Mikel Arriet
Tagaytay City
Summary
Accomplished hospitality professional with extensive experience as a general manager leading luxury resorts. Passionate about delivering exceptional guest experiences and advancing hospitality excellence in high-end establishments. Diligent in managing operations and driving team performance to support strategic goals. Recognized with the SKAL International Tourism Personality Award. Eager to bring expertise and leadership to foster an upscale guest experience and uphold a commitment to quality and innovation in a dynamic resort environment.
Overview
33
33
years of professional experience
1
1
Certification
Work History
General Manager
Anya Resort Tagaytay
08.2018 - Current
- Company Overview: 88 Luxury Suites Resort, 3 F&B outlets, banquets facilities & Wellness Center
- Accredited by Small Luxury Hotels SLH
- Website: https://www.anyaresorts.com
- $5.337.800 Budget
- Personalized & dedicated Anya Experience (butler) for each suite
- Year to year increase on ARR of 7%, F&B check of 12% and SPA 12%
- 15% increase in MICE segment before pandemic
- Part of the team creating in house signature spa brand, Niyama Wellness Center
- Exceptional service culture, anchored in trust, clear vision, right team members, empowerment, rewards, identifying problems and open communication
- This can be attesting in reviews made by guest
- Establish a landmark in our area Tagaytay City, as the only luxury destination
- Reference resort for wedding preparation for Class A and B customers
- 40% repeat guest by implemented loyalty program
- Reduced by 95% single use plastics and create a local, sustainable and committed with earth
- Green Scan Certificate by Green Destinations
- Awarded 7 consecutive years with Traveler's Choice Award by Trip Advisor
- World Luxury Award in boutique resort, Restaurant and Spa category
- World Travel Award Best Boutique Resort 2023 & 2024
- Skal International Makati Tourism Award 2021
- 88 Luxury Suites Resort, 3 F&B outlets, banquets facilities & Wellness Center
- Accredited by Small Luxury Hotels SLH
- Website: https://www.anyaresorts.com
Hotel Manager
Anya Resort Tagaytay
01.2017 - 07.2018
- Company Overview: Pre-Opening Team, 88 Suites Luxury Resort, 3 F&B outlets, banquets facilities
- Accredited by Small Luxury Hotels SLH
- Website: https://www.anyaresorts.com/
- $2.774.618 Budget Professional Experience
- Opening the first Luxury hotel brand and property in Tagaytay
- Conceptualization of 3 F&B outlets offering, Fine dining, Casual Local food & Mediterranean, Spanish tapas
- Developed small farm for herbs and veggies supplies, as well as organic waste composting station
- Analyzed customer feedback to identify areas of improvement and implemented changes to ensure customer satisfaction
- Pre-Opening Team, 88 Suites Luxury Resort, 3 F&B outlets, banquets facilities
- Accredited by Small Luxury Hotels SLH
- Website: https://www.anyaresorts.com/
General Manager
Club Punto Fuego, Inc
01.2012 - 12.2016
- Company Overview: 48 Key Membership Club, 10 apartments Amara Residences, 5 F&B outlets & banquets space for over 800 guest
- 9 Hole Executive golf course, 250 Vessels Yacht Club
- Website: https://www.clubpuntafuego.com.ph
- $2.689.000 Budget Professional Experience
- Year to year overall revenue increase of 15%
- MICE segment year to year incremental revenues by 20%
- Conceptualization of 4 F&B outlets, All Day Dining, Trattoria Il Giardinetto, Barracuda bar sports bar, Cafe Sol Grill
- All CAPEX projects financed internally, achieving the committed ROI
- Slashed all advances from the developers, carrying over the years
- 5 years achieving the presented budget for the year
- Efficiency of 92% Members' dues collection, implementing attractive advance payments perks
- Awarded with Travelers Choice from TripAdvisor
- Organized first ever High Dive International Competition
- Organized successful regattas, golf tournaments, fashion shows, Sunset Run, New year's ever parties among others
- Strong engagement with Club members and guest
- 48 Key Membership Club, 10 apartments Amara Residences, 5 F&B outlets & banquets space for over 800 guest
- 9 Hole Executive golf course, 250 Vessels Yacht Club
- Website: https://www.clubpuntafuego.com.ph
Resort Manager
Club Punto Fuego, Inc
01.2011 - 12.2011
- Company Overview: 48 Key Membership Club, 10 apartments Amara Residences, 5 F&B outlets & banquets space for over 800 guest
- 9 Hole Executive golf course, 250 Vessels Yacht Club
- Website: https://www.clubpuntafuego.com.ph
- Transitioned from Executive Chef to General Manager after completing an executive development plan divided in to Finance, Sales & Marketing, Operations & HR
- Set my signature engagement with the colleagues
