Hello, my name is Daniel Dill, and I've been very fortunate to reach success at every endeavor I've tackled throughout a 20+ year career, working in restaurant, health & fitness, food & beverage, and premium hospitality industries. I've worked at high class health & fitness institutions, first class restaurants, and premiere hotels, and at all of them I've introduced continuous process improvements, streamlined workflow, cut costs, and increased employee and customer satisfaction. I've designed multiple menus and culinary and beverage services, implemented cost control programs, designed fitness training programs, taught packed fitness classes, and trained CFOs and VPs, all with consistent success. I have written zero-based budgets, managed P&Ls for multiple units, and contributed to marketing and branding campaigns. I have volunteered at a children's hospital and taught culinary and interview skills for underprivileged Americans. I have boundless energy and enthusiasm for whatever challenge I encounter. Some of the achievements about which I'm most proud are as follows: • After taking over both departments in The Club at Ten Thousand (F&B and Wellness and Performance) I have reduced net losses from approximately $1.2 million per year 2018 to $650k in 2021 while increasing gross profit in the Wellness and Performance program by 22%. • As Regional Beverage Manager at Wolfgang Puck Seattle- designed from bottom up an entire new, regionally influenced bar menu and catering bar menu for the Seattle market for the exclusive locations MoPop Museum and Benaroya Symphony Hall. • At Hyatt Regency Bonaventure, I designed a comprehensive training program from scratch for five restaurants and bars within the Regency hotel, resulting in one of the highest rated customer service scores in the company at the time. • I have extensive experience in top tier hotels managing 100+ personnel, including designing and implementing a full scale training program in each outlet of a 4-Diamond Convention Center (five restaurant and bar locations) for Hyatt Regency Bonaventure resulting in highest LRA service standards in country (99.8% for Fall 2007). • I spearheaded a complete menu redesign for Mesh Café, East North Carolina’s #1 privately owned upscale restaurant and home restaurant for the Michael Jordan Charity Classic Golf Tournament, including recipe development, cost analysis, plate design, order guides, and inventory controls.