OKU Hotels

Oversee day-to-day operations, including 3 outlets, 189 rooms, a penthouse, a private villa, and a signature suite.

Food and Beverage Director

Pirata Group

Led daily operational direction and formulated business and financial strategies. Empowered the team to create smooth operations and deliver memorable experiences. Orchestrated full operations with high volume. Pre-opening.

• Initiated procedural enhancements, achieving a commendable 70% gross profit.
• Slashed payroll and benefits costs by 30% through careful analysis and rate adjustments.
• Optimized an impressive 3% employee turnover through a comprehensive two-year training and 
   coaching initiative
• Drove guest relations and experiences to new heights, culminating in an outstanding 60% loyalty rate.

Multi-Site General Manager 

Muscat Hills Resort

Accountable for food and beverage, preparing daily reports, and cost analysis. Pre-opening.

• Led operational functions spanning restaurant, beach, and room service, surpassing 1.8 million in 
   revenue.
• Enhanced budgeting, P&L, and forecasting to maintain costs at an efficient 25% level.
• Generated room service revenue by an impressive 50% through innovative strategies and impactful 
  programs
•Engineered standard operating manuals and procedures, contributing to an impressive 70% guest 
  satisfaction rate.

Food and Beverage Group Director

Cova Santa Restaurant

Oversaw business operations, gave training and devised SOPs for services and processes.

• Assessed daily operations to maintain costs within 30% as per company directives.
• Restructured annual budget reporting, achieving a 20% reduction in overhead costs.
• Oversaw end-to-end HR processes, including recruitment, interviews, performance appraisals, 
   coaching, and motivation of team members
• Enforced rigorous quality standards, resulting in a notable 30% increase in new customer acquisition.

General Manager

Dunes Ibiza

Pre-opening. Projected business, redesigned, executed, budgeted, and oversight all aspects of construction and operations. 

• Directed pre-opening tasks encompassing recruitment, training, brand alignment, and revenue 
   strategies.
• Played a key role in the design and project management of restaurant renovation.
• Monitored the acquisition and performance of all contractors for the renovation within the company's 
   budget. 
• Formulated annual operation budgets, covering revenues and expenses, maintaining a cap at 30%.

Task Force General Manager

CBbC Group

Operated full operation, P&L, CAPEX, OPEX, and budgeting for 3 beach clubs.

• Implemented financial reporting within the income statement, and enacted strategies to reduce overall 
   costs by 30%.
• Consistently upheld food quality standards by scrutinizing purchases and supervising preparation 
   processes.
• Elevated customer satisfaction by an impressive 45%, enhancing it from a consistent average of 80% 
  and beyond.
• Entrusted with comprehensive financial responsibilities, aiming to achieve a sales goal of 2 million.

El Ayoun Restaurant

Guided and coordinated pivotal business operations, establishing seamless and precise service functionality. Sustained consistent customer satisfaction levels. Tracked, analyzed, and optimized profitability, key metrics, P&L, forecasts, and cost control strategies. Attained an impressive revenue archive of 1.6 million.

Multi-Site General Manager

Experienced hospitality leader with over 10 years of excellence in management. Driven by goals, delivering memorable experiences, and empowering teams. Proficient in large-scale projects, budgeting, and administration. Thrives under pressure, excels in multitasking. Committed to team and company, fosters cross-departmental unity with enthusiasm.

Taplio

Ismael Nunez Herrera, EMBA, MDH's Linkedin Analytics

Ismael Nunez Herrera, EMBA, MDH

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Ismael Nunez Herrera, EMBA, MDH

Want to drive more opportunities from LinkedIn?

Ismael Nunez Herrera, EMBA, MDH's Linkedin Analytics