- Achieved sales goals consistently over a period of X months, resulting in a promotion to sales manager
- 48 Key Membership Club, 10 apartments Amara Residences, 5 F&B outlets & banquets space for over 800 guest
- 9 Hole Executive golf course, 250 Vessels Yacht Club
- Website: https://www.clubpuntafuego.com.ph
Executive Chef
Club Punto Fuego, Inc
09.2004 - 12.2010
- Company Overview: 5 F&B Outlets & banquets for over 800 guest
- US$ 767.673 Budget in F&B, the biggest revenue contributor
- Website: https://www.clubpuntafuego.com.ph
- Re-conceptualized the existing 3 F&B outlets, the coffee shop, Trattoria Il Giardinetto, Barracuda sports bar and Cafe Sol Grill
- Re-bumping F&B sales up to 25%, providing an enhance new experience for the guest
- Maintain 30% food cost as budgeted, without sacrificing standard quality
- Affiliated to LTB Philippines chef association
- From mediocre food offering to a culinary destination after all changes and conceptualization
- 5 F&B Outlets & banquets for over 800 guest
- US$ 767.673 Budget in F&B, the biggest revenue contributor
- Website: https://www.clubpuntafuego.com.ph
Executive Chef
Cap Des Falco
01.2001 - 09.2004
- Negotiated and maintained relationships with vendors to ensure a steady supply of high-quality ingredients
- Developed and implemented a training program for kitchen staff that improved efficiency and quality of output
- Collaborated with front-of-house staff to ensure customer satisfaction and a high-quality dining experience
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Executive Chef
Ocean Drive Hotel
01.1996 - 12.2000
- Negotiated and maintained relationships with vendors to ensure a steady supply of high-quality ingredients
- Developed and implemented a training program for kitchen staff that improved efficiency and quality of output
- Collaborated with front-of-house staff to ensure customer satisfaction and a high-quality dining experience
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Sous Chef
Royal Tanau Hotel
01.1992 - 12.1995
- Trained and mentored junior staff to improve their culinary skills and increase productivity
- Adjusted recipes and cooking techniques to accommodate special dietary requests and allergies
- Implemented cost-saving measures that reduced kitchen expenses by 5%
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Education
Certificate in Budgeting - Accounting And Finance
Ecole Hoteliere De Lausanne
Lausanne, Switzerland11-2020
Certificate in Financial Statement & Analysis - Accounting And Finance
Ecole Hoteliere De Lausanne
Lausanne, Switzerland 10-2020
Master in Hospitality Management -
Cornell University
10.2015
Superior Grade in Culinary Arts. -
Escuela Superior de Hosteleria de San Sabastian
01.1997
Bachelor in Science -
Aita Larramendi, Ikastola
01.1994
Skills
- Leadership
- Budgeting Skills
- Customer Loyalty Programs
- Communication Skills
- Development Planning
- Hospitality Management
- Customer Experience
- Customer Satisfaction
- Mentoring
- Management Training
- Quality Management
- Business Development
- Revenue Management
- Knowledge of Finance
- Problem resolution
- Leadership and team building
- Team player
- Emotional Intelligence
- Forward-Thinking
- Visionary Skills
Personal Information
- Date of Birth: 03/30/76
- Nationality: Spanish
- Driving License: Yes
Languages
Spanish
English
Locations
- Anya Resort Tagaytay, Tagaytay City, Cavite, TAGAYTAY CITY, Philippines
- Club Punto Fuego, Inc, Nasugbu, Batangas, Philippines
- Cap Des Falco, Ibiza, Spain
- Ocean Drive Hotel, Ibiza, Spain
- Royal Tanau Hotel, Baquira-Beret, Baqueira/Beret, Spain
Certification
-The ART of Exceptional Service, Ecole Hotelier Lausanne, 2017.
-Self-Managing Leadership, Oxford Leadership, 2021
-Revenue Management Tactics in a Digital World. IMPACT, 2019.
-Basic Occupational Safety and Health Training, DOLE, 2021
-Environment Management and Regulations, DENR, 2018.
Timeline
General Manager
Anya Resort Tagaytay
08.2018 - Current
Hotel Manager
Anya Resort Tagaytay
01.2017 - 07.2018
General Manager
Club Punto Fuego, Inc
01.2012 - 12.2016
Resort Manager
Club Punto Fuego, Inc
01.2011 - 12.2011
Executive Chef
Club Punto Fuego, Inc
09.2004 - 12.2010
Executive Chef
Cap Des Falco
01.2001 - 09.2004
Executive Chef
Ocean Drive Hotel
01.1996 - 12.2000
Sous Chef
Royal Tanau Hotel
01.1992 - 12.1995
Superior Grade in Culinary Arts. -
Escuela Superior de Hosteleria de San Sabastian
Bachelor in Science -
Aita Larramendi, Ikastola
Certificate in Budgeting - Accounting And Finance
Ecole Hoteliere De Lausanne
Certificate in Financial Statement & Analysis - Accounting And Finance
Ecole Hoteliere De Lausanne
Master in Hospitality Management -
Cornell University
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