| Summary_ He is a highly motivated, driven and ambitious GM, with International experience and a wide set of skills. Through his various experiences, he developed a strong understanding of Hotel Operation, guest service delivery, Sales & Distribution, Marketing and effective PR. At ME by Melia he is now assertive to new trends and concepts. He is a good developer of talent and people driven professional. Fluent in four European Languages, he used to work in multicultural environments and Teams._ He knows how to work well under pressure and remains focused on key objectives; with a solid track record of results based upon experience, innovation and people management._ He started his career in 1994 as Floor Manager at The St. Regis Hotel, New York City, then moved in 1996 as F&B Manager at Hotel Fira Palace, Barcelona, a Summit Hotel. Later this year, he joined Hotel Playafels 4* & Hotel Ciutat de Castelldefels *, as hotel director. His first position as GM was in 1998 at the Gran Hotel Son Net 5*, a member of Stein Group, to be used as a showcase hotel for the future of the new Luxury & Lifestyle brand. As a General Manager, he was fully responsible for positioning of the hotel into the Luxury market, achieving the entrance in one of the most prestigious Luxury hotel chain, Relais & Chateaux. In January 2002 until February 2008, he was hired as Food and Beverage Corporate Director at Hesperia Hoteles. The chain had 50 properties in total based mainly in Europe and South America with 4.300 rooms. He was a member of the Executive Committee until March 2008, when he became General Manager of the Hesperia Tower 5* and Convention Center (280 Rooms, 5.000m² of meeting space), with the mission of restructuring all the Hotel Cost to the new economic environment and positioning the hotel as one of the top MICE Hotel in Barcelona._ Since June 2010, Enrique Escofet Giro is the General Manager of ME by MELIA in Barcelona, 258 rooms, the lifestyle luxury brands of Melia Hotels International. He already managed to position the hotel in the market as an upscale 5* hotel, constantly increasing the awareness of the Hotel and its F&B outlets. He achieved a growth on EBITDA, in 2011 +230% on previous year and improved GOP conversion across the last 2 years, through a rationalization of payroll and cost management. As the leader of the management team, he created a culture of development, of internal resources by identifying talent within the departmental teams._ As much as he likes riding his motorcycle or going out skiing, he always keeps an eye on new trends in the Hospitality & Travel industry and interior Design. . |
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