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Del Rio Fehlberg - Food and Beverage Manager - Vallejo, CA, USA

Juan Andres Del Rio Fehlberg

Vallejo, CA, USA

Services

Food and Beverage Manager

Summary:

I CONSIDER MYSELF SELF-DIRECTED, SOCIALLY ADEPT, HIGHLY ETHICAL/STRONG VALUES, HANDS-ON, HIGHLY VISIBLE, EXCELLENT COMMUNICATOR;
I HAVE HIGH STANDARDS OF PERFORMANCE, AND LARGE RESORT PREOPENING EXPERIENCE. I POSSESS A SENSE OF HUMOUR; I AM STABLE UNDER STRESS AND HAVE A POSITIVE, OPTIMISTIC AND ENTHUSIASTIC ATTITUDE. I AM ABLE TO DIFFUSE DIFFICULT SITUATIONS AND EFFECTIVELY RELIABLE. INTERNATIONAL PROFESSIONAL EXPERIENCES.
SHORT STATEMENT: I HAVE EXCELLENT PRESENCE AND ABILITY TO EFFECTIVELY INTERACT WITH SOCIAL GRACES IN A PROFESSIONAL ENVIRONMENT. MY EXCELLENT REPUTATION AS A MANAGER HAS DEMONSTRATED THE PASSION AND ABILITY TO CONSISTENTLY PRODUCE AN EXCEPTIONAL GUEST EXPERIENCE.

Work History

E.A.M. of F&B

Hotel Jardin Tropical

April 2011 - July 2012

 Have accomplished implementation of standards and have established effective procedures in all the F & B Resort areas.
 Have assured the integrity of Guests and Team Members monitoring F & B safety rules and procedures.
 Have optimized the manning and staffing guide of all the F & B outlets.
 Have over exceeded financial budget with remarkable results, those which refer to the f & B costs, those that are variable and revenue.
 Have fulfilled training program, through assessment and empowerment with all the Department Head Committee and have evaluate their performance on the job training.
 Have implemented action plans as per feedback from our Guests obtaining consistent results as per Guest satisfaction surveys monitored by Geshotel
 Have assured personalized service at all moments with all loyal Guests.
 Have implement ways and procedures to preserve and assure the adequate use of all the assets and physic aspects of the Resort.
 Have focussed to acquire the highest level of performance of all my subordinates through Quality Management meetings.
 Have been involved to assure the professional growth of all my subordinates.
 Have implemented F & B concepts that please our Guests and increase the Resorts revenue.

Director of Food and Beverage

Sentido Crystal Bay Resort***** Hurghada, Egypt

April 2009 - June 2010

 Full participation for the pre-opening.
 F & B Menus for all hotel outlets.
 Department's Staffing Guide.
 Massive personnel recruitment
 Creation of the complete Food & Beverage Manual with the following contents: Outlet's concept and philosophy, Role & Scope of the department, Policies & Procedures, Job descriptions, Job Tasks, Printing forms, preparation of the ff&e for the whole department, Par Stock application of the Operational Equipment.

EAM i/c of Food and Beverage

BlueBay Grand Esmeralda***** Playa del Carmen, Mexico

November 2007 - December 2008

 To assure the accomplishment of standards
established in all the Resort areas.
 To assure the integrity of Guests and Team
Members.
 To optimize the manning and staffing guide of all
the different departments.
 To obtain and assure optimal financial results,
those which refer to the f & B costs, those that are
variable and of course revenue.
 To train, asses and empower the Department
Head Committee and to evaluate their
performance.
 To implement action plans as per feedback from
our Guests, Cristal (food handling) and Green
Globe.
 To assure personalized service at all moments
with all loyal Guests.
 To preserve and assure the adequate use of all the
assets and physic aspects of the Resort.
 To assure the highest level of performance of all
my subordinates.
 To assure the professional growth of all my
subordinates.
 To search for alternatives and implement concepts
that please our Guests and increase the Resorts
revenue.
 To create an Executive Team where there is
integrity and also compromised to obtain those
goals as per procedures.

Director of Food and Beverage

Gran Bahía Principe Jamaica*****

January 2007 - October 2007

 Consistent Food & Beverage cost without exceeding budget.
 I was responsible of 180 team members.
 Opening of new F & B Outlets and implementation of standards
and procedures through out the department..
 Introduced new products and suppliers that increased quality and service.
 Reached important improvement in Guest satisfaction as per results
from surveys made by Geshotel.
• Effective familiarization of task service sequence.

Director of Food and Beverage

Meliá Las Américas***** Cuba

January 2005 - November 2006

 Developed relationships with repeat guests to ensure ongoing
loyalty to TMOTC.
 Consistent Food & Beverage cost without exceeding budget.
 Purchase of goods obtaining better quality selection of food & beverage.
 Breakage decrease due to effective procedure and consciousness
of the importance of caring Hotel equipment.
 Fully participation to transform the conventional concept to All Inclusive.
 Ongoing enhancement to the service levels and reputation of the
Restaurant & Bar.

Corporate Director of Food and Beverage

Spring Hoteles**** Sup.

January 2000 - July 2004

 Full participation for the opening of Hotel Playa La Arena.
 F & B Menus for all hotel outlets.
 Implementation of Operational Standards.
 Obtained Purchase centralization within all four Hotels.
 Achievement by centralizing the Butcher's, Pastry and Bakery in
Playa La Arena giving consistent service to the other Hotels from the Chain.
 Purchase of goods obtaining better quality selection of food & beverage.
 Consistent Food & Beverage cost without exceeding budget.
 Excellent Referrals.

Director of Food and Beverage

LTI Beach Resort Punta Cana**** Sup.

February 1999 - October 1999

 Full participation for the pre-opening.
 F & B Menus for all hotel outlets.
 Department's Staffing Guide.
 Massive personnel recruitment
 Creation of the complete Food & Beverage Manual with the following contents: Outlet's concept and philosophy, Role & Scope of the department, Policies & Procedures, Job descriptions, Job Tasks, Printing forms, preparation of the ff&e for the whole department, Par Stock application of the Operational Equipment. Excellent Referrals.

Director of Food and Beverage

Meliá Cabo Real*****, San José del Cabo, Mexico

January 1997 - January 1999

 "H distinctive" for food handling and hygiene and best quality control program results from May, 97 to November, 98 for F & B within all the Sol Melia Hotels in the Caribbean and South America.
 Banqueting booklet implementation.
 Implementation of menus every four months.
 Diplomas for the best cocktail presentation in Los Cabos awarded by A/J.
 Established GOP record in 97 due to F&B revenue.
 Consistent Food & Beverage cost without exceeding budget.
 Implementation of Operational Standards.
 Excellent Referrals.

Management Trainee

Melia Kuala Lumpur Malaysia

January 1996 - November 1996

Management-Training at F&B, Sales Department and Accounting Department..

Management Trainee

The Melia At Scotts Hotel

January 1995 - January 1995

In charge of baqueting at the Offiziersheim

Boelke Kaserne, Kerpen, Germany

March 1994 - November 1994

Trainee

Swissotel Rheinpark Plaza, Duesseldorf, Germany

January 1993 - February 1994

Training in several departments of the F & B Division. (One year & two months)

Qualifications & Certifications

FP2

Escuela Superior de Hosteleria y Turismo

Degree Diploma

Granada High School

Selectividad

Universidad Nacional de Educación a Distancia - U.N.E.D.

Selectividad (Admittance to the University)

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