Enrique Ramírez Marín – Foucher
Mexico City
Date and place of birth: 26 de December 1979, México City
Mobile Phone: (+521) 5517048757
Skype: enriquermf

Operations / F&B Director
18+ years of experience in delivering optimal results and business value in high growth

Objective _

Highly motivated and self driven professional with proven expertise in establishing, managing and upgrading F&B
operations in compliance with statutory government regulations and in line with customer expectations. Manage day-
to-day operations including recruitment, supervision & training of staff. Knowledgeable in hospitality operating
standards & procedures/systems.
Implements measures to facilitate continuous improvement while reducing costs without compromising on product
quality and service. Facilitate execution of public relations programs in line with the organization’s business
objectives. Expert in establishing trust & rapport with clients while fostering guest/client relationships. Team player
with strong leadership qualities and excellent presentation, interpersonal, problem solving, communication and time
management skills.
Areas of Profiency _

• Facilities/Hospitality Management

• Strategic Planning

• Cost Control
• Budget
• Training/Personal Development
• Performance Management
• Talent/Performance Management
• Efficient communication
• Event Management
• Implement welfare measures
• Achievement of Objectives
• QA
• P&L Forecasting
• Cultural Absorption
• Empowerment

Professional Work Experience _
Consultant November 2018 a August 2019
• Restructuring of the company, Operation and Franchise Manuals
Operations Director September 2017 to September 2018
CMR (Corporación Mexicana de Restaurantes)
• Increase restaurant revenue from $ 29 million to $ 38.7 million
• It was possible to tropicalized 45 products imported by nationals
• We implemented 5 new products according to the country (with spicy)
• It was possible to lower the Management template, saving $ 25,000 dollars, lower 18% Labor
Corporate Director of Food and Beverage May 2016 to September 2017
Casino Palace
• I reversed $ 5 million dollars in annual loss to $ 25,000 dollars of monthly profit in 7 months.
• Developed a sales plan which attracted new customers and increased room sales by 28%
• Restructure menus making them more attractive for diners and according to the business line.
Corporate Operations Director October 2014 to May 2016
Explora Chile S.A. (4 Hotels / 3 Golf Courses)
• Restructure menus, having more food options and 12% cost reduction
• The purchase of local products was implemented so as not to import them, saving the cost of anchors.
• Work on the new exploration structure, making this more attractive to the guest and with detailed
explorations and places where only we entered
• Develop the banquet area making the company have an additional income of $ 1.5 million dollars the first
General Director May 1997 to October 2014
Marin – Foucher Catering
• Develop new menus for weddings, as well as for governments, giving a sales increase of 37%
• Increase the service from 2,000 to 6,000 people
• A personnel hiring plan was developed, reducing the cost of freelance personnel saving $ 18,000 dollars per

Director of Food and Beverage August 2012 to October 2014
Grupo Questro, Los Cabos, Mexico
• Develop in conjunction with the Executive Chef the menus of the hotel, making changes and entering new
• Creation of Upselling plans (wines, pairing, specialized dishes for restaurant, romantic dinners)
• Develop the special events area, doing events for people like Charlie Sheen, Sean Penn, Charlize Theron and
Edward Norton

Director of Food and Beverage December 2011 to July 2012
Banyan Tree Cabo Marques (AAA 5 Diamond Award)
• Increase in conjunction with the Executive Chef the GSI from 8.7 to 9.2
• We reduce costs to 28%
• Develop in conjunction with the Executive Chef the special events in the areas alternating to the hotel,
achieving a sale price of $ 95,000 dollars for the first 6 months (TV Novelas, Private Concert Matute)
? Finish the little time of work in this hotel due to the insecurity that the state has.

Assistant Director Food and Beverage December 2010 to December 2011
St. Regis Punta Mita Resort (AAA 5 Diamond Award)
• Participate with Chef Sylvain Desbois in the development of new menus, training and product development,
winning the 5 diamonds of Carolina restaurant, being the only restaurant in the area with this certification.
• We work from the hands of sales incrementing private events by 40%
• Reduced the work in 20% of the area of AyB make them more participatory in different area of the

Assistant Director Food and Beverage May 2010 to December 2010
Sheraton Maria Isabel Hotel and Towers
• Participate in the restructuring of new menus as the banquet area
• We hire plant personnel down the job 30%
• In conjunction with the sales area, we restructured the packages of events, achieving an increase of 1
million dollars in the time that was spent at the hotel.

General Manager (Family Business) August 2007 to April 2010
La Botana Latin Bar & Fine Dining (Seagrove, FL. USA)
• Introduced Mexican menus to the area, making a fine dining with the products
• In the first year of service I achieved have a sale of $ 870,000 dollars
• We were the first 100% Mexican food restaurant in the county.
• Upselling Plan (Wines, Pairings and special events)

Food and Beverage Manager August 2005 to August 2007
Hotel Basico y Deseo (Playa del Carmen, Mexico)
• Implement the Banquet area, achieving a sale of $ 4 million pesos the first year
• Restructure together with the Executive Chef the Menus of the restaurant as well as those of the bar and
room service.
• We implemented new pool party themes making an extra $ 15,000 dollars per party.

Cultural Representative July 2004 – July 2005
Walt Disney World Resorts (Orlando, FL. USA)
• Cultural Representative at the World Showcase Epcot Center
• In charge of the food and beverage fast food area (La Cantina de San Angel)

Food and Beverage Manager (Mexico City, Mexico) July 1997 – Dec 2004
Loma Linda Restaurants (3 Restaurants / Family Business)
• Implement the external banquet area generating the first year 350,000 dollars
• We reduce costs by 12%
• In support with alcohol companies, the cost of beverages was reduced by 40%

Professional Development _
Cornell University
Global Hospitality
National Restaurant Association
• Servsafe Certification
Universidad de Cien Fuegos
• Social Media
Riviera Maya Chef Association,
Chef Sebastian Kaehler
• Hygiene, Sanity and Food Handling
Service Quality Institute
• Excelencia en el servicio al cliente
Disney University, Lake Buena Vista, FL.
• Basic Food Safety
• Alcoholic Drinks, Rules and Regulations
Instituto Gastronómico del Valle, Chef Omar
• Graduate in Mexican Cuisine
• Hors d’ourves Course
Mexican Restaurant Association
• Planning and control of Material

Languages _

• Spanish – Mother Tongue • English – Advanced
Computer Skills _

• Micros
• Opera

• Check SCM
• Microsoft Office

• Restaurant Manager
• Open Table
Skills _

• Attention to detail
• Decision Maker
• Team Work

• Responsible
• Leadership
• Organized

• Results
• Negotiation

Education _

Penn Foster College 2006 – 2008
Hotel and Restaurant Management