Milton Maldonado

Experience

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  Escambron Beach Club and Convention Center

  Jan 2011 - Feb 2012

  Banquet Server
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  El Cruton Inc.

  Sept 2011 - Jan 2013

  Team leader
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  Best Western Airport Hotel

  Jan 2012 - Apr 2012

  Surveillance - Houseman
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  Haagen Dazs

  Feb 2013 - Feb 2014

  Manager

  Preparation of Reports (Sales, Prime Cost, COGS, Payroll) Shifts Organization and Responsibilities. Development of control strategies. Make purchases and Inventory. Supervision of staff. Supervise quality execution. Promote sales. Sales strategy development.

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  Arcos Dorados - Fundacion Ronald Mc Donald

  Mar 2013 - Jun 2013

  Assistant Executive Director

  Project ManagementPresentations

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  ASM Global

  Jun 2018 - Mar 2020

  Food And Beverage Supervisor (On Call)

  - Supervised the “on call” F&B attendants, Bartenders and Concession Workers.- Assign schedules, supervise, and direct servers, bartenders, and concessionaires’ staff in performing stocking, inventory, and check preparation for concessions.- Oversee assigned Food & Beverage functions from origination to execution.- Compute department sales statistics, monthly forecasts, annual forecasts, and weekly purchase orders.- Ensure the proper set up of the concessions and bars.- Responsible for food, beverage, and service procurement.- Ensure that team members conform to Coliseo policies and procedures with reference to rules, safety and sanitation.- Responsible for the efficiency and productivity of the F&B employees.- Monitor the client’s needs throughout the event to ensure customer satisfaction and communicate any changes to the proper departments including but not limited to the culinary department, security, and event services. Show less

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  AC Hotels by Marriott

  Sept 2018 - Aug 2022

  Food And Beverage Operations Manager

  - Directed all aspects of food and beverage operations for this hotelincluding a restaurant, bar, kitchen, banquets, rooftop pool bar and retail store. Held full P&L accountability and managed direct and indirect staff. - Accountable for food and beverage inventory, purchasing, costs, liquorcontrol and costs, preparation of daily payroll reports, and maintenance of the diningroom and bar supplies.- Implemented a quality training program, valuing employee contribution, creatingincentives, and turning performance into compensation and company goals.- Responsibilities include supervising food cost, controlling labor, health inspections,menu design, hiring, and developing the leadership skills of the Exec. sous chef andleads.- Lead and train employees and managers. Oversee 14,146 square feet of indoor,outdoor, meeting and banquet spaces. Check figures, postings, and documents foraccuracy. Record, store, access, and analyze computerized financial information.- Audit, prepare and distribute statistical, financial, accounting, and payroll reports andanalyze reconcile of all revenue postings. Assist management in hiring, training,scheduling, evaluating, counseling, disciplining, and motivating and coachingemployees.- Development and launch of an exclusive beer, branded as the rooftop Bar C lona. Show less

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  DoubleTree by Hilton San Juan Hotel

  Aug 2022 - now

  Food and Beverage Director

  - Direct and organize Food & Beverage functions within the hotel, which included fullresponsibility of 3 meal restaurant, Synergy lobby, banquet, IRD, Beach club,and purchasing to maintain high standards of quality, service, and merchandising.- Restructures the F&B management team to increase efficiency and profitability of thedepartment.- Managed a team of 5 leaders and 36 employees, responsible for cross functionalteam development across venues to build sales, team’s P&L understanding, andconcept awareness.- Budgeted, financial performance, service and quality standards, ensure guestsatisfaction and strives continuous improvement of standards.- Responsibilities include supervising food cost, controlling labor, health inspections,menu design, hiring, and developing the leadership skills of F&B Leaders. Ensure all corporate standards for front-of the-house operations and culinary are upheld. Lead, motivate, and train staff of 36 employees and managers-- Responsible for analyzing data, drawing conclusions, implementing appropriatechanges, and meeting deadlines.- Implemented revised menus for banquets, restaurant and beach club, streamlined costcontainment initiatives and adjusted staffing levels responding to seasonal need.- Created training programs for all food and beverage positions based on thepartnership of competencies and talent levels of employees.- Accomplished food and beverage services human resource strategies by determiningaccountability communicating and enforcing values, policies, and procedures;counseling, disciplinary, planning, monitoring appraising, and reviewing jobcontributions.- Maintain a high-quality hotel image through effective housekeeping and sanitation inthe Food and Beverage operation.- Identified the company unities and implemented systems to correct behaviors andstandards to drive company’s core values and mission. Show less