WILLIE VALERIO
Miami Lakes
Overview
33
33
years of professional experience
Work History
Assistant Director of Food and Beverage
NOBU EDEN ROC RESORT MIAMI BEACH
10.2023 - Current
- Responsible for overseeing the whole food and beverage operation and administration, All financial controls, from F&B cost, labor and goods. 8 departments from front and back of the house. Award winning 5 diamond resort. With very high standards for luxury and innovation.
Director of Events Operations
EMBASSY SUITES FRISCO, TEXAS
05.2018 - 04.2023
- Responsible for overseeing the day-to-day convention center operations for a 90k sq. ft. of meeting place, cost financials result on F&B cost, operating supplies and the highest cost of managing a business which is labor. Training and managing 2 assistant managers, 5 captains, food service staff, set-up team and housekeeping team and the staff of the business center.
Banquet Director
HILTON ANATOLE DALLAS, TEXAS
02.2016 - 05.2018
- Responsible for overseeing the daily banquet operations, with over 170 staff members, 600,000 sq. ft. of meeting place, plan, executive and coordinate group conferences to catering gala dinners. Controlling monthly beverage inventory cost, labor analysis to protect assets without sacrificing service integrity and building the gratuity pull. Service training on-going.
Director of Food and Beverage (Task-Force)
GF HOTELS
06.2014 - 11.2015
- Responsible for overseeing the Food & Beverage operations, menu development, controlling F&B cost, pay roll, Creating new ideas to generate revenues from the market place, in multiple hotels throughout the country. Leading staff members that consist of the Restaurant, Lounge, Culinary team and banquet operations.
Director of Food and Beverage
DOUBLETREE HOTEL DALLAS - CAMPBELL CENTRE
10.2012 - 06.2014
- Plan, manage, and provide leadership for food and beverage, banquet, restaurant, room service catering and conference services, generating approximately $2.8M in revenue annually for 300-bed, and was part of the MOD weekend program. Work in cooperation with Executive Chef to introduce name change of restaurant and present new catering menus. Direct 55 employees, monitoring and evaluating performance and productivity. Key player in maximizing revenues and profits. Create monthly forecasts and analyze profit and loss statements with General Manager. I was given additional assignments from the General Manager to develop and extend my overall experience of directing a hotel.
Director of Food and Beverage
WARWICK MELROSE HOTEL
02.2009 - 10.2012
- Oversaw food and beverage operations for 184-bed, four-diamond AAA awarded luxury hotel. Supervised 25 employees, conducted performance appraisals, and ensured quality services and products. Provided culinary support for banquet, restaurant, lounge, room service, and mini bar operations. Collaborated with executive committee team to prepare and monitor budgets and assemble profit and loss statements. Created menus after analyzing location, developed marketing plans, and controlled inventory.
Director of Food & Beverage (Task-Force)
WYNDHAM HOTEL & RESORTS
04.2007 - 02.2009
- Responsible for assisting the vice president of food & beverage in managing food & beverage operations at Properties that did not have F&B directors. Assisted in the conversion of the Merrill Lynch facility to a Wyndham Hotel, with menu development, setting Wyndham standards and SOP's. Also assisted the chef at the Wyndham Peachtree Conference Center with front of the house operations as well as the Wyndham Hotel in Cosa Mesa.
Director of Food and Beverage
DOUBLETREE HOTEL
06.2006 - 04.2007
- Directed the culinary operations for restaurant, banquets, and hotel bar for 242 bed, and as an executive committee member was part of the weekend MOD Program. Oversaw approximately 32 employees, monitored budgets, and prepared forecasts. Organized beverage and entertainment promotions to attract local markets. Collaborated with Executive Chef and Catering Director to review and approve 2007 catering menu. Efficiently converted hotel restaurant into steak house. Also cross trained with the front office, bell staff and housekeeping and supervised those departments for four month, as we didn't have a Front Desk Manager for a while, and was part of the MOD weekend program. Conducted staff meetings, prepared schedules for staff to ensure adequate coverage and attaining optimal guest satisfaction. Also managed guest salt scores and responded back to any guest complaints.
