Connect U Graduate - GM Training for Marriott HotelsStrategic Leadership - GM Training for Marriott Hotels; Managed staff of 40 employeesRaised Guest Service Scores (GSS) from 74 to 85 in 2009Raised Associate Opinion Survey (AOS) Scores from 71 to 92 in one yearIncreased Revenue Per Available Room (REVPAR) Index year over year Achieved Gross Operating Profit (GOP) in 4th Quarter 2010Managed Accounts Payable budgeting and forecastingControlled capital expendituresMaintained statistical and financial recordsSet and achieved profit targets Recruited, trained and monitored staffDealt with customer complaints and commentsCourted local business community to attract events and conferences Ensured compliance with licensing laws, health and safety and other statutory regulat

served as interim GM

Prism Hotels (240 Rooms)Managed staff of 25 employeesDecreased food cost from 46% to 32% by costing menu items and closely managing par levelsOpened Starbucks coffee shopManaged special eventsCoordinated the selection, purchasing, storage, inventory, maintenance and usage of all related food and beverage supplies and equipment.Maintained high standards or health, sanitation and cleanliness in food and beverage areaDeveloped new and analyzed existing procedures and special promotions to improve guest patronage under the guidelines of Company's policyApproved the employment and termination of food and beverage employees Coordinated on the job training on a regular basis.Coordinated the development and implementation of operating procedures menus, work schedules, rules and regulations for the food and beverage staff and personnel.Handled all guest complaints in the food and beverage area.Obtained maximum results in food and beverage quality levels, performance and standards of service.Developed new techniques of service towards maximum guest satisfaction at minimum operating costs.Develop and maintained effective communications between all operating departments.

Hotels and Resort - Sunstone Hotels (300 Rooms)Managed staff of 60 employeesFamiliar with all aspects of reservationsResponsible for both Room and Food & Beverage operationsManaged PIP (Property Improvement Plan) and controlled all expenditures Received Manager of the Quarter in April 2007Set and achieved sales and profit targets Identified improvement opportunities based on guest satisfaction ratings and trained staff accordinglySupervised maintenance, supplies, renovations and furnishings Carried out inspections of property and services Maintained personnel files, statistical data and financial records

Williamsburg Hospitality HouseRegis Hotels (300 Rooms)Managed Staff of 50Increased F&B Sales from $1M to $2M a year