;xNLx;I am today the result of many things coming together. Of both nature and nurture, the things that come naturally to me and the experience I have acquired. ;xNLx;;xNLx;I am:;xNLx;-Problem-solver.;xNLx;-Human conscious.;xNLx;-Efficient and brave decision maker;xNLx;-Driven by innovation.;xNLx;-Infinitely curious.;xNLx;-Advocate for kindness and good will.;xNLx;-Humorous.;xNLx;-Challenge junkie.;xNLx;-Have a keen eye for talent and the ability to help them reach their full potential.;xNLx;-Relentless seeker of creativity and uniqueness.;xNLx;-Sucker for knowledge.;xNLx;-Advocate of ownership and responsibility over people, projects and results.;xNLx;-Natural born leader.;xNLx;;xNLx;I bring these assets to all my projects, purposefully and passionately creating success for everyone involved.
Two year program that effectively combines theory and practice in service, kitchen and management techniques.
Summer program in France with daily theoretical courses in english and french. Complemented with regular practices at the Vatel Hotel (big event venue and distinguished restaurant, open to the public).
Obtained degree and recognition with the thesis: "Emotional Intelligence applied to training in the Hospitality Industry"
High-end French bistro in one of Mexico City's most exclusive neighborhoods, under the guidance of Executive Chef Frederic Lejeune and Dominic Tougne (internship of 8 weeks and hired right after).
Scholarship grant by the Fundation Turquois at the Lycee Technique Hotelier de Monte Carlo at a tailored program in french that combined theoretical and practical courses in luxury hotel management.
Part of the training program by the Fundation Turquois, was a full-time internship at the top hotels in Monaco.
Special acknowledgement and diploma for outstanding results in both studies in university and internship program.
Renowned and laureated luxury boutique resort located in the exclusive Mayan Riviera in the Yucatan Peninsula. Duties of the Hospitality department involved Front Desk, Concierge and general Guest Assistance.
First Management position. Answerable for the optimal operation and highest level of standards of service at all Food and Beverage outlets: two restaurants, two bars, room service and catering. Leader of +50 people team of Captains, Bartenders, Hostesses and Waiters.
Internal promotion. Redesigned the entire Hospitality department, Front Desk, Concierge and Guest Relations, in an innovative and functional way to curate and care for the experience offered to guests. Team of 12 hospitality agents.
Visited 12 countries in 6 months to discover culture, art and gastronomy.
Well established hotel that caters to large and high end groups. As Operations I would supervise all aspects pertaining the group: arrival, functions, overall guest satisfaction and departure.
Hotel of great tradition and leadership within the business luxury market of Barcelona. Executive Club was run as a boutique hotel within the grand, 62 rooms, exclusive areas and personalized service. Team of 3 supervisors, 6 club concierge and coordination with all departments for the high standards operation.
Internal promotion. Managed and led Front Office, Housekeeping and The Club (+150 team members, 2 managers and 10 supervisors). Development, implementation and follow up of products and procedures which guaranteed an unmatched experience at the hotel.
Reopened the resort for a new brand after a nine month close. Luxurious 51 room paradise, located in a privileged spot of the island under the Endless Privileges regimen, offering an exceptional personalized service experience. Team of 9 managers, 18 supervisors and +90 staff.
Preopening phase of the first Relais & Chateau of Punta Cana. Created the budget for the first year, assisted in the configuration of the PMS (Opera) and designed the outline of procedures to develop for the operation.
Discovery of the gastronomy of Galicia and Catalunya.
Family oriented grand resort of 500 rooms, under the Unlimited Luxury concept. Reorganized and redefined the areas of the Rooms Division through operational and concept improvement. Team of +200 people, 6 managers and 20 supervisors. Optimized financial performance, enhanced expense and cost control and proposed CAPEX for the following year.
Top University in Latin America with a certified program by the Ecole Hotelier de Lausanne, updated to the latest trends in hotel management, talent development and marketing.
Sales, coordination and supervision of events to corporations and individuals. Half time job while studying in university.
Obtained BS in Hotel Management with distinction.
All-inclusive luxury hotel of 570 rooms within a 5-hotel Resort Complex; reference hotel for the Bahia Principe Luxury Collection. Leader of +500 team members. Daily coordination and supervision of operations. Short and long term strategies of improvement and innovation.
Gastronomy and culture discovery journey.
Brand renewal and complete overhaul of a stunning 30 room beachfront property. A Tulum classic part of Colibri Boutique Hotels. SHL certification, management team formation, service culture conception and implementation, experience design, consistent delivery of unforgettable moments to the team and guests. Team of +100 (6 Managers, 8 Supervisors). Home to Noma Mexico Pop-up, Mulberry Project NY Pop-up, multiple annual events with award winning guest Chefs and Mixologers. Celebrated multiple recognitions and awards as well as a consistent top 5 ranking in Tulum.
First journey to Asia for an incredible discovery of the other side of world.
Discovery of another side to the Mediterranean, fantastic new flavors and culture discovery.
Internal promotion. First involvement at Corporate level. Position accountable for the overall results on all areas of 5 Small Luxury Hotels of the World properties, 4 in Tulum (Mexico) and 1 in Little Corn Island (Nicaragua), total of 85 rooms, 5 restaurants (two in collaboration with Chef Paul Bentley), six bars, event venues, +300 staff members (5 General Managers, 5 AGM, 25 Area Managers, 18 Supervisors). Operational, financial, marketing, talent and concept responsibilities and results. Management with care of the COVID-19 lockdown crisis and reopening of all operations under new international protocols and regulations.
Wonderful discovery of the continent's south beauty and unique products.
Participant as representative for Colibri Boutique Hotels in a travel fair in Los Angeles and San Francisco with Small Luxury Hotels of the World.
Incredible culinary journey and culture brotherhood discovery.
Skift Forum in NYC and restaurant-bar discovery around the main cities of the USA (NYC, Chicago, San Francisco, Los Angeles, Boston, Washington DC).
Amazing period of self discovery, learning new concepts, acquiring new habits, involved with new ideas. Rediscovery of the endless beauty and life around my country.
Restaurant experiences group located in Mexico, with current locations in Tulum and San Jose del Cabo. Custom made mentorship, talent workshops, copywriting and operations consulting.
Creation and launch of my own company: HUMAN HOSPITALITY. HUMAN FOCUSED CONSULTING & ADVISORY, A PERSPECTIVE. A unique approach that places success at the understanding and mastery of our complex, beautiful and ever intriguing humanity.
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