Julio - Project Manager with 10+ years in Construction and Infrastructure

Responsible for restaurant operations., Responsible for staff training and induction., Supervising the service of each table and the performance of the servers., Developing strategic plans to improve the operation of the restaurant's service, warehouse, and kitchen., Establishing objectives to achieve organizational goals., Supervising and improving sales., Reviewing and evaluating the productivity and performance of the on-duty staff under my supervision., Monitoring the work plan for the bar and kitchen in coordination with the chef., Increasing employee productivity through ongoing training in the basics of the business., Preparing operational reports., Responsible for the delivery and analysis of weekly, biweekly, and monthly inventories., Directly responsible for the restaurant's productivity.

Responsible for restaurant operations during dinner., Responsible for staff training and induction., Supervising the service of each table and the performance of the servers., Developing strategic plans to improve the operation of the restaurant's service, warehouse, and kitchen., Establishing objectives to achieve organizational goals., Supervising and improving sales., Directly responsible for the cash register., Reviewing and evaluating the productivity and performance of the on-duty staff under my supervision., Monitoring the work plan for the bar and kitchen in coordination with the chef., Increasing employee productivity through ongoing training in the basics of the business., Preparing operational reports., Responsible for the delivery and analysis of weekly, biweekly, and monthly inventories., Directly responsible for the restaurant's productivity.

Responsible for restaurant operations., Training and induction of my employees., Responsible for weekly supply orders in the unit, coordinating with the logistics department and analyzing sales., Supervising the service of each table and the performance of the servers., Developing strategic plans to improve the operational efficiency of the restaurant's service, warehouse, and kitchen., Establishing objectives to achieve organizational goals., Supervising and improving sales., Reviewing and evaluating the productivity of the on-duty staff under my supervision., Monitoring the work schedule for the bar and kitchen in coordination with the Chef., Increasing employee productivity through ongoing training in the basics of the business., Preparing operational reports., Responsible for the delivery and analysis of weekly, biweekly, and monthly inventories., Directly responsible for the Restaurant's productivity.

Responsible for bar operations., Responsible for employee training and induction., Supervises the service of each table and the performance of the Bar Servers, Assistant Bartenders, Bartenders, and Sommeliers in each restaurant and bar before and during each service., Supervises and filters quality control of food and beverage services., Controls food and beverage preparation times., Develops strategic plans to improve the restaurant's service operations., Supervises sales, inventory, scheduling, lunch and dinner planning, and tea time., Responsible for evaluations, event planning, boarding, cleaning (USPH standard), private parties, captain's parties, caviar sales, and beverage packages., Responsible for cash balances and sales control., Supervises and controls the nine bars on board., Responsible for passenger tasting (beer, gin, vodka, single malt, and martini tasting)., Responsible for preparing canapés and special events in coordination with the Restaurant Manager and Executive Chef.

Responsible for bar operations., Responsible for the training and induction of my employees., Supervise the service of each table and the performance of the Bar Servers, Assistant Bartenders, Bartenders, and Sommeliers in each restaurant and bar before and during each service., Supervise and filter quality control of food and beverage services., Control food and beverage preparation times., Develop strategic plans to improve the restaurant's service operations., Supervise sales, inventory, scheduling, lunch and dinner planning, and tea time., Responsible for evaluations, event planning, embarkation, housekeeping (USPH standard), private parties, captain's parties, caviar sales, and beverage packages., Responsible for cash balances and sales control., Supervises and controls the 9 bars onboard., Responsible for passenger tastings (beer, gin, vodka, single malt, and martini tasting)., Responsible for preparing canapés and special events in coordination with the Restaurant Manager and Executive Chef.

Responsible for proper bar setup, stocking, and timely opening., Responsible for the lounge, sales, and cleanliness to provide a pleasant experience for passengers., Thorough knowledge of the bar list, decoration and preparation, canapé, and snack list., Thorough knowledge of the correct use of glassware for efficient operations., Always striving for better sales., Excellent interaction with passengers., Personalized knowledge of the passenger, names, and preferred drinks., Responsible for monitoring the Age Policy (drinks for minors)., Responsible for requisitions and inventory., Responsible for Happy Hour and Tea Time operations., In charge of Bar Servers and Assistant Waiters.