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.
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.
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 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.
Held increasingly responsible food management positions in South Carolina, New York and Texas, ultimately serving as Executive Chef at the Austin Marriott at the Capital, Austin, TX and Tampa Airport Marriott in Tampa, FL
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