Gabriel Álvarez Cerioni

Food and Beverage professional with plenty experience working in different brands and segments of hospitality industry. Enthusiastic and detail-oriented with great organizational and problem-solving skills. Result-oriented and with a brand focus on day-to-day operations. Skilled in Catering, Negotiation, Food and Beverage, Hotel Management and Sales Management.

Assistant Director of Food and Beverage In charge of multiple outlets operation:8 meeting and catering room(2,500 square meters) and 7 restaurants and bars.(Senso Italian Cuisine,In‐Room Dinning for 330 rooms and Minibar, Matsuri Nikkei Cuisine, Atrium Lounge, The Pastry Boutique, Origen Bar and Pool Bar.

• Responsble for the F&B yearly budget, monthly forecasting and monthly P&L review & re‐forecasting.

Revenue allocation and distribution, Cost Control. Menu engineering and evaluation.

• FLHSS&E (F&B HEALTH&SAFETY). Guest Satisfaction through Trust You. System and setting outlet action plans. Updating, monitoring and controlling the sales by Shiji system including pre installation process. Staff Payroll (Head Count ‐ FTE). Recruitment, Hiring and coaching. Annual and mid‐year performance evaluation.
• Planning and organizing special events and promotions. Development of new concepts and annual projects such

Técnico en Gastronomía