Daniel Dill Email & Phone Number

United States

Los Angeles, California, United States

I direct daily operations and financial performance at Los Angeles' premiere property for high net-worth tenants, comprised of 75,000 sq. ft. of indoor and outdoor amenities, including an indoor / outdoor resident lounge, leading-edge fitness center, fully equipped boardrooms, sports facilities, and a one-acre private park. I assure the success of all programs while maintaining a profitable operation and high-quality products and service levels. I establish, monitor, and analyze KPIs, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high. I oversee the F&B program and a full-service Wellness & Performance department with 25 contract personnel for yoga, Pilates, personal training, tennis, massage, fitness classes, and therapy. • I initiated a complete overhaul of Wellness and Performance programming, including improvements to session tracking, package implementation, the renewal process, and communications, increasing Gross Operating Profit by 22% (2018 - 2021). • I moved from an internal associate model to a contractor model for the department, saving ~$180K in 2021. • I identified and executed process improvements to the F&B program allowing a reduction in labor force from eight to three associates, realizing a 2021 cost reduction of ~$320K. • The overall results of restructuring decreased Club net losses from $1.2 million in 2018 to $650K in 2021. • I introduced a full service outdoor wellness and performance program during COVID closures, achieving only a 10% decrease in services sold for 2020 vs. 2019.

Seattle, Washington

I provided overall leadership focused on the successful operation of the location, managing operational excellence and assisting managers with day-to-day duties. I guided the overall strategic direction of the business, set strategic goals and objectives, monitored performance, and drove business growth. I ensured members received exceptional customer service in a clean and well-maintained facility. I introduced performance metrics to manage, monitor, and review business operations. I identified improvement gaps and implemented corrective measures. I designed and oversaw hiring practices, financial activities including membership billing and A/R, performance, and documentation. I contributed to sales and marketing programs. • I built backend operations for expansion and constructed an effective online and in-store retail program to sell X-Gym products. • I improved processes and controls for client-focused tracking and engagement by introducing contemporary POS, CRM, and tablet technologies. • I achieved an 8% increase in personal training sales from 2015 - 2016.

Greater Seattle Area

I led group fitness classes and personal trainer sessions for one of the nation's premier city athletic clubs. I tailored each class to its participants with attention to age, fitness levels, injuries, and health concerns. I ensured participant safety by monitoring techniques and equipment usage. I fostered an inclusive environment for members. • I am certified as an Exercise Personal Trainer by American Council, FMS Level 1, Schwinn Indoor Cycling, TRX Level 1, TRX Team, TRX Force, Indo-Row, and Tabata Bootcamp.

Seattle, Washington, United States

I directed all beverage-related services, including catered events, concession events, casual and quick serve dining, and upscale dining to achieve monthly and quarterly budget revenue and beverage targets while providing exceptional customer service. I managed both locations as separate revenue centers with varied programs and separate inventories and staffing schedules. I created, developed, and implemented new beverage menu items and tested and wrote all recipes for all bars. I organized training and development of all bartenders to fit into a company-wide beverage educational program. I collaborated with the marketing team to launch seasonal promotions, in-house events, and holiday celebrations. • I designed and implemented a new PNW-specific catering alcohol menu and new POP Restaurant alcohol program. • I managed inventory between $50K and $100K depending on the season for facilities with ~$500 - 700K in annual sales. • I catered events ranging from 50-person seated dinners to 5,000 people with multiple beverage locations. • I redesigned the entire catering bar menu for the Seattle market to reflect Pacific Northwest's unique wine regions and local characteristics. • I designed inventory controls and ordering procedures for MoPOP Museum and Benaroya Symphony Hall and the Pacific Northwest alcohol menu for MoPOP Museum's café that increased alcohol sales by 7% in first six months.

Dallas/Fort Worth Area

I worked as a consultant with Chef Carino, a cuisine master who has opened over 100 restaurants around the world. I analyzed P&L's and budgets, recipes and menu mix, developed new menu items, and produced new training tools. I assisted with demonstrations, purchased products and tools, and wrote business reports for clients.

Dallas/Fort Worth Area

I served as ASM for an upscale restaurant serving authentic Japanese and Indo-chine (Vietnamese) cuisine, with a sushi bar with fresh seafood flown in daily and a walk-in wine cellar with wine collection of over 1000 boutique vineyards. I costed the entire culinary menu and helped the new chef reduce food and labor costs. Our weekly clientele included the Dallas elite - Cowboys and Mavericks owners and players, pro golfers, and actors. • We were voted one of Dallas’ top upscale dining destinations multiple times. • I increased OpenTable scores from 4.1-4.5 in the first six months.

Doral, Fl

I managed the staff and results of a 124-room, focused service hotel. I was responsible for ~40 associates and five supervisors. I was responsible for the Front Desk, F&B, Maintenance, Payroll, and Hiring / Onboarding. • I designed a comprehensive management training seminar. • Our average yearly occupancy was 90%, second highest in the nation. • I achieved a 95% employee satisfaction score during my tenure.

I managed the staff and results of three restaurants and two bars as well as In Room Dining, servicing 501 rooms. I oversaw payroll, staffing schedules, P&L, and employee training for all Outlets. I planned and executed private functions and holiday events of up to 500 guests. • I achieved guest satisfaction scores consistently in the top 20% during my tenure. • I designed and implemented a comprehensive training program that resulted in Hyatt’s highest service standards grade (99.8%) for the 4th quarter • We were rated at 97% employee satisfaction scores during my tenure.

I managed all culinary operations for the entire club, including dining for up to 800 members, banquets and catering for public and private functions, and food service for the golf course and member pools. I supervised a staff off 10-15 culinary professionals and 20-25 FOH servers and bartenders. I was responsible for menu development, health and sanitation, P&L and budgeting, staffing levels and hiring procedures, and booking of all private functions.

I operated internal and external catering, private events, wine dinners, pharmaceutical dinners, and Comedy Zone dinners for a private upscale restaurant company. I developed monthly Tapas menus, wine dinner menus, and specialty event menus. I was responsible for all kitchen operations as well as part-time FOH management.

I was selected as one of only ten managers, nationwide, to open the first Outback Steakhouse in Europe in Troisdorf, Germany.

Mba, Management

Bachelor'S Degree, Communication And Media Studies

Associate'S Degree, Hospitality Administration/Management