• Overseeing a 472-room full-service Marriott Minneapolis Airport hotel with 22,306 sq ft of meeting space. • Built sales forecasts and schedules to reflect a 30% increase in sales revenues for the year and reflect a 35% profitability for the year. • Optimized sales and marketing directives by partnering with the local convention bureau, increasing presence on social media, incentivizing local travel group planners and social market planners. • Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements. All local authority inspections were graded an above average of 98% in compliance ratings. • Delivered exceptional client experiences through hands-on leadership of associates and managers. Guest service scores were reflected an improvement of over 28% for the year and 10 points above brand standards set by Marriott International. • Enhanced operational performance by developing effective operating strategies, systems and procedures. • Repurposed the lobby bar to an uplifted beverage and food experience increasing the revenues by 5%

• Assigned on Taskforce as Director of Operations for Columbia Sussex owned and managed hotels which included then newly acquired Hilton Clearwater, Florida, Chicago Marriott O'Hare, Chicago, Renaissance Concourse, Atlanta, Renaissance Dallas, Addison, Texas, Hilton Head Marriott Resort and Spa, Hilton Head, South Carolina. • Planned daily financial reports, reviewing all accounts, operational strategies, including daily operations in rooms operations thereby contributing to a saving of 15% operating expenses and increasing the gross operating profits by over $1,500,000 for the financial year. • Optimized room sales through effective yield management strategies resulting in a 7%-year growth in the RevPAR index.• Implemented a strong sales strategy to effectively promote the sales of hotel amenities such as hotel spa and souvenir shops to reflect a growth of above $180,000 in the year sales. • Handled guest service issues through an effective process and offered solutions to enhance guest experience throughout their stay. Implemented a new program thereby decreasing guest issues by 40%. • Empowered staff members to contribute to continuous improvement, quality and growth of company. Achieved a 90% associate retention rate for all full-time associates at The Hilton Head Marriott Resort and Spa a seasonal resort. • Partnered with area specific local food and beverage vendors to create local food and beverage focused concepts such as introducing local artists/workshops to increase guest engagement increasing the revenue by $200,000 for the year sales. Event operations revenue and profitability increased by 35% for the financial year.

• Managed food service sales, costs, and budget administration to keep operations in line with financial targets. • Focused on social events market segment in order to increase weekend and holiday season revenues by creating custom made menus and event spaces. Revenues increased over$250,000 in new sales per year. • Improved presentation and sales approaches to increase revenue. Introduced creative F&B options during college football season, partnered with local vendors to introduce innovative concepts resulting in an increase in F&B revenues by over $80,000 in new sales for the year. • Sought out and implemented methods to improve service and team performance to boost business sustainability. Food quality and service was ranked in the top 10% tier for all Marriott Hotels and resorts in North America.

• Responsible for overseeing 280 room, 20,000 square feet meeting and convention space. • Led the restructuring of the hotel owned locally acclaimed club lounge. Devised innovative strategies and to increase beverage revenue by introducing new beverage concepts that generated 20% increase in profitability for the quarter. • Led the introduction of private dining concept for small groups contributing to an increase of 10% in F&b sales for the year.

Reports to the Food and Beverage Director. Handling the overall operations of the department. in the Absence of a Banquet Manager.Ensuring Banquet Event Order forms are followed through and implemented.Laying out floor plans for meetings and events.Interacting with the Host/s and the guests of the function and ensuring all their needs are taken care of.Orientation and training of new employees.Assisting servers in food and beverage service.Ensuring that there is excellent communication and a professional relationship is maintained between all the sections related to Banquets Department.Preparation of payrolls of the banquet departments.Assisting the Food and Beverage director in preparation of the monthly budget.Assign Duties to servers and bartenders on shifts.Maintenance of inventory records for the Banquets department.Responsible for Beverage inventories.Scheduling of Staff as per the demands of Business

Worked in front office operations, Housekeeping and Food and Beverage Operations learning and understanding each department and how they function in the later phase took charge as a Night Manager overseeing Night duty operations for 120 room hotel. Also in the food and beverage department was in charge of 4 beverage outlets and responsible for the smooth functioning and inventory of beverages also responsible for development and training of front line beverage associates.