Montserrat Ladron De Guevara

Responsible for the strategic direction, management, and profitability of the food and beverage operations within an organization. This executive role involves overseeing multiple departments, ensuring high standards of quality and service, and driving innovation and growth

• Negotiated contracts with event planners, securing lucrative partnerships for catering services and venue rentals.
• Streamlined operations by implementing effective inventory control systems and vendor management practices.
• Optimized table turnover rates through effective reservation management and seating strategies.
• Managed food and beverage budgets, optimizing costs while maintaining exceptional quality standards.
• Maintained open communication channels among various departments to ensure seamless coordination during high-stress situations such as large-scale events or peak business hours.
• Established strong relationships with local suppliers, ensuring the consistent availability of high-quality products at competitive prices.
• Increased overall revenue by developing and executing strategic marketing plans for F&B outlets.
• Evaluated competitors'' offerings and industry trends, adapting the brand''s strategy to maintain its competitive edge in the market.
• Analyzed consumer trends in order to identify potential opportunities for growth or expansion within the F&B sector.
• Boosted employee morale by initiating recognition programs that celebrated individual achievements within the workplace.

• Responsible for organizing and directing the overall operation of the Nutrition & Culinary Services for 3 hospitals in the Tampa Area, all in accordance with applicable federal, state, and local guidelines and regulations, company policies and procedures, and in coordination with the Registered Dietitian, to ensure that quality food service and nutrition care is provided to the patients, employees, and guests
• Analyzed financial performance of area by monitoring budgets and expenses, reviewing financial statements and recommending appropriate actions.
• Monitored regional performance metrics, providing timely feedback and implementing corrective actions when necessary to ensure goals were achieved consistently across all locations.
• Increased revenue growth with the implementation of innovative marketing strategies and sales techniques.
• Performed audits to reduce and control loss and meet internal audit and compliance objectives.

• Supervised 70 employees at restaurant, Bar and events
• Responsible for all food Beverage outlet including Banquets, Restaurant and Bar
• Including payroll, vendor negotiations, menu planning and food beverage cost
• Ensure the delivered food is of excellent quality and is prepared under hygienic conditions
• Carryout financial planning and control food
• Develop and Perform banquet services for 3000 guests
• Contributed to programs to optimize productivity, streamline efficiency and boost profitability
• Evaluated operational trends and made proactive strategy adjustments to maintain alignment between performance and objectives
• Coordinated schedules and day-to-day activities of crew to satisfy project needs
• Enhanced production methods and improved employee motivation to maximize team productivity.
• Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
• Monitored budget and utilized operational resources.
• Oversaw day-to-day production activities in accordance with business objectives.
• Oversaw successful implementation of operational strategies and policies to drive organizational growth and productivity.

• Supervised 52 employees at 2 Fine Dining Rooms, and 1 Cafe
• Responsible for all food Beverage outlet including Banquets
• Including payroll, vendor negotiations, menu planning and food beverage cost
• Ensure the delivered food is of excellent quality and is prepared under hygienic conditions
• Set the menu and update the same based on our Assisted Living Residents and Independent Senior Living seasonal produce, and Our Residents preferences
• Carryout financial planning and control food cost
• Serving Fine Dinning meals daily for our 250 residents
• Develop and Perform banquet services for 600 customers
• Managed food preparation processes
• Managed team tasks.

• Ensure the delivered food is of excellent quality and is prepared under hygienic conditions
• Set the menu and update the same regularly based on seasonal preferences and food availability
• Carryout financial planning and control food cost
• Serving Fine Dinning meals daily for our 103 residents
• Develop and coordinate banquet services
• Managed food preparation processes
• Managed team tasks
• Prepare and maintain multi-ethnic menus, recipes.

• Serving Fine Dinning meals daily for our 200 residents
• Develop and coordinate banquet services
• Assisted the Head Chef supervising a team in a busy kitchen
• Managed food preparation processes.

• Supervised a team of 9 in a busy kitchen
• Managed food preparation processes
• Managed all team tasks
• Allocated duties and meal orders
• Coordinated with front-of-house staff
• Checked garnishes and meal for a traditional Mexican presentation
• Develop and coordinate new catering and banquet services.

• Responsible to select and coordinate daily menu for traditional Mexican cuisine
• Assisted the Head Chef de cuisine with menu planning, budgets and wine selection
• Develop and coordinate new catering and banquet services.