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Director of Operations Resume Example

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DIRECTOR OF OPERATIONS
Professional Summary
Hotel operations management expert with over 8 years' experience revenue generation- margin growth, process improvement and cost containment in Food & Beverage, Rooms, and Sustainability. I have 16+ years of hospitality leadership and executive staff experience. Collaborate with cross-functional teams in revenue maximization, cost containment, quantitative analysis, and change management. Skilled in building relationships at all levels of the organization, in mentoring, training, and guiding staff members through process change delivery measureable results.
Skills
  • Hotel operations and management
  • Service-oriented
  • Payroll management
  • Guest satisfaction specialist
  • Team building
  • Efficient
  • Six Sigma
  • Revenue generation and management
  • Resort experience
  • Food and beverage services
  • Soft ware [Excel,word] knowlledge
Work History
12/2011 to Current
Director of OperationsThe Westin Hilton Head Resort & Spa
  • Assist the General Manager in revenue generation' oversight of hotel's operation maintaining budgeted costs and quality standards.
  • Member of the hotel Executive Committee that directs and coordinates the Rooms, Food & Beverages, Engineering and Villa Operations, and Heavenly Spa Responsible for the entire hotel's operation in the absence of the General Manager..
  • Conduct employee performance evaluations as prescribed and ensure that all employees are trained for their positions to maximize service, production and efficiency; control staffing, maximize profits, control costs and ensure the security of the operation.
  • Property Liaison for 30 million dollar renovation with North America design, general contractors and maintaining hotel standards.
  • Participant as Certified Starwood Mentor for mid-level management development.
01/2009 to 12/2011
Director of Six Sigma- Lean OperationsStarwood Hotels & Resorts- Lean Hotel Operations – New York, NY
  • Responsible for analysis and planning for Lean Hotel Operations (LHO) transformation that improved annual operating profit by $68M.
  • Primary task is to coach, influence operational managers in all brands of Starwood owned, and managed properties to identify efficiencies tailor to their operation and transferable practices across the North American Division.
  • Expertise in Hotel Operations that encompasses training, mentoring and guiding Senior/Departmental managers on how to implement process change to increase proficiencies and profitability.
  • Practitioner of Lean Sigma and Kaizen methodology providing quantitative analysis to support change management opportunities.
  • Analyzed 21 managed and owned assets to maximize revenue opportunities margin growth and identify waste .
06/2007 to 01/2009
Director Six SigmaThe Westin New York at Times Square
  • responsible for providing strategic direction to the organization as well as day-to-day operations need.
  • Advised-Managed-Responsible for sustainable, measureable margin growth, and improvements in all operational areas.
  • Implement, develop cost and labor controls systems increasing overall operational efficiencies by hands on leadership and mentoring.
  • Exceeded property Six Sigma goals in 2008 by 800k delivering on 1.6m in measurable deliverables and benefits Created a long term-sustainable culture by developing and mentoring 12 additional property Greenbelts.
  • Planned, Orchestrated and Implemented Green Sustainability Programs- Delivering Green Certification to ownership on December 2008 as "Silver Level Green Seal" becoming the First Green Sealed Hotel in the State of York and Manhattan for sustainability.
01/2005 to 06/2007
Senior ManagerStarwood Hotels & Resorts- NAD Operations Support – Corporate
  • Performed operational review in multiple Hotel divisions as an operational process champion to assist them in achieving operational excellence for overall strategic advantage.
  • Disciplinary exposure to- A&G, Rooms and Food and Beverage delivery of measureable margin improve of 13 million in cost and labor saving in 2005-2006 fiscal years.
  • Skilled in communication to all cultures and organizational structure through an approach of inclusion and flexibility.
  • Visited and Evaluated 88 owned-managed in North American with 2 additional European visits in EAME.
  • Task force support for Food & Beverage NAD specialty events, Hotel/Concept Restaurant Pre Openings, Regional F&B Directors, and Starwood Global NeXtwork conference.
  • Increased hotel revenue, profits and market share through process change.
01/2002
Executive ChefWestin Horton Plaza
01/2000
Executive ChefSheraton Suite San Diego
01/1998
Asst Operational Manger/Executive ChefSodexho Marriot/Quaker Gardens
01/1995
Chef De CuisineRancho Bernardo Inn – San Diego, CA
Education
Undergraduate -General Studies/Culinary ArtsMesa College/ SDSU/ Western Culinary Institute - San Diego,Ca /Portand, Or
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Resume Overview

Companies Worked For:

  • The Westin Hilton Head Resort & Spa
  • Starwood Hotels & Resorts- Lean Hotel Operations
  • The Westin New York at Times Square
  • Starwood Hotels & Resorts- NAD Operations Support
  • Westin Horton Plaza
  • Sheraton Suite San Diego
  • Sodexho Marriot/Quaker Gardens
  • Rancho Bernardo Inn

School Attended

  • Mesa College/ SDSU/ Western Culinary Institute

Job Titles Held:

  • Director of Operations
  • Director of Six Sigma- Lean Operations
  • Director Six Sigma
  • Senior Manager
  • Executive Chef
  • Asst Operational Manger/Executive Chef
  • Chef De Cuisine

Degrees

  • Undergraduate -General Studies/Culinary Arts

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