Gary W. Byrd Email & Phone Number

Macon, Georgia

• Oversee all aspects of operations at Hotel Forty Five to enhance guest satisfaction, revenue and profitability.• Plan, direct, and execute robust food and beverage and hotel management strategies.• Develop productive, collaborative cultures and establish a positive and team-oriented working environment.• Build the hotel’s brand recognition and reputation to elevate memorable experiences for all guests.

Louisville, Kentucky

• General Manager with extensive, results-driven experience in F&B and hotel management strategies. • Directs all hotel operations, including guest relations, front desk, chef, restaurant, F&B, housekeeping, maintenance, revenue and expense management, HR, team building, and employee development. • Focuses on guest satisfaction, revenue, and profitability with intensive P&L strategy and management.• Prepares and manages budget and pricing to grow daily revenue and optimize financial performance. • Mentors and manages directors and responsible for the performance of all property employees.• Creates a healthy, collaborative culture with high-performing, cross-functional teams. • Increases market share, brand recognition, reputation, and loyalty with highest standards of excellence.

Lexington, Kentucky

• Assisted with managing overall hotel operations: occupancy, food and beverage, events and banquets.• Managed sales, expenses, and health and safety compliance to quarterly/annual goals and profitability.• Collaborated with General Manager on effective staffing, forecasting, budgeting, and expense control.

Lexington, Kentucky

• Managed all daily hotel operations for quality, service, and cleanliness of guest rooms and public areas.• Built, trained, and developed top-performing team focused on improvement and operational excellence.• Contributed to optimal financial performance and efficiency with employee mentoring and expense control.

Louisville, Kentucky

• Directed all aspects of F&B operations: staff, catering, banquet, kitchen, facilities, and room service.• Managed budget and marketing plans, supporting sales, service, and short- and long-term planning.• Responsible for staffing, hiring, scheduling, training, and development of highly engaged teams. • Developed new systems, processes, and procedures for increased efficiency in ordering and receiving. • Organized and supervised banquet food, beverage, and set up functions for as many as 500 guests.• Planned, designed, and implemented strategic initiatives to result in revenue growth and productivity. • Developed and implemented outside catering procedures for large, new client with recurring events. • Maintained regulatory compliance and strict adherence to health, food safety, and sanitation standards.