Juan Barba
Hospitality
Martinez,CA
Summary
Respected leader of customer-focused teams, excellent planning and execution skills including formulating and implementing strategic direction for large corporate events and weddings. Over 20 years in hospitality and 15 years of experience working with high-profile clientele and companies including Apple, Facebook, Google, NHL, NFL, MLS, and international soccer teams.
Overview
25
25
years of professional experience
Work History
Assistant Director of Food and Beverage
OUTRIGGER Kona Resort & Spa
2023.02 - 2023.12
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Resolved customer complaints involving food or beverage quality and service.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Maintained highest standards for beverage quality and service.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
- Managed bar and wait staff and directed hiring program.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Cross-trained existing employees to maximize team agility and performance.
- Onboarded new employees with training and new hire documentation.
Director of Food and Beverage
Valencia Hotel
2021.10 - 2023.02
- Overseeing all aspects of food and beverage service
- Including two bars, banquets, fine dining restaurant, room service, mini bar, loss prevention etc.
- Menu planning and cost
- Plan coordinate and oversee special events
- Budget control
- Oversees staff development
- Trained multiple entry-level employees into managerial and supervisor roles
- Manage professional athletic teams, C-Level Executives, and VIPs & serve as primary contact to satisfy their needs and provide excellent customer service
- Developed and implemented Food & Beverage departmental policies and procedures.
- Motivated staff to perform at peak efficiency and quality
- Managed staff schedules and maintained adequate coverage for all shifts
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty
- Oversaw food preparation and monitored safety protocols
- Planned operations to effectively cover needs while controlling costs and maximizing service
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Set and enforced performance and service standards to keep a consistent, high-quality environment devoted to customer satisfaction
- Set and enforced performance and service standards to keep a consistent, high-quality environment devoted to customer satisfaction
Director of Banquets
Valencia Hotel
2018.02 - 2021.10
- Supported multiple departments in adjusting to CDC protocols and guidelines during Covid-19
- Manage professional NHL Hockey teams & serve as primary contact to satisfy their needs
- Highly experienced in working with high-profile clients including, MLS league members, Musicians,
- Professional National and International Sports Teams, and
- Celebrities
- Managed staffing and set up of all banquet events that comprise annual catering
- Interview, hire, train, and discipline banquet servers, housemen, and bartenders
- Take consistent inventory of all banquet supplies and linen
- Work directly with all-day of contacts, providing exceptional customer service experiences
- Communicate with all other departments to ensure that event preparation and execution are flawless
- Partnered with the executive chef to develop menus and programs
- Increased employee retention
- Implemented an action plan to improve work productivity and customer service
- Developed and implemented banquet departmental policies and procedures.
- Motivated staff to perform at peak efficiency and quality
- Managed staff schedules and maintained adequate coverage for all shifts
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty
- Oversaw food preparation and monitored safety protocols
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Kept facility compliant with health codes, sanitation requirements, and license regulations, alleviating potentially heavy fines
- Verified prepared food met standards for quality and quantity before serving to customers
- Implemented effective inventory control systems to reduce food spoilage and waste
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items, and sanitizing equipment to adhere to health department standards
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers
- Coordinated with catering staff to deliver food services for special events and functions
Sr. Banquet Manager
San Jose Marriott
2016.07 - 2018.01
- Manage all aspects of event operations (Conferences, Outside Catering, weddings etc..) pre-planning, on-site execution & post-event wrap-up research recommendations for future keep continue innovation for clients
- Manage professional NFL teams & serve as key liaison with other Dept
- Team, internal account Dept
- Team & external clients maximizing productivity and delivering high-quality events in a seamless way
- Superbowl 50, Comicon, FurCon,
- Presidential Candidates, Celebrities, etc
- Ensure critical deadlines & budget guidelines are adhered to and response expectations on quality standards are always met
- Achievement of budgeted food
- Sales, beverage Sales, and labor costs
- Foster a strong sense of support to Sales & Marketing Teams / Catering Director and other hotels staffs by serving and exceeding customer expectations
- ESS Scores for San Jose are currently 12 out of 360 in the company
- Manage crisis situations effectively, Demonstrate the ability to learn and adapt to every change in procedures, methods, or processes and assist in a mentoring team
- Oversee continuous communication between F&B Culinary, Catering Teams, Clients, and Vendors and meet client needs
- Completion of function delivery sheets in an accurate and timely fashion
- Develop great working relationships with clients and outsider suppliers to enhance service, manage expectations and respond to client feedback in a timely & efficient manner
- Achieved maximum profitability and overall success by controlling cost and quality of service
- Achieved a high 96% employee satisfaction score for the 2018 year.
