Sheraton Detroit Metro Airport - 358 RoomsOversaw a complete renovation of all guest rooms and public space.

Intercontinental Hotel

Responsible for all financial and day to day operations of food and beverage department and indirect responsibility culinary with 3 directly and 4 indirectly reporting managers Developed brand new training process for all Front of House employees Lead team in improving Restaurants customer service by 140 positions in Marriott and moving from last in our local comp set to ranked 1st or 2nd on a monthly basis Developed all forecast, menu and marketing for restaurant and presented to management company White LodgingReduced Beverage cost by .5% in the first six months and controllables by .7%Implemented new ordering/receiving procedures in our beverage program to streamline the process and reduce our on hand inventory by 25%Increased sales by 6.1% through active engagement of our guest, active promoting of restaurant, booking of corporate private events and development of new promotionsFlowed 75% of sales growth before management salariesMember of the executive committee of the Marriott Hotel, $15 million hotel

Responsible for all financial and day to day operations of $4+ million steak house with 7 directly reporting managersDeveloped all P&L’s for restaurant and presented to upper management at parent company, Marcus Hotels and ResortsNegotiated new contracts with some vendors Completed numerous capital projects throughout the year, including introducing wine I-pads to the restaurant that resulted in an increase in wine sales by 9%. This will result in the program paying for itself within the first 4 months.Implemented new ordering/receiving procedures to streamline the process and give us more accurate monthly inventoryIncreased sales by 3.2% through active engagement of our guest and promoting at local charitable foundationsWithin 12 months increased Gross Operating Profit Worked with other Managers to increase their knowledge of P&L’s and developing better systems for the brandMember of the executive committee of the Pfister Hotel