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Work experience

Casual Dining Service Manager

from 09.2020 to 07.2026 (5 years 11 months)
Disney Cruise Line, Other countries (Hotel and restaurant industry)

Supervised dining service operations, ensuring high-quality standards and exceptional guest experiences.
Led USPH inspections and compliance in coordination with F&B Management.
Maintained and updated operational guidelines in collaboration with shore-side support.
Managed budgets, inventory control, and equipment procurement.
Developed balanced team structures and promoted a positive, inclusive leadership culture.
Conducted training programs for F&B crew, focusing on safety, sanitation, and service excellence.
Handled guest service recovery and resolved operational issues efficiently.
Ensured compliance with safety regulations and allergy-related procedures.

Assistant Manager – Quick Service Operations

from 09.2019 to 08.2020 (1 year)
Disney Cruise Line, Other countries (Hotel and restaurant industry)

Oversaw express service areas including buffet, room service, fast food, casual dining, and open deck operations.
Managed daily schedules and assigned operational priorities to Quick Service teams.
Monitored service quality and guest satisfaction through inspections and direct interaction.
Ensured compliance with USPH standards, sanitation records, and temperature controls.
Controlled inventory and waste management procedures.
Coordinated VIP room service deliveries and group event setups.
Served as Training Liaison for Quick Service departments.

Hotel Operations Manager

from 04.2018 to 08.2018 (5 months)
Wiracocha Inn, Other countries (Hotel and restaurant industry)

Managed all hotel departments and daily operations.
Established operational goals, policies, and service standards.
Addressed guest needs, complaints, and service recovery.
Coordinated maintenance, staffing, suppliers, and renovations.
Ensured strict compliance with health and safety regulations.

Team Headwaiter

from 01.2008 to 11.2016 (8 years 11 months)
Carnival Cruise Line, Other countries (Hotel and restaurant industry)

Supervised dining room teams and coordinated service operations.
Assigned duties and monitored staff performance.
Ensured cleanliness and proper table setup.
Assisted guests with menu and wine recommendations.
Managed supplies, overtime authorization, and service flow.

Assistant Waiter

from 05.2004 to 12.2007 (3 years 8 months)
Carnival Cruise Line, Other countries (Hotel and restaurant industry)

Provided dining service to passengers in main dining rooms.
Prepared table setups and maintained assigned service stations.
Delivered food efficiently and supported senior service staff.

Education

Universidad Le Cordon Bleu

Restaurant Management, Other countries
Higher, from 2017 to 2017 (less than 1 year)

1. Operational Excellence (Front & Back of House)Kitchen & Dining Room Synergy: Understanding how the kitchen (Back of House) and service team (Front of House) work together smoothly.Food Safety & Compliance: Master international hygiene standards, waste management, and food safety regulations.Customer Experience: Designing and maintaining high-quality service standards to ensure customer loyalty.
2. Financial Management & ProfitabilityF&B Cost Control: Learning how to price menus, track inventory, and calculate food and beverage margins to maximize profit.Budgeting & Forecasting: Managing daily expenses, labor costs, and predicting future revenue.Supply Chain Management: Negotiating with suppliers, sourcing quality ingredients, and managing stock levels.
3. Marketing & Restaurant Concept DesignMenu Engineering: Analyzing menu item sales and costs to strategically place and price dishes for higher profitability.Brand Strategy: Digital marketing, social media management, and PR tailored for the hospitality industry.Market Trends: Studying consumer behavior, dietary trends, and sustainable restaurant practices.
4. Business Entrepreneurship & LeadershipThe Business Plan: The capstone of the program is creating a comprehensive, viable business plan for a new restaurant concept.Human Resources & Leadership: Staff recruitment, team training, motivating employees, and understanding labor laws.

Additional education and certificates

BPM, POE, POES, HACCP Implementation & Audit

1 months

Persuasion & Effective Negotiation

2016

Global collaboration, Stress management - Harvard ManageMentor

1 month

Budgeting, Business plan development - Harvard ManageMentor

1 month

Knowledge and skills

• Leadership & Management:
• Effective communication
• Conflict settlement
• Teamwork
• Team management

Language proficiencies

• English — advanced
• Spanish — fluent

Additional information

Manuel Espinoza Avalos
Ivano-Frankivsk,Ukraine
[open contact info](look above in the "contact info" section)
Peruvian
[open contact info](look above in the "contact info" section)




Professional objective:

Restaurant and Food & Beverage professional with over 22 years of experience in the hospitality industry, including extensive service onboard international cruise lines. Over the last 6 years, specialized in restaurant administration and management, leading multicultural teams, ensuring USPH compliance, and delivering consistently high guest satisfaction. Strong leader with proven expertise in operations, training, service excellence, and cost control in high-volume environments.

CORE SKILLS
Restaurant & F&B Operations
Team Leadership & Staff Development
USPH / HACCP Compliance
Guest Service & Service Recovery
Budgeting & Inventory Control
Multicultural Team Management
Training & Performance Monitoring
Safety & Allergy Procedures