General manager

Viceroy Los Cabos, Mexico
"Viceroy Hotel Group General Manager of the Year 2018" 
194 Rooms and Suites, 50 Condominiums and Villas, 5 F&B Outlets
•	Rebranding of Mar Adentro Hotel to Viceroy Los Cabos
•	Repositioning of Hotel, full build out of property
•	Creation of HOA for Resort Residences and new F&B, Spa and PR structure and positioning
•	Creation of all Operating SOP’s for the hotel including but not limited to Rooms, Security, F&B etc.
•	Readers’ Choice Award 2019, 5th Best Resort in Western Mexico
•	Readers’ Choice Award 2018, 2nd Best Resort in the World, Best Resort in Western Mexico
•	Travel and Leisure World’s Best Awards 2020, 5th Best Resort in Mexico, #96 Best Hotel in the World

Viceroy Zihuatanejo, Mexico 
"Viceroy Hotel Group General Manager of the Year 2016"
70 Rooms and Suites, 3 F&B Outlets, AAA 4 Diamond 
•	Fully re-positioned property in 2014
•	Creation of additional SOP’s and SOS to drive guest satisfaction and efficiencies
•	Improved resort programming and increasing guest satisfaction resulting in 
Condé Nast 2016 – ‘Top 15 Hotels in Mexico’, AAA 4 Diamond, Forbes Recommended
•	Introduction of Loss & Prevention program, Perfect Room and Overall Maintenance Program 
•	Re-branding of Viceroy Zihuatanejo to Villa del Sol a Destination Resort to later become Thompson Zihuatanejo

Viceroy Hotel Anguilla, BWI 
187 Rooms, Suites and 31 Villas, 5 F&B Outlets, Extensive Indoor & Outdoor Catering & Banqueting 
•	SOP's creation for all outlets. Concept creation as well as menu design for all 5 restaurants during opening process of the resort, re-conceptualized fine dining outlet in 2013- average check improved by 30% 
•	Introduction of ‘Culinary Conclave Event’, ‘Wine Dinner’, ‘Cooking with the Chef’, ‘Tasting with Sommelier’ 
•	Implemented effective controls of food, beverage and labor costs among all departments and monitored the daily food and beverage revenues against budget and 90-day forecasts resulting in improved departmental profitability. Improved food and beverage costs and aligned the same with budget. 
•	After 1-year additional responsibility as Resort Manager to fine tune all other operational departments, SOP’s etc.

Four Seasons Hotel Las Vegas, Nevada US                                                                           	        
424 Rooms and Suites, AAA 5 Diamond 
•	Re-conceptualized the pool food & beverage offerings.  Re-conceptualized the Verandah Restaurant 
•	Drove guest satisfaction to over 96%
•	Revision the Catering packages and beverage menus to increase the average guest checks by 20%  
•	Developed a wedding parlor inside the Four Seasons Hotel

Hotel Management