Resume
Work Experience
Guido Foltran
Born in Milan, Italy on the 3rd of January 1970, age 47. Married
Costarican Citizenship card # 138 0000 15814, expire April 2020
Contact Mobile 506 7295 4128
The Head of a Food and Beverage department covers a position that requires a 360-degrees view of all the activities in the restaurant/ hotel; we might say “food & beverage is a managing position by walking around”.
For this purpose during the performance of my duties in my previous jobs I worked under the guidelines of planning, organizing, monitoring, and controlling all the aspects regarding the entire operation, being always an example to my staff as well as a reference to my customers.
Studies
Bachelor Degree in Tourism and foreign languages – Institute A. Manzoni - Milano 1995, Good Manufacturing Practices for Food Service Industry- Corazon Azul 2010
Sustainable Tourism Certification (CST 3 leaves) - ICT - 2007
Induction to Pedagogical Teaching in University – Inter American University
2006 Master in Technical Analysis of financial markets Tecnet Rome 1999
(UBS Warburg Bank) Costa Rica Tourism for Diplomatic Personnel, Ministry of Foreign Affairs - ICT - WTO-San Jose Costa Rica 1998,
Languages
Italian, Spanish, English, French.
Working Experiences
April 2016 – April 2017
Vice director – Barceló - Tambor
Supporting the general manager in the operation of this hotel & resort of 402 rooms, with an all-inclusive plan, in particular as regards cost control in food and beverage, making menus and production lots in conjunction with the chef. Definition of purchases in f&b as well as other hotel departments, such as maintenance and housekeeping, building up a training program in customer service, implementation of the Ser Barceló manuals, for all the hotel staff organizing and supervising the hotel maintenance department, housekeeping, among other specific functions and related to the operation in general of the hotel and keeping the of operating costs within the established parameters by the business plan, making audits and inventories.
March 2016 – March 2017
Food & Beverage Manager Parque Viva
Responsible for the management of the five restaurants inside the park, as Doctor Restaurants from the inauguration and until the assignment of the same to third parties, by Grupo Nacion Bliss Entertainment, in charge of organizing, training and supervising the outsourcing staff, as well as planning of purchases, costing and elaboration of the recipes, execution of the menus, realization of the inventories, quality control, for massive events: www.parqueviva.com,
May 2014 – March 2016
Consulting Services for Doctor Restaurant:
Doctor Restaurant is a web-based company dedicated in consulting for start up of the food & beverage industry providing all the knowledge up to date available in the industry around the world; during this period worked for Grupo Leumi and Grupo Nacion creating the food and beverage opening platform for:
Opening Hilton Garden Inn La Sabana (august – December 2014)
Dec 2010-May 2014
Vice Food & Beverage Director at Los Sueños Resort & Marina, Playa Herradura, and managing 9 point of sale in 5 restaurants.
This experience at Los Sueños Resort & Marina has significantly enriched my professional knowledge in a multi restaurants ​​operation.
I have had the opportunity to collaborate in managing five restaurants and nine points of sales within the Resort facing the most diverse international cuisines (www.lsrestaurants.com)
Among other tasks I collaborate in menus definition particularly at the Italian restaurant Lanterna, by which I succeeded in getting the certification Ospitalita Italiana recognition granted by the Italian Ministry of Foreign Affairs to the best Italian restaurants in the world www.10q.it
I use to perform my duties constantly keeping in touch with customers, implementing service excellence, through the continuous staff training in either kitchen area, as well as service and costs controls through theoretical and practical training programs improving quality in service and food preparation as well as in cost control and inventories, enhancing our food & beverage net profit more than 10 points in two years.
From February 28th, 2006 - till November 18th, 2010
Food and Beverage Manager-Gran Hotel Costa Rica
I played my role as director of the Department of Food and Beverage at the Gran Hotel Costa Rica particularly through implementing standards in negotiation with suppliers working together with the director of purchases specially regarding the freshness and quality of products as well as price analysis and supply options in the market, terms and conditions of payment, discounts, promotions, equipment delivery service and by monitoring the receipt of products according to their organoleptic characteristics and seasonality established standards.
Quality of service and food and beverages recipes has increased significantly during my administration as well as cost control by reducing losses and waste, optimizing human resources and work organization.
The recognition from my customers and travel agents regarding the quality of food and beverage operation has always been an important factor in the buildup of the hotel global image.
During the period 2006-2008
I've been acting as professor at Inter American University in the Culinary Arts Degree- ICLS courses: Costs Controls in F & B operation.
From 2002 – 2010
I have personally attended as a trainer numerous workshops and seminars both theoretic and practically in various areas of food and beverage: such as Excellence in Food and Beverage Service, Microorganisms and Bacteria, Safe Serve, Food and Nutrition, Cocktails, Coffee Preparations, Cost Management in food & beverage, History of Wine, in several public and private institutions.
I guess I´ve trained during this period at least 5,000 among young and older professionals in Costa Rica in food and Beverage operation and international cuisine.
From 2002 – 2005
F & B Manager - Group Mawamba - Mawamba Lodge Tortuguero and San Gerardo Dota Trogon Lodge, staff training in dinning room and kitchen area, reasons for leaving: Contract period established in year three.
From 1998 – 2002
Several experiences in Europe and Italy - first as ICT delegate for the Consulate General of Costa Rica in Rome.
Then with Lauda Air managing the maintenance of the commercial route to Costa Rica till 2001
From 1996 – 1998
Food & Beverage assistant manager - Sol Melia - Playa Hermosa - Guanacaste - Costa Rica
Other experiences: 1993 - 1995
Chef on Board Yacht Sailing Candida Mediterranean Sea 1993/94
Chef on Board SY Luja Hong Kong - 1994/95
Chef in Playa Bavaro – Restaurant Los Corales – Punta Cana, Dominican Republic 1996
References in Costa Rica:
Raul Arranz – Director General Barceló Tambor – 506 88 22 91 55
Victoria Jirón – Corporate Image Barcelo Group 506 89901274
Darrell Thomas – Food & Bevarge Director, Los Sueños Resort, 506 2630 4254
Rodolfo Piza Rocafort – Abogado – 506 8881 5016
