Pablo Noriega
Windermere
Summary
Professional with extensive knowledge in food and beverage management & leadership. Proven track record of optimizing operations, enhancing culinary & beverage offerings, and driving customer satisfaction. Strong focus on team leadership, adaptable to changing needs, and committed to achieving results. Expertise in budgeting, inventory control, and staff training.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Food and Beverage Director
Cervecería Wendlandt
12.2023 - Current
- Increased revenue by identifying areas for growth, developing promotional strategies, event planing, menu development, cost monitoring
- Toured and audited 4 Establishments per month to assess performance and identify personnel with capacity to succeed in management positions.
- Managed daily operations efficiently, overseeing staff scheduling, budgeting, food preparation, service and purchasing decisions to optimize resources of all locations
- Maintained accurate financial records by tracking daily revenues/expenses closely.
- Currently leading the opening of our 5th location
- Facilitated regular interdepartmental communication to streamline processes, improve collaboration, and ensure a cohesive guest experience across all touchpoints.
- Managed successful special events, including weddings and corporate functions, ensuring seamless execution from planning to completion.
- Analyzed financial reports to identify areas of opportunity for increasing profitability while managing expenses effectively within budget constraints.
- Conducted regular performance evaluations for all team members holding them accountable for meeting established service and performance benchmarks.
- Negotiated favorable contracts with suppliers, securing competitive pricing on premium ingredients without compromising quality standards.
- Boosted overall revenue by streamlining operations and optimizing staff productivity through effective scheduling and task delegation.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Brewery Operations & Logistics Director
Cervecería Wendlandt
02.2017 - 11.2023
- Reduced operational costs by renegotiating vendor contracts.
- Negotiated with suppliers to secure favorable terms and conditions.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Managed daily operations efficiently, overseeing staff scheduling, budgeting, food preparation, service and purchasing decisions to optimize resources of 3 locations
- Developed comprehensive business plans for expanding market presence and increasing revenue.
- Directed strategic initiatives to drive organizational growth and success.
- Led cross-functional teams to ensure alignment with company goals and objectives.
- Managed high-profile projects to achieve successful completion within timelines and budgets.
- Delivered impactful presentations to stakeholders for securing buy-in and support.
- Strengthened client relationships by maintaining open communication and addressing needs.
- Oversaw budget planning to ensure financial sustainability and strategic investment.
- Collaborated with executive leadership to align strategies with long-term vision.
- Expanded business opportunities by identifying and leveraging new market trends.
General Manager
Restaurante Allium
04.2014 - 12.2016
- Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
- Carefully interviewed, selected, trained, and supervised staff.
- Addressed customer concerns promptly and professionally, turning potentially negative experiences into positive outcomes.
- Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Developed and implemented strategies to increase sales and profitability.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Formulated policies and procedures to streamline operations.
Apprentice Manager
Chipotle Mexican Grill
11.2012 - 11.2013
- Managed aspects of daily operations, including managing budgets, inventory control, and vendor relations.
- Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
- Correctly calculated inventory and ordered appropriate supplies.
- Implemented efficient scheduling practices to ensure optimal staffing levels during peak business hours.
- Purchased adequate quantities of food, beverages, equipment, and supplies.
Education
Bachelors in Professional Studies - Culinary Arts Management
THE CULINARY INSTITUTE OF AMERICA
Hyde Park, N.YSkills
- Fluent in speaking, reading and writing in Spanish and English
- Budgeting and cost control
- Strategic planning and decision making
- Team Management & Staff development
- Vendor and supplier relations
- Menu planning & development
- Labor and food cost control
- Pricing strategies and margin optimization
Certification
- Certified Cicerone- Est. 2016
- Advanced Cicerone- In Progress
- Co designed recipe for Foca Parlante, American Stout, Silver in World Beer Cup 2023 & 2024
- International Beer Judge- Competitions in Mexico, Peru and USA
- TIPS Certified
- ServSafe Certified
- "We Speak Beer" Class Developer & Instructor for Wendlandt
Timeline
Food and Beverage Director
Cervecería Wendlandt
12.2023 - Current
Brewery Operations & Logistics Director
Cervecería Wendlandt
02.2017 - 11.2023
General Manager
Restaurante Allium
04.2014 - 12.2016
Apprentice Manager
Chipotle Mexican Grill
11.2012 - 11.2013
Bachelors in Professional Studies - Culinary Arts Management
THE CULINARY INSTITUTE OF AMERICA
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