Banquet Manager
Fremont Marriott
2013.12 - 2016.07
- Managed staffing and set up of all banquet events that comprise an annual catering budget of $ 3.4 million
- Interview, hire, train, and discipline banquet servers, housemen, and bartenders
- Take consistent inventory of all banquet supplies and linen
- Work directly with all-day contacts, providing exceptional customer service experiences
- Communicate with all other departments to ensure that event preparation and execution are flawless
- Partnered with the executive chef to develop menus and programs
- Increased employee retention
- Implemented an action plan to improve work productivity and customer service
- Developed and implemented banquet departmental policies and procedures.
Restaurant/ Catering Manager
Courtyard by Marriott
2008.06 - 2013.12
- Overlooked daily restaurant/catering operations, supervising all restaurant, bar and banquet staff
- Built a reputation for excellence in retention, quality control, and customer service
- Interviewed, hire, train, schedule, and discipline all staff
- Improved maintenance and organization of facilities and equipment storage
- Fostered relationships with strategic partners and vendors
- Collaborated with the culinary committee in special event menu planning
- Hired and trained employees and supervisors
- Inventory management of restaurant and banquet goods
- Ensured guest satisfaction in all food and beverage areas at all times.
Restaurant/ Housekeeping Manager
Courtyard
1999.05 - 2008.05
- Managed daily operations of restaurant and housekeeping department
- Ensured proper sequence of service for all guests
- Coordinated basic food and beverage service for meetings and events and collaborated with group coordinators to ensure customer satisfaction
- Directly support Restaurant Manager and coordinated basic food and beverage service for meetings and events
- Daily cash handling, including opening and closing house
- Inventory and supplies management for restaurant and housekeeping goods
- Provide lead server support.
- Managed team productivity and workflow to exceed quality standards.
- Trained and mentored all new personnel to maximize quality of service and performance.
- Increased employee performance through effective supervision and training.
- Assigned housekeeping staff to specific shifts and room blocks based on abilities and daily requirements.
- Managed staff of 14 housekeepers.
- Developed and implemented detailed housekeeping standards to promote cleanliness standards for guest rooms and common areas.
- Evaluated employee performance and developed improvement plans.
- Communicated repair needs to maintenance staff.
- Utilized chemicals and cleaning equipment in accordance with safety protocols and proper operating standards.
- Completed schedules, shift reports, and other business documentation.
- Worked with the front desk to respond promptly to all guest requests.
- Placed orders for housekeeping supplies and guest toiletries.
- Managed laundry sorting, washing, drying, and ironing.
- Investigated guest complaints and resolved issues to increase customer satisfaction and establish trust.
- Conducted regular room inspections to verify compliance with housekeeping standards.
- Managed staff of 14 housekeepers.
Education
TIPS Certified - undefined
California State University
San Jose, CASkills
- ESS Bay Area Leader
- Strategic Planning
- Process Improvements
- Local 2 Union Experience
- Associate Relations
- Training and Development
- TIPS
- Payroll Understanding
- Inventory Restocking
- Proper Equipment Usage
- Staff Training
- Payroll Administration
- Invoice Processing
- Business Documentation
- New Program Implementation
- Employee Performance Reviews
- Budget Administration
- Mentoring
Timeline
Assistant Director of Food and Beverage
OUTRIGGER Kona Resort & Spa
2023.02 - 2023.12
Director of Food and Beverage
Valencia Hotel
2021.10 - 2023.02
Director of Banquets
Valencia Hotel
2018.02 - 2021.10
Sr. Banquet Manager
San Jose Marriott
2016.07 - 2018.01
Banquet Manager
Fremont Marriott
2013.12 - 2016.07
Restaurant/ Catering Manager
Courtyard by Marriott
2008.06 - 2013.12
Restaurant/ Housekeeping Manager
Courtyard
1999.05 - 2008.05
TIPS Certified - undefined
California State University
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