Freelancer profile translated to English.
Back to original languageAbout Alexandra Del Rocio
Does your hotel or restaurant sell a lot but earn little?
That's where I come in.
I am a consultant specializing in profitability and optimization for hospitality businesses. With over 22 years of experience in hotel management, operational management, and tourism strategy, I help transform sales into real profit.
I focus on what truly impacts the financial result:
– Cost control and reduction
– Price and margin optimization
– Operational reorganization
– Process standardization
– Menu engineering and financial structure
I have managed hotels for over 13 years, led multidisciplinary teams, and developed institutional strategies at national and international levels. My approach combines strategic vision with practical execution.
I don't deliver theory. I deliver clear diagnoses, actionable plans, and measurable improvements.
If you are looking for efficiency, financial order, and sustainable growth, we can work together.
Spanish
Native or bilingual
Remote only
Primarily works remotely
Experience
- Alexandra Lara – Consultoría Gastronómica EstratégicaRestaurant Profitability Consultant | Cost Control & Menu EngineeringCONSULTING AND AUDITSJanuary 2016 - Today (10 years and 5 months)Quito, EcuadorExpert consultant in profitability and financial optimization for restaurants.Specializing in cost control, margin analysis, menu engineering, and operational process improvement. I help restaurants turn sales into real profit through clear control systems, organized financial structure, and data-driven strategic decisions.I work remotely with detailed analyses and practical, measurable improvement plans.
- Hacienda CusinHotel Operations ManagerHOSPITALITYOctober 2023 - November 2024 (1 year and 1 month)Otavalo, EcuadorManagement and development of multidisciplinary teams, fostering a culture of efficiency, responsibility, and results orientation.Responsible for the comprehensive management of hotel operations, overseeing accommodation, restaurant, customer service, and financial control areas.I led a comprehensive operational reorganization process, optimizing team functions, redefining internal processes, and standardizing key procedures. This restructuring improved operational efficiency, strengthened interdepartmental coordination, and optimized resource utilization.Implemented control and monitoring tools that provided greater clarity in daily management and improved the establishment's financial sustainability.
- Hacienda RumilomaGeneral Manager (Internal evolution from Head Chef to General Management)HOSPITALITYAugust 2006 - February 2020 (13 years and 6 months)Quito, EcuadorI began my career at the establishment as Head Chef, progressively evolving to F&B Manager, Operations Manager, Assistant General Manager, and finally General Manager.I led the comprehensive management of the hotel for over 13 years, overseeing accommodation, restaurant, events, and financial administration areas.Implemented operational reorganization processes, quality standardization, and cost control, strengthening the internal structure and optimizing business profitability.Developed positioning strategies, institutional alliances, and corporate and diplomatic event management, consolidating the establishment as a benchmark for premium hospitality.Supervised financial planning, results analysis, and revenue maximization strategies without compromising service excellence.
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Education
- GastronomyGastronomic School2006Formación profesional en Gastronomía con enfoque técnico especializado en técnicas culinarias, control de calidad, estandarización de recetas y gestión de cocina. Mi preparación académica estuvo complementada con prácticas profesionales en resorts de lujo y hoteles cinco estrellas, donde adquirí experiencia en estándares internacionales de servicio, organización de cocina de alto nivel y control operativo en entornos de alta exigencia. Esta combinación de formación técnica rigurosa y experiencia en establecimientos premium fortaleció mi visión estratégica sobre calidad, eficiencia y rentabilidad en negocios gastronómicos y hoteleros.
- Business AdministrationBLEZZ2014Formación profesional en Administración de Empresas y Derecho, con enfoque en gestión estratégica, análisis financiero, estructura organizacional y marco legal empresarial. Esta preparación académica fortaleció mis competencias en planificación financiera, control presupuestario, toma de decisiones estratégicas y comprensión del entorno jurídico aplicado a negocios turísticos y gastronómicos. La combinación de gestión empresarial y fundamentos legales me permite abordar la rentabilidad y sostenibilidad de hoteles y restaurantes desde una perspectiva integral: operativa, financiera y normativa.