Alvaro Fernandez

In charge of seven restaurants, twelve bars, room service and banqueting facilities. Around two weddings per day, with a total of 700 a year. Maintain the high standards of quality, service and merchandising to maximize profits. Selection, hiring, training and development of team members. Daily departmental administration as scheduling, implementation of effective control of inventory and labor costs, holiday plans, etc.

In charge of Wave restaurant, W bar and Wet deck terrace. Maintain the high standards of quality, service and merchandising to maximize profits. Selection, hiring, training and development of team members. Daily departmental administration as scheduling, implementation of effective control of inventory and labor costs, holiday plans, etc. Visible through the food and beverage department in order to ensure guest satisfaction and intercept guest complains. Two internal promotions in the hotel

Responsible for the operation of events, meetings, weddings, cocktails, etc. Check all room sets prior to each event. Meet with the Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen. Check all china, glassware, silverware, and linen items needed for the event. Inform staff of specific needs for buffets and receptions. Check staffing needs for upcoming events. Check inventory needs for all upcoming events...