Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Tiffany Ferreras Remesal

Las Vegas,NV

Summary

Dynamic and customer-focused hospitality management professional with extensive experience in 5-star luxury hotel environments and Food & Beverage leadership at a Michelin-rated restaurant. Proven track record in event management and strategic restaurant development, with a creative approach to problem-solving. Highly adept at thriving in fast-paced settings and committed to excellence in staff training and guest satisfaction.

Overview

10
10
years of professional experience

Work History

Assistant Restaurant General Manager

Wakuda Palazzo
Las Vegas, NV
11.2023 - Current
  • Training & Development: Developed, implemented, and evaluated comprehensive training programs that enhanced employee skills and service quality, leading to improved customer satisfaction.
  • Payroll Management: Oversaw payroll processes, including calculating wages, bonuses, and deductions, ensuring timely and accurate employee compensation.
  • Operational Monitoring: Monitored daily operations to ensure strict adherence to established policies and procedures, resulting in increased compliance and operational integrity.
  • Staff Scheduling: Efficiently scheduled staff shifts while closely monitoring labor costs to optimize productivity and reduce expenses.
  • Marketing Strategy: Designed and executed innovative marketing strategies to promote restaurant services, contributing to a [percentage]% increase in customer engagement.
  • Financial Analysis: Analyzed financial statements and prepared detailed budgets, providing insights that guided operational and strategic decisions.

Assistant Director Luxury Hotel Operation

Caesars's Entertainment
Las Vegas, NV
03.2023 - 09.2023
  • Positive Work Culture: Cultivated and nurtured relationships across all levels to foster a positive and inclusive work environment, significantly enhancing employee engagement and morale.
  • Strategic Collaboration: Partnered with departmental leaders to define and establish organizational goals, strategic plans, and objectives, ensuring alignment across all functions to drive operational excellence.
  • Project Management: Successfully managed and coordinated multiple high-impact projects, ensuring timely completion while maintaining exceptional standards of service and quality.
  • Luxury Service Oversight: Directed daily and long-term operations for food and beverage services tailored to villas, penthouses, VIPs, and high-net-worth guests, consistently exceeding expectations and enhancing guest satisfaction.
  • Open Communication: Implemented and maintained an open-door communication policy that effectively connected employees across departmental lines, fostering transparency and collaboration throughout the organization.

Assistant Restaurant General Manager

Guy Savoy Caesars Entertainment
Las Vegas, NV
07.2021 - 03.2023
  • Financial Oversight: Prepared and facilitated P&L and budget meetings, presenting financial analyses and strategic recommendations to drive profitability and operational efficiency.
  • Sales Analysis: Analyzed sales reports and gathered customer feedback to guide menu revisions and develop effective seasonal promotions, driving increased revenue.
  • Group Sales Events: Organized, finalized, and executed group sales dinners at the restaurant from start to finish, ensuring exceptional service and memorable experiences for guests.
  • Menu Optimization: Worked closely with the culinary team to review and update menu items, enhancing profitability while ensuring a balance between guest preferences and cost efficiency.
  • Payroll Management: Managed payroll activities with accuracy and timeliness, ensuring compliance with company policies, and enhancing employee satisfaction.
  • Staff Development: Appointed, inducted, and mentored new staff members, fostering a culture of excellence and high performance from the outset.
  • Cross-Departmental Coordination: Facilitated effective communication between front-of-house and back-of-house teams, ensuring seamless operations and a cohesive guest experience.

Assistant Restaurant General Manager

Sadelle's Bellagio
Las Vegas, NV
05.2021 - 07.2021
  • Inventory Management: Estimated food and supply needs to place timely orders with distributors, ensuring optimal stock levels for smooth operations.
  • Customer Service Resolution: Investigated and resolved complaints regarding food quality and service, enhancing guest satisfaction and loyalty.
  • Staff Coordination: Scheduled and directed staff in daily work assignments to maximize productivity and maintain high service standards.
  • Performance Standards: Set and communicated personnel performance and customer service standards, promoting a culture of excellence among staff.

Assistant Restaurant Manager

Lago by Julian Serrano Bellagio
Las Vegas, NV
02.2019 - 03.2020
  • Standards Accountability: Ensured adherence to the restaurant's Standards of Excellence, maintaining high service quality and operational efficiency.
  • Customer Relations: Resolved customer concerns promptly, enhancing guest satisfaction and loyalty.
  • Team Leadership: Supervised and mentored a team of 60+ associates, including servers, hostesses, and support staff, fostering a collaborative work environment.
  • Talent Acquisition: Recruited, hired, and trained new employees in front-of-house operations and customer service best practices.
  • Relationship Building: Built strong relationships with casino hosts to enhance guest experiences and promote restaurant services.

Hospitality Management Intern

Kempinski Hotel
Frankfurt Am Main, Gravenbruch, Hessen
06.2014 - 08.2017
  • Cross-Departmental Experience: Worked across multiple departments, including Sales and Marketing, Food & Beverage, Event Management, Housekeeping, Accounting, and Front Desk operations.
  • F&B Focus: Concentrated in Food & Beverage, recognized by management for my strengths in this area.
  • Michelin Experience: Selected as one of two interns to work at Sra Bua, a 1-Star Michelin restaurant, for six months, gaining invaluable insights into high-end dining.
  • Operational Supervision: Supervised bar, restaurant, and event operations in the absence of the manager, ensuring seamless service and guest satisfaction.
  • Inventory Management: Conducted monthly, quarterly, and annual inventories and organized regular department meetings to align team goals and operations.
  • Revenue Enhancement: Increased revenue by preparing banquet functions for elite corporate and individual clients, including Porsche and the Rotary Club, accommodating groups of 70+ guests.

Education

Bachelor of Arts - International Hospitality Management

Georg-Kerschesteiner
Frankfurt Am Main, Obertshausen

Skills

  • Leadership & Team Management
  • Training & Development
  • Communication Skills
  • Operational Excellence
  • Financial Acumen
  • Menu Development & Cost Control
  • Marketing & Promotions
  • Sales Analysis

Languages

English
Native/ Bilingual
Spanish
Native/ Bilingual
Greek
Professional
German
Native/ Bilingual
French
Limited

Timeline

Assistant Restaurant General Manager

Wakuda Palazzo
11.2023 - Current

Assistant Director Luxury Hotel Operation

Caesars's Entertainment
03.2023 - 09.2023

Assistant Restaurant General Manager

Guy Savoy Caesars Entertainment
07.2021 - 03.2023

Assistant Restaurant General Manager

Sadelle's Bellagio
05.2021 - 07.2021

Assistant Restaurant Manager

Lago by Julian Serrano Bellagio
02.2019 - 03.2020

Hospitality Management Intern

Kempinski Hotel
06.2014 - 08.2017

Bachelor of Arts - International Hospitality Management

Georg-Kerschesteiner

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Tiffany Ferreras Remesal