Francisco Hierro Garcia
About Me
Highly accomplished hotelier and dynamic business leader adept in directing strategic property leadership.
Leverage expertise in controlling profitability, departmental budgets, property operations, and conducting human resource activities. Expert in leading property operations teams and guaranteeing impeccable product and service delivery in luxury establishments worldwide. Skilled at financial reports and identifying sustainable strategies that improve departmental performance. Influential in team training and development, event management, and F&B management. Detail-oriented leader with proven success propelling bespoke guest experiences in hospitality.
Education
IE Business School, Mallorca
Les Roches International School of Hotel Management, Switzerland
Les Roches International School of Hotel Management, Marbella
Work & Experience
EAM-F&B
The Ritz-Carlton, Abama
Direct F&B division including guidance team members. Supervise 400 staff members and manage 12 restaurants/bars. Oversee two Michelin Starred restaurants (three stars) including catering and banqueting facilities. Lead divisional operations including standards, revenue, and cost control. Enhance operational areas and critical components related to revenue growth to drive guest satisfaction. Guarantee adherence to service strategy and assess guest and employee needs. • Maximised F&B capture ratio by 7.1% in 2019 vs 2018 and increased C&B employee engagement by +13 points vs hotel, 100% vs 87% in 2019. • Grew F&B division employee engagement by +2 points vs hotel, 89% vs 87% in 2019. • Enhanced interdepartmental collaboration through active leadership and engagement.
Executive Assistant Manager
Castillo Hotel Son Vida, a Luxury Collection Hotel.
Direct F&B division including guidance team members. Supervise 400 staff members and manage 12 restaurants/bars. Oversee two Michelin Starred restaurants (three stars) including catering and banqueting facilities. Lead divisional operations including standards, revenue, and cost control. Enhance operational areas and critical components related to revenue growth to drive guest satisfaction. Guarantee adherence to service strategy and assess guest and employee needs. • Maximised F&B capture ratio by 7.1% in 2019 vs 2018 and increased C&B employee engagement by +13 points vs hotel, 100% vs 87% in 2019. • Grew F&B division employee engagement by +2 points vs hotel, 89% vs 87% in 2019. • Enhanced interdepartmental collaboration through active leadership and engagement.
Director of Food & Beverage
Sheraton Mallorca Arabella Golf Hotel
Fulfilled senior F&B role and contributed to hotel executive committee. Controlled service, kitchen, and stewarding for two restaurants, one of which was awarded a Michelin star from 2004 to 2011. Supervised pool restaurant, IRD, and banqueting. Formulated forecasts, budgets, capex, menu’s, and menu abstracts. Headed food production control including job descriptions, purchase specification, and recipes. Guaranteed adherence to food safety and hygiene. Supported GM during renovation in 2013 and trained teams in brand service culture. • Accomplished decrease in F&B cost by 20.2% from 2010 to 2015. • Augmented employee satisfaction index by 21.5% from 2010 to 2015. • Grew F&B guest experience index from 8.2 to 8.8 points from 2010 to 2015.
Assistant Food & Beverage Manager
St. Regis Mardavall Mallorca Resort
Promoted through positions of increasing scope and responsibility from F&B outlets manager to Assistant F&B Manager. Led 100 talented staff members in service, kitchen, and stewarding. Reported directly to Hotel Manager and coordinated nine leaders. Ensured effective operation of F&B department including cost account management, staffing forecasts, F&B costs, yearly budget, monthly forecast, and menu engineering. Delivered staff training, performance evaluations, and warranted procedures in alignment with brand standards. • Reduced beverage costs by 19.14% from 2007 to 2009. • Increased employee satisfaction by 8.5% from 2007 to 2009. • Generated guest experience service composite of 9.19 in 2009.
Portfolio
