Adam Devaney Email & Phone Number

Promoted from AGM of the Hilton San Antonio Hill Country by Pyramid Hotel Group, to GM of The Admiral, a Curio Collection by HiltonOversaw management company change from Pyramid Hotel Group to Charlestowne Hotels in June 2020, followed by a brand change from Hilton to Wyndham in March 2021Responsible for annual budgeting for all hotel departments, updating.

The Admiral Hotel has been in the heart of Mobile for over 75 years, featuring an Art Deco-inspired interior and a ballroom for events and weddings. We are located in the heart of downtown Mobile surrounded by an array of amazing local restaurants, a short walk from the Mobile Convention Center and the Fort of Colonel Mobile..

Oversee operation of food and beverage outlets including 111 Restaurant, Bar and In Room Dining for a 410 room full service hotel with 44,000 sqft of meeting space on the Riverwalk in downtown San Antonio.Responsible for ordering of all beer wine and liquor, while continuing a perpetual inventory and maintaining an 18% beverage cost.Increased positive.

Responsible for managing the successful operation of Food and Beverage outlets, in a 250 room hotel with 10,000 sqft of banquet and catering space in Downtown San Antonio.Familiar with OnQ, SALT, CARE, Make It Right, HEART, Food & Beverage, Housekeeping, Front Desk, Banquets, Catering, Starbucks, and Hilton Social Media Marketing.Implemented a new food and.

General Manager of a multi-faceted vacation rental company including; Beach HouseAssociates, Pirates Alley Cafe and Ocean Village Hotel and Resort. As General Manager, Idesigned and implemented a plan to convert the under preforming vacation rental business into an 80 room 4-star rated hotel and resort with full service restaurant and increased yearly.

I moved to Surfside Beach, Texas to open an office for Beach House Associates. At the time the company owned 24 beach houses that were used as vacation rentals during the busy summer season.The company expanded to include, Pirates Alley Cafe and Ocean Village Hotel and Resort, all of which I am currently the General Manager for.

Surfside Beach was lacking in a diverse selection of food establishments. While managing Beach House Associates, I worked with the owners to re-zone a piece of Beach-Front residential property to have it zoned commercial.Utilizing my extensive background in drafting and design, as well as the food service industry, I was able to design, build and operate a.

• Designer and investor in a successful beach house Construction Company generating over $2 million in gross revenues from new beach-home construction and sales.
• Designer for multiple successful bars including; The Hideout Pub and Bender Bar and Grill in Austin TX and La Fee Verte in New Orleans, LA.

• Knights of Siena: Head instructor at the school, responsible for instructing students age 7 to 70 in the martial art of fencing. Duties include; training of students and instructors, collection of monthly dues, upkeep.
• Tulane University/Other: Instructed students in the martial art of fencing. Responsible for the ordering and maintenance of fencing equipment.

Waited tables at the historic Napoleon House in the French Quarter of New Orleans, while decing on what direction to take for my career.

• Hosted weekly wine and cheese tastings, sampled wines and contributed a wine column to the monthly newsletter. Hosted monthly Craft Beer tastings, and attended various wine seminars and tastings with vineyard owners.

• Responsible for design and finish selections as well as drafting and 3D rendering for a variety of commercial clients after an abrupt departure from New Orleans due to hurricane Katrina.

• Various Establishments| New Orleans, LA
• Mythique and the Whirling Dervish: a two story dance club, wine and coffee bar in New Orleans French. Responsible for the daily operations including ordering, inventory finances, events, performers, hiring and training.
• Granatas/Mojo Lounge: Started a small restaurant in the famous Molly’s at the Market. The business out-grew the limited space and moved to a larger location at Mojo Lounge where it operates today.
• Café Matrix: a small coffee shop in the medical district of New Orleans. Managed all aspects of operations including ordering, inventory, hiring, training, payroll and accounting.

• Brought a struggling sidewalk café in the French quarter out of bankruptcy and turned it into a successful business generating over $350,000 annually.
• Implemented popular and profitable wine tastings and events.

Bachelor Of Science, Business Management, Business Administration, Management And Operations

Associate'S Degree, Architectural Drafting And Design

Music Theory And Composition