MIGUEL FAGET

Overseeing property F&B generating $18 million in annual revenue through strategic leadership and operations management.

• F&B Outlet Transition: Facilitated the seamless transition of three food and beverage outlets to a third-party group, ensuring uninterrupted service and maintaining brand standards.
• In-Room Dining (IRD): Led all IRD operations, conducting daily tasting panels to ensure top-notch food quality. Collaborated with the third-party F&B group's culinary leaders to design and update IRD menus. Successfully launched mobile dining, integrating the hotel directory to elevate guest experiences.
• Service Excellence: Maintained high service standards through daily internal audits, food tasting panels, and ongoing Forbes training. Monitored guest feedback and implemented continuous improvements to enhance dining experience.
• Recreation Department Leadership: Spearheaded the Recreation department, driving 99.6% year-over-year revenue increase through initiatives like RTR and ResortPass. Managed procurement and maintenance of pool area furniture and linen, ensuring top-tier service through daily audits. Led the team in organizing recreational activities and events that aligned with brand's luxury standards. Developed strategic partnerships with local businesses to offer exclusive guest experiences.
• Purchasing Management: Currently managing the purchasing department post-transition, optimizing vendor negotiations, revising requisition par levels, and overseeing procurement for all outlets and storerooms. Assisting in the transition from Adaco to Hotshop systems. In charge of all PA for F&B working with PSAP financial platform.
• Employee Dining Room (EDR): Oversees EDR operations, ensuring effective menu rotation, adherence to service standards, equipment maintenance, and promoting employee well-being.
• Honor Bar Operations: Managed all Honor Bar operations, analyzing consumption patterns to optimize offerings and pricing strategies. Revamped Honor Bar program, transforming it into a luxury line of snacks and spirits, including menu design, cost analysis, and sales logistics.
• Budgeting and Forecasting: Responsible for all F&B budgeting and forecasting, ensuring financial goals are met and exceeded.
• Employee Engagement: Achieved impressive 90% Employee Engagement Survey (EES) score for 2024, reflecting strong team morale and engagement.

• Managed a total of 8 outlets, overseeing a team of 90+ employees and 8 managers, contributing to a yearly F&B revenue of $30 million.
• Directed menu creation and design, along with the maintenance of Micros Oracle systems for menu updates and employee data.
• Strategically planned and executed operations to meet business demands, control costs, and optimize service delivery.
• Set and enforced performance and service standards (BSA, Forbes) to ensure a consistent, high-quality guest experience.
• Analyzed sales data to identify trends and informed purchasing decisions, ensuring alignment with market demands.
• Identified and addressed team weaknesses, implementing corrective actions to improve overall performance.
• Developed and launched unique events and special promotions and activations around the hotel to drive revenue and enhance guest engagement.
• Monitored and optimized pricing, discounts, and promotions to maximize profitability.
• Empowered employees to embrace the company's value proposition in a meaningful and authentic way.
• Achieved a 40% increase in the 2023 Employee Engagement Survey (EES), reflecting significant improvements in team satisfaction and morale.

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards for all four outlets.
• Established comprehensive training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development
• Described, assigned and delegated responsibility and authority for the operation of the various food and beverage sub departments, e.g. room service, restaurants, banquets, kitchens, stewards, etc.
• Responsible for all aspects of banquet and catering operations, planing, coordinating, and overseeing special events.
• Maintaining high food quality standards by checking delivery contents to verify product quality and quantities
• Overseeing business operations, inventory control, and guest services.
• Trained and prepared all staff members on BSA and QA by Marriott standards
• Participated with the chef and outlet managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market
• Perform weekly sanitation audits to ensure full compliance with HACCP mandates.
• Responsible for all banquet and catering operations Implemented streamlined procedures that reduced event setup time by 20%, resulting in more efficient service and increased guest satisfaction. Developed and launched new banquet packages and menu options, leading to a 15% increase in banquet sales over the past year. Introduced a comprehensive event planning checklist and coordination system, reducing event errors and last-minute changes by 25%. Analyzed event trends and optimized staffing schedules, ensuring appropriate staff coverage and reducing labor costs by 10% while maintaining high service standards. Collaborated with chefs to create and execute new, innovative banquet menus that received positive feedback from clients and guests, enhancing the hotel's reputation for exceptional dining experiences. Managed and executed several high-profile banquets and conferences, including a 500+ guest gala, with exceptional attention to detail and flawless execution.

• Oversee culinary, banquets, fresh bites, purchasing, Patio 1200, & Fish, and market operations
• Responsible for revenue and expense budget preparation for General Manager's approval
• Generates forecasting models, labor schedules, and productivity analysis
• Engineered seasonal menu initiatives using cost recipe tools, and historical demographical trends in resort
• Successfully completed launch of new seafood driven concept at resort while activating second outlet concept, and expanding services to beach
• Achieved satisfactory results in all brand standard audits, and internal QA inspections since 2018
• Revitalize all banquet and catering menus using market data and latest industry trends for sales and catering professionals in the resort
• Successful implementation of ORCA inventory system and controls to help menu costing, purchasing and inventory controls
• Established comprehensive training program for service positions using brand tools and past fine dining experience in destination outlets
• Renegotiated previous contracts leveraging Avendra and local provider offering to reduce expense/costs - linen, kitchen cleaning and contract labor
• Developed incentive programs in both front and back of house to improve employee retention
• Implemented cross-training initiatives to promote and develop team members throughout department
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw business operations, inventory control, and guest services.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Boosted productivity by consolidating material planning, data collecting, payroll and accounting programs into one main system.
• Designed modern employee recognition program which boosted productivity and improved morale.

• Responsible for overall food and beverage operations by formulation of policies, business goals and exceeding revenue targets
• Successfully completed all revenue and expense budget for ownership approval
• Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
• Focused on continuous staff training and development to ensure policies and procedures are followed
• Developed close relationships with clients and analyzed their needs to develop and build menus and personalized events to ensure top level customer service, retention and referrals
• Assisted with interviewing, hiring, training, and development of qualified employees
• Managed front of house staff including servicers, bussers, hostesses and bartenders: had record low turnover of 10% and through creative improvement initiatives, increased productivity by 40%
• Managed back of house operations including food preparation, quality control and expediting: continuously achieved a 100% audit on customer service satisfaction and food quality and timing
• In charged of all daily operations for three full service restaurants.
• Led change and transformation across business areas to deliver benefits and align company resources.
• Created annual budget and developed comprehensive plan to accomplish company objectives while staying within budget.
• Oversaw day-to-day production activities in accordance with business objectives.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Verified compliance in preparation of menu items and guest special requests.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Orchestrated positive customer experiences by overseeing every area of kitchen and dining room operations.
• Verified accurate records and sufficient supplies by conducting regular inventories of food, beverages, glassware and other materials.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.

• Multiunit management, initially hired as Executive chef for the main location, shortly after promoted to director of operations responsible for all full service restaurant in Miami Beach
• Maintained high standards for all implemented Food Programs, workplace safety and food safety
• Assisted in training initiatives, food programs, special events, and overall district support of Chefs and culinary team members.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Worked closely with kitchen leadership to create seasonal menus, recipes and cost books as well as bartenders and FOH managers to create all wine and cocktail list
• Collaborated with vendor to source desire recipe ingredients while maintaining thigh cost control
• Oversaw kitchens production, food preparation and employee engagement while ensuring 100% food safety procedures were followed
• Oversaw scheduling, payroll, labor and food cost while ensuring all areas are maintained
• Created seasonal menu plan and schedule
• Achieved Restaurants financial goals
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.