About Andreas Montero

  • Academic Level Degree Bachelor
  • Age 43 - 47 Years
  • Salary 1850
  • Gender Male
  • Industry Management



  • 2019 - 2020
    La Vita Catering Services

    General Manager

    One of the region’s most acclaimed and award-winning corporate & residential catering brand. Scope of Role: Full P&L responsibility and with direct oversight over Finance, HR, Sales & Marketing, and Operations for a high-demand catering business with a central kitchen, 13 delivery vehicles, cafés, food trucks and kiosks. Cultivating excellence among 4 direct and 105 indirect reports. Delivered +12.1% revenue gains in the first year by securing catering contracts on the highest levels Key Contributions: • Operational Excellence: Performed a thorough diagnostic of all policies, processes and procedures across Finance, HR, Sales and Operations, and drove a massive standardization effort—creating new SOPs and manuals. • Revenue and Brand Building: Expanded catering delivery areas with high impact on volume. Recovered lost revenue by repairing broken relationships with key corporate accounts. • Cultural Transformation: Rebuilt team, fully aligning staff with new vision of commitment and ethical integrity. • Strategic Planning: Designed a revenue-diversification and business development scheme involving food carts, portable and dismantlable low cost / high profit coffee kiosks, and convenience store JVs. Key Responsibilities: • Deftly handling of the entire spectrum of business operations, encompassing conceptualizing, planning, implementing, and monitoring of business strategies, food & beverages, etc. to drive sales growth & business development. • Responsible for the preparation, presentation and subsequent achievement of the company annual Operating Budget, Marketing & Sales Plan and Capital Budget. • Ensure full compliance to company operating controls, SOP’s, policies, procedures, and service standards. • Lead all company issues including capital projects, customer service and refurbishment. • Corporate client handling and take part in new client acquisition along with the sales team whenever required.

  • 2017 - 2020
    Lagardere Travel Retail

    General Manager - F&B Operations - Dubai Airport

    World leader in travel retail with 2.9K points of sale and 800+ food outlets. Scope of Role: Full P&L responsibility and extract maximum potential from 4 direct and 95 indirect reports. Launched 5 new profitable outlets of excellence from scratch in Dubai Airport, delivering on a top corporate objective. The new outlets won the FAB World Airport Food Hall of the Year Award, 2019. Key Contributions: • Operational Launch, Team Building & Staff Training: Delivered 5 fully operational outlets run by an expertly trained, high-caliber team of nearly 100 employees on time and within budget. • Policy Development: Overhauled all SOP and SOM manuals, adapting procedures to unique challenges of airport setting. • Relationship Building & Strategic Partnership. Solidified the image of the company with the Dubai Airport management, maximizing the potential for consideration for future value-generating units. Key Responsibilities: • Manage the company’s F&B business in Dubai Airport with responsibility for the operational and financial dimensions of the business stream. • Facilitate the ongoing recruitment and development of the operations and support teams, to engender a culture of commercial excellence which is underpinned by world class standards of product and customer service leadership. • Liaise with government departments and local authorities to ensure that the business meets local laws and guidelines. • Allocate approved capital expenditure in line with the business plan. • Manage marketing and promotional initiatives to maximize revenues through effective brand development and promotion of the product range.

  • 2014 - 2018
    Star Corporation Restaurant Management

    Director of Operations

    12-unit restaurant management company (including Leopold’s of London, Smoking Dolls and NY Wildfire brands). Scope of Role: Full P&L responsibility and Inspired team of 6 direct and 300+ indirect reports. Transformed a financially sluggish 7-outlet operation struggling to pay salaries into a 12-outlet well-oiled profit engine. Key Contributions: • Total Performance Turnaround: Increased average check while controlling expenditure along entire value chain. Slashed costs by insourcing maintenance, negotiating price reductions with suppliers, renegotiating rents, reengineering menus for greater profitability, adjusting salaries to fair market wages and merging responsibilities where appropriate. • Award-Winning Quality & Service: Led the organization to win several UAE dining accolades including What’s On Awards, Facts Dining Award, and Time Out Award in various categories. • New Unit Launches: Opened 5 new units, building the entire profit-focused operational infrastructure from scratch, including construction, fit-out, and project management. Protected revenue during economic downturn while competitors struggled. • Process Standardization: Created SOPs, SOM and FOM that effectively prepared the organization for a franchise model. Key Responsibilities: • Responsible for overall Restaurant Operations with P & L, revenue accountability and setting up standard operating procedures and exceedingly quarterly and annual revenue goals. • Protecting and recommending funding for food and beverage equipment’s and renovations if required for the infrastructure in accordance with brand business strategy. • Analyzing the sales trends & developing additional opportunities to enhance sales in close conjunction with the Unit Managers & Marketing Team including the planning of events and functions. • Assist in the training of associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.

  • 2012 - 2014
    Royal Zanzibar Beach Resort *****

    Director of Food & Beverage

    Luxury beachfront resort with lavish buffet, specialty restaurant, destination dining, room service and five bars. Scope of Role: Managed high-end F&B operations and acted in capacity of Deputy GM when needed. Steered 4 direct and 98 indirect reports to top performance. Raised the bar: from #9 on TripAdvisor to #5 in just a few months with zero cost impact. Key Contributions: • Guest Satisfaction Maximization: Expanded à la carte restaurant offering during breakfast and lunch and redesigned buffet, resulting in greater variety. Introduced novel destination dining and specialty evening events to delight guests and bump up revenue. Raised the standards of hygiene and cleanliness to impeccable levels. • Staff Training & Team Development: Launched the Royal Training Academy—to fill a critical training void—which enhanced the guest experience and improved team morale. Key Responsibilities: • Responsible for overall Kitchen, Bar and Restaurant Operations with P & L, revenue accountability and setting up standard operating procedures and exceedingly quarterly and annual revenue goals. • Supervising maintenance of inventory, maintenance of equipment, amenities and controllable supplies for meetings and event rooms/space. • Responsible of all F&B staff training, coaching, conducting regular review and appraisals. • Ensuring compliance with Health & Safety, Health & Hygiene legislation. • Coordinating staff planning, recruitment, selection, conducting regular reviews and appraisals, induction and socialization activities in the organization and involved in policy formulation.


Hospitality Management, Food & Beverage, Restaurant Management, P&L Management, Menu Development, Cost Control, Pre-opening, Hotel Management, Budgeting, Catering, Revenue Analysis, Fine Dining, Event Management, Performance Management, Pre-opening experience. Business Development, Supplier Negotiation, Project Management, Strategic Planning, Franchising, Concept Development, Brand Development, Food Safety System, Brand Management, Customer Satisfaction, Marketing, Microsoft Office, Microsoft Excel, Customer Service, Leadership, Training, Team Leadership, Management, Communication, Relationship Building, Training & Development, Team Management, Teamwork, Negotiation, F&B Operations, Menu Engineering, F&B Management, General Management, Revenue & Profit Growth, Turnaround Strategy, New Unit Openings, Health & Safety, Cross-Cultural Communication Skills, Casual Dining, Hospitality

Honors & awards

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