NATALIA ETCHAIDE

• Maintain positive guest relations at all times, anticipates guest needs, respond promptly, and works in conjunction with all assigned staff to deliver consistent and sought after fine dining experiences that meet the style of The Setai.
• Ensure that the Food and Beverage operation at Jaya meets hotel operating standards.
• Communicate with guests and offer recommendations for menu and beverage selection
• Develop new and maintain repeat business through effective guest relations.
• Remain up to date with local and international restaurant trends.
• Training and coaching staff members.
• Assisting with payroll and scheduling.
• Executing special events and banquets that take place at Jaya .
• Works closely with other departments ensuring communication flows effectively .

• Worked mainly at service station for the restaurant drinks.
• Fast paced environment that enhanced my skills and speed when doing cocktails.
• Acquired mixology knowledge since we infused all liquors, did pre batching and elaborated all the different syrups and jams for the cocktails in house.
• Maintained updated knowledge of cocktail, wine and beer menus and memorized all in-house recipes.

• Prepare and serve beverages and food for guests in a quick, efficient, and friendly manner.
• Provide exceptional customer service to all guests.
• Ensure that guests are served in accordance to State and local guidelines regarding the service of alcohol.
• Perform proper cash, comp, and check control procedures.
• Take inventory of the bar on a regular basis.
• Work with a sense of urgency to anticipate guest and team member needs when the opportunity arises.
• Keeps all stations stocked by polishing and distributing china, glassware, and silverware.
• Maintain knowledge of all menus within the hotel.

Went through the transition from Atton Brickell Miami to Novotel Miami.

• Rotation through the different job positions in the different outlets.
• Evaluate procedures and implement measures.
• Monitor and evaluate team member's performance.
• Provide supervision and professional development. Create job description manuals and checklists for the different job positions.
• Construct elaborate reports, assist with payroll and scheduling.
• Monitor lunch and dinning service to ensure an excellent customer service.
• Detect deficiencies and take measures to increase the customer satisfaction.
• Liquor purchasing and inventory.
• In charge of happy hour menu, changed weekly, and participated in the creation of the beer and wine list.

• Transitioned from Level 25 to Nativo Kitchen and Bar, new restaurant concept by Chef Pablo Lamon.
• Greet guests in a courtesy manner.
• Prepare and serve drinks according to standards.
• Ensure guest satisfaction and resolve complaints.
• Use suggestive selling techniques.
• Monitor and maintain cleanliness of work area, and equipment.
• Restock the bar and keep it organized.
• Craft cocktails.

• Responsible for the operation of the food and beverage outlets in the hotel.
• Recruiting, training staff, overseeing employee performance in front and back of the house to ensure company policies, standards and regulation.
• Monitor service, food, cleanliness and taking corrective and improvement actions to improve results.
• Ensure excellent customer service, dealing with and resolving costumer complaints and applying measures to increase customer satisfaction.
• Produce daily and monthly reports about department revenue, activity and customer satisfaction.
• Purchasing of all kind of beverages (soft drinks, liquors, beer and wine), bar and restaurant supplies and negotiating prices with suppliers.
• Control payroll through efficient scheduling according to forecasts and department needs.
• Control costs through efficient allocation of department budget and through actions to increase sales and reduce stock.
• Created new cocktail menu and updated wine list which turned into an increase of the beverage sales.
• Worked with the executive Chef in the elaboration of a new menu or the restaurant and bars.

• Assisted the hotel general manager and the human resources manager in the day to day operations and elaboration of projects to improve different hotel areas
• Monitoring guest and employee satisfaction, as well as financial performance
• Handling and responding to guest complaints in social media and internal company platforms
• Developed job descriptions for open positions and handled recruitment advertising
• Screened applicant resumes and conducted phone, Skype and in-person interviews
• Recruiting, hiring, orienting, and terminating employees
• Payroll, pay-structure revision and tracking employee records
• Resolved issues with current employees regarding benefits, payroll, pay adjustments… Supported accounts payable and procurement departments.

• Working in day to day Event and Congress program creation (Travel arrangements, Hotel accommodation, booking conference rooms, planning and overseeing all dinners, parties, design custom menus for groups with the different venues and restaurants, negotiate and manage contracts with outside vendors based on client needs.
• Client and supplier follow-ups
• Build, develop and grow supplier and client relationships.
• Assist the project manager in the project acquisition by actively managing the incoming requests, helping to cultivate and maintain the client relationship throughout the project life cycle.
• Develop client proposals together with the Project Manager & Congress Operations Manager Market research for the assigned markets, including collecting data on existing clients as well as on potential new clients Prepare professional sales tools according to Internal Data Base work in descriptions of (Hotels/Restaurants/Activities)
• Communicate and support all fulltime staff in process of sales, quotations and professional offers.
• Coordination of all program aspects such as group transportation, hotel accommodation, entertainment… Do sites inspections, coordinate with the accounting department to secure proper payment for contracted vendors and independent contractors.
• Be present in the events supervising the onsite performance and ensure a smooth experience for our clients from start to end.