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Skills

GROUPS, CONVENTIONS, CATERING AND BANQUETS
  Sold, supervised, coordinated deluxe 1,200 people special events, catering, and banquet functions at the hotels and golf courses, beaches, tennis clubs, and luxury villas. Created and developed an array of Theme Party concepts, operations, and services. Supervised, and coordinated the food service for The Tennis Club International Championship in Ixtapa, Mexico. Developed and implemented effective strategies in niche marketing, incentive, groups and conventions market. Professionally coordinated, supervised, and serviced The Group of Six International Forum in Ixtapa, Mexico, and the Casino and International Pigeon Shooting Competition in Guadalajara, Mexico. Developed and implemented the convention service standards, policies, and procedures manual for the Westin Regina Deluxe Ixtapa Resort Hotel, which was then adopted by all the company properties. Knowledge of room assignment and supervision for dignitary’s special needs and requirements.  
FOOD & BEVERAGE
  Created concept and theme and developed foundation for several casual food service successful restaurants. Managed opening budget of $900K and projected sales and expenses for operations. Oversaw restaurants P&L, budgeting, menu writing, staffing, training, management, inventory and operation. Developed and implemented operation and service standards, policies, and procedures manuals for casual full service restaurants and for the ISO 9000 certification. Five Months after the opening, "Tradiciones" restaurant, was awarded and rated 4 Stars by The Arizona Republic, 2006 Best of Phoenix by New Times, and "By far one of the best places" by Arizona Christian News.
SALES AND MARKETING
Oversaw Corporate Sales Office for two hotel chains in San Diego representing all properties. Developed sales program that increase sales $500K per year and room occupancy by 8% per year. Sold 22 group properties with productions from $7-12M per year. Supervised and coordinated of all the sales, reservations, corporate marketing, and promotion activities. Forged partnerships and negotiated contracts with wholesale and retail agents, ground operators, corporate and association travel in U.S., Canada, and Mexico. Established Sales and Marketing Plans that included advertising, sales, marketing, trade shows, and travel budgets. Contacted niche markets that traveled to our destinations for kayaking, snorkeling, sport fishing, scuba diving, whale watching, off-road racing, golf, and ecological markets. Maintained monthly sales calls follow up calls, presentations, and travel agents seminars to generate interest. Identified and developed marketing, sales, and promotional strategies to include Group, Corporate, Individual, Special Interest, and Wholesale accounts. Supervised advertisements for various media including web pages and Chambers of Commerce. Continuously refine co-op advertising and promotional programs, achieved substantial increases in margins, and manual budget allocations. Appointed President of the Ixtapa Destination Sales and Promotion Committee.

Education

19751978

Diploma

The Educational Institute of the American Hotel & Lodging Association

Certified in:

Hotel/Motel Management, Hospitality Accounting for Management, Food &Beverage Management & Service, Organization & Administration, Human Relations, Training & Coaching Techniques, Communications, Hotel/Motel Sales Promotion, Front Office Procedure, Hotel/Motel Law.

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FOCUS

SALES & MARKETING - FOOD & BEVERAGE OPERATIONS -

CONVENTION SERVICES MANAGEMENT

To increase shareholders wealth by proficiently utilizing the knowledge of over twenty years of successful experience of a Top - Performing Hospitality Management Professional with strong positive proven record of success in Deluxe Hotel / Resort; Sales & Marketing, Food & Beverage Operations, Convention Services Management, Event and Incentive Groups Operation and Service.

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PROFESSIONAL DEVELOPMENT

  • Building Effective Sales Techniques, Stouffer Hotels, Cincinnati, Ohio
  • Basic Sales Tools, Marquis Reforma Hotel, Mexico City
  • ISO 9000 Program, Marquis Reforma Hotel, Mexico City.
  • Middle Management, Marquis Reforma Hotel, Mexico City.
  • Manager Training Program, Westin Hotels, Mexico.
  • Instructors Development, Westin Hotels, Mexico.
  • Excellence Mechanisms, Westin Hotels, Mexico.
  • Leadership Power and Results, Westin Hotels, Mexico.
  • Supervision Seminar, Westin Hotels, Mexico.
  • ServSafe Certification, National Restaurant Association Educational Foundation, Phoenix, AZ
  • Alcohol Awareness Certification Program, Phoenix, AZ
  • Legal compliance work shop, Denny's, Inc., San Diego, CA
  • Standards of Business Conduct Seminar, Denny's, Inc., San Diego, CA

PROFESSIONAL EXPERIENCE

  • Hospitality Research Analyst, Harrington and Reed, Inc. Irapuato, Gto. Mexico 2009 / Present
  • Owner / Commercial Director, Nodos International, Advertising, Visibility & Design, Phoenix AZ 2007 / 2008
  • Restaurants/Catering Services Director, Tradiciones Restaurant, DBA Pro’s Ranch, Inc., Phoenix, AZ.2004 / 2007
  • International Corporate Sales Manager, Resort Communications, Inc., San Diego, CA    2001 / 2004
  • Corporate Sales Director, Continental, Plaza Las Glorias, & Sierra Hotels (M.T.M., Inc.), San Diego, CA.997 / 2001
  • Restaurant Private Consultant, La Casa De Adobe Restaurant and Marquis Reforma Deluxe Hotel, Mexico
  • Sales Director, OMNI Hotel, Ixtapa, Mexico and  Meliá Cabo Real Hotel Cabo, San Lucas, México
  • Food and Beverage Manager, Stouffers Hotels, Loreto, Hotel Las Palmas, Puerto Vallarta and NH Krystal Ixtapa, Mex
  • Regional Sales Manager, Westin Camino Real, México City, México.
  • Convention Services Manager, Dreams Cancun Resort & Spa, Cancún, Brisas Ixtapa, Las Hadas Manzanillo,  México.
  • Restaurant and Bar Manager (five restaurants) Westin Camino Real Guadalajara, Guadalajara, México.
  • Assistant Manager, The Little Corporal Restaurant, Catering Corporation of America, Chicago, IL.

Recomendations

Harrington and Reed, Inc.

“Julio is an entrepreneurial, highly efficient and ambitious hospitality professional with strong experience in all aspects of Food & Beverage Management, Sales and Marketing, Convention Services Management and Hotel Operations. In my discussion with Julio, I can sense his excellence in achieving guest satisfaction by implementing and increasing brand standards. His detailed explanations of being creative in generating new revenue streams, successfully motivating and developing team members and exceeding bottom line expectations show the type of Executive Julio is. Interview him for your next position.”May 26, 2009

Philip Dahlheimer [LION], RP, Harrington & Reed, Inc.was with another company when working with Julio at Harrington and Reed, Inc.

“Julio is an exceptional leader in the Hospitality arena. The breadth of his background encompasses all aspects of Food & Beverage, Convention Services Management and Sales & Marketing. He has a passion for the business and has a demonstrated track record of creating loyalty among his team members as well as his clients. His unique blend of leadership experience at both a regional corporate level and on-premises in various destinations allow him to have global perspective that would be an asset to any company, In this market when companies need to do more with less, I strongly endorse Mr. Osorio as a high value return on investment.” May 7, 2009

Loribeth Dalton [LION], Senior Vice President, Training and Development, Harrington & Reed Incworked with Julio at Harrington and Reed, Inc.

SUMMARY OF QUALIFICATIONS

  • Over 20 years of experience of management, operations, and service in the hospitality industry.
  • Expertise in the development and implementation of operations, standards, policies, procedures, and service manuals.
  • Committed in providing a superior and memorable experience for guests, and create a motivating work environment for all employees including union representatives
  • Ability to prepare annual budget for facilities and track expenditures within budgeted guidelines.
  • Manage Food & Beverage operations to ensure the achievement of established Service and Food & Beverage quality standards.
  • Ensure all staff are properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.
  • Achieve the department’s budgeted revenues, prepare monthly forecast, and maximize profitability.
  • Experience in finalizing group business while maximizing the banquet space to meet/exceed sales goals
  • Thorough knowledge of the practices and procedures of the catering, food & beverage and hospitality profession
  • Complete knowledge of room assignment and groups and conventions sales, coordination and service.
  • Experience in planning and coordinatingtrade shows and industry events
  • Boundless energy and a strong sense of urgency, capable of adopting a number of roles simultaneously, swift and agile.
  • Excellent bilingual communication and interpersonal skills, to be effectively utilized to improve operations and contribute to company profits.