Mel Rivera

• Directed or coordinated financial or budget activities to fund operations and maximize investments.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Monitored progress by establishing plans, budgets and measuring results.
• Recruited, interviewed and hired qualified staff for open positions.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Delegated work to staff, setting priorities and goals.
• Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
• Formed and sustained strategic relationships with clients.
• Delivered exceptional client experiences through hands-on leadership of associates and managers.
• Prepared staff work schedules and assigned team members to specific duties.
• Ensured compliance with applicable laws, regulations and industry standards pertaining to operations management.
• Built and maintained loyal, long-term customer relationships through effective account management.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
• Assisted in the recruitment process by interviewing potential candidates for open positions.
• Guided management and supervisory staff to promote smooth operations.
• Prioritized and organized tasks to efficiently accomplish service goals.
• Approached customers and engaged in conversation through use of effective interpersonal and people skills.

• Day-to-day operations, financials, corporate SOPs, food and beverage ordering, inventories, payroll, and financials.
• Day-to-day procedures, achieved seasonal budgets, and surpassed the end-of-the-year sales goals.
• Oversaw all aspects of daily operations, including staff management, customer service, and financial performance.
• Led a team of 52 employees, providing guidance, training, and support to ensure high levels of productivity and performance.
• Achieved sales targets consistently by implementing targeted upselling techniques.
• Managed inventory levels to optimize stock availability while minimizing carrying costs.
• Monitored and edited employee schedules that ensured adequate staffing levels while controlling labor costs.
• Conducted regular performance evaluations for staff members, identifying areas for improvement, and providing constructive feedback.
• Developed training programs to enhance employee skills in areas such as customer service, product knowledge, and sales techniques.
• Ensured compliance with health and safety regulations by conducting regular inspections and implementing corrective actions when necessary.
• Resolved and rescued customer dissatisfaction promptly and effectively to maintain high levels of customer service.
• Cultivated a positive company culture that fostered teamwork, collaboration, and employee engagement.
• Monitored progress by establishing plans, budgets and measuring results.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.

• Responsible for multiple departments and outlets, including the restaurant, bars, banquets, and the kitchen; day-to-day operations; and Hilton standards SOPs for all FOH and BOH departments and outlets.
• Food and beverage ordering, inventories, payroll, budgets, financials, and projections.
• In-house marketing strategies to capture our hotel guests for our available outlets.
• Oversee the Executive Chef's day-to-day operations.
• Achieved quarterly budgets and bonuses, as well as our corporate food and beverage cost margins. Increased employee satisfaction metric points to 97%.
• Oversaw the banquet managers' execution and efficiency. 6,000 sq. ft. of banquet, meeting, and event space.
• Team player, hands-on participant, to assist the floor or the kitchen lines whenever necessary.
• Always working in conjunction with, and in communication with, other department heads to help improve the overall success of the hotel and the guest experience.
• Oversaw all aspects of food and beverage operations, including menu planning, inventory management, and staff supervision.
• Developed and implemented strategies to maximize revenue and profitability in the food and beverage department.
• Managed a team of 63 employees, providing training, coaching, and performance evaluations.
• Collaborated with the executive chef to create innovative menus that met customer preferences while maintaining cost efficiency. Add or remove menu items based on the quarterly product mix, movers, and non-movers.
• Conducted regular staff meetings to communicate goals, provide updates on performance metrics, and address concerns or suggestions.
• Collaborated with other departments, such as marketing and sales teams, to develop promotional campaigns or special offers related to food and beverages.
• Maintained positive relationships with customers by addressing their feedback promptly and resolved any issues or complaints effectively.

• Responsible for all F&B outlets, including the Pool Bar and kitchen, Market, Bistro, Grab and Go, and Banquets.
• Formulated operational guidelines for FOH and BOH departments.
• Food and beverage ordering, inventories, payroll, budgets, financials, and projections.
• Standardized portion control enhancing overall profit margins.
• Menu costing and engineering, specials, and promotions for all kitchen concepts, MOD weekend rotation.
• Ensured compliance with health codes and safety regulations in the kitchen and dining areas.
• Spearheaded new entertainment and happy hour programs, which increased sales and hotel guest presence for breakfast, dinner, lounge, and pool bar.
• Conducted regular meetings with team members to discuss menus, service standards, special events, promotions, customer feedback, and other topics.
• Evaluated existing food and beverage programs to identify areas of improvement and implement changes.
• Delegated duties to management and staffers, setting priorities and goals.

• Directed all aspects of the restaurant, lounge, banquets, and kitchen.
• Set new day-to-day operations and SOPs for all FOH and BOH departments, and outlets.
• Food and beverage ordering, inventories, payroll, budgets, financials, and projections.
• In-house marketing strategies to increase hotel guests.
• Restructured the kitchen team and culture. Reduced labor by four points, and overtime was only upon approval.
• Set new SOPs for the kitchen staff. Execution, timing, portion control, presentation, plating, daily pars, scheduling, menu updates, and pricing, according to the current local competition.
• Increased our US Foods Avendra CMP from 49.7% to 87% within four months.
• Reduced food costs from 44% to 31%. Lowered liquor costs from 29% to 21%.
• Increased room service sales with a innovative 20-minute pizza and bites concept, with lower-cost items and a assembly and execution-efficient menu.
• Hotel Manager on Duty rotation.
• Assisted with front desk and customer service issues during routine MOD responsibilities.
• Successfully rescued dissatisfied guests as needed.
• Oversaw all aspects of food and beverage operations, including menu planning, inventory management, and staff supervision.
• Developed and implemented strategies to maximize revenue and profitability in the food and beverage department
• Managed a team of 31 employees, providing training, coaching, and performance evaluations.
• Ensured compliance with health and safety regulations by conducting regular inspections and implementing corrective actions as needed.

• Professional, chic, affluent, and celebrity level clientele. High-end cuisine and atmosphere. Private, corporate, celebrity, and athlete events.
• Set up the dining room floor, as well as oversee table service and food timing.
• Oversee restaurant, lounge, and bar procedures.
• Ensured opening and closing duties.
• Worked in conjunction with restaurant management to ensure an efficient front-of-the-house service flow.
• Oversaw food presentation, production, and timing according to standards.
• Managed the day-to-day operations of the lounge, VIP service standards and etiquettes, staffing, inventory, and scheduling.

• Successfully lowered labor costs from 27% to 22%.
• Reduced liquor costs from 26% to 16.4%, increased a redline profit margin from -4% to 15%.
• Restructured the marketing programs and introduced seasoned promoters, which doubled our sales, as well as introduced private events.
• Created a new light fare menu as an added amenity to the establishment, and an additional revenue stream.

One-of-a-kind lounge within the historical downtown district in Miami. One of Miami's first federal banks, with its original vault used as a VIP option for the guests.

Set within a national and Miami-Dade historical building. Two-level venue with outdoor seating.

Local and international DJs, entertainment and shows, Miami-seasoned promoters-driven events, special, private, and corporate events.

As an active investor, I personally oversaw all administrative, financial, and operational matters within the business, remotely, to ensure net profits for our partnership.