History of successfully transforming hospitality service operations through performance improvements and cost reductions to maximize service and profits. Forward-thinking leader with analytical and critical thinking skills to solve all types of routine and complex business problems. Over 20 years dedicated to flawless food, beverage, and hospitality execution. Dedicated to maintaining satisfied, engaged and diligent team members accomplished in pleasing customers. Knowledgeable about gathering and analyzing information, writing reports and updating logs. Good critical thinking, organizational and prioritization skills.
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Managed food service sales, costs, and budget administration to keep operations in line with financial targets. Developed and implemented strategies to enhance team performance, improve processes and increase efficiency. Direct all aspects of the hotel’s food and beverage planning and operations, building, developing and leading a cross-functional team of 24 managers, 146 employees and seven outlets or venues in this anchor to Tampa’s evolving Riverwalk. Collaborate with all Executive team members and assist the General Manager in the daily operations of the hotel, contributing to the achievement of the hotel’s sales of $70 million and Food and Beverage sales of $24 million annually.
- Achieved 2018 GSS ITR up 8.8 YOY and ranked #66 in Brand.
- Achieved 2018/2019 GOP Margin of 40.9% highest in five-year period.
- Co-led $45M hotel renovation over a span of 28 months, planning and orchestrating multiple phases of this high stakes initiative, and ensuring efficient transition with minimal impact on the guest experience.
- Prioritized transparent guest communications and management of their expectations throughout construction phases and challenges, achieving 2019 Guest Satisfaction Score of 68.8%, 3.9 above Brand Average.
- Directed the Anchor & Brine Restaurant concept/renovation, opening in August 2019.
- Increased sales by 500% over budgeted number.
- Served as Host Hotel for Super Bowl XLIV in 2009 and hosted Marriott’s General Managers Meeting in 2008.
Oversaw the smooth and efficient operation of multiple departments in conjunction with the General Manager, including Food & Beverage Operation, Engineering, Event Management, Housekeeping and Loss Prevention. Oversaw a $4.7 million renovation of all meeting space, including lobby, Skyye bar and Skyye coffee bar. Executed plans to outsource the Business Center to a national firm for enhanced service of the facility for hotel and airport guests. Contributed to the hotel’s success in achieving a score of 95 in the Q-A Audit in 2007.Coordinated monthly budgets, managed profit and loss and consistently met desired margin targets. Increased annual profit by streamlining processes and improving staff knowledge of optimal procedures. Supervised critical tasks, including budget implementations, employee reviews, training and scheduling for projects.
- Implemented successful marketing programs to drive business to The View at CK’s: established a referral program, built a web site and developed a tracking system whose refined data enabled more targeted marketing. Resulted in sales increase of 60% and put CK’s back on the map as a revolving rooftop dining experience.
Selected to join a select team of hotel leaders tasked with providing continuity of management and change initiatives. Reported directly to the Director,of Owner and Franchise Services Marriott International for Openings, Conversions and Divestitures. Acted as a key member of leadership team, directly responsible for Culinary, Concierge, Breakfast, Room Service, Sanitation training and Catering redesign.
- Led critical initiatives, including the openings of the JW Marriott at Starr Pass in Tucson, AZ, the Louisville Marriott Hotel in Louisville, KY, and The New Orleans Convention Center, as well as the conversion of The Cornhusker by Marriott in Lincoln, NE.
Led the GSS team to unprecedented success in guest satisfaction improvement with an increase of three points over the previous year. Directed all hotel operations in the General Manager’s absence.
- Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
- Managed food service sales, costs, and budget administration to keep operations in line with financial targets.
- Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
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School Attended
- Johnson And Wales University
- Culinary Institute Of American
- American Culinary Federation
Job Titles Held:
- Director of Food and Beverage
- Assistant General Manager
- Task Force
- Director of Food & Beverage
Degrees
- Associate Degree
- Marriott Chef’s Certification Program
- Executive Chef’s Certification And Recertification
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