ERNESTO MASSUD18910 Gentle Cove Ct.Houston, TX 77084210-556-5682 ermassud@hotmail.comObjectiveHighly efficient Food and Beverage Manager with solid International experience specializing in generating sales and revenue increase. Leader with proven hospitality skills looking for a position within an innovative and dynamic team to contribute my experience in the success of the business. Excellent communication and relational skill in Spanish and English.Work ExperienceDecember 2019 – March 2020– Four Points by Sheraton, Houston, TX. – Schulte Hospitality GroupFood and Beverage DirectorSeptember 2019 – December – 2019 Four Points by Sheraton, Houston Energy Corridor. AimbridgeAssistant General Manager/ Food and Beverage ManagerWorking with the GM in every single department, to make sure the property was following all the standards fromMarriott. Also managing the Food and Beverage Department. May 2019 – September 2019 – The Post Oak Hotel at Uptown HoustonFood and Beverage Manager/Restaurant Manager at Bloom and BeeManager of one of the outlets of this AAA 5 Diamond Award Winning Hotel.January 2018 – To March 2019 – Four Points by Sheraton, Houston, TX. – Northview Hotel GroupFood and Beverage Manager/Kitchen ManagerResponsible for the transition from Sheraton to Marriott International for the Food and Beverage Department, following the new standards of the brand, for the assurance of the new food and beverage program. Plan, forecast and execute food and beverage orders. Check inventories and place orders. Follow Health and Food Safety Standards. Manage the Staff schedule according to the Hotel forecast. Hire, train and follow up with new associates. April 2017 – to December 2017 – Tapatio Springs, Hill Country Resort, Boerne, TX. – Northview Hotel GroupFood and Beverage Outlets ManagerOversee the operations of the daily activities and process of the Food and Beverage Department, which includes such as wine and liquor inventory, customer service, food quality, professionalism, employee conduct, training, scheduling, quality assurance of the company standards. Responsible for building client relationships with the community and ensuring the success of the business with new customers and retains current customers.August 2013-to April 2017 12 Gage Restaurant at the Gage Hotel, Marathon, TX.Restaurant General ManagerVoted “#1 Hotel in Texas” in 2015 by Conde Nast Traveler.Food and beverage management. Customer Service and Guest Satisfaction. Staff training. Close communication with the executive chef. Daily bar inventory. Food and beverage costs. Controlling the front of the House, following dinner reservations every day for hotel guests and groups. Working close with the Catering Management. Hiring and training new staff.April 2012 – to June 2013 – Fuego Lento Restaurant, Toluca, MexicoGeneral Manager Fine Dinning Steak House. Provide maximum guest satisfaction while maximizing sales and controlling expenses. Recruitment, organization and discipline of staff. Ensures standard of food presentation and quality of dishes served to guests. Design promotional campaigns to increase beverage and wine sales, organize stocks, planning purchases and do the inventories every day. Ensures that all guest complaints are attended to personally, followed up and reported, and organizes measures to prevent problems from recurring. Catering to large corporate offices and social events. January 2011 – to April 2012 – Applebee`s Metepec, MexicoGeneral Manager Profit and loss status each week to survey the inventory of all inputs of the restaurant. Analysis of this statement, for the implementation of short-term plans that will lead to optimization of resources, control of costs and expense which are reflected in the Profit and Loss Statement. Continuous assessment of competition and impact analysis every week to reflect a positive or negative, and to access these effects in a very short term. Create working relationships that will lead to increased sales, with companies in the area, proposing or developing some products that exceed their needs. Optimise sales according to market trends to establish and implementation of a marketing tool for exposure and promotion of available new fashion cocktails, wines and spirits.April 2008 to August 2009- Pielago Restaurant – Mexico City.General Manager Manage restaurant operations ; kitchen and service staff; supervision of food and beverage deliveries. Supervision of quality of seafood delivery. Review purchases every day after service. Food and beverage inventories every 10 days to ensure a positive balance of operation cost. Manage and address training of staff.September 2004 to March 2008- La Tavola Italian Restaurant –Toluca, MexicoOwner-ChefItalian « family Style » restaurant in Toluca’s Downtown. Serving Lunch and Dinner. Fast paced restaurant serving up to 160 meals a day. Working as a chef which enabled me to test my habilities to react and work in a rapid environment. Also this job helped me develop the aptitude to multi-task activities in a structured manner like creating new plates for the menu, create parties menus for an special ocasions like birthdays, small weddings, christmas and new years eve. This restaurant seats up to 40 people Menu design, cost control, guest satisfaction. October 2002-February 2004 Ruby Tuesday, Mexico City. General ManagerSupported the direction of the Restaurant by creating a team atmosphere, focused on the standards, revenue and controls of the outlet. Handled staff and guests situations while overseeing the constant flowing of customers. Completed special projects as delegated for the overall benefit of the company. Ruby Tuesday Corporate office named Mexico City as the Franchise of the year. Purchases, inventories and bar controls.Education1996 – 2001 Universidad de las Americas – Puebla, Mexico. Bachelor’s degree in Hotel and Restaurant2000 – 2000 Indiana University of Pennsylvania- Pennsylvania Hotel and Restaurant exchange student 1993 – 1996 Instituto Cultural Paideia-Toluca, Mexico.General High School LanguagesEnglish and Spanish
