About Miguel Robledo JR 

25+ Years in Hospitality. Every Position. Every Challenge. Every Lesson Learned.

THE SHORT VERSION 

I started washing dishes at the Albuquerque Convention Center at 12 years old, learning work ethic from my  father - a chef who didn't have formal education but became one of the most respected in New Mexico.                       

Over the next 25+ years, I did it all: 

→ Every restaurant position from server to GM       

→ Opening teams at Aria Resort on the Vegas Strip       
→ Managing Tao Group venues in Las Vegas                
→ Food broker generating $8M+ in sales                  
→ Operations, purchasing, HR, you name it             

I earned my MBA from Webster University while working
full-time. I've opened properties, turned around struggling operations (700% revenue growth in one role), and made just about every mistake you can make so you don't have to.                                

THE REAL VERSION

                                  
My career hasn't been a straight line. I've changed jobs more than my father did in his lifetime. I've struggled with finding my fit. But every position,every industry, every challenge taught me something valuable.                                 
I'm what I call a "scanner brain" - highly intelligent with a need for constant mental stimulation. That's made me a swiss army knife of hospitality knowledge. 
I see problems others miss - usually around 90 days into any situation. Instead of seeing this as a weakness, I've turned it into my superpower as a consultant.  I don't sugarcoat. I don't sell you fantasies. I tell you what's broken and how to fix it.  

WHY I STARTED ROBLEDO HOSPITALITY SOLUTIONS    

After 25+ years of working for others, watching good ideas get ignored, and seeing operations struggle with fixable problems, I decided to take everything I've learned and help operators who actually want to improve.

My purpose is to influence - to share the hard-won lessons from my peaks and valleys so others can succeed faster and with less pain.

I also run the Fuego Flair Gazette, a LinkedIn newsletter with 200+ subscribers, where I share hospitality insights that challenge conventional thinking.