Luis Soto7018 Kemper Dr.Pasadena, TX (C) 832-720-2549 Results-driven Senior Operations leader committed to creating a team-oriented environment while achieving superior service delivery, organizational goals, and bottom-line financial results. Dynamic, highly motivated leader focused on driving organizational initiatives and achieving Best-In-Class results. Accomplished leader with a successful record of developing and mentoring talent at all levels. Professional Experience:Assistant General Manager / F&B Director Confidential Hotel – Houston, TX – (May 2018 to Current)*Served dual role as AGM/F&B Director*Increased hotel GSS scores out of RedZone within a 6 months’ time frame *Improved all accounting procedures not in place for a full-service hotel*Managed all outlets and increased outlet sales by 15% yearly*Control labor cost with in-line financial budgets*Budget and forecast budgets for upcoming year*Operated monthly Children’s Miracle Network fundraising program for hotel*Created quarterly associate rallies to celebrate property success*Monthly “coffee with the general manager” meeting to gain insight from associates*Worked with engineering department to address items of concern for the building and its operations*MOD in the absence of the General Manager*Task force Interim general manager for a variety of brands within the company and properties Food & Beverage Director Valencia Hotels – Downtown Houston, TX. – (August 6, 2017 to May 2018) *Open downtown flagship property for Valencia Hotels brand*Implemented first-time in-house food & beverage departments for hotel brand/eliminating 3rd party company*Create SOP standards for property in food & beverage departments*Review & approve operational department budgets*Set competitive prices for all menus to lead the market and align to menu cost *Train catering personal in market difference versus other brands*Aligned all food & beverage departments to forecasted budgets within a 4 months’ time-frame after opening property*Served as overnight hotel manager to address any challenges the first 30 days of hotel openingSr. Operations Food & Beverage Houston West Loop Marriott – Houston, TX – (August 20th, 2016 to August 06, 2017)*Improved & Maintained GSS/ESS scores by 10 points in all F&B departments*Improved monthly financial margins in all F&B departments Producing the highest margins hotel has ever had in those departments*Adjusted department labor cost improving all profit margins by 15% over previous year*Created a fair & consistent employee working environment by team building projects, improved quality of life, open door policy, monthly & weekly meeting along with individual rap sessions.*Responsible for implementing of Break Through Leadership for hotel* Restructured Beverage Control system that supported a 4-point improvement in Beverage CostDirector of Event OperationsHouston Airport Marriott George Bush – Houston, TX – (April 2007 to January 1st 2015)Manage/Execute all event service and event technology operations*Administer/manage departmental budgets and P&L statements in upwards of 4.5 million yearly*Implement SOP’s and LSOP’s for Marriott International Brand*Plan department budgets for upcoming fiscal year*Develop potential candidates for next supervisory/managerial positions. Promoted five host into management & director positions within that time frame.*Execute BLT process, Leads & Commitments *Update food safety guidelines required by city, state andFederal regulationsEDUCATIONCriminal JusticeUniversity Of Texas Pan AmericanU of H ClearlakeGeneral StudiesMc Allen High School1988 to 1992REFERENCES UPON REQUEST