Assistant Director of Food and Beverage
SONESTA BEACH RESORT
04.2004 - 06.2006
- Progressed to Assistant Director of Food and Beverage for 357-bed, AAA four-diamond resort, based on strong performance in customer service, process improvement, and team leadership. Oversaw catering and banquet operations, assisted chef in revising restaurant menu, and planned wine promotions, entertainment, and happy hour specials. Supervised up to 60 employees and trained staff to improve quality of service. Assembled forecasts, processed payroll, and purchased inventory. Cross trained with the front desk, as we lost our Front Desk Manager, because the resort was sold and closing down for re-construction, as we were losing a lot of managers and all managers were working in multiple departments until the closing.
Banquet Director
INTERCONTINENTAL HOTEL
01.1998 - 04.2004
- Served as Banquet Director for 641-bed, with over 95k sq. ft. of meeting space, luxury AAA four-diamond hotel, generating $8.5M in banquet revenue annually. Managed and improved quality of service provided department training, and constructed training assessments for banquet captains. Supervised more than 90 associates, prepared payroll, and created employee schedules.
Restaurant Manager
CONDADO PLAZA HOTEL & CASINO
02.1995 - 12.1998
- Provided guests with efficient and friendly service during stay for 570-bed, AAA four-diamond preferred hotel worldwide. Directed La Posada Restaurant operations, hired, trained, and oversaw 34 employees, and coordinated special events. Developed strategic marketing plans and continuously improved guest services scores.
Assistant Restaurant Manager
EL CONQUISTADOR COUNTRY CLUB & RESORT
01.1993 - 01.1995
- Assisted Management team in opening for 1231-bed resort, AAA five-diamond preferred hotel and resort worldwide. Supervised 23 employees, remained in compliance with training manuals, designed reservation procedures, and planned parties for more than 50 guests. Developed strong relationships with customers, providing exceptional service.
Education
Master of Business Administration - Hospitality Management & Restaurants
Saint Peter's College
Jersey City, NJSkills
- Revenue Growth
- Budget Management
- Inventory Control
- Quality Assurance
- Training & Development of Staff
- Guest Satisfaction Scores
- Outlet Operations
- Culinary Services
- MOD Programs
- Menu Design and Development
- Banquet & Catering Operations
- Creativeness in Innovations
Accomplishments
- Increased food and beverage revenue at Doubletree Hotel Dallas exceeding $2.8M revenue budget by $400K.
- Awarded Manager of the 3rd Quarter and Manager of the Year
- Maintained 27.1% food cost and under 20% beverage cost at Doubletree Hotel Dallas.
- Increased guest satisfaction scores from 72% to 94% by 22% at Doubletree Hotel.
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
CUST
Please be advised that both of these resorts were managed and owned by Williams Hospitality in Puerto Rico
Timeline
Assistant Director of Food and Beverage
NOBU EDEN ROC RESORT MIAMI BEACH
10.2023 - Current
Director of Events Operations
EMBASSY SUITES FRISCO, TEXAS
05.2018 - 04.2023
Banquet Director
HILTON ANATOLE DALLAS, TEXAS
02.2016 - 05.2018
Director of Food and Beverage (Task-Force)
GF HOTELS
06.2014 - 11.2015
Director of Food and Beverage
DOUBLETREE HOTEL DALLAS - CAMPBELL CENTRE
10.2012 - 06.2014
Director of Food and Beverage
WARWICK MELROSE HOTEL
02.2009 - 10.2012
Director of Food & Beverage (Task-Force)
WYNDHAM HOTEL & RESORTS
04.2007 - 02.2009
Director of Food and Beverage
DOUBLETREE HOTEL
06.2006 - 04.2007
Assistant Director of Food and Beverage
SONESTA BEACH RESORT
04.2004 - 06.2006
Banquet Director
INTERCONTINENTAL HOTEL
01.1998 - 04.2004
Restaurant Manager
CONDADO PLAZA HOTEL & CASINO
02.1995 - 12.1998
Assistant Restaurant Manager
EL CONQUISTADOR COUNTRY CLUB & RESORT
01.1993 - 01.1995
Master of Business Administration - Hospitality Management & Restaurants
Saint Peter's College