Panama Marriott Hotel

Directed and led operations of the hotels kitchen for 366 rooms, 23 suites, 18 meeting rooms 11 concierge levels, plus 3 fine-dining restaurants. Established menus and directed food preparation and staff supervision, food inventory control and vendor negotiation. Trained employees in customer service and food preparations procedures in line with high-end establishment standards demonstrated continuous commitment to reducing food and labor costs. Created of menus, monitored food sanitation plan, Department operations, personnel screening and employee selection, staff supervision of 5 Managers and 45 associates, trained and qualified staff from F&B relating to the HACCP. Created comprehensive business plans, financial projections strategies. Devised a media strategy and develop cost-effective advertising and marketing/promotional campaigns to generate interest. Aggressively positioned San Juan Marriott in the targeted International and Local Market. Aggressively positioned Panama Marriott as a major incentive destination in the International Market.