Chad Oakes Email & Phone Number

Denver, CO, US

Provide operations leadership support to hotels to transform low performing departments, open new hotels, deliver Food and Beverage concepting, and during times of leadership transition. Advise decision makers to achieve goals set forth by the company and General Manager.

Broomfield, Colorado

• Led diverse team of 150 associates, including Executive Chef, Director of Banquets, Director of Outlets, and 10 supporting management roles. Served on 8-member Executive Committee, contributing to decisions impacting.
• Boosted beverage revenues, elevated product offering, and increased sales ability of the team by implementing high end spirits program, including staff product training and testing.
• Executed banquet menu pricing analysis against comp set, realizing a 10% lift in pricing and an increase in service charge.
• Launched new biweekly lobby activation programming focusing on tastings of primary food and beverage outlet offerings, increasing capture by.5%.

• Pivotal member of opening team, recruiting, hiring, and training all team members for dual property Hiltons. Built a dynamic Embassy Suites team of 100 managers and associates, including Director of Housekeeping, Front.
• Opened dual property Hiltons, implementing all systems and processes, including property management system (PMS) database, Kipsu text messaging system, and HotSOS housekeeping and maintenance system.
• Attained SALT guest satisfaction scores in top 15% of all Embassy Suites.
• Outpaced proforma profitability during 1st and 2nd quarter by 3%.

• Directed team of 80 managers and associates in effective operation of 3 food and beverage outlets and 40K square feet of banquet and catering space, including a 28K square foot ballroom, totaling $8M in revenues..
• Completed first full rewrite of banquet menus since property opening 8 years prior, including sales training, menu tasting, and OSAE selection and purchase.
• Achieved 98% quality assurance score, ranking in top 5 Embassy Suites worldwide, resulting in property being selected for Award of Excellence.
• Reduced forecast accuracy to within 5% by instituting weekly one-on-one meetings with Director of Catering and Conference Services.
• Implemented high impact gala site inspections resulting in 8% lift in gala menu pricing and average check.

Broomfield, Colorado

• Led diverse team of 150 associates, including Executive Chef, Director of Banquets, Director of Outlets, and 10 supporting management roles. Served on 8-member Executive Committee, contributing to decisions impacting.
• Significantly increased combined outlet revenue by 59%, from $2.7M to $4.3M annually.
• Launched golf course food and beverage event programming, increasing dinner revenue per round by 20%.
• Successfully reconcepted Tap Room outlet to include featuring Colorado crafted beers and spirits, selection and purchase of FF&E and OSAE, and staff training which included product tasting and testing.
• Achieved 2nd overall Food and Beverage SALT score companywide, with primary fine dining outlet and room service ranked 1st.

Sedona, Arizona

• Directed team of 35 associates, executing all Hilton brand standards for quality assurance. Exceeded expectations in revenue generation and profitability. Operated and promoted 3 food and beverage outlets and 15K.
• Successfully reconcepted Rocky River Bar and Grill to feature Southwestern scratch cooking, selection and purchase of FF&E and OSAE, and staff training which included product tasting and testing.
• Achieved all green (highest level) balanced scorecard targets in 2006 for budget and revenue, profitability, customer satisfaction, associate satisfaction, diversity employment, REV PAR, and ADR.
• Received 2006 Service Envoy to the General Manager award for exceptional performance.