Ellis Hotel, a Tribute Portfolio Hotel by Marriott

I was previously operating a select service hotel that is run more on the full-service spectrum. We have 179 guest rooms including 3 suites and 1 presidential suite. Our meeting spaced is over 15,000 sf hosting everything from board meetings to extensive weddings and mitzvahs. Staffing consists of over 60 permanent employees of which many are cross trained to assist in many areas. Daily I am responsible for accurate forecasting for 30-60-90 days and reviewing/adjusting sales strategies to maximize revenue potential.

¥ Oversaw portfolio of 5 properties consisting of 2309 multi-family units with annual sales of approximately $23 million. ¥ Managed multi-year interior renovation for 3 of the 5 properties as well as various capital projects. ¥ Created and Implemented - Setting Ourselves Above the Rest – (S.O.A.R.) regional leasing agent training ¥ Implemented quarterly regional staff celebration/outing ¥ Advocated for and enforced training for all departments (sales, P&L, excel, maintenance, Risk Management)¥ Monitored and analyzed rents and occupancy to ensure maximum rent increases resulting in maximum revenue potential ¥ Designed and implemented Fitness on Demand Studio to enhance resident overall experience

¥ Annual sales budgeted at $6 million. ¥ Responsible for pre-opening project management and post opening operations of 150 room hotel¥ Analyzed the rates of competitive hotels to maximize revenue potential. ¥ Recruited and retained a team of 6 leadership members and 40 associates. ¥ Purchased all OS&E for the property, including food and beverage.¥ Participated in weekly construction meetings to identify potential delays and plan accordingly. ¥ Designed a grab and go snack market to increase sales and increase guest satisfaction¥ Created a pre-opening timeline and budget for all pre-opening activities. ¥ Designed the first-year operating budget based on market knowledge and forecasted occupancies

¥ Annual sales of $6.5 million ¥ Operated a 12 story 150 room boutique hotel with a 110-seat full service restaurant in Downtown Atlanta¥ Pre-opening responsibilities included budgeting, revenue management, and sales efforts. ¥ Built up to one of the top performing select service hotels in the region for both sales and guest satisfaction.¥ Achieved Staff Service Overall scores of 90.6 for 2011 and 91.6 for 2012 and 91.6 for 2013.¥ Received Silver Hotel Award in 2012 for being in the top 10% of over 600 Courtyard hotels for GSS¥ Successfully designed and renovated a 110 seat 2500 sf restaurant from a lease space to a successful Courtyard Bistro.¥ Maintained budgeted house profit percentage in 2012 despite a transition of ownership and operational issues related to a historic building.¥ Actively participated in pro-active sales and revenue management to maximize revenue potential.¥ Sales Training And Techniques (STAT) certified trainer- Spearheaded the rollout for the metro Atlanta Market with a target of 100% attendance of front of the house associates for all brands¥ Aspen Institute- Leadership Excellence Program graduate

Function as the primary strategic business leader of the property with responsibility for all aspects of the operation, including: managing general property performance, as well as food and beverage operations, managing and sustaining sales and marketing strategy, managing profitability, managing revenue generation, managing and conducting human resources activities, and delivering a return on investment to both Marriott International and ownership. Lead the team in the development and implementation of property-wide strategies. Ensure implementation of the brand service strategy and brand initiatives with the objective of meeting or exceeding guest expectations. Build relationships with key customers and is involved in the sales process.

Began career as a Management trainee. Through dedication and commitment I quickly rose through the ranks and held positions as FOH Manager, Kitchen Manager, Assistant General Manager and General Manager. Implemented a delivery program in a suburban restaurant. Completed monthly inventories to ensure proper food cost was maintained.Worked with local program to employ special needs personnel. Reduced customer complaints by 50%