Brian Tolosa Davis

Director of Hospitality · Grupo Aramón

Director of Hospitality at Grupo Aramón: five mountain resorts and 67 outlets under my responsibility. Previously Regional F&B Manager for Spain at Meliá, with a portfolio of around 80 hotels. Over two decades in the industry, from the kitchen and my own restaurants to international experience in Asia.

5mountain resorts · Aramón

67outlets · Aramón

~80hotels in the regional portfolio · Meliá

Profile

Since September 2017 I have led hospitality at Grupo Aramón: five mountain resorts and 67 outlets, and I sit on its Management Committee. Before that I was Regional F&B Manager for Spain at Meliá, where I standardised concepts and processes across a portfolio of around 80 hotels. My foundation is the kitchen: I began as a chef in restaurants and hotels, owned and was Executive Chef of Casa Yesca for almost eight years, worked on large-scale operations in China and the Philippines and led the kitchen operation of a restaurant chain. I am currently completing the ISDI Executive Programme in Artificial Intelligence, applied to operations, purchasing and team management in hospitality.

What I lead today

Strategy and results

Budget, P&L, forecasting and KPIs for the hospitality business.

Operations and standards

Five mountain resorts, 67 outlets, procedures and seasonal teams.

Gastronomic offer

Concepts, menus and product, with a focus on mountain gastronomy.

Purchasing and suppliers

Tenders, supplier approval and supply chain.

Investment and openings

Works, equipment and launch of new venues.

Digitalisation and AI

Digital systems, processes and tools applied to hospitality operations.

Experience

Director of Hospitality · Grupo Aramón
September 2017 – present
Responsible for all hospitality across the group: five mountain resorts and 67 outlets. Member of the Management Committee.
- Strategy, budget, P&L, forecasting and KPIs
- Outlet operations, seasonal teams and standards
- Purchasing, tenders, suppliers and supply chain
- Concepts, menus and gastronomic offer
- Investment, works and openings of new venues
- Digitalisation, innovation and sustainability
- Partnerships and collaborations for the area
Regional F&B Manager, Spain · Meliá
May 2016 – September 2017
Regional F&B responsibility in Spain across a portfolio of around 80 hotels.
- Standardised F&B concepts across the regional portfolio
- Standardised F&B operating processes
Head of Kitchen Operations · La Mafia se Sienta a la Mesa
May 2014 – May 2016
Gastronomic offer, process standardisation, supplier approval, training, audits and improved cost ratios and profitability.
F&B operations in Asia · China and the Philippines
March 2011 – September 2013
Multi-outlet catering with multicultural teams and up to 2,500 daily services in China, and an ultra-luxury resort in the Philippines.
Owner and Executive Chef · Casa Yesca
2003 – 2010
Mediterranean restaurant. Menu creation, operations, teams, finance, purchasing, marketing and profitability for almost eight years.
Owner and General Manager · Culture Club TRY
2002 – 2003
Built and owned the venue, with responsibility for hiring, operations, budgeting, renovations, accounting, HR, marketing and purchasing.

Education

Executive Programme in Artificial IntelligenceISDI · 2026 (in progress)
Master's in Restaurant Management and Food SciencesUniversidad Camilo José Cela · 2012–2014
Specialisation in Project ManagementESIC · 2018
Business Administration and ManagementAcademia Izquierdo · 1996–1998

Languages

SpanishNative
EnglishFull professional
ChineseLimited working

Contact

For professional enquiries, collaborations or press.