Edward "Bj" Boone Email and Phone Number

Head the strategic planning and operation of the Banquets department, consisting of 32,000 square feet of space (19 meeting rooms, restaurant, and bar).- Saved the company $300K from strategic labor management and overall inventory control, with Food and Beverage / Banquets owning the direct and sole profit success for the hotel at $280K in 2019.- Achieved a Guest Satisfaction Score (GSS) of 95.1% year-end in 2019 for exceptional food and beverage service as measured in the Meeting Planner Survey (MPS).- Penetrate the market to be the hotel of choice as premium event venue. Collaborate with Sales and Marketing to retain guests and annual conventions, hosting all major events for Emory Hospital and Emory University.- Review financial transactions and monitor the Food and Beverage / Banquets budget.- Maintained 19.5% beverage cost, 3% below the allotted budget in 2019.

- Led the banquets department consisting of 21,000 square feet of banquet space in the set-up, management, and break-down of events such as weddings, conferences, business meetings etc. Led the full-service restaurant, bistro, and bar in daily operations and weekly NFL events as the Official Hotel of the NFL.- Achieved the top 10% in guest satisfaction of the brand; number 6 out of 1036 Courtyards in 2017.- Implemented departmental strategies and maximized the financial performance of departmentsresulting in $500,000+ in revenue monthly. Awarded Hotel Opening of the Year 2017.- Trained, coached, and mentored a team of 30 permanent team members in hospitality restaurant and beverage service, training, and development as well as managed the scheduling of > 40 contract staff.- Developed short and long-term financial and operational plans for the food and beverage department. Controlled payroll and equipment costs through efficient allocation of department budget.

- Oversaw the Commons Restaurant (FOH / BOH) and Golf Course at Marriott Resort at Stone Mountain. Planned menus and marketing activities for the restaurant, bar, golfing snack / beverage carts, and banquet event space.- Oversaw 60,000 sq. ft. of banquet event space, food and supplies inventory, and buffet presentation.- Developed sales contracts to include private parties up to 150 guests. Created specialty menus for holidays and park events. Hosted National golf events bringing in thousands of fans, news stations, and celebrities each year.- Directly handled the full staff scheduling and payroll processing. Partnered with human resources in personnel related topics such as employee relations and investigations and annual performance reviews.

- Maintained the hotel bar and beverage operations overseeing sales, inventory, quality / quantity control, and the creation of craft cocktails. Worked with several distributors to supply various brands at the bar.- Attended off-site vendor events to build partnerships with liquor, beer, wine, energy drink brands.- Oversaw the daily operations of the food and beverage departments: Rocks Restaurant, In Room Dining, Barista Station, and Concierge for a team of approximately 30 associates

4 Diamond property with 466 rooms.Oversaw Spice Market reconcept to TRACE farm-to-table opening, In-Room-Dining, Wet Deck, W Cafe, and continued to assist Banquet management after promoted.

Point of contact for meetings, conferences, weddings, and a range of events. The liason between guest needs and staff service. Responsible for full cycle management of banquet staff scheduling and pay. Assisted in all areas of the department to ensure successful events, including but not limited to the setup, day of coordination, serving food and beverages, time management of multiple itineraries, and confirming retention for clients' repeat business.