Manolo Caria

Dynamic and detail-oriented professional with extensive experience in driving operational excellence and guest satisfaction in luxury hospitality environments. Demonstrated background in pre-openings, F&B concept development, marketing strategy, and hotel operations administration. Skilled in organisational supervision, communication, and team leadership, with proven track record of building and managing large staffs to achieve exceptional results. Well-versed in optimising revenue streams, enhancing service quality, and implementing innovative policies to exceed business objectives. Instrumental in talent growth, performance management, and fostering culture of continuous improvement.

Nobu Hotel Barcelona Sep 2019 – Dec 2023

Director of Food and Beverage (Sep 2022 – Dec 2023) | Restaurant General Manager/ Acting F&B Operations Manager (Sep 2019 – Aug 2022) | Task Force Management Team, Nobu, Atlantis the Palm Dubai (Oct 2021 – Dec 2021)

Oversaw food and beverage department, encompassing various dining areas such as 200-seat Nobu Restaurant and Bar, breakfast service catering to 400 guests, Banquet facilities with seven meeting rooms and auditorium, Kozara Bar, Nobu Rooftop, in-room dining (IRD), and Minibar services for 259 rooms. Directed diverse team of over 120 personnel, including culinary staff to ensure smooth operations and service excellence. Managed key financial aspects, encompassing F&B budget, profit & loss (P&L) statements, capital expenditures (capex), cost control measures, quality standards, and human resource management. Contributed to executive committee's deliberations and played pivotal role in shaping overall hotel strategy, reporting to managing director.

• Maintained Gross Operating Profit (GOP) in alignment with F&B budget at 20%.
• Spearheaded successful conception and launch of new Nobu Rooftop venue in June 2023.
• Achieved significant increase in F&B revenue by surpassing 2022 figures by €2.6 million, leading to total F&B revenue of €7.5 million. 
• Exceeded F&B GOP expectations by 5% above budgetary projections, resulting in achieving 20% margin compared to anticipated 15% in first year.
• Guided F&B division through operational phases of two hotel openings in 2019 and 2022 by demonstrating adaptability in pre- and post-COVID environments. 
• Drove business growth and enhanced guest experiences by formulating and executing comprehensive F&B marketing strategies, promotions, and event initiatives.

Gran Hotel Torre Catalunya, Selenta Group, Barcelona (Actual Nobu Hotel Barcelona)                                    Jan 2017 – Aug 2019

Director of Food & Beverage

Oversaw operational functionality of food and beverage department. Supervised team of more than 50 individuals, encompassing front of house and culinary staff. Fulfilled responsibilities as hotel duty manager, including shifts and assuming role of hotel manager in absence of managing director. 

• Enhanced kitchen operations and culinary offerings by implementing comprehensive restructuring initiatives.
• Guided F&B division through rebranding process of hotel to ensure successful implementation and alignment with new brand identity.
• Increased F&B customer satisfaction indices by achieving 3.5-point increase compared to 2007 and 1.6-point improvement over budgetary targets in 2008. 

Sunborn London Yacht Hotel, London  Apr 2014 – Jul 2016

Food & Beverage Manager

Contributed to pre-opening phase by spearheading creation and organisation of all food & beverage (F&B) outlets, whilst overseeing team of more than 50 employees. Participated in hotel duty manager rotation and provided direct support to managing director.

• Exceeded budget by 1.5% in 2015, resulting in revenue of €2.5 million.
• Spearheaded launch of all food & beverage (F&B) outlets upon successful opening of Sunborn London Yacht Hotel. 
• Collaborated with East London Business Alliance with emphasis on recruiting and training local unemployed individuals to foster community engagement and talent development.

London Bridge Hotel, London Apr 2012 – Apr 2014

Assistant Food & Beverage Manager

Assisted food and beverage manager and assumed leadership responsibilities during her non-availability. Oversaw workforce exceeding 40 individuals, encompassing kitchen staff. Monitored and maintained quality standards in food preparation, presentation, and service. Collaborated with kitchen and service staff to streamline operations.

• Achieved 3% decrease in beverage expenses through meticulous pricing adjustments, precise inventory management, and streamlined purchasing protocols.
• Played pivotal role in overhaul of food and beverage sector by spearheading recruitment initiatives, conducting comprehensive team training sessions, and implementing updated operational guidelines and protocols.

Food & Beverage Team Leader | The May Fair Hotel, London

Assistant Bar Manager | Cervo Hotel, Costa Smeralda Resort, Sheraton, Porto Cervo, Italy 

Cocktail Bartender | The Lanesborough, St. Regis, London

Cocktail Bartender / Waiter | Hilton on Park Lane, London

Cocktail Bartender | Charlotte Street Hotel, Firmdale Hotels, London

Food and Beverage Assistant | Holmes Hotel, Park Plaza Hotels & Resorts, London

Postgraduate Studies in Hospitality & Hotel Management | ESHOB Barcelona, 2019

Bachelor of Arts (Hons) International Hospitality Management (First Class) | London Metropolitan University, 2011