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Diego Comesana
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Diego Comesana

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Diego Comesana
comesanadiego290@hotmail.com
www.linkedin.com/in/diegocomesana

SUMMARY OF QUALIFICATIONS

Talented bilingual Food & Beverage leader with over 17 years of experience in Restaurant, Private Clubs, Cruise Ships, Casino and Hotels. Fully knowledgeable in all facets of the industry based on an extensive integrated background involving hands-on experience at every level for clubs and restaurants with a passion for Food and Beverage Management.

Expertise in food & beverage operations include: Sommelier certification, sanitation (USPH), quality control, inventory & cost controls, time management, storeroom handling, issuing and receiving of food and beverage control, Mixology preparation.

Opera reservations systems, Kronos, Time-Saver for ADP, HotSos and Launch Delphi knowledge.

PROFESSIONAL EXPERIENCE

Wyndham/ Sheraton Miami Airport Hotel & Executive meeting Center , Miami, FL
Food and Beverage Manager June 2010 – July 2011
Responsible for coordinating, supervising and directing all aspects of F&B outlets and banquet operations, while maintaining a profitable food & beverage operations and high quality products and service levels. Responsible for design and execution of the food & beverage programming: new menus, design, development and market ideas to promote business. Reduce employee turnover, maintain revenue and payroll budgets; meet budgeted productivity. Weekly liquor and wine inventory, creation purchase orders and ordering.

The Palms Hotel and Spa South Beach, Miami Beach, FL.
Food and Beverage Manager March 2008 – June 2010. Directly oversee the day-to-day operation of the Dining Room, Room Service, Gift Shop, Essensia Bar, Tiki Bar, Pool and Beach. Timesaver scheduling for all F&B outlets. Punch edits and overtime control for all F&B outlets. Par control and liquor cost for all Bars, Pool Bar and Essensia Bar. In charge of the direction, supervision, performance, training and evaluation of all positions within the Dining Room and Bars department. Design and execution of the beverage programming and new menus design and development. Implements and monitors the operational policies, standards and procedures related to the company food and beverage operations.

Norwegian Cruise Line (NCL), Miami, FL and Hawaii, HI.
Asst. Manager / Bar Manager (shipboard) Aug 2007 – March 2008.
Responsible for the operation and supervision of all 14 public bars, lounges
and beverage service in the restaurants and decks. Monitor PPD, guest satisfaction ratings,
cost of sales and budget goals. In charge of the direction, supervision, performance, training and evaluation of all positions within the bar department. Responsible for implementation of new
products, promotional programs. Conducted inspections and beverage training programs. Monitors the overall effectiveness of the onboard beverage operations, ensuring the highest level of guest satisfaction, Punch edits and overtime control for all outlets.

Club Paris LLC., Orlando, FL.
Asst. Operations Manager/ Bar Manager Aug 2005 – Jan 2007
Oversee venue, coordinate and implement training programs for Managers and line level staff; recipe and pouring accuracy, spirit and wine knowledge, inventory procedures and beverage service skills. Trained the management on how to build and follow profit and loss statements, inventory control and marketing strategies as well as how to keep costs down and still deliver a superior product. Insure consistency and quality of work while assisting in expansion of the brand. Punch edits and overtime control for all outlets.

Harrah’s Casino and Hotel, Council Bluffs, IA.
Flair Bartender / Head Bartender March 2004 – July 2005
At Stir we brought and upscale attitude to the Midwest with everything from “Flair Bartenders” to cozy V.I.P. pods. Implemented and trained Bartenders on a Flair Shows, and pouring, recipe procedures. Held weekly training sessions to educate the staff on spirit history, wine knowledge and beverage service skills. Responsible for beverage service & sales in the bar / public room.

Salty Dog Saloon, Springfield, MA.
Asst. Bar Manager/ Senior Flair Bartender April 2003 – March 2004
Held weekly training sessions to educate Flair, working flair and pouring procedures. Contrived new promotions and special events for the top flair Bar in the city. Prepared high quality beverages and flair show in an extremely high volume live entertainment and nightclub venue. Punch edits and overtime control for all outlets. Responsible of weekly inventory and
Scheduling duty rosters of the employees. Assisting the Bar Manager in daily operations and Strategic function

Kahunaville, Springfield, MA.
Senior Flair Bartender Jan 2002 – March 2004
Responsible of promoting and maximizing beverage sales in the assigned workplace, while following & ensuring that all company beverage service standards are being adhered to. Extend performances working Flair and Flair shows.

Pat O’Brian’s, Cancun, Mexico.
Senior Flair Bartender Sept 2000 – March 2001
Responsible of beverage and Flair training programs. Promoting and maximizing beverage sales in the assigned workplace, while following & ensuring that all company beverage service standards.

EDUCATION
The University of Hospitality (Montevideo, Uruguay) 1998
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T.O. MYLD's profile photo
 
Greetings I wanted to share some info regarding an awesome seminar the Multicultural Foodservice & Hospitality Alliance (MFHA) is giving. THE LGBT OPPORTUNITY: INNOVATIVE STRATEGIES TO ENGAGE LGBT EMPLOYEES AND GUESTS! The seminar will be taking place in Miami, FL Feb 10th.

Click here for complete information on the event and how to register

http://www.mfha.net/files/events/2012/ci-021012-register.pdf
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Foode And Beverage Manager