Highly motivated Manger with 20 years of experience in the luxury hotel industry. Focused on promoting an exceptional experience for guests and staff while ensuring fiscally sound results for all stakeholders.
Developed a strong team that successfully support the Four Seasons culture, brand and personal and financial goals.
Successfully manage a 367 room luxury hotel with 650 employees. Continue to developed a strong team of employees that deliver a high level of exceptional guests service. Reflected in an increase in Medallia scores, Management and Employee surveys and promotions.
Initiated programs to ensure the asset is well maintained. Evident in Guests survey scores on physical plant, energy conservation and building core plant systems.
Continue to foster a sound working relationship with our Ownership team.
Accepted position as Professor at NYU, Tisch School of Hospitality, instructed class of post graduates in Hotel and Restaurant Operations Management.
Managed a 277 room property with 420 employees.
Developed highly motivated team with focus on guest experience resulting in consistently high guest satisfaction scores.
Enhanced programs for guest room products and services which supported marketing plan and Public Relations strategies.
Fostered a strong relationship with Asset Management team.
Directed a division of 270 employees in a dynamic food and beverage operation.
Active in an extensive wide scale renovation and repositioning of the food and beverage facilities.
Revised marketing strategies based on new banquet space and relaunch of outlets resulting in financial growth.
Support of local hotel schools to support growth and development.
Director of Food and Beverage in a 423 room mixed use hotel with 220 employees.
Active involvement in renovation of food and beverage outlets. Successfully developed a free standing restaurant concept.
Director Food and Beverage of a resort property with 190 employees.
Redeveloped the food and beverage concepts, added pool services, beach side grill.
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