Amanda Doyle Email & Phone Number

Bethesda, Md, Us

Bethesda, Md, Us

· Direct $39 million full service urban hotel with 438 rooms maintaining a 64% occupancy in 2022· Oversee 6 department heads, 12 managers and 125 hourly associates · Increased overall GOP by $10M over budget by driving initiatives· Repriced and restructured room categories and types to drive revenue· Continue to strategically drive ADR to exceed budget by 20%· Completed Marriott Plus Services GM Onboarding Training Course· Trained and certified revenue management One Yield user· Founding member of New England Women’s Leadership Series to develop female leaders· Redesign closed restaurant space as function space to increase overall capacity by 1,200sq ft · Complete Emerging Leader Program and execute team initiatives · Activate guest experience events throughout the hotel to show member appreciation· Responsible for operation vendor relationships, terms and contracts· Maintain all city permits and licenses annually as well as special events· Reduce overall labor costs by efficiently consolidating roles throughout the hotel· Increased overall guest satisfaction in 2021 by 5% over 2019· Maintained an 81% Leadership Engagement score in 2022 AES survey· Adapt new parking technology to enhance garage revenue and open ecommerce parking· Attend and comple Women in Leadership and Learning executive training

Bethesda, Md, Us

· Working director of overall hotel operations including rooms, catering and food and beverage for $13M suburban full service hotel with 267 rooms· Worked through hotel opening and closing during COVID 19 pandemic· Restructure staffing model to reflect new business model due to decreased demand for service· Ranked top 50 hotels in North America for elite member satisfaction in 2020· Increased intent to recommend score by 8% from 2019 to 2020 on guest satisfaction survey· Year over year staff service scores increased 10% and finished 7% higher than benchmark· Active member of the hotels executive committee responsible for owner relations and budget· Sales and marketing plan for room sales during multiple seasons· Working together with Human Resources to increase employee satisfaction throughout the hotel· Increase overall guest satisfaction through key front desk initiatives by 3 basis points· Drive food and beverage revenues by $27k through proper beverage pricing changes· Ability to lead a team of 15 department managers through possible labor negotiations· Maintained staff service scores 3.5% ahead of target current year while running limited services

Bethesda, Md, Us

Operations director for $8 million events department in downtown BostonLeader of 3 full time managers and 20 full time event staffMember of the Marriott leaders business council responsible for driving regional initiatives

Bethesda, Md, Us

Director of a $6 million dollar food and beverage outlet operations for 804 room hotel in Boston's Copley SquareActively sell, contract and execute private events for restaurant space and executive hospitality suites Member of the Associate Executive Committee, working to assist the executive team to drive hotel wide initiatives Develop annual marketing plan for private event and restaurant operationsConduct daily, weekly and monthly forecasting to ensure accurate projections for revenues Total outlet P&L responsibility including top and bottom line revenues, labor and productivity Starwood University instructor for company development classes Develop and train all incoming food and beverage associates including, 50 line level talent, 3 supervisors and a manager

Bethesda, Md, Us

New hotel operations opening assistanceTrain food and beverage staff on hotel policies and procedures Assist food and beverage management with pre opening dutiesMenu developmentSet up and organization of food and beverage departments

Bethesda, Md, Us

Division head for $5 million food and beverage operation including outlets, banquets and catering Spearheaded transition from third party restaurant operation to hotel run restaurantActively promote and respond to guest survey feedbackResponsible for all forecasting, budgeting and weekly finance communication pertaining to different outlets within food and beverageDrive top line revenue during meal periods by strategic selling and contracting of group reservations and eventsActively engaged in annual sales and marketing plan for hotel bar and restaurantMaintain monthly and annual beverage and food costs

Bethesda, Md, Us

Department head for all operations relating to the banquet and catering departmentManage a banquet department with full time unionized employeesEnsure all rooms are set for daily events as outlined on the BEO including room set up and small audio visual needsForecast and maintain monthly and annual budgetAchieved “best in class” award for meeting planner satisfaction in W Brands in North AmericaResponsible for creating new banquet and catering menus Upload new menu items into event management systemsConduct quarterly menu engineering meetings to discuss menu alterationsExtensive knowledge of Delphi meeting planning programConduct pre and post event meetings with clientsTrain and develop standard operating procedures regarding quality of serviceManager of the Year 2013

Toronto, Ontario, Ca

Oversee up to 50 unionized employees in multiple food and beverage outletsCommunicate departmental changes with others through daily operations meetingsWork with other managers to maintain monthly and quarterly budgetEnsure five star guest service at all times in different outletsFollow up, remedy and document any guest comments or complaints Set up and follow through with group events up to 15 peopleUse Delphi sales and catering system to prepare for group functionsActively engage in hotels beverage programComply with all local health and safety requirementsCreate and maintain seasonal cocktail menu and wine listAttention to detail while ensuring guests receive noted preferences

Yountville, Ca, Us

Recruit an entire front of house staffDeveloped preopening plan for an outlet in a landmark NYC locationCreated training plan for new employees Configure and program Micros POS systemsDesign service mapsWork with the culinary team to create new menu optionsControl labor costs through weekly scheduling both pre and post openingPreprocess bi-weekly payrollManage daily sales upwards of $13,000 Create and modify new items to increase check averageDaily, weekly and monthly beverage inventory and orderingDesign and track sales through Micros POS system

Quarry Bay, Hong Kong, Hk

Associates Degree

Hospitality Managment, Hotel Administration

Bachelor'S Degree, Hospitality Administration/Management