Curação Marriott Beach Resort & Emerald Casino

At Curacao, I was responsible for the four restaurants, designing and developing the new concept in the hotel culinary restaurant and BQT styles.
In charge of the Main Kitchen and BQT, Pastry, Cafeteria, Purchasing, and Stewarding also responsible for the Food Sanitation, Labor, and food cost control. Budgeting, a P&L analysis, Capital expenses, working together with HR in the Hiring process, and continuous training of the staff and ensuring to deliver good service and safety food, helping my department to upscale our sales in the hotel market.