Juan Manuel Ortega
Food and beverage systems built to perform at scale.
I design and lead the operational models behind major sports venues and multi-unit hospitality across EMEA — service that holds under pressure and runs without depending on any single person.
Positioning
Across stadiums, hotels, and product launches, I've led food and beverage operations where failure isn't an option: a venue on match day, a hotel at full occupancy, a launch with no second chance. The constant has never been a recipe — it's a system. I build the operating models, standards, and decision frameworks that let large F&B operations deliver consistently, scale cleanly, and survive their busiest day.
Proof strip
Operations at scale Santiago Bernabéu · Spotify Camp Nou · Estádio do Dragão · Meliá Hotels International (EMEA) · Alimentos Polar
Two areas of depth
Where I go deep
Strategic R&D & Culinary Innovation
Turning culinary ideas into systems that scale — standardized, costed, and built to be executed by teams, not by their author.
Sports & Leisure Venues
Tens of thousands of covers in a fixed window, zero tolerance for service failure. I design the operating model that makes high-pressure, high-volume F&B repeatable.
Case teaser
Selected work - A closer look at how these systems perform in practice — including the F&B operating model designed for one of Europe's largest stadium venues.
Closing CTA
Let's talk Open to executive and advisory roles in venue and hospitality F&B. If you're building or rethinking an operation at scale, I'd like to hear about it.