored costs closely
- Maintained a deep knowledge of industry trends to ensure competitive edge
- Utilized analytical skills to identify opportunities for cost savings and revenue growth
- Proven success in creating innovative menus that drive sales growth.
ASSISTANT GENERAL MANAGER
Hilton Embassy Suite
Dallas, TEXAS
06.2022 - 05.2023
- Assisting the General Manager in overseeing all hotel operations, including front desk, housekeeping, food and beverage, and maintenance departments
- Mentored staff on problem resolution techniques and provided guidance regarding company policy
- Performed weekly inventory audits to ensure accuracy of stock levels, pricing and product placement
- Monitored daily operations of various departments, developing action plans when necessary
- Prepared and presented reports to inform upper management, including P&L, Budget, Forecast, ADR
- Mentored new associates to contribute to company's positive culture
- Controlled budgets and conducted financial analysis to optimize profitability.
DIRECTOR OF FOOD AND BEVERAGE
Hilton Embassy Suite
Dallas, TEXAS
05.2019 - 06.2022
- Spearhead banquet and restaurant operations for 45 associates and seven banquet rooms, facilitating swift support for meetings, weddings, and diverse events
- Identified new markets for food and beverage services through market research activities
- Managed inventory levels to ensure efficient operations while minimizing waste
- Demonstrated expertise in developing and implementing successful Food and Beverage strategies, policies and procedures
- Analyzed guest feedback data to improve overall dining experience
- Created an environment focused on safety, sanitation and compliance with local health regulations
- Monitored all aspects of food production from ordering supplies to plate presentation
- Demonstrated excellent customer service abilities while interacting with guests.
DIRECTOR OF RESTAURANTS
La Cantera Resort
San Antonio, TX
04.2017 - 05.2019
- Led hospitality, operational, and financial aspects of two high-volume roadside restaurants, managing the entire spectrum of activities with over $4.5M in annual revenue and a team of 70+ members
- Developed and implemented restaurant-wide training program to ensure staff compliance with health and safety regulations
- Resolved customer complaints promptly and professionally
- Created detailed operational plans that increased efficiency while reducing costs
- Managed all aspects of inventory control, ordering, and storage for multiple restaurants
- Fostered strong relationships with vendors to negotiate favorable pricing on food items
- Worked with staff to keep restaurant establishment up to food and health safety standards.
DIRECTOR OF BANQUETS, DIRECTOR OF OUTLETS
Westin Riverwalk Hotel
San Antonio, TX
03.2012 - 04.2017
- Developed and led a proficient banquet team consisting of 44 employees, managing operations for two bars, a coffee shop, multiple restaurants, room service, and a pool bar, contributing to an impressive annual revenue of $18M
- Organized special activities or promotions designed to increase awareness of banquet offerings
- Coached employees on customer service skills to ensure high quality guest experience at all times
- Collaborated with other departments within the hotel such as housekeeping or maintenance
- Implemented cost control measures to maximize profit margins while providing excellent service
- Developed and managed Banquets Department budget, increasing revenue by 15%
- Led weekly departmental meetings to review performance metrics and discuss strategies for improvement.
DIRECTOR OF OPERATIONS
Copeland's Of New Orleans Restaurant Group
Covington, TX
01.2011 - 01.2012
- Crafted and executed successful strategies to elevate restaurant performance, streamline food preparation processes, and enhance efficiency across both front and back sections.
DIRECTOR OF OPERATIONS
Ounce Prime Steakhouse
San Antonio, TX
01.2008 - 09.2010
- Revamped and enhanced operational procedures, leading to heightened efficiency and profitability of the restaurants, while closely managing expenses such as labor and waste.
Education
ASSOCIATE DEGREE OF CULINARY ARTS IN HOTEL AND RESTAURANTS MANAGEMENT -
St. Philip's College
Skills
- Operations Management
- Business Development
- Hiring and Recruitment
- Operations Oversight
- Business Operations
- Workow Coordination
- Employee Scheduling
- Customer Retention
- Sales Forecasting
- Budget Control
- Budgeting and Cost Control
- Team Leadership Strength
- Sales Coaching
- Business Operations Expertise
- Passion for Customer Satisfaction
- Conict Resolution Techniques
- Inventory Control and Record-Keeping
- Recruitment, Performance and Wage Reviews
- Risk Analysis and Management, Cost Reduction Strategies
- Budgeting and Forecasting, Business Planning
- Data Analysis, Report Generation
Languages
Spanish
References
References available upon request
Timeline
DIRECTOR OF FOOD AND BEVERAGE
Renaissance hotel
05.2023 - Current
ASSISTANT GENERAL MANAGER
Hilton Embassy Suite
06.2022 - 05.2023
DIRECTOR OF FOOD AND BEVERAGE
Hilton Embassy Suite
05.2019 - 06.2022
DIRECTOR OF RESTAURANTS
La Cantera Resort
04.2017 - 05.2019
DIRECTOR OF BANQUETS, DIRECTOR OF OUTLETS
Westin Riverwalk Hotel
03.2012 - 04.2017
DIRECTOR OF OPERATIONS
Copeland's Of New Orleans Restaurant Group
01.2011 - 01.2012
DIRECTOR OF OPERATIONS
Ounce Prime Steakhouse
01.2008 - 09.2010
ASSOCIATE DEGREE OF CULINARY ARTS IN HOTEL AND RESTAURANTS MANAGEMENT -
St. Philip's College