OSCAR GARNIQUE

• Developed strong relationships with key clients, leading to long-term business growth and increased brand loyalty.
• Ensured client retention and increased repeat business by maintaining regular communication with existing customers to assess satisfaction levels and identify additional sales opportunities.
• Responded to customer feedback in professional and constructive way.
• Developed strategic initiatives based upon company objectives aimed at accelerating growth.

• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Developed and implemented strategies to increase sales and profitability.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Responsible for the organization and supervision of all services and areas of the Club: Hospitality, Restaurants and concessionaires, social and musical events. Implementation of Strategic Plan for the achievement of the objectives. Manage budgets/expenditures, analyze and interpret financial information and monitor sales and profits Develop and implement an intuitive and efficient marketing strategy to promote all Club Resort services. Effective communication, with customers when appropriate (welcome them to the hotel, resolve complaints, troubleshoot problems, provide information, etc.)Implementation of procedure manuals and quality standards.

Teaching Chef of the courses of History of Gastronomy, Organization and Production of AyB, Gastronomy Research, Design and Equipment of restaurants, Ing. Del Menu, Peruvian Cuisine I,II,III, Fundamentals of Cooking I,II , Production Cooking, management of internships and job placement of students, International Cuisine, buffet and banquets,

AMADEUS Flight Inventory and Global Reservation Management System course. Tourism Career,

Responsible for the Initiation, Planning, Execution, Control and Supervision stages in the implementation of the Food and Hospitality Services project. Definition of specific equipment for the food preparation area and other areas. organization and control of the dining room (1200 guests), cost management, use of standardized recipe program for mass production, control of wastage, inventory control following FIFO standards, work distribution and personnel functions, personnel management, teamwork, 5-minute daily talks for personnel training. Preparation of the Food Procedures Manual, preparation of the cyclical menu, supervision and control of the services of the dining rooms to be attended, in charge of the supervision of events. Planning and supervision of all kitchen activities.

General management of catering, hotel and services. Control of quality standards, manual and procedures of food services. Responsible for implementing and developing the operation of the different operational units, support in commercial management. Theoretical and practical training on food handling procedures, quality standards and technical assistance in pre-processing (mise in place), preparation and final product. Formulation and execution of gastronomy projects. Elaboration of training material. Supervision of events. Supervision of all kitchen areas.