Having spent 11 months immersing myself in the parking industry with a strong financial focus, I’m excited to return to my roots in operational leadership. As the Regional Director of Operations at PMC, I’m eager to lead our teams across North Texas and drive substantial market growth in the coming year.• Drive the financial success of each site and division by optimizing both revenue and profit, ensuring sustainable growth and efficiency across the region• Lead the delivery of exemplary service to enhance guest satisfaction and build a reputation for excellence• Strengthen strategic alliances with our hotel partners, fostering collaboration that supports shared goals and enhances brand value• Develop and mentor emerging leaders to build a robust talent bench, supporting a culture of growth and internal promotion• Champion a high-performance community focused on accountability, innovation, and continuous improvement

A member of the FP&A team leading the company's revenue management, payroll coordination, and project management initiatives.Revenue ManagementI am tasked with maximizing revenue throughout the West by deploying and managing revenue management software effectively, ensuring it is optimally configured and that staff are fully trained. Through detailed remote inspections and vigilant monitoring of revenue reports, I uphold financial integrity. Additionally, I spearhead efforts to uncover and leverage revenue growth opportunities.Payroll ManagementI am responsible for smartly controlling labor costs through the strategic use of technology for streamlined scheduling. Collaborating closely with field leaders, I ensure team management practices are optimized for peak productivity and performance.Project ManagementI play a pivotal role in overseeing the launch of new sites and the integration of technological advancements, making substantial contributions to initiatives that propel company success. My commitment to operational excellence and tangible outcomes significantly boosts the company's performance.

𝘍𝘰𝘳𝘮𝘦𝘳𝘭𝘺 𝘊𝘭𝘶𝘣𝘊𝘰𝘳𝘱 Leading and partnering with Regional Vice Presidents of Operations and Subject Matter Experts on key, member facing initiatives with a focus on elevation of quality and service.• Operational coordination of all National Golf Tournaments, Executive Summits and Company-wide Events• Responsible for upgrade of product at all Lifestyle Clubs with overnight accommodations• Creation of Company SOPs by verticals within organizational platform• Led revenue management for Clubs with guestroom revenue• Creating standards for overnight accommodation operations and building a service culture at world renowned lifestyle club - Firestone Country Club• Designing Best Practices for Private Events - sales, event management software, menu creation, operational sops, design & presentation best practices, point of sale efficiency and service standards

Led operationalization of strategic concepts, programs and projects to build customer loyalty, improve efficiency, and drive best practices. Operated as informal Chief of Staff to President of company. Responsible for communicating corporate vision to the General Managers and Directors of Sales at 94 hotel properties. Handled crisis management and media relations for the corporation. Managed teams cross-functionally with 5 direct and dozens of indirect reports based on specific operational initiative.• Developed and directed transformative project converting all hotel banquet operations to the use of linen less-tables. Executed capital purchase of over $7 M and implemented new protocols resulting in cost savings through linen purchases, laundry, chemicals, and labor. Was a featured guest speaker at Cornell University’s Sustainability in Hospitality class in connection with this initiative.• Championed the inception and launch of the Gallery Collection, independent and upscale lifestyle division at Remington. Collaborating closely with the opening team at One Ocean Resort & Spa (the first property in the collection), orchestrated foundational business processes specific to the luxury segment. As a catalyst for innovation, identified and secured a partnership with a featured photographer that was instrumental in shaping the brand's unique identity. Additionally, developed the 'docent program,' a concierge inspired initiative designed to enrich the guest experience through personalized interactions. • Pioneered signature disposable In-Room dining program with a strategic menu and order/deliver protocol resulting in improved guest satisfaction scores and labor cost savings. • Introduced “Point of Distinction” program company-wide and coordinated hotel leadership, sales leadership, graphic artists and copywriters to uniquely represent each property for guests on property and through e-commerce channels.

Developed and implemented food and beverage outlet concepts and banquet programs company-wide. Responsible for Food and Beverage revenues of over $70 M with a cost of sales of 24%. Provided continuing education for field directors and sales professionals on diverse topics, including negotiation, menu design, culinary education, beverage knowledge, and event execution. Served as coordinator, editor, and creative oversight for design and marketing work at corporate office and field.• Created and installed over 70 “grab + go” gourmet markets years before comparable concepts became industry standard. Annual company Corner Pantry revenues of over $5.1 M in 2018 with an average 38% profit margin. • Conceptualized and introduced an “all-inclusive” lunch/dinner restaurant concept for 10 Embassy Suite hotels to strengthen consistency of operational delivery and guest satisfaction.• Responsible for all design and installation of restaurant and bar theming, menus and procurement.• Expanded relationships with all food and beverage third party partners including Starbucks, Pizza Hut, Del Friscos, etc.

Achieved both revenue and profit metrics by second year in position. Created property specific culture resulting in improved employee retention and growth of employee satisfaction scores to the top 10% of the company. Most notably, increased hotel’s guest service ranking from #82 in the brand to #8 in the brand in first 12 months.

Designed and facilitated Catering Sales Manager training classes on topics ranging from Selling Process to Food Cost. Collaborated with company procurement division on approved equipment and created SOPs for companywide banquet presentation and service.

Rebranded hotel restaurant and bar resulting in increased revenues and guest satisfaction scores.

Supervised Banquet management and staff for 5 DFW hotels with over 100 associates operating in over 160,000 sq. feet of event space.

Established service standards to elevate guest experiences and liberate sales department to increase revenues.

Earned Sales Incentive Trip as top sales performer having exceeded booking goals each year.