JUAN CARLOS ORTIZ
Queens,USA
Summary
Accomplished management professional with over 20 years of career progression in restaurant, hotel, and amenity operations. Demonstrated effectiveness as a leader, skilled in developing and overseeing high-performing, multi-disciplined, and quality-oriented teams. Known for employing creativity and innovation to overcome challenging and complex issues across operations and management. Meticulous and focused on achieving financial and regulatory compliance objectives, strategically planning and executing budgets, forecasts, cost-reduction techniques, and safety initiatives. Exceptional communicator fluent in English and Spanish, experienced in fostering strong relationships with employees, vendors, and partners.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Beverage Manager
Reserve Cut Steakhouse
07.2024 - Current
- Successfully managed all day-to-day operations within budgeted guidelines.
- Improved average wine and alcohol spend per guest through curation, service training, and hands-on hospitality.
- Oversaw selection, ordering and inventory controls of Kosher wine, beer and alcohol program.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Maintained strong relationships with suppliers, securing high-quality products at competitive prices.
- Purchased beverage stock and handled all inventory needs.
- Managed budgeting and financial reporting, maintaining accurate records of revenues and expenses.
Director of Operations
Arch Amenity Group
06.2023 - 01.2024
- Lead mentor and worked collaboratively with the property management team to achieve performance targets
- Managed and optimized property maintenance functions
- Resolved conflicts and address any issues that may arise during operations to ensure efficiency and effectiveness
- Represent the Arch Amenity Group with stakeholders, investors, and tenants
- Ability to meet reporting requirements and meet deadlines
- Excellent organizational and time management skills
- Strong problem-solving skills with ability to make sound decisions under pressure
- Proficient in Triple Seat Event Management to streamline booking process, create BEO’s, manage events and Guest information
- Excellent communication and interpersonal skills to effectively interact with stakeholders at all levels
- Demonstrated success in leadership, staff development, and team building
- Utilized financial acumen to analyze results and discover opportunities in financial categories which included sales, control expenses, payroll and inventory
- Exceptional attention to detail, safety, cleanliness and organization
Floor Manager
Quality Branded
07.2021 - 06.2023
- Maximized guest interaction to ensure an exceptional Food & Beverage experience within an appealing Atmosphere
- Executed and Trained employees in accordance with company policies, procedures and safety standards to ensure a professional and safe work environment
- Supervised and Managed daily operations by coordinating front and back of house teams for success
- Controlled and Managed Operational cost by identifying ways to eliminate waste
- Responsible for Inventories which included ordering linens and other supplies while staying within budget
- Interviewed and Recruited new employees, generated weekly Employee schedules, and provided Employee Performance Reviews with Disciplinary Actions as needed
- Corrected, Trained, and Implemented Service techniques to reduce redundancies and create efficiency
Service Director
Crafted Hospitality
02.2019 - 05.2021
- Responsible for Administrative, Operational, and Managerial tasks at Forbes Rated, The Beekman Hotel
- Surpassed performance goals by approaching all interactions with resourcefulness, organization and customer-centric solutions
- Provided information about Food, Beverage, and Services to capitalize on upsell opportunities
- Maintained Service, Productivity, and Quality standards within Forbes Rated High-Volume Luxury Hotel
- Developed strategies to improve Food Service for various departments within The Beekman Hotel which included Banquet Events, In-Room Dining, Restaurant and Bar Room
- Trained, Managed, and Executed Service teams for all Departments
- Acted as Liaison between Banquet Events Team and Event Coordinator as per BEO to execute as per Host expectations
- Applied forecasting knowledge to preemptively acquire supplies and maintain pars to have on hand at all times
- Scheduled and Mediated appointments to resolve more complex issues
Assistant General Manager
ESquared Hospitality
11.2016 - 12.2018
- Mentored and Motivated team members to efficiently achieve challenging business goals
- Maintained secure cash drawers and promptly resolved discrepancies for accuracy
- Cultivated performance based on individual accountability, goal attainment and team achievement
- Achieved Budget Controls by devising and executing cost-management procedures
- Managed Budget implementations, Employee Reviews, Training, Schedules and Contract negotiations
- Oversaw POS and Administrative database which included maintaining on-site and remote Filing systems
- Improved Employee performance and team building while implementing new company policies
- Performed Daily Pre-shift Meetings to include Service updates and engaged in Employee feedback
- Managed Service Team schedule and adjusted Daily Floor Plan to ensure proper coverage as needed
- Maintained well-controlled Inventory with minimal losses by enforcing Monitoring and Management structures
- Enforced Quality Assurance protocols to deliver ideal Customer experiences
- Maintained hands-on Management approach by assisting Service Team with Beverage orders and prepared Table-side items without delay to the guest
- Assisted Service Team by taking Guest orders as needed and capitalized on opportunities to upsell Food & Beverage menus
Restaurant Management & Operations Consultant
Various locations within East Coast, USA
04.2013 - 11.2017
- Consulted and advised Owner for his Farm to Table concept in Oyster Bay, Long Island, NY
- Created Restaurant and Kitchen design layout to maximize potential seatings and profit while connecting owner to vendors to assist in Restaurant Supplies purchasing
- Connected Owner with experienced Chef to create diversified small Farm to Table Italian concept Seasonal Menu using local Long Island vendors
- Hired, Organized, and Trained Service Team while introducing them to the Farm to Table menu concept
- Educated service team on general service expectations and upselling the diversified Food and Beverage offerings
- Surpassed performance goals by approaching all interactions with resourcefulness, organization and customer-centric solutions
- Evaluated customer information to explore issues, develop potential solutions and maintain high-quality service
- Responded to customer concerns with friendly and knowledgeable service and remedied issues promptly and effectively
- Consulted and Implemented policies for a new Food and Beverage concept for a High-Volume space located at The Patrick Henry Mall
- Worked along with Chef/Owner and his Financial Partner to maintain financial goals and business plan while acting as General Manager during Restaurant opening
- Hired, Trained, and Assisted Service and Bar Team by executing Steps of Service to prepare for Banquet Events and Daily Restaurant operations
- Consulted and Implemented policies for a new Wine Bar concept in Far Rockaway, NY
- Performed and Established Inventory Management models to keep track of waste and redundancy
- Created effective Employee schedules to maintain coverage at peak times and minimizing Labor Costs
- Trained new Management Team operations and management policies to be carried forth upon end of consultant contract to maintain continued projections and success
- Achieved success in establishing Restaurant Operations in Harlem, NY for a new Food & Beverage Program concept
- Showcased business acumen, attention to details, problem solving, strategic planning, leadership and decision making
- Mitigated Regulatory Risks by advising CFO recommendations on organizational policy improvements, including Equal Employment Opportunity and Sexual Harassment for corrective action planning
Maitre D' & Lead Captain
Betony
06.2013 - 06.2014
- Evaluated, Recognized, and Trained team members for job advancement in accordance with NY Times3-Star and Industry standards
- Promoted and Served as Senior FOH Team Member which included specific responsibilities as assigned by the Senior Management Team
- Maintained excellent attendance record while consistently arriving to work on time and conducting Service Training Sessions
- Managed all VIP and Celebrity Clientele with a high degree of respect for privacy, recorded and reported to the Executive Chef all Dietary and Beverage preferences and restrictions
- Acknowledged and resolved Guest concerns to full satisfaction while promoting brand loyalty and maximizing repeat business
- Coached and prepared over Fifty or more Service Team Members on Menu changes and procedure changes
General Manager
SilkRoad Tavern
04.2012 - 06.2013
- Created and implemented Training Program with focus on Restaurant Protocols, Staff Procedures, Food Safety and Quality Production that would maintain projected Labor and Food Cost
- Continuously surpassed Customer Service expectations while ensuring financial projections were obtained in Asian Cuisine focused small plate concept Restaurant
- Maintained optimal staffing levels by identifying qualified candidates and initiating additional hiring as needed
- Managed daily Accounting, Profit and Loss, Revenues and Expenses while keeping track of inventory to maximize profit
Education
High School Diploma -
Far Rockaway High School
Far Rockaway, New York06.1993
Skills
- Restaurant Operations & Management
- Banquet Operations & Management
- Catering Operations & Management
- Amenity Operations & Systems Management
- Policy, Service, & Training Development
- Fine-dining and Beverage Pairing expertise
- Kosher compliance
- Natural Leader; supports career development
- POS software proficiency
- Purchasing and procurement
- Onboarding and orientation
- Administration and reporting
- Organizational planning & development
- Workflow optimization
Certification
- TIPS Alcohol Training
- Virginia ABC Certified, Alcohol Awareness Training
- Virginia Certified Food Protection Manager - CFPM
- HACCP COVID-19 Awareness for Food Workers
- NYS Food Protection
- ServeSafe Food Manager Sanitation Certification – In Progress
BILINGUAL SPANISH
Reading, Writing, Speaking - Fluent, Proficient
VACCINATED
Moderna, May 2021
Timeline
Beverage Manager
Reserve Cut Steakhouse
07.2024 - Current
Director of Operations
Arch Amenity Group
06.2023 - 01.2024
Floor Manager
Quality Branded
07.2021 - 06.2023
Service Director
Crafted Hospitality
02.2019 - 05.2021
Assistant General Manager
ESquared Hospitality
11.2016 - 12.2018
Maitre D' & Lead Captain
Betony
06.2013 - 06.2014
Restaurant Management & Operations Consultant
Various locations within East Coast, USA
04.2013 - 11.2017
General Manager
SilkRoad Tavern
04.2012 - 06.2013
High School Diploma -
Far Rockaway High School
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