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Work Background
STAARS.CALeadership Coach
Jul. 2023CanadaLeadership Impact Assessment
Team Development Workshops
Leadership Coaching and Consulting Leadership Development Programs
Germain HôtelsGeneral Manager
Mar. 2018 - Jun. 2023Charlevoix, Canada AreaI have successfully led the hotel Le Germain Charlevoix under the company's vision and values, ensuring that our guests receive exceptional service and unforgettable experiences. Despite the challenges posed by the COVID-19 pandemic, I have continued to prioritize the safety and well-being of our guests and team members while maintaining the highest service standards. I am proud to have been part of a team named one of Canada's Top 50 Managed Companies for 21 consecutive years. This prestigious recognition of excellence and resilience is a testament to the collective strength of our dedicated team, valuable partners, and loyal guests. Thanks to their support and trust, we have been able to create exceptional hotel experiences and integrate responsible practices that actively contribute to a more sustainable future. Our commitment to local sourcing, sustainable projects, and community spirit is deeply rooted in our culture and guides our daily decisions to make a real impact.
InterContinental Hotels Group (IHG®)General Manager
Jul. 2007 - Jun. 2016PanamaAs the General Manager of Bern Hotels & Resorts Panama, I established and maintained strong relationships with the company owners. To ensure the highest level of quality, I developed and implemented a comprehensive quality management system and obtained and maintained the INCONTEC certification for international management quality system. I take pride in being involved in the planning and execution of the opening of five hotels and resorts, including the Holiday Inn (2008), the Westin Playa Bonita (2011), Le Méridien (2012), the Westin Panama (2013), and the Crowne Plaza Airport (2015). Under my leadership, I successfully led the brand relaunch process for Holiday Inn, becoming the first "Heart of the House" outside of the United States in 2008. My efforts earned me the IHG "Rookie of the Year" award in 2009 and the prestigious IHG "Torchbearer" award in 2011.
Panama International Hotel SchoolFounding Director
Jan. 2007 - Jan. 2016PanamaAs the founding Director of the Panama International Hotel School I successfully led the planning, installation, and opening of the first hotel school in Central America. With my academic and administrative leadership, I ensured the achievement of the school's vision and financial objectives, resulting in a reputation as one of the leading hospitality schools in the region. To achieve our goals, I developed and implemented an annual strategic business and marketing plan. I established a diverse range of programs, including an associate degree in Culinary Arts Management, certificates, continuing education, and e-learning programs for professional development. Under my direction, the school earned National Accreditation and pursued ACPHA recognition. In addition, I negotiated academic partnerships with international education institutions in Canada, Switzerland, and Peru, offering our students a global perspective on hospitality and tourism. Under my guidance, these partnerships brought valuable resources, expertise, and opportunities for our students, enhancing their learning experience and broadening their horizons. Together, we established mutually beneficial collaborations that facilitated student exchanges, joint research projects, and academic events, fostering a vibrant and inclusive international community of hospitality professionals. I take great pride in having played a pivotal role in establishing and growing the Panama International Hotel School, shaping it into a thriving institution that provides high-quality education and practical training to students, preparing them for successful careers in the hospitality industry.
Ocean Hotels by H10Regional Food and Beverage Director
Aug. 2004 - Oct. 2005Dominican RepublicAs the head of the Food & Beverage division of a portfolio of four Hotels and Resorts, I was responsible for the overall strategic direction of the division. I spearheaded the development of innovative concepts, including a unique food service all-inclusive resort that accommodates up to 1500 guests and features seven specialty restaurants. I developed and implemented Standard Operational Procedures that optimized efficiency, consistency, and quality across all food and beverage operations. My attention to detail ensured that all aspects of the guest experience, from menu design to service delivery, met and exceeded the highest standards of excellence. In addition, I successfully planned, installed, and opened seven food and beverage outlets within a 700-room property, enhancing the guest experience and maximizing revenue potential. My innovative approach to food service, combined with my expertise in facilities planning and project management, delivered outstanding results and positioned the company as a leader in the hospitality industry. I take great pride in my achievements and my contributions to the development of the food and beverage industry. With my dedication, creativity, and passion for excellence, I am confident that I can bring exceptional value to any organization in the hospitality sector.
Abaco Beach Resort & Boat Harbour MarinaResort Manager
Jul. 2002 - Sep. 2004Bahamas
Hilton Hotels & ResortsFood and Beverage Manager
Mar. 2001 - Jun. 2002Gatineau, QuebecAs a key member of the planning team, I played an instrumental role in the successful opening of a 320-room Hilton-franchised property. Our collaborative efforts resulted in a smooth and seamless launch that exceeded guest expectations and generated positive feedback from the industry. In recognition of our outstanding performance, we were awarded the Best Hilton Franchised Property of 2002, a testament to our commitment to excellence and innovation. As the manager of the Food & Beverage department, I oversaw the operations of a 33,000 sq ft convention center, a 4-diamond CAA/AAA restaurant, and 24-hour room service. Through my leadership, we delivered exceptional service, top-quality cuisine, and memorable experiences that exceeded guest expectations and maximized profitability. To achieve our goals, I developed a comprehensive F&B pro-format business plan that included P&L, marketing plans, and profitability studies. My focus on data-driven decision-making enabled us to identify key opportunities for growth and make informed strategic choices that delivered tangible results. In addition, I established an operation procedures manual that optimized efficiency, consistency, and quality across all F&B operations. This manual ensured that our team was equipped with the tools and knowledge to consistently deliver outstanding service and exceed guest expectations.
InterContinental Hotels GroupFood and Beverage Director
Jan. 1999 - Jan. 2001ArubaAs the manager of the Food & Beverage and Activities departments at the Holiday Inn Sunspree Aruba, I oversaw an impressive $10 million in annual revenues. Through my strategic leadership, I established training programs for F&B department heads that elevated the level of professionalism and efficiency among team members. Drawing on my expertise in financial management, I developed an expenses tracking system that reduced overall operating expenses while maintaining the highest standards of quality and service. My focus on data-driven decision-making also enabled me to establish a business plan and pricing strategy that improved revenues by an impressive 25%. In addition, I created an information and promotion center for F&B services, leveraging innovative marketing and communication strategies to increase guest awareness and drive revenue growth. Through my efforts, I successfully improved guest satisfaction indices to the highest score among Caribbean region properties, cementing the resort's reputation as a leader in the hospitality industry.
LaSalle CollegeHospitality Instructor
Aug. 1993 - Jul. 1995Montreal, Canada AreaHospitality Management Program
LaSalle College, Montreal Canada
Average Student’s rating: 84.4 Courses taught:
Activities of Bar Operations SA3-430-AS
Restaurant Management 430-411-83
Techniques Restaurant 430-141-83
Kitchen & Restaurant Design 430-325-93
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