José A. Martín

• Fostering culture of continuous learning, enhancing workforce competency levels.
• Devising operational policies to ensure regulatory compliance and adherence to best practices.
• Coordinating cross-functional teams, successfully achieving project milestones on schedule.
• Optimising workflow procedures through strategic planning and effective team coordination.
• Creating collaborative work environment, promoting positive team dynamics.
• Identifing bottlenecks, implemented solutions, resulting in increased productivity.
• Establishing budgets and cost control strategies to meet business objectives.

• Ensuring smooth functioning of the hotel operations, with strong focus on food & beverage, front office and house keeping.
• Create and follow yearly hotel budget.
• Driving guest satisfaction, team member satisfaction, financial goals & responsible business/legal targets;
• Achieved growth of 3 points in hotel online reputation.
• Managing a team of 40 team members across different departments.
• Identifying areas where improvements can be made to the quality of products and services;
• Creating a collaborative work environment for positive team dynamics.
• Developed restaurant and bar concept with revenue increase of 25% over the past two years.
• Implemented new procedures for event management resulting in increase of banqueting revenue.
• Organised financial and operational data to help with yearly budgeting and planning.

Senior F&B Manager position at Novotel Amsterdam City

• Responsible for restaurant, kitchen, bar, STACH store, and 17 meeting rooms
• Managed a team of 60 F&B colleagues and coordinate work processes
• Oversaw team management, conducted evaluations, interviews and developing agreements
• Monitored budget, making improvement proposals, and contributing to company policy of Novotel Amsterdam City
• Enhanced customer satisfaction by implementing innovative food and beverage menus.
• Planned staffing levels based on evolving service demands.
• Identified and maximised upselling opportunities to increase sales and profits.

• Organised special events catering; successfully executed large orders under pressure.
• Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
• Enhanced dining experience by introducing innovative menu items.
• Implemented health and safety regulations, ensuring a safe work environment.
• Achieved harmonious kitchen environment, fostering effective team collaboration.

Developing strategy for the food and beverage department

• Creating new products, menus and promotions
• Responsible for the financial management of the operation, setting margins and managing business against projections
• Responsible for enhancing the food product that is presented to the guests

• Organised special events catering; successfully executed large orders under pressure.
• Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
• Enhanced dining experience by introducing innovative menu items.