Jorge Calderon

Jorge Calderon


Targeted and skilled professional, has over 20 years in the Hospitality and Gastronomy industries. Proven background covers experience in hotel management, food and beverage direction, staff development and coordination, operations, vendors and client relations. Efficient to work with refined clientele. Strong knowledge of finances and accounting. Determined to achieve operational and financial goals. Developed highly motivated work teams. Designed and operated new and successful restaurant concepts, expert in cost and expenses control and reduction, quality assurance, special events coordination and sanitary fulfillment.


= Methodical approach to planning and organizing= High integrity, diligent and conscientious, reliable and dependable= Excellent interpersonal skills, coach, good communicator, high integrity adaptable and flexible= Tactical, strategic and proactive, identifies and develops opportunities= Task-oriented, commercially experienced= High integrity and honesty, ethical, morally and socially aware= Energetic and positive outlook, which often inspires others

= Facility management= Multi-unit operation direction= Project development= Purchasing skills= Sales / market analysis = Cost and expenses control= Decision taker= Customer relations and satisfaction= Excellent communication skills= Team building and staff retention= Operation strategies= Contracts negotiation= Restaurant design= Financial projections= Quality assurance

Work experience

Work experience
2007 - 2009

General Manager

Bahia Hotel

Held full P&L responsibility as a General Manager, and took over with new property ownership. Directly supervised Sales and Marketing, Accounting, Guest Services, Maintenance, Front Desk, Housekeeping, Human Capital and Loss Prevention for this 96 rooms Hotel with a European plan.

+Succeeded in e-commerce strategies, increasing occupancy levels in 38% and ADR in 16 dollars.

+Developed business strategies with local partners to increase guest satisfaction and profitability.

+Conceptualized a 13 million dollars full renovation with a boutique luxury approach.

+Assigned for a soft ownership complicated transition.

+Implemented high end operational procedures and accomplished a well structured set of manuals.

+Designed facilities from a distressed property to a luxury fashionable hotel.

+Actively participated on business plans, budgets, projections and critical paths.

2006 - 2007

Director of Food and Beverage

Dreams Hotel All Suites & Spa Resort Los Cabos

Directed the daily operations, administration and financials of the food and beverage department, consisted in 13 outlets, including 5 fine dinning restaurants, 6 bars, luxury catering service and suite service for this 308 suites beachfront resort in All Inclusive and European plans, with a 170 people staff.

+Reduced beverages cost 6% versus projections by performing successful menu engineering.

+Recommended and implemented initiatives for corporate purchasing, saving costs in 7.5%.

+Orchestrated recipe/menu engineering based on preferences and seasonal considerations.

+Achieved multi-units budgetary projections by restructuring staffing, activities and expenses.

+Increased service quality and customer loyalty through better, more knowledgeable staff.

+Earned a tequila award granted to only few properties in this destination.

2004 - 2005

Director of Food and Beverage

Reef Club Cozumel Beach & Dive Resort

Responsible for daily activities in the food and beverage department of this 306 room Caribbean beachside resort consisted in 13 themed outlets, in charge of a highly motivated 110 people staff.

+Identified potential recipes and vendors standardization, obtaining a cost reduction of 16%.

+Extensive profit/loss implementation of labor cost controls, saving 22%.

+Recognized as the person who cultivated long term, stable staff with team-player philosophies.

+Implemented a coaching method that allowed employees to perform high standards.


1996 - 2000

Bachelor's Dedgree in Gastronomy and Restaurant Management

Colegio Superior de Gastronomia



CPR and Hurricane Protection

Provided by the California Red Cross

Coaching Tools

Developed various highly motivated and result oriented teams.

Food Microbiology

Food Chemistry

5 Languages

Spanish (Native) English (100%) French (70%) Hebrew (80%) Yiddish (80%)

Kitchen and Restaurants Design

Sales and Marketing

Planning of the Operating Strategies

Sanitary and Regulatory fulfillment

Prices and Contracts Negotiation

Revenue Generation

Special Events Coordination (more than 1000)

Budgets, P&L and Inventories Management

Clients and Suppliers Re

Quality assurance

Control and Costs Reduction

Staff Management and Supervision (170 persons team)