Gregory is a seasoned hospitality professional with over 14 years of expertise in food and beverage management across hotels, cruise lines, and private events. Known for leadership, operational excellence, and guest satisfaction.
Extensive experience managing F&B services in hotels, cruise lines, and private events, ensuring quality and efficiency.
Skilled in organizing and training teams to deliver exceptional service, fostering a positive work environment.
Proficient in inventory control, purchasing, and cost reduction strategies to improve operational profitability.
Dedicated to enhancing guest experiences through effective communication, complaint handling, and personalized service.
Carnival Cruise Line
Assisted the Beverage Operations Manager in daily oversight of all onboard bars, ensuring smooth service and adherence to company standards.. Coordinated and supervised private events and activities for guests and crew, delivering high-quality beverage experiences.. Followed up with guests whose expectations were not met, implementing corrective actions to enhance satisfaction and loyalty.. Conducted beverage training sessions for restaurant teams, improving product knowledge and service consistency.. Organized and managed training schedules to align staff development with operational and safety needs.. Received and processed merchandise deliveries on embarkation days, ensuring accurate inventory integration.. Supervised inventories and monitored bartender orders to maintain stock accuracy and cost control.. Followed up company policies, procedures, and service standards across all beverage outlets.
Meliá Hotels Internacional
Responsible for the food and beverage service offered in the pool and beach areas of the 4 hotels in the Dom. Rep.. Organize and train the staff, ensure and guarantee the perfect condition of the real estate in the entire area.. Maintain the organization and design established by management and ensure a personalized experience for guests in accordance with the company's quality standards.
Hotel Paradisus Palma Real
Responsible for the food and beverage service offered in the pool and beach areas of the hotel.. Organize and train the staff, ensure and guarantee the perfect condition of the real estate in the entire area.. Maintain the organization and design established by the management and guarantee a personalized experience for guests in accordance with the company's quality standards.
Marketing student
Sustainable Events
leadership
UP Selling Techniques
Diploma in Somellera
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Experienced in using SAP, Micros, PeopleSoft, and Microsoft Office for operational and administrative tasks.
Hotel JW Marriot
Plan and execute, together with the F&B Assistant, the operation and distribution of the service areas such as: (Restaurants, Bars, Room Services, Mini bar).. Make the cashier closing of each consumption establishment.. Ensure that the established standards are maintained and be the person responsible for managing opportunities on my shift.
Hotel El Embajador
Responsible for the proper functioning of the hotel bars.. Coordinate the operation of the bars for banquet events and guests.. Carry out effective practices for inventory management and cost reduction for the benefit of the company.. Responsible for the wine cellar, creating menus for special dates, training staff and promoting department sales objectives.
