Hector Ramos Tabares

• Full P&L responsibility for a 5-star beachfront Beach Club operation
  • Development and execution of annual budgets, forecasting, and monthly financial reporting
  • Monitoring food cost, beverage cost, labor cost, and GOP performance
  • Strategic revenue management aligned with seasonal tourism fluctuations in Phuket
  • Oversight of bar, restaurant, beach service, and private event operations
  • Menu engineering and beverage program optimization to increase contribution margin
  • Implementation of SOPs aligned with luxury brand standards
  • Recruitment, onboarding, training, and performance evaluation of multicultural team members
  • Leadership development and succession planning within supervisory team
  • Collaboration with Executive Chef, Sales & Marketing, and Rooms Division to drive cross-department revenue
  • Guest experience management including VIP handling and service recovery strategies
• Oversaw daily operations of food and beverage service teams to ensure smooth service delivery.
• Monitored compliance with health and safety regulations in dining areas to maintain guest safety and satisfaction.

• Revitalized poorly performing restaurant, achieving significant turnover turnaround through targeted sales and marketing strategies.
• Transformed underperforming restaurant, leading to improved reviews and increased customer engagement.
• Led effective marketing campaigns on social networks, boosting the visibility and success of the restaurant.
• Trained team in customer service, enhancing diner satisfaction scores.

• Directed overall restaurant operations for more than a decade, transforming Escamarla into a well‑recognized local dining destination
• Full P&L responsibility including budgeting, forecasting, supplier negotiations, and profitability optimization
• Led a team of 20+ employees across front-of-house and back-of-house operations
• Designed and implemented long-term business strategies focused on sustainable growth and market positioning
• Managed purchasing strategy, supplier relationships, and inventory systems to control food and beverage cost percentages
• Developed seasonal menu concepts in collaboration with the kitchen team, improving product identity and profitability
• Introduced wine and beverage programs to increase average check and guest satisfaction
• Oversaw recruitment, training programs, and leadership development for supervisors and service managers
• Implemented service standards and operational procedures that improved efficiency and consistency during high-volume service
• Organized private events, group dining, and promotional campaigns to generate additional revenue streams
• Strengthened guest loyalty through personalized service, reputation management, and strong community relationships
• Monitored KPIs including labor cost, food cost, revenue growth, and customer satisfaction metrics
• Ensured compliance with health regulations, safety standards, and operational audits

• Managed daily restaurant operations and ensured high service standards.
• Trained and supervised staff on customer service protocols and menu knowledge.
• Developed staff schedules to optimize coverage during peak hours.