Hotelier and Food & Beverage Professional with expertise in Food & Beverage, Guest Service, P&L Management, colleague development, property management, and business growth.Increase ADR by 20% in one year, while maintaining an 80% occupancy.Achieved Hotel Employer of Choice status through unparalleled Colleague learning & growth opportunities.Provided $14,000,000 in cash returns to ownership, an increase of $6,000,000 in one year.Solid leader and problem solver who understands the balance of service and financial management.•Negotiated unprecedented union contracts that based pay increases on productivity and task ability.•Spearheaded a yield management effort that achieved #1 status in competitive set for market share, occupancy, and ADR.•Earned the distinction of the leader in Meeting Planner, Guest, and Colleague satisfaction in the Silicon Valley hotel community.•Demonstrated success in reversing negative trends in distressed operations from a service, product quality, and financial results perspective.•Increased GOP by over 5% by implementing a daily payroll and productivity worksheet that projected labor dollar percentages needed to achieve service and financial goals.•Restructured the performance evaluation process to make it more interactive with the Colleague and Manager in identifying pertinent goals that affected Guest, Meeting Planner, Colleague, and Owner satisfaction.•Implemented sales incentives that were paid quarterly, and were linked to hotel need times, rate, & profitability.•Consistently recognized as an innovator in the Food & Beverage area, being noted for the “Top 10 Restaurants in South Florida” by South Florida Magazine, being awarded the AAA 4-Diamond Award both for the Pier House Restaurant in Key West and Masons Restaurant at the Fairmont San Francisco during my tenure.