Raul Duran

• Overseeing the food and beverage operations of 35M by establishing plans, budgets and measuring results.
• Direct oversight of property banquet operations and all food and beverage outlets.
• Analyze data trends identifying potential risks or opportunities associated with operations.
• Work closely with marketing teams to develop promotional campaigns that increased sales volume.

• Increased luxury hotel operations efficiency through execution of improvement processes.
• Utilized skills in restaurant, bar, and banquet operations to adapt and with changing project priorities.
• Applied techniques to analyze requirements, system capabilities and workflows.
• Revamped internal procedures into clearly defined structure, resulting in higher quality services and cost reductions.

Properties: Cheeca Lodge and Spa , FL | Boston Harbor Hotel, MA

• Direct oversight $70M Repositioning of F&B Program at Camelback Resort
• Overseeing multi- unit restaurant and banquet operations with focus on training and programming
• Complete financial reporting and oversight. P&L statements and Budgeting
• Developed and actualized strategies to generate new revenues, drive productivity, efficiency, quality, service and cost-effective resource management.

• Direct oversight on Restaurant & Hotel Opening at Traymore Hotel
• Managed food service sales, costs, and budget administration to keep operations in line with financial targets.
• Implemented organizational policies and procedures to sustain business goals and maximize profits.
• Rolled out marketing strategies that promoted product branding tactics and optimized public recognition.

• Direct supervision of multi-unit of 12 restaurants and bars ensuring efficient operations of the hotel.
• Established Chef Partnerships / Geoffrey Zakarian & Michael Schulson
• Devised strategies to orientate, train, and direct staff to achieve corporate objectives.
• Cultivated and maintained relationships to promote positive work culture.

• Oversaw Crafted Hospitality food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
• Moved throughout dining and kitchen areas, visually monitored alignment with food quality and service standards and took relevant corrective actions.
• Guided management and supervisory staff to promote smooth operations.
• Wrote and communicated clearly, understood internal documents and reports and interacted professionally with guests and